牛肉麵英語作文

A. 介紹牛肉麵英語作文,在140字左右

The first will cook, tomato, red turnip sliced, onion cut into sections, garlic clap broken spare;
Boil a pot of water, cook the diving in the hot will after with water blunt side by hand, will remove extrusion press cook until no blood out. Drain and set aside,
A pot of salad oil and incense in hot ginger garlic. Add the flank and stir constantly, graally add hot bean sauce, soy sauce, make the flank coloring, peppery appear;
in the pan, add stock with slightly overshadowedall the flank shall prevail, and cut tomatoes, red white radish, octagon, Onions, rock sugar, halogen bag add to the soup, fire boil sludge except bubble, turn a small fire boil until the flank soft lousy ruwei namely for hungshau nyourou soup,
Will boil, add beef noodle soup, add chopped green onion, water-boiled vegetables, sour pickled cabbage, beef noodles. Serve.

B. 牛肉麵製作過程英語作文，七十詞左右，初二水平

淡淡的香味🌝

C. 誰給一篇關於蘭州牛肉麵的英語作文，不要太難的不要

This hearty dish is a handicraft masterpiece. Hand-pulled noodles hail from the wild, sandy lands of northwest China. Noodle masters beat, fold and pull a flour-based dough, turning it into hair-thin noodles faster than most people can decide what to order. A classic bowl of hand-pulled noodles comes with beef broth, slices of beef, coriander and spring onions. Another popular derivation is knife-sliced noodles, or Dao Xiao Mian. To make this, the chef slashes chunks of dough in boiled water with eye-opening speed to make shorter, thicker and wider noodles.
Lanzhou beef noodles was founded in Guangxu years, the Department of the elderly MA Bao-Hui son first, in the near century long years, to a bowl and renowned Jincheng to rotten meat, flour quality and fine reputation of Chinese and foreign, to enter the country. During crystallization of MA Bao-son and the subsequent numerous franchise beef noodle soup cooks wisdom and painstaking efforts. Today, because of delicious beef noodle soup delicious, affordable, not only abound in Lanzhou, and have been all over the Northwest provinces, there has been many places Lanzhou beef noodle shop. However, one out of Lanzhou beef noodles on , it is necessary to get the real authentic or in Lanzhou beef noodles. Visitors to the Maryland deserve a taste.
Lanzhou beef noodles about "one-ching, II white, three red, four green, five yellow", or beef-ching gas liquor color incense; radish pure white tablets; red chili oil floating; coriander, fresh green ; noodles are silky yellow permeability. Noodles according to thickness can be divided into the big wide, wide, thin, two small, capillary, leek leaves, bridge types, such as wheat spinulosa. Noodles by hand drawing the scene into a bowl of less than two minutes to do a good job, and then doused with good tune beef soup, white films, transferred on the red chili oil, green , coriander, food is the wow.
網上有一個ppt介紹蘭州拉麵的，是英文版，你可以去看一下。

D. 一篇宣傳牛肉麵的英語作文50字

The first will cook, tomato, red turnip sliced, onion cut into sections, garlic clap broken spare;
Boil a pot of water, cook the diving in the hot will after with water blunt side by hand, will remove extrusion press cook until no blood out. Drain and set aside,
A pot of salad oil and incense in hot ginger garlic. Add the flank and stir constantly, graally add hot bean sauce, soy sauce, make the flank coloring, peppery appear;
in the pan, add stock with slightly overshadowedall the flank shall prevail, and cut tomatoes, red white radish, octagon, Onions, rock sugar, halogen bag add to the soup, fire boil sludge except bubble, turn a small fire boil until the flank soft lousy ruwei namely for hungshau nyourou soup,
Will boil, add beef noodle soup, add chopped green onion, water-boiled vegetables, sour pickled cabbage, beef noodles. Serve.

E. 英語介紹牛肉麵

Lanzhou beef noodles originated in the Qing and Jiaqing dynasties.

Ma Liuqi of Dongxiang nationality in Gansu Province was brought to Lanzhou from Chen Weijing, a student of the Imperial College of State, who was from Suzhai Village, Huaiqing Prefecture, Henan Province (in Boai County, Henan Province).

After learning the processing technology of the old soup noodles of veal cart, through the innovation and improvement of Chen Hesheng, a descendant of Chen's family, and Ma Baozi, a Hui CheBeef noodlesBeef.

Later, the standard of Lanzhou beef noodles was unified by "Yiqing (soup), Er (radish), Sanlu (coriander and garlic seedlings), Sihong (hot seeds), Wuhuang (noodles yellow and bright)". Over the next 200 years, Lanzhou Beef Noodle enjoyed worldwide fame for its delicate and delicate broth.

It has entered all parts of the country and won high praise and honor from domestic and even worldwide diners. It has also been identified as one of the three pilot varieties of Chinese fast food and is known as "the first side of China". 。

蘭州牛肉麵最早始於清嘉慶年間，甘肅東鄉族馬六七從河南省懷慶府蘇寨村（河南博愛縣境內）國子監太學生陳維精處學習小車牛肉老湯面製作工藝後帶到蘭州，經陳氏後人陳和聲、回族廚師馬保子等人的創新、。

改良牛肉麵後，以「一清（湯）、二白（蘿卜）、三綠（香菜蒜苗）、四紅（辣子）、五黃（面條黃亮）」統一了蘭州牛肉拉麵的標准。

在其後200多年的漫長歲月里，蘭州牛肉麵享譽天下，以肉爛湯鮮、面質精細而蜚聲中外，打入了全國各地，贏得了國內乃至全世界范圍內食客的好評和榮譽，並被國家確定為中式三大快餐試點推廣品種之一，被譽為"中華第一面"。

(5)牛肉麵英語作文擴展閱讀：

風味特點

蘭州牛肉麵，具有牛肉爛軟，蘿卜白凈，辣油紅艷，香菜翠綠，面條柔韌、滑利爽口、湯汁、諸味和諧，香味撲鼻，誘人食慾等特點。面條的種類較多，有大寬、二寬、韭葉、一窩絲、「蕎麥棱等，還有「二細」、「三細」、「細」、「毛細」等，食客可隨愛好自行選擇。

當地人們描述它是一清、二白、三綠、四紅、五黃，即：牛肉湯清如白水，幾片白蘿卜純白，湯上漂著鮮綠的蒜苗，辣椒油紅，面條光亮透黃。因此，蘭州牛肉麵的聲譽一直延續。

F. 英語作文 《怎樣製造牛肉麵》80詞

In the Chinese cuisine, there are many different types of Beef Soup Noodle, and the classic one requires the following ingredients: Beef, soy sauce, garlic, vinegar, cookcing wine, red tea bag, cinnamon, dry red pepper and star anise. First, we are to marinate the beef in soy sauce and salt overnight, then combine the beef with all other liquid and the spices into a medium sized saucepan, bring to boil and simmer for two minutes. Then turn to low heat and cook for two hours, finally refrigirating it and prepare to serve with pre-cooked noodles.

望採納~

G. 牛肉麵的做法 英語作文 急急！！！！！！！！

1. The first will cook, tomato, red turnip sliced, onion cut into sections, garlic clap broken spare;
2. Boil a pot of water, cook the diving in the hot will after with water blunt side by hand, will remove extrusion press cook until no blood out. Drain and set aside,
3. A pot of salad oil and incense in hot ginger garlic. Add the flank and stir constantly, graally add hot bean sauce, soy sauce, make the flank coloring, peppery appear;
4 in the pan, add stock with slightly overshadowedall the flank shall prevail, and cut tomatoes, red white radish, octagon, Onions, rock sugar, halogen bag add to the soup, fire boil sludge except bubble, turn a small fire boil until the flank soft lousy ruwei namely for hungshau nyourou soup,
5. Will boil, add beef noodle soup, add chopped green onion, water-boiled vegetables, sour pickled cabbage, beef noodles. Serve.
1.先將牛腩、蕃茄、紅白蘿卜切塊，蔥切段，大蒜拍碎備用；
2.煮一鍋熱水將牛腩氽燙過後，以水邊沖邊用手壓牛腩，將血水擠出直到沒有血水出來，瀝干置於一旁；
3.鍋內放入沙拉油，中火爆香姜蒜後加入牛腩不停拌炒，陸續加入辣豆瓣醬、醬油，使牛腩上色、辣味出現；
4.在鍋中加入高湯，以略為蓋過牛腩為准，並將蕃茄、紅白蘿卜、八角、蔥、冰糖、鹵包加入湯中，大火煮開撈除泡沫，轉小火煮至牛腩軟爛入味即為紅燒牛肉湯；
5.將面條煮熟，倒入牛肉湯，加上蔥花、燙青菜、酸菜，牛肉麵即可食用。

H. 牛肉麵做法英語作文100字左右

first will cook, tomato, red turnip sliced, onion cut into sections, garlic clap broken spare;
Boil a pot of water, cook the diving in the hot will after with water blunt side by hand, will remove extrusion press cook until no blood out. Drain and set aside,
A pot of salad oil and incense in hot ginger garlic. Add the flank and stir constantly, graally add hot bean sauce, soy sauce, make the flank coloring, peppery appear;
in the pan, add stock with slightly overshadowedall the flank shall prevail, and cut tomatoes, red white radish, octagon, Onions, rock sugar, halogen bag add to the soup, fire boil sludge except bubble, turn a small fire boil until the flank soft lousy ruwei namely for hungshau nyourou soup,
Will boil, add beef noodle soup, add chopped green onion, water-boiled vegetables, sour pickled cabbage, beef noodles. Serve.

I. 誰給一篇 關於 蘭州牛肉麵 的英語作文！！不要太難的 不要很多生詞

La mian is a type of hand-made or hand-pulled Chinese noodle. It is also the name of the dishes that use these noodles.

[edit] Etymology and preparation
Dishes using la mian are usually served in a beef or mutton-flavored soup called tāngmiàn (湯面), but sometimes stir-fried and served with a tomato-based sauce, this dish being called chǎomiàn (炒麵). Literally, 拉 (lā) means to pull or stretch, while 面 (miàn) means noodle. The hand-making process involves taking a lump of dough and repeatedly stretching it to proce many strands of thin, long noodle.

There are several styles of twisting the dough but they all employ the same concept: a piece of dough is repeatedly stretched and folded onto itself in order to align the glutens and warm up the dough for stretching. Then it is rolled out to a workable thickness and cut into workable portions. The end pieces of the starting dough are never used because the glutens are not as aligned as the middle pieces.

This dough is then pulled to about an arm span's length. The puller then makes a loop with the dough, joining the two ends into one clump of dough, and inserts his fingers into the loop to keep the strand from sticking to itself. Doing this, the pull has doubled the length of the dough while fractioning its thickness. This process is repeated several times until the desired thickness and quantity is achieved. Some pullers dip the strands into flour between stretching phases to keep them separated. When flour is used, there generally is a final slap of noodles against the prep board to remove excess flour.

In the Lanzhou style, the dough is worked with aggressively. It is pulled in straight, quick, tugs with no twisting or waving. Some pullers regularly slam the noodle against their prep boards to ensure even stretching and uniform thickness. Flour is sometimes used to st the strands and prevent sticking.

In the Beijing style of preparation, the dough is twisted, stretched delicately by waving the arms and body, untwisted, looped to double the strands, and then repeated. When stretching, they coordinate waving their torso and arms to increase the potential length of the noodle beyond that of the puller's arm span. Flour sting is more liberally employed in this style than in the Lanzhou style of preparation.

There is also another style, mostly for show, in which the noodle maker stretches one thick, flat strand of dough between two hands. This is usually done for show and involves the puller twirling and spinning much like Chinese ribbon dancing.

[edit] China

A halal (清真) Lanzhou la mian restaurant in Shanghai offers "a taste of the Northwest" (西北風味)Small restaurants serving Lanzhou-style la mian are very common in eastern Chinese cities. They tend to serve a variety of low cost meals, with a choice of la mian, 'dāo xīao mìan' (刀削麵, knife-sliced noodles) and perhaps Xi'an-style 'paomo' (泡饃, steamed bread dipped in soup). Noodles may be served with beef or mutton, either in soup or stir-fried. Many of these la mian restaurants are owned by Hui ethnic families from Northwestern China,[1] (in Xinjiang they are known as laghman, لەڭمەن, in Uyghur), and serve only halal food (thus no pork dishes).

Another typical variety of la mian is Shandong lamian (山東拉麵), from the eastern province of Shandong.

[edit] Japan
La mian was introced in the Chinatowns of Kobe or Yokohama ring the Meiji era. Historical linguistics is uncertain whether the word Ramen is the Japanese pronunciation of the term la mian or arrived via a different etymology. Ramen is usually prepared very differently from la mian.

[edit] Korea
The Korean term ramyeon (라면) may be derived from la mian, myeon (면) means noodles and is the Korean pronounciation of the Chinese character for noodles (面).

[edit] Central Asia
In Central Asia the dish has thicker noodles and is significantly spicier, and is known as laghman. It is most popular in Kyrgyzstan, where it is considered the national dish. It is also popular in northeastern Afghanistan, where chick peas are added to it and in the Chitral and Gilgit regions of northern Pakistan where it is known as Kalli or Dau Dau.

[edit] United States
In New York's Manhattan Chinatown, la mian restaurants are a common sight. Most are run by Fuzhounese, some featuring knife cut noodles, but most featuring only the hand-cut versions. Some call themselves "Lanzhou Lamian" restaurants, others are just called "Lamian" restaurants. Most are located in the Fuzhounese area of Chinatown east of Bowery.