苦荬菜制茶杀青工艺的对比研究 关键词苦荬菜；制茶；炒青；蒸青；多酚氧化酶 [gap=1155]Key words Ixwtuca indica L．；Tea processing；Pan—fired green；Evaporating green；Polyphenol oxidase
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采下茶叶后，将其蒸青、干燥，然后深加工，去掉叶脉、梗和杂质。
When the leaves are harvested they are steamed, dried and then further processed to remove the veins, stems and impurities.
将蒸好的面皮切成条状，放上面筋，青笋。
Cut pasty in strips, put gluten, vegetable oil and endive sprout with the pasty.
把蒸好的青口放在上菜的盘中，去除上半部壳，淋2茶匙预备好的佐料在每一个青口上。
To serve, remove and discard the top shell of each mussel, pour 2 teaspoons of the sauce into each mussel and serve on the shell.
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