牛肉面的英语作文
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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 (汤面),but sometimes stir-fried and served with a tomato-based sauce,this dish being called chǎomiàn (炒面).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 produce 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 dust the strands and prevent sticking.
In the Beijing style of preparation,the dough is twisted,stretched delicately by
[edit] Etymology and preparation
Dishes using la mian are usually served in a beef or mutton-flavored soup called tāngmiàn (汤面),but sometimes stir-fried and served with a tomato-based sauce,this dish being called chǎomiàn (炒面).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 produce 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 dust the strands and prevent sticking.
In the Beijing style of preparation,the dough is twisted,stretched delicately by
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太长了，我要80字的
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从头开始数八十字，后面的不要了就行了。
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