過橋米線英語怎麼介紹

1. 過橋米線用英語怎麼說

Cross the bridge Rice noodles

2. 「過橋米線」用英語怎麼說

過橋米線：the 「cross-the-bridge rice noodles」，Yunnan Rice Noodles，Crossing the bridge noodles

3. 雲南過橋米線的英語作文

排骨300g，鮮雞1/2隻，鮮鴨1/2隻，雲南火腿100g，老薑1塊（50g），鹽2茶匙（10g），熟米線200g，鮮草魚80g，鮮豬裡脊80g，鵪鶉蛋1枚，韭菜30g，香蔥30g，榨菜30g，綠豆芽30g，鹽1茶匙（5g），白鬍椒粉1/2茶匙（3g）。
Ribs 300g, chicken 1/2, fresh ck 1/2 only 100g, Yunnan ham, ginger 1 block (50g), 2 tsp salt (10g), cooked vermicelli 200g, fresh Grass Carp 80g, fresh pork tenderloin 80g, quail egg 1, leeks chives 30g 30g, 30g 30g, mustard, green bean sprouts, salt 1 teaspoon(5g), white pepper powder 1/2 teaspoon (3G).
製作過程
The proction process
1.排骨、鮮雞、鮮鴨洗凈，斬成大塊，分別放入沸水，滾去血沫，撈出沖洗干凈； 2.把上面材料和拍散的姜塊、雲南火腿一同放入高壓鍋（或大砂鍋），加入約為固體材料4-5倍的水，先大火燒開，再轉為小火，煨制一小時以上； 3.調入鹽，最後成品應該是濃濃白白的湯汁，表面飄著一層明油； 4.將鮮草魚肉和鮮裡脊肉，分別切成極薄的肉片待用（為防表面變干，可以先碼好，蒙上保鮮膜）； 5.將沸騰的濃湯盛入保溫的大碗，依次平放入鮮魚肉片、鮮裡脊肉片、綠豆芽、榨菜和韭菜，放入生鵪鶉蛋，放鹽和白鬍椒粉； 6.放置2分鍾後，再放入沸水燙過的米線，撒上香蔥即可。
1 ribs, chicken, fresh ck washed, cut into large pieces, respectively, into the boiling water,roll Xue Mo, remove and rinse; 2 the above materials and the beat of ginger powder, Yunnan ham together into a pressure cooker (or casserole), add the solid material is about 4-5 times of water, boil the fire first, and then to a small fire, stewing over an hour; 3, transferred to salt, the final proct should be a thick white soup, surface with a layer of clear oil; 4 will befresh fish and fresh tenderloin cut into thin slices, respectively use (to prevent the surface dry, can be the first good code, fresh keeping film cast); 5 Sheng will be boiling soup into the bowl of insulation, followed by flat into the fish meat, fresh pork loin, bean sprouts, mustard and chives, into the raw quail egg, salt and white pepper; 6 place after 2 minutes, and then placed in boiling water burns the noodle, sprinkle with scallions.
米線原料的製作方法
Method for making vermicelli raw material
將大米倒入木桶，用涼水浸泡半小時，放掉水，控干，將米碾成面，或用粉碎機將米粉碎成面。 將米面加涼水合成耙。水、面比例以和好後面耙表面能自然聚成平面為宜，面不成疙瘩，比和元宵面稀一些。 將和好的耙送入米線壓榨機（舊法手工操作，使用十分笨重、龐大的壓米線器械）。 15分鍾後即成熟米線。將米線晾24小時，使之回生，用水浸泡散開。
The rice into the barrel, using cold water soak for half an hour, let go of water, control dry,will be crushed into surface or meters, meters will be crushed into surface grinder. Add cold water to rice rake synthesis. Water, surface and good proportion to the back rake surfacecan naturally into the plane as appropriate, not into a knot, and thin face some lantern. Willand rake into the noodle press (the old manual operation method, using the pressure meterinstrument is very heavy, bulky). 15 minutes after the mature rice vermicelli. The line to dry for 24 hours, so that retrogradation, water immersion to disperse.
制湯方法
Soup preparing method
將豬排骨斬馬，大骨斬斷，與雞、鴨、火腿一同下鍋煮熟。先急火燒開，然後慢火煨煮，但不要把各種湯料煮化。火腿早些撈出，雞、鴨分別撈出，仍可作冷盤用料。大骨繼續煮熬，以敖出骨油，溶出鈣質。湯里可放胡椒粉、味精、鹽巴。也可只放鹽巴。 鮮料製法：遠用淡水魚，以嫩無腥氣者為佳，洗凈，片成極薄的生魚片，與片切得薄如紙的生鮮裡脊片同擺在大盤內，將豆腐皮、玉米片（或鮮筍片）、水發木耳都洗凈改刀放入盤內，香菜、蔥切花（如用其它鮮靈小料如豌豆苗等均切小花）、熟芝麻，撒入湯碗內。 吃時米線、湯碗、鮮料分裝在三件餐具內一劑上桌，把鮮料夾地熱湯碗（湯面必須有一層封面油，湯溫較高）燙熟，再夾進米線配鮮料吃。
Pig rib chop horses, big bone cut off, with chicken, ck, ham, cooked with the pot. Anxious to open fire first, and then low heat simmer cook, but do not cook all kinds of soup. Ham andchicken, cks were earlier, remove, can still be cold material. Big bone continue to boil, to Ao a bone oil, dissolved calcium. Soup can be put pepper, monosodium glutamate, salt. Can only put salt. Fresh material preparation method: using fresh water fish, with tender withoutfishy is preferred, wash, slice into very thin slices of raw fish, and as thin as paper of thefresh pork fillet with placed within the broader market, the bean curd, corn flakes (or freshbamboo shoots), water fat fungus are cleaning the knife into the tray the spring onion,coriander, (as with other fresh spirit small material such as pea seedlings were cut flowers),cooked sesame seeds, sprinkle soup. When eating rice noodle, Tang Wan, fresh materialwith a table in the three dishes, the fresh material folder geothermal Tang Wan (soup must have a cover layer of oil, high Tang Wen) boiled, and then clip into the noodle with eat fresh material.

4. 米線的做法 英語介紹

Mixian the bridge approach

Their cuisine: Yunnan

Raw materials:

Ji Furou, Zhu head, Zhuyao son of Ukrainian fish, squid, water, oil, Yu, ham, coriander, onion, blue cheese dressing of the net 20 grams, water, Doupi, Chinese cabbage heart, Wandou sharp, onions, Douya Cai, 50 grams of mushrooms, Mixian 200 grams.

System of law:

1. Thinly sliced meat materials were cut, You Wei Zhuo the water cooler Zhuangpan bleaching;

2. Remainder expected Zhuo another pot of water, after floating cooler segments Zhuangpan;

3. Coriander, chopped green onions and chili oil and Tang Guo's Mixian together serve;

4. Jiyoushao 70% of fashion into bowl, pour into the boiling broth, plus spices serve;

5. When the first fresh meat to white hot, slightly hot under the green vegetables, then under Mixian to eat a little Conghua, coriander top.

過橋米線的做法

所屬菜系：雲南菜

原料：

雞脯肉 、豬肚頭、豬腰子、烏魚肉、水發魷魚、油發魚肚、火腿、香菜、蔥頭、凈雞塊各20克 ，水發豆皮、白菜心、碗豆尖、蔥、豆芽菜、蘑菇各50克，米線200克。

製法：

1.把肉料分別切薄片，有味的焯水後漂涼裝盤；

2.其餘各料另鍋焯水，漂涼後切段裝盤；

3.香菜、蔥切碎和油辣椒及燙過的米線一同上桌；

4.雞油燒至7成熱時裝入碗中，倒入燒開的清湯，加調料上桌；

5.食時先將肉片燙至白色，下綠菜稍燙，再下米線，撒少許蔥花、香菜即成 。

5. 怎麼用英文介紹過橋米線的吃法

過橋米線由三部分組成：一是湯，二是切成薄片的各類嫩肉，三是米線和時鮮蔬菜。制湯考究，選用武定壯母雞、本地老母雞和豬筒子骨煨制，制湯的要領是選料講究，原料與水嚴格按比例投放，中途不準加水，要用旺火燒開，撇去浮沫，改用小火煨制。鮮湯制好，經用精鹽、味精、胡椒粉調味後，裝碗時在湯內注入熱雞油，油浮在湯的表面起保溫作用。

吃時用大磁碗一隻，先放入熟雞油、味精、胡椒面，然後將雞、鴨、排骨、豬筒子骨等熬出的湯舀入碗內端上桌略去用。此時滾湯被厚厚一層油蓋住不冒氣，但千萬不可先喝湯，以免燙傷。要先把鴿蛋磕入碗內，接著把生魚片、生肉片、雞肉、豬肝、腰花、魷魚、海參、肚片等生的肉食依次放入，並用筷子輕輕撥動，避免粘連在一起。待鮮肉片已發白成熟即可撈出蘸佐料下酒食用。此時油湯碗內立即放入各種蔬菜、豆腐皮、米線。撒上蔥花、芫荽即可食用。亦可肉片燙熟後即將蔬菜、米線放入燙熟共同食用。吃起來味道特別濃郁鮮美，營養豐富

Crosses the bridge rice-flour noodle to be composed by threeparts: One is the soup, two is slice each kind of tender meat, threeis the rice-flour noodle and the vegetables. The system soup iselegant, selects the Wuding strong hen, the local old hen and the pigpony roll bone simmers the system, makes the soup the main point ischooses the material to be fastidious, the raw material and the waterstrictly according to the proportion delivery, the midway do notpermit the watering, must use big Fire to boil, skims the spume, changesto the flame to simmer the system. Fresh Tang Zhihao, after therable refined salt, the monosodium glutamate, the ground pepperblend flavors, installs when the bowl pours into the hot chicken oilin the soup, the oil floats in the soup surface plays the heatpreservation role. Eats when with big Bowl, first puts in the ripe chicken oil, themonosodium glutamate, the black pepper, then the chicken, the ck,the spareribs, the pig pony roll bone and so on Tang Yaoru which boilson the bowl inner end the table leaves out uses. This time the boilingwater is covered by thick thick oil does not brave to be mad, butsurely may not first have the soup, in order to avoid scalds. Mustfirst knock into the pigeon egg in the bowl, meets the Sashimi, thefresh sliced meat, the chicken, the pig liver, the scalloped kidney,the squid, the trepang, the stomach piece and so on the fresh meat isputting in turn, and gently moves with the chopsticks, avoids theadhesion in the same place. Waits the fresh sliced meat to turn whitematurely then ls out dips the seasoning to drink edible. This timein the oil soup bowl immediately puts in each kind of vegetables, thedried bean curd, the rice-flour noodle. Scatters the minced greenonion, the coriandrum sativum edible then. After also may the slicedmeat burn the ripe soon vegetables, the rice-flour noodle puts inburns ripely together edible. Eats the flavor specially richly tasty,the nutrition is rich

6. 過橋米線用英文怎樣翻譯

過橋米線cross-bridge rice noodle

雲南過橋米線

Yunnan cross-bridge rice noodle

7. 過橋米線的英文怎麼說啊

過橋米線Cross Bridge Rice Noodle

過橋米線的傳說
過橋米線的傳說
The Story of Cross Bridge Rice Noodle
公元1806年，一名書生為求功名，在雲南蒙自縣一孤島潛心攻讀，其妻每日過橋送食。
There was an intellectual, pursuing the success in imperial examinations, in Mengzi, Yunnan Province in 1806. So he slogged away and lived in an isolated island, adjoining the mainland with a bridge, to separate from any distraction and entertainment. And his wife sent meals cross the bridge every day.
一日，妻將熬好的雞湯盛砂鍋內，因疲勞過度，誤將肉片佐料倒入砂鍋，肉片熟，放入米線食之，鮮嫩可口，神清氣爽。妻喜，疾過橋送夫食，夫贊不絕口。
One day, his wife, tired and incautious, mistook to pot the chicken soup with the meat for making sauce in the terrine. The rice noodle made in the soup tastes brittle and delicious; moreover, refreshed her mind as well. Surprised and joyful, the wife sent the discovery to her husband immediately and soon was prized by her husband without ceasing for her excellent cooking skill.

即每日食之且高中狀元。嘆曰：吾今日之成乃賢妻每日過橋送米線食之緣也。自此，人們就仿效此方法製作米線，且美其名曰：「蒙自過橋米線」。
Then the intellectual hardly ever had other meals until he became Zhuangyuan. With a lot appreciation, he recalled, 『I debit my wife a lot for the rice noodle she sent cross the bridge in front of my reading house.』 From then on, others imitate the way to make rice noodle and call it by a good name of 『Mengzi Cross Bridge Rice Noodle』.

過橋米線
傳說很早以前，有一位書生在雲南南湖的湖心亭苦讀書，他的妻子每天都要過一座橋給這個書生送飯。有一天，妻子覺得丈夫很辛苦就燉了只雞放進土罐里准備送給丈夫吃，可是中途有事便耽擱了，等回來才發現土罐里的雞還是熱的，打開一看，發現上面有一層厚厚的黃油，於是就用雞油燙米線給丈夫吃，書生吃後贊不絕口。因為妻子每天送飯都要從南湖的橋上過，所以書生起名為「過橋米線」。

8. 吃法怎麼用英文介紹過橋米線的吃法

e agreed to it, but with so quiet a "Yes,"