asian noodles_2:亚洲面条2 详图:
1 |
Asian noodles [2] |
亚洲面条 〔2〕 |
This pasta is a staple of Asian cooking; generally classified according to its main ingredient: wheat, rice, buckwheat or mung beans.
这种面食是亚洲烹调的主食;通常按其主要成分分类:小麦、大米、荞麦或绿豆。 |
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2 |
won ton skins |
馄饨皮 |
Delicate sheets of wheat pasta that are stuffed with meat, seafood or vegetables; an essential ingredient in won ton soup.
精致的小麦面食,里面塞满了肉、海鲜或蔬菜;馄饨的基本成分。 |
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3 |
rice papers |
春卷皮 |
Thin semitransparent sheets made with rice flour, used in Asia to prepare spring and imperial rolls... rice
用米粉制成的半透明薄片,亚洲人用于制备春卷。 |
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4 |
rice vermicelli |
米粉 |
Fine rice noodles that are fried in oil and shaped into a nest that is filled with various kinds of Asian food... rice
用油炸成巢状的细米粉,里面装满各种亚洲食物。 |
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5 |
egg noodles |
鸡蛋面 |
Wheat noodles made with eggs; they are boiled in water, then fried and used to make chow mein... eggs
加鸡蛋做的小麦面条;在水里煮,然后油炸,用来做炒面。 |
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6 |
rice noodles |
米面 |
Wide ribbons made with rice flour and water; they are often added to soup... rice
用米粉和水做成的,呈条带状;常加到汤里。 |