豆 - 关于豆的双语例句 - 豆造句 - 语文书

为您找到322个与“豆”相关的双语例句：

Mandarin - style meals usually include vegetable dishes, soups, tofu and fish.
满清菜系通常包括蔬菜盘、、豆腐和鱼.
Some chicken and tofu, please.
请给一些鸡肉和豆腐.
This dish of tofu is delicious, but a little too hot.
这个豆腐也好吃, 但有点过辣了.
Pea pods burst open when overripe.
豌豆过熟就会爆裂.
He started tipping the pea pods into a pan.
他开始把豌豆荚倒进锅中.
The microencapsulation could increase the flavor of soybean yogurt and soybean ice - cream.
应用于大豆冰激淋和大豆酸奶中,可掩盖豆腥味,提高产品感官质量.
The food microbe poisoning often come from the course of food production.
微生物污染最为严重的食品是肉及肉制品和豆制品.
Examples are Mendel's pea characters.
例如孟德尔的豌豆的性状.
In 1857 Mendel started experimenting with peas in his monastery garden.
1857年，孟德尔开始在修道院的菜园里用豌豆做实验。
They ate a mash of 2 potatoes, 2 carrots & cabbage...
他们吃了由两个土豆、两根胡萝卜和洋白菜做的糊。
Visitors to Changsha would be to have malodorous'bean curd and other snack foods.
游客到长沙可以吃到臭豆腐,以及其他小吃.
Macrobiotics adhere to a diet consisting primarily of whole grains and beans.
长寿饮食法的饮食主要是含胚芽和麸的谷物及豆类.
Lymph nodes are round or bean - shaped structures strategically placed on lymphatic channel.
淋巴结是圆形或豆形的构造,它们被战略性地布置于淋巴管的经路上.
For some reason every species is blue - violet: lupine, blue - eyed grass, thistle, gentian.
不知什么原因,所有的物种都是紫蓝色的: 羽扇豆, 蓝眼草, 蒲公英, 龙胆草.
The mechanism of off - flavor in soy product was present and the properties of lipoxygenase were introduced.
介绍了豆腥味的产生机理,并对与此有关的脂氧酶的性质作一简要叙述.
The group includes flavonoids, benzophenones, some coumarins, lignans, condensed tannins, and stilbenes.
这一组中包括黄酮类化合物, 二苯甲酮、一些香豆素、木质素、缩合单宁和芪.
As a Leguminosae forage with high ratooning ability Lespedeza bicolor Turcz. have high economic value.
二色胡枝子作为一种再生能力较强的豆科牧草, 具有较高的经济价值.
The lentil is just such a crop for many South Asians.
小扁豆在南亚是原料农作物.
Objective : To explore the clinicopathological, immunohistochemical feature and therapeutic methods of hyperkeratosis lenticularis perstans.
目的: 提高对持久性豆状角化过度症的认识,探讨其临床、病理、免疫组化特征及治疗方法.
The consumption of leguminous plants seems negatively correlated with breast cancer.
豆科植物的消费似乎和乳腺癌成负相关.

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