A .生姜
B .嫩姜
C .老姜
D .姜粉
[单选题]蒜蓉味的用料以()为最佳。A .白皮蒜B .紫皮蒜C .独头蒜D .蒜头
[单选题]制备姜汁时,生姜与姜汁的比例为()。A.100:10B.100:30C.1:1D.1:3E.100:20
[单选题]制备姜汁时,生姜与姜汁的比例为A.100:10B.100:30C.1:1D.1:3E.100:20
[单选题]制备姜汁时,生姜与姜汁的比例为A.100:10B.100:30C.1:1D.1:3E.100:20
[单选题]施行隔附子饼灸时,最佳的调和剂为( )。A.酒精B.麻油C.黄酒D.醋E.姜汁
[单选题]酱包味型的主要调料有:()、白糖、植物油、姜汁,有些菜还要加甜面酱。A .郫县豆瓣酱B .海鲜酱C .花生酱D .黄酱
[单选题,A1型题] 制备姜汁时,所得姜汁与生姜的比例是()A . 2:1B . 1:1C . 1:2D . 1:3E . 1:5
[单选题]制备姜汁时,所得姜汁与生姜的比例是A.2:1B.1:1C.1:2D.1:3E.1:5
[单选题]制备姜汁时,所得姜汁与生姜的比例是A.2:1B.1:1C.1:2D.1:3E.1:5
[单选题]制备姜汁时,生姜与姜汁的比例为( )。A.100:10B.100:30C.1:1D.1:3E.100:20