原载于Nature Chemistry 2, 2–3 (2010) doi:10.1038/nchem.489
http://www.nature.com/nchem/journal/v2/n1/full/nchem.489.html

前排

插

Experimental
Jhinga vindaloo (spicy goan shrimp curry).
Homogenize 18.0 g of bulbs of Allium sativum, 18.0 g of the rhizome of Zingiber officinale, thirty above-ground photosynthesis plant organs from Murraya koenigii, 4.0 g of dehydrated fruit of capsicum (10–25,000 Scovilles), 7.0 g dehydrated seeds from Brassica nigra, 4.0 g of commercially available garam masala, 6.5 g NaCl, 6.0 g sucrose,
2.0 g dehydrated rhizome of Curcuma longa, and 50 ml of 5% aqueous AcOH. Separately, heat at 170 °C a 4.5 g roll of dehydrated outer-most layer of main structural axes of Cinnamomum verum, and two aboveground photosynthesis plant organs from
Laurus nobilis for one minute in 30 ml of monounsaturated lipid derived from the
legume of Arachis hypogaea. Subsequently add one finely divided underground vertical
shoot of Allium cepa.
(CAUTION: possibility of sulfuric acid in your eyes while dividing).
After 5 min, add the acetic-acid-based paste along with two finely divided fruit of
Solanum lycopersicum. Reflux for 10 minutes, then add 800–900 g of decapod crustacean. Reflux for seven minutes or until colour change from grey to pink is observed. To this stirring mixture, add 1.3 g of commercially available garam masala and 20 ml of finely divided, above-ground photosynthesis plant organs from Coriandrum sativum. Maintain stirring for 2 min. Remove from heat.

翻译版：
Blend garlic (seven cloves), ginger, (about the same volume as garlic), curry leaves (thirty), dried red pepper (1.5 teaspoons), mustard seeds (1.5 teaspoons), garam masala (1.5 teaspoons), salt (one teaspoon), sugar (one teaspoon), turmeric (¾ teaspoon) and ¼ cup vinegar. Subsequently, lightly fry cinnamon stick (5 cm) and two bay leaves in three tablespoons of peanut oil. Add one chopped onion and fry. When translucent, add spice mixture and two finely chopped tomatoes. Heat for five minutes, then add 1½ pounds shrimp and cook for 7–10 minutes. Finally, add ½ teaspoon of garam masala and ¼ cup of coriander (cilantro).
Serve with steamed basmati rice.

AcOH是个什么。。。氢氧化醋酸根。。。

本人人工再次翻译版：
将几瓣蒜，差不多那么多的姜，三十片咖喱叶，一勺半干红辣椒粉，一勺半芥末子，一勺盐，一勺糖，四分之三勺姜黄粉和四分之一杯食醋混到一块儿。
又将五厘米稍炒干的桂皮，两片月桂叶和三勺花生油混在一块儿，加一个切开的洋葱一起炒。
光泽出现后，加入前述香料混合物和两个切细的西红柿。加热五分钟，加入一磅半虾烹调7-10分钟。
最后，加入半勺garam masala和四分之一杯香菜。
与蒸熟的印度香米一同食用，风味更佳。

这是对一份
辣味Goan咖喱虾
做法的专业写法，请各位酌情参考以后怎么写菜谱以及实验报告。
烷

也是666

不是有分子料理么。。。
做个饭都能搞个公式出来
然后效果还真不错

蒜+姜+咖喱叶+辣椒粉+芥末子+盐+糖+姜黄粉+醋+桂皮+月桂叶+花生油+洋葱+西红柿+虾+garam masala +香菜=heat=咖喱虾

做饭都这么高级了

好高级233

围观