Question 1: How do you say Hanzhong noodles in English? Since it is a Hanzhong specialty, it should be like Chinese Kung Fu. It is also called MianPi in English.

Question 2: Garlic. How do you say it in English? It is garlic with the skin removed. What about single head garlic? 20 points, it should be garlic

Question 3: How do you say ramen, pan noodles, rice noodles, hand cakes, sauce pancakes, cold noodles, etc. in English? I hope professionals can help, thank you! hand-pulled noodles, flat noodles, rice noodles, hand-grasp pancake, sauce-aroma pancake, steamed cold noodles.

Question 4: How to translate corn husks in English? It refers to the yellow layer outside the corn kernels. Corn bran

corn bran

Question 5: English introduction of Xi'an Roujiamo and Liangpi. Roujiamo with cured sauce is a famous flavor food in Xi'an. Cured meat is made from pork, and its history can be traced back to the Warring States Period. It was called "cold meat" at that time, and was also called "cured meat" in the Tang Dynasty. It has been passed down from generation to generation and has undergone evolution. The characteristics of cured meat are bright and rosy in color, soft and mellow, not greasy in fat, not greasy in lean meat, melts in the mouth, and remains unchanged after long storage. It is a good dish to go with wine when paired with dried tofu in cured sauce and finely chopped eggs. It is a fast food to eat with white steamed buns with "tiger back and iron ring and chrysanthemum heart". La juice meat clip buns, xian is well-known the flavor of food. Preserved meat sauce pork as raw material, its history can be traced back to the warring states period, was called \cold meat\, also called \bacon\ in the tang dynasty, from generation, through evolution. Wax juice is the feature of color bright red, soft rotten meat flavor, fat is not greasy, lean not wood, melt in your mouth, long storage, bean curd cake, egg fine cut platter with wax juice, as with wine. Use \chrysanthemum heart sought iron\ Bai Ji with eating steamed buns, is fast food.

Liangpi, also known as Shaanxi Liangpi, is one of the Han specialty snacks in Shaanxi Province. Liangpi is divided into two categories: rice noodle skin and noodle skin. Rice noodle skin is actually rice skin. There are schools such as Xifu Baoji Noodles, Hanzhong Rice Noodles, and Qinzhen Rice Noodles. Liangpi has a long history. The legend of Liangpi originated from the period of Qin Shihuang and has a history of more than 2,000 years. According to legend, there was a severe drought in Qin Town, Hu County, Shaanxi Province. The rice withered and the people were unable to provide rice to the court. There was a man named Li Twelve. Rice was ground into flour, steamed into dough, and presented to Qin Shihuang. Qin Shihuang was overjoyed after eating it and ordered it to be made and eaten every day, forming a long-standing traditional Han snack - Qinzhen Rice Noodles. Later it was lost due to war.

Liangpi, also known as shanxi liangpi, shaanxi province is one of the han Chinese characteristics snacks. Liangpi divided into two major categories of face and face, rice flour for robustness meters skin. Existing sit baoji rolling face, hanzhong genres such as leather, qin town meter skin. Liangpi long history, liangpi legends from qin shi huang period, more than two thousand years ago, there is a drought in shaanxi being qin town area, rice wither, the people are unable to court for rice, the name li 12 with ri......>>

Question 6: How to steam noodles and rice 1. You can first mix the noodles with water to make softer noodles. After the noodles are mixed, let them stand for 10 minutes, then add water. Start washing your face (that is, washing off the gluten), pour out the water used to wash the face, and then add more water to wash the face. Repeat this three or four times until the face is washed until only gluten is left. After washing the noodles, steam the gluten in a pot (cut into small pieces and set aside, then add to the prepared cold skin). Then put the water used for washing the face for three or four times and let it sit there for 8 hours. Pour out the clear water above. The turbid water below is the batter and can be used to make cold skin.

2. First put a wet drawer cloth on a Dalianzi, pour a spoonful of batter, shake it and spread it evenly, then steam it in the pot for 2-3 minutes, take it out, brush the dough with oil, and remove the curtain Brush oil on the back of the dough, and a piece of dough is ready. (You can also use the awakened batter in the mold to make dough as above.)

3. Brush oil on both sides of the steamed dough, then dip a knife into cold water, and then cool the dough. Cut it into the desired width, and mix in your favorite seasonings, such as shredded cucumber, coriander, chili oil, sesame oil, minced ginger, minced garlic, sugar, vinegar, monosodium glutamate, chicken essence, salt, soy sauce, and you're ready to eat.

Authentic Shaanxi snack---How to make Liangpi

Ingredients (for two people) Flour (preferably high-gluten flour, namely Bread flour) 2 cups (1 cup 240ml, 2 cup of flour (about 250 grams); about 2 cups of cold water; 1 teaspoon of salt (3 grams);

Method: 1. Sift the flour and salt (you can do it without a sieve), little by little Add water and make a batter. Be careful not to add too much water at a time, add it little by little, mix well and then add it again, so that the batter will be smooth and free of powder. The more times you stir, the more chewy the cold skin will be. Stir for about 20 minutes. It should be noted that the batter should not be too thin, otherwise the steamed cold skin will break easily and become weak. The batter after mixing can be seen to be very smooth.

2. Place the batter in the refrigerator to refrigerate (or room temperature in winter) for at least three hours, which is called proofing. In my house, I usually leave it overnight. This is very important and can solve the well-known problem that foreign flour does not form gluten.

3. Take out the woke batter and let it return to room temperature. During this process, wipe the steamed cold skin model and set it aside. The model is as shown in the picture. It is best to have a flat bottom plate with a slightly larger diameter. Stainless steel trays are best, and they are available in supermarkets.

4. Use a pan to boil a large pot of boiling water and set aside. Then prepare a lubricated oil bowl: Pour a little cooking oil (any vegetable oil will do) in a small bowl, and then add a little water.

5. After the water boils, brush a little oil into a mold and pour a spoonful of batter into it. The amount of batter is up to the individual. If you like thicker cold skin, scoop out a little more, and vice versa. You can master it by experimenting with it after one or two experiments.

6. Swirl the batter in the mold evenly so that the bottom of the mold is evenly covered with batter.

7. Put the batter-filled model into the boiling water pot and cover the pot. The fire should always be kept bright.

8. Repeat steps five and six, and pour batter into the other model. During this process, the batter in the first model will slowly bubble, and you can see it clearly if the pot lid is transparent. The batter is ready when it puffs up.

9. Wear cotton gloves to take out the steamed model and put it in cold water to cool (when ice the first one, put the second one into the pot to continue steaming). There are two options for doing this. First, put the model upside down and put it under a cold water pipe; second, store a pool of cold water in the pool and put the model in it to float, but the effect is not as good as the first method.

10. Use a brush to apply a layer of oil on the surface of the steamed cold skin, and slowly peel off the cold skin. 11. Brush both sides of the steamed cold skin with oil, dip a knife in cold water, then cut the cold skin into the desired width, and mix in delicious seasonings

Question 7: Corn bread What is the outer skin called? How to say it in English. PS: It’s not the husks on the corn kernels, but the outer layer of the whole corn bread. Thank you ~ 15 points Bread Crust CRUST

Question 8: How to make dough with rice flour. Ingredients

100 grams of minced pickles, 100 grams of dried rice noodles, and an appropriate amount of minced garlic.

Method

1. Put an appropriate amount of water into the pot, add minced pickles and an appropriate amount of cooking oil and simmer.

2. After the water boils, add dried rice noodles and continue to simmer.

3. After the noodles are cooked, add an appropriate amount of salt, monosodium glutamate, pepper, and minced garlic.

Question 9: How to make Xue Changli’s rice dough as the main ingredient

120g rice flour, 40g corn starch

320g water, half cucumber

Carrot Half a mung bean sprout.

Peanuts. Peanuts. Chili oil.

Vinegar. Salt.

Garlic paste. Light soy sauce.

Corn oil Appropriate amount

Steps to make homemade rice noodle cold skin

1. The rice flour I used

2. Mix water, corn starch and rice flour thoroughly, let sit Leave it for half an hour

3. Brush the pizza pan with oil, use a spoon to scoop a spoonful and a half of the batter into the pizza pan, and place it on the boiling steamer

4. Steam 3- After 5 minutes of big bubbles forming, put the pizza pan and the pizza pan in cold water, peel off the cold skin, place it on a flat plate, and apply corn oil on top

5. Dry the pizza pan and repeat step 3. 4. Make cold skin. This amount makes about 6 cold skins. The thickness can be adjusted according to your preference. A large spoon is the kind used for soup in restaurants. One spoon will make it very thin. Shred the cucumber, blanch the mung bean sprouts, and shred the carrot. Fry the chopped peanuts in oil, mix the sesame juice with warm water, add salt, light soy sauce, and vinegar and mix thoroughly, pour it on the cold skin, mix well, and serve