面條的口感怎麼用英語介紹
How to cook noodles
I like eating noodles.Now let me tell you how to cook noodles.First,add some clean water into the pot and put the pot over a stove.Then,light the gas to heat the water in the pot.At the same time,prepare the materials to be added into the noodles.Third,after the water has boiled,put some noodles into the pot until the noodles are good enough to eat.Finally,get the cooked noodles out of the pot and put them into a bowl,add the prepared materials.Then you can enjoy the delicious noodles.
『貳』 介紹面條的英語短文
A noodle is made from unleavened dough that has been shaped into thin flat strips or round cylinders and cooked in a boiling liquid. Depending upon the type, noodles may be dried or refrigerated before cooking. The word noodle derives from the German Nudel (noodle) and may be related to the Latin word nos (knot). In English, noodle is a generic term for unleavened dough made from many different types of ingredients and includes a variety of shapes.
The first written account of noodles is from the East Han Dynasty between AD 25 and 220. In October 2005, the oldest noodles yet discovered were found at the Lajia site (Qijia culture) along the Yellow River in Qinghai, China. The 4,000-year-old noodles appear to have been made from foxtail millet and broomcorn millet.
『叄』 面條的英語
面條的英語：noodles
英文發音：英 [ˈnu:dlz]
中文釋義：
n. 面條，掛面（noodle的復數形式)
例句：
Oat flour noodles with 15% egg albumin had significantly higher hardness than other blends.
與其他版配方的面條相比，含15%蛋清權蛋白的燕麥面條有最大的硬度。
相關短語：
instant noodle 方便麵；速食麵；泡麵
noodle soup 面湯，清湯面條
(3)面條的口感怎麼用英語介紹擴展閱讀
noodle
讀音：英['nuːdl]美['nuːdl]
n.面條
面條雞蛋麵粉條
傻子笨蛋傻瓜
例句：用作名詞 (n.)
The noodle is in the shape of a waistbelt.
面條像腰帶。
『肆』 怎樣用英語提問中國的面條是什麼味道的
How does Chinese noodle taste ?
『伍』 英語如何表達食物 （比如面條） 很筋道的口感
chewy筋道的，有嚼勁的
The hand-pulled noodles are chewy. 這拉麵很筋道。
『陸』 介紹面條的英語小作文
^偶是五年級滴但是偶低水平已經達到初一啦^_^
yesterday,
i
went
to
the
zoo.
i
saw
many
animals.
the
monkeys
are
the
funniest,they
have
long
tails.they
can
climb
trees.the
snakes
are
the
longest.some
of
them
can
swim!
the
elephants
are
the
smartest.
they
have
long
noses.they
can
use
their
nose
to
drink
water!
the
giraffes(長頸鹿)have
the
longest
neck
and
they
are
the
tallest.they
like
to
eat
leaves.
the
pandas
are
the
lest(最少的).
they
like
to
eat
bamboo.
wow!so
many
animals!
(猴子，蛇，大回象，熊答貓，長頸鹿)
『柒』 介紹義大利面```(英語)
給你弄點資料吧 自己看下
Origin of pasta
While many believe that spaghetti (or even pasta in some accounts) originated in China (where long thin noodles have a lengthy history), some now assert that the reading of a lost Marco Polo manuscript which led to this belief, was in fact an inaccurate Latin translation. Historically people in Italy ate pasta in the form of gnocchi-like mplings – pasta fresca eaten as soon as it was prepared. It has now been asserted that the Arabs who populated Southern Italy (around the 12th Century) were the first to develop the innovation of working pasta from grain into thin long forms, capable of being dried out and stored for months or years prior to consumption. Legend has it that Cicero, the famous Roman orator was fond of "laganum", an ancient tagliatelle. The Saracens, originally from North Africa, invaded southern Italy in the 9th century and occupied Sicily for 200 hundred years. Pasta is now associated with Italians as a whole. The popularity of pasta spread to the whole of Italy after the establishment of pasta factories in the 19th century, enabling the mass proction of pasta for the Italian market.
義大利面的起源
關於義大利面條的起源，有說是源自古羅馬人，也有的說是由馬可-波羅從中國經由西西里島傳至整個歐洲的講法。
義大利面的世界就像是千變萬化的萬花筒，數量種類之多據說至少有500種，再配上醬汁的組合變化，可做出上千種的義大利面料理！
最早的義大利面約成型於公元13至14世紀，跟現在我們所吃的義大利面最像。到文藝復興時期後，義大利面的種類和醬汁也隨著藝術逐漸豐富起來。
食用面團最初出現時的製造方法是將麵粉團壓成薄紙狀，然後覆蓋在食物上，放入焗爐內烹煮食用。其後，人們想到將面團切成小塊狀或條棒狀的細長面條，而阿拉伯人更想到了將面條風干儲存的做法。
西紅柿的出現及隨後的品種改良，在義大利的拿坡里首次被人用作醬汁搭配面條，從此令面條大受歡迎，甚至連皇室貴族也被受吸引。正宗的義大利粉是由銅造的模子壓制而成，由於外型較粗厚而且凹凸不平，表面較容易黏上調味醬料，令吃起來的味道口感更佳。
除了原味面條外，其他色彩繽紛的面條都是用蔬果混制而成的，如：番紅花面、黑墨魚面及蛋黃面等。
義大利面的醬料基本來說可分為紅醬和白醬，紅醬是用番茄為底的紅色醬汁，白醬則是由麵粉、牛奶及奶油為底的白醬汁，此外，還有用橄欖油調味的面和用香草類調配的香草醬。
義大利南部的人喜愛食用干意粉，而新鮮意粉則在北部較為流行。一般來說，意粉多用作頭菜，海鮮意粉配以白酒，而醬料濃的則配紅酒。
英文翻譯為：The origin of pasta
Italian noodles on the origin, said to be derived from ancient Rome, and some are said to be from Mark - from China via the Baltic Sicily spread to Europe as a whole herring.
Italy face of the ever-changing world like a kaleidoscope, reportedly as many as the number of species at least 500 kinds image of a combination of changes in sauces can be made on the thousands of Italian fabrics rationale!
Some of the earliest forming Italy in the year 13 to 14 century, we now eat with the most like Italy surface. After the Renaissance, Italy surface types and sauces also graally enriched with the arts together.
Consumption initially appear dough manufacturing method is to pressure corporations into flour Tissues were then covered in food, cooking food Add焗furnace. Since then, people will think of dough and cut into small block of the rod or the slender noodles, and the Arabs will be more thought of dried noodles storage practices.
The emergence of tomato varieties and the subsequent improvement of the拿坡里the first time in Italy was used as sauces with noodles, noodles from the popular, and even by the royal family and nobles were also attracted. Authentic Italian powder is made from copper mold from repression, but because of rugged appearance coarse thick, sticky surface more easily on the seasoning sauce, the flavor of the food taste better together.
Apart from the original flavor noodles, the other colorful noodles are mixed with vegetables and fruit from the system, such as: Crocus sativus L. face, black cuttlefish noodles and egg yolk surface, and so on.
Italy face the sauce, can be divided into the basic red sauce and white sauce, red sauce at the end is used as a red tomato sauces, white sauce is from flour, milk and butter at the end for the white sauces, in addition, also the usefulness of olive oil flavored with vanilla and the vanilla sauce category deployment.
The popular southern Italy Italian food dry powder, and fresh powder in northern Italy more popular. Generally, the first Italian dishes for more powder, seafood The Spaghetti supported liquor, and the sauce is thick with the red wine.
『捌』 用英文怎麼介紹義大利面的吃法
寫作思路：從「介紹」的寫作目的、素材為「義大利面」的中心主旨入手，以使文章中心思想鮮明、深刻地表現出來，重點介紹種類和大致食用方法，正文：
There are many shapes of spaghetti, which can be roughly divided into three types according to shape and taste: long noodles, short noodles and egg noodles.
義大利面有很多種形狀，根據形狀和口味大致可分為三種：長面、短面和雞蛋面。
What we see most on weekdays is long noodles, which are more like Chinese noodles; According to different shapes, short faces have many names, including tubular face, pen tip face, shell face, spiral face, butterfly face, etc. Egg noodles are noodles made by kneading wheat flour and eggs, which are more elastic and taste.
我們平日里見到最多的就是長面，比較像中國面條；根據形狀的不同短面有眾多名稱，包括管狀面、筆尖面、貝殼面、螺旋面、蝴蝶面等；雞蛋面是小麥粉加雞蛋揉制而成的面條，更富彈性和口感。
The sauce and ingredients with each noodle are also different. The long noodles will be matched with thinner sauce or olive oil, and with mushrooms or cuttlefish, clams, squid and other seafood;
搭配每種面條的醬汁和配料也有所區別，長面會搭配薄一些的醬汁或橄欖油，搭配香菇類或墨魚、蛤蜊、鱈魚等海鮮；
Short noodles will be served with thicker sauce. Different pasta tastes in different ways:
短面會搭配厚一些的醬汁。不同的義大利面吃起來也有一些不同的方法：
When eating pasta like noodles, you should roll the noodles slowly with a fork and send them to your mouth. The easiest way is to roll the noodles with a spoon and a fork in your right hand, turn the noodles around the fork and roll them into a small bundle.
At the same time, hold the fork with a spoon in your left hand for fixing, roll the noodles and send them to your mouth. Be careful not to roll too much at a time, just enough to eat it in one bite.
像面條一樣的義大利面，在吃的時候應當用叉子慢慢將面條捲起來送入口中，最容易的方法則是用勺子配合叉子來卷面條，右手持叉將面條轉圈，使面條圍繞叉子捲成一小束，同時左手用勺頂住叉子起固定作用，把面捲起來，送到口中。注意一次不要卷太多，足夠一口吃下則可。
『玖』 介紹煮麵條的英語短文
今天，我和媽媽說好早上我做飯——方便麵。
Today， I told my mother that I would cook instant noodles in the morning．
媽媽說倒水倒一點兒就行，要等水開了之後再放面。
Mother said to pour a little water on the line， to wait until the water boiled before putting noodles．
放完面再放菜，再放油，最後放鹽。聽媽媽嘮叨了這么多，我有點兒害怕了。
After putting noodles， put vegetables， oil， and finally salt． Listening to my mother nagging so much， I was a little scared．
哆哆嗦嗦地拿起暖壺，生怕把水倒多了，要是倒多了，方便麵就變成方便燙了。
Trembling to pick up the thermos， afraid to pour more water， if more， instant noodles will become convenient hot．
過了一會，我見水開始咕嚕咕嚕往上冒泡了，心想：這一定是水開了，就把方便麵放入鍋中。
After a while， I saw the water began to bubbling up， thinking： this must be water boiling， put instant noodles into the pot．
又按媽媽說的把菜、油、鹽依次放進鍋中，用勺子壓一壓，等著面變軟。
According to the mother said vegetables， oil， salt into the pot in turn， with a spoon pressure， waiting for the noodles to soften．
不一會，一陣香味撲鼻而來，香得我直流口水。
After a while， a burst of fragrance came， which made my mouth water．