華閱文章網1.英語介紹饅頭
Is a kind of steamed bread flour, add water, sugar, such as drawing frame, after the steam from the fermentation of food, products or hemispherical shape for long. In the southern region, in general when the production of meat, vegetables, Dourong fillings such as the steamed bread called, and steamed bread called ordinary white bread. Soft and delicious taste and rich nutrition is essential for the dinner table one of the staple food. Steamed bread making the necessary raw materials: wheat flour, noodles fermentation (the old face), white sugar, water, alkali, Hong Si Qing. After their fermentation and easy to block, a bad stomach should eat less.。
2.饅頭的英語介紹（要翻譯）一一一急用
Steamed bread, also known as steamed, steamed bun, one of Chinese Han nationality traditional pasta, a fermented flour steamed food, round shaped and uplift. The present there is a filling, after that no filling of the steamed bread, there are stuffing for the steamed stuffed bun. Usually people in the North choose steamed bread as a staple * is Zhu Geliang's invention of the Three Kingdoms period. The "Three Kingdoms" in Zhu Geliang on the seven release Menghuo, put down after crossing the river by the Nanman, died of attack resistance. Zhu Geliang faced Cijing anxious, want to be forced to pay homage to the Alpheus. Pray that God blessing punish evil, bless the creatures, can not bear to Zhuge Liang worship with the head, and the invention of steamed bread for alternatives. So kill sheep slaughter pigs, wrapped into dough, cast in the water to show worship. Later folk custom. This is probably the origin of the "steamed bun". "Man" and "man", "Steamed Buns" means "pretty head". Bread to flour, add water, sugar and mix thoroughly, steaming after fermentation and food, product appearance is hemispherical or bar, the taste is soft and delicious, nutrient rich, is essential to table the staple food of * is a multi-ethnic, different tastes, different approach, which developed the all kinds of steamed bread, such as wheat, corn bread, steamed bread, steamed meat, fried bread, fried bread, the names are not the same.饅頭，又稱之為饃、饃饃，中國特色漢族傳統面食之一，一種用面粉發酵蒸成的食品，形圓而隆起。
本有餡，后稱無餡的為饅頭，有餡的為包子。通常北方人們選擇饅頭來作為主食。
據傳是三國時期諸葛亮發明。《三國演義》中講述諸葛亮七擒孟獲，平定南蠻之后，過江受戰死冤魂之阻。
諸葛亮面對此景心急如焚，想來想去只好祭奠河神，求神降福懲魔，保佑生靈，諸葛亮不忍用人頭祭祀，而發明饅頭為替代品。于是命殺羊宰豬，包成面團，投于水中以示供奉。
后來民間習此風俗。這大概是“饅頭”的起源。
“饅”通“蠻”，“饅頭”即意為“蠻頭”。饅頭把面粉加水、糖等調勻，發酵后蒸熟而成的食品，成品外形為半球形或長條，味道可口松軟，營養豐富，是餐桌上必不可少的主食之一。
中國民族眾多，口味不同，作法各異，由此發展出了各式各樣的饅頭，如白面饅頭，玉米面饅頭、菜饅頭、肉饅頭、生煎饅頭、油炸饅頭，叫法也不盡相同。
3.饅頭的英語介紹（要翻譯）一一一急用
Steamed bread, also known as steamed, steamed bun, one of Chinese Han nationality traditional pasta, a fermented flour steamed food, round shaped and uplift. The present there is a filling, after that no filling of the steamed bread, there are stuffing for the steamed stuffed bun. Usually people in the North choose steamed bread as a staple food.
That is Zhu Geliang's invention of the Three Kingdoms period. The "Three Kingdoms" in Zhu Geliang on the seven release Menghuo, put down after crossing the river by the Nanman, died of attack resistance. Zhu Geliang faced Cijing anxious, want to be forced to pay homage to the Alpheus. Pray that God blessing punish evil, bless the creatures, can not bear to Zhuge Liang worship with the head, and the invention of steamed bread for alternatives. So kill sheep slaughter pigs, wrapped into dough, cast in the water to show worship. Later folk custom. This is probably the origin of the "steamed bun". "Man" and "man", "Steamed Buns" means "pretty head". Bread to flour, add water, sugar and mix thoroughly, steaming after fermentation and food, product appearance is hemispherical or bar, the taste is soft and delicious, nutrient rich, is essential to table the staple food of the.
China is a multi-ethnic, different tastes, different approach, which developed the all kinds of steamed bread, such as wheat, corn bread, steamed bread, steamed meat, fried bread, fried bread, the names are not the same.
饅頭，又稱之為饃、饃饃，中國特色漢族傳統面食之一，一種用面粉發酵蒸成的食品，形圓而隆起。本有餡，后稱無餡的為饅頭，有餡的為包子。通常北方人們選擇饅頭來作為主食。
據傳是三國時期諸葛亮發明。《三國演義》中講述諸葛亮七擒孟獲，平定南蠻之后，過江受戰死冤魂之阻。諸葛亮面對此景心急如焚，想來想去只好祭奠河神，求神降福懲魔，保佑生靈，諸葛亮不忍用人頭祭祀，而發明饅頭為替代品。于是命殺羊宰豬，包成面團，投于水中以示供奉。后來民間習此風俗。這大概是“饅頭”的起源。“饅”通“蠻”，“饅頭”即意為“蠻頭”。饅頭把面粉加水、糖等調勻，發酵后蒸熟而成的食品，成品外形為半球形或長條，味道可口松軟，營養豐富，是餐桌上必不可少的主食之一。
中國民族眾多，口味不同，作法各異，由此發展出了各式各樣的饅頭，如白面饅頭，玉米面饅頭、菜饅頭、肉饅頭、生煎饅頭、油炸饅頭，叫法也不盡相同。
4.英語介紹饅頭
,addwater,sugar,suchasdrawingframe,,。
Inthesouthernregion,,vegetables,,。 。
,noodlesfermentation(theoldface),whitesugar,water,alkali,HongSiQing。 ,。
5.英語介紹饅頭
Is a kind of steamed bread flour, add water, sugar, such as drawing frame, after the steam from the fermentation of food, products or hemispherical shape for long. In the southern region, in general when the production of meat, vegetables, Dourong fillings such as the steamed bread called, and steamed bread called ordinary white bread. Soft and delicious taste and rich nutrition is essential for the dinner table one of the staple food. Steamed bread making the necessary raw materials: wheat flour, noodles fermentation (the old face), white sugar, water, alkali, Hong Si Qing. After their fermentation and easy to block, a bad stomach should eat less.。
6.怎樣制作饅頭的英文說明
Ingredients: flour, fermented (old), sugar, water, soda, green-red streaked infection. Recipe: 1. the fermentation (old) and flour, and water into the dough, into the basin in the fermentation (fermentation time as the indoor temperature and how much of the old surface may be); 2. Remove dough fermentation good alkali and sugar (white sugar can be added according to the tastes they prefer), rub rub rub after growth, pulling paste, lie on a bamboo food steamer, paste up, sprinkle with green red streaked infection, steam for 20 minutes on the roaring fire, taking it. Note: 1. fermentation to the time when, on the paste must be; 2. When you paste in a bamboo food steamer, do not touch, will not be "flower"; 3. bamboo food steamer on fire when it is important to Mong Kok and on the water when boiling bamboo food steamer. Features: color white, shaped like flowers, sweet and delightful. Baking powder 35-37 degrees of warm water, and the water surface. Moderate non-stick to soft and hard hand, rubbing light cover up surface fermentation with a damp cloth. Today's weather, is to send up to 2 hours. And then placed on the chopping board, plus dry noodles and then rub, then wake up for a while. The Huizi you, is add bean, is on meat and vegetables or other stuff into such as steamed bun stuffed with sweetened bean paste, bun, roll, it depends on what you want to eat the sugar River Delta. Forming, then about half an hour. Special note is the pot of steamed open on this procedure, be sure to fire the pot with cold water in, Do not say that you gave not been forewarned. If the usual fire water, is absolutely dead out of the dough. Fire practices apply only to the use of water in the presence of leavening dough fermentation. Steamed buns with hot water or hot water not many loved steamed bread with boiled water, thinking that it was driving faster. In fact, this is not scientific. Because raw and steamed bread suddenly heat, surface bonding, easily half-cooked steamed bread. Correct method should be in the pot plus cold water, after into the bread, then heating enables uniform heating of steamed bread, soft and tasty. How know raw and cooked steamed steamed judge of raw and cooked to several of the following methods: (1) not use too much force steamed bun, elastic that is cooked; (2) the epidermal tearing a piece of bread, can reveal the skin that is cooked, otherwise immature; (3) after the finger touch of steamed bread, pits will soon calm down for the cooked bread, SAG does not recover, note also not steam. Fermentation is the key of making steamed bread of soft pine. Yeast make dough chemical changes of starch, sugar, alcohol and acids, and releases carbon dioxide gas. However, heating methods if it is not appropriate, such as directly marked on the pot, due to uneven heating, can only become hard and soft "scones"; If you want a soft loose buns, must steam to help. When people are steamed buns into rubbing good health after the steamer, surrounded by high temperature steam soon steamed up, from around to the bread evenly heated. Carbon dioxide gas heat expansion of the bread, but not easy to come, can only drill to drill and heave out many small vacuoles, bread is loose and soft. If you add some sugar, fermentation full, high temperature of steam, for steam and cool, it can be steamed out of the surface crack of "flowering" bread. Such steamed bread, elastic, tastes delicious 原料：面粉、發酵面（老面）、白糖、水、堿、青紅絲。
制作方法：1.將發酵面（老面）加面粉、水和成面團，放入盆中發酵（發酵時間視室內溫度和老面的多少而定）； 2.取出發酵好的面團加堿和白糖（白糖可根據自己喜歡的口味添加），揉透揉勻后搓成長條，揪劑子，擺在籠屜上，劑子口朝上，撒上青紅絲，在旺火上蒸二十分鐘，取出即可。 注意：1.發酵面時一定要發到時間，劑子口一定要朝上； 2.下劑子擺在籠屜上時，千萬不要碰，否則不會“開花”； 3.上籠屜時火一定要旺，而且要在水沸時上籠屜。
特點：色澤潔白，形如花朵，甜香爽口。 發酵粉用35度-37度溫水化開，用這個水和面。
到軟硬適度不粘手，揉光用濕布蓋好醒面發酵。如今的天氣，2個小時是肯定能發起來地。
然后將面置于案板上，加干面再揉勻，再醒一會。這會子就隨便你了，是加豆餡，是放肉和菜或是其它東東作成諸如豆包、包子、花卷、糖三角就看你的想吃啥了。
成型后，再放約半小時。特別注意的是上鍋開蒸這道工序，一定要中火，鍋里要用冷水，勿謂言之不預也。
要是像平常那樣大火開水，出來的絕對是死面團。大火開水的作法只適用于用面肥發酵的面。
蒸饅頭勿用熱水 許多人愛用熱水或開水蒸饅頭，以為這樣開得快。其實這并不科學。
因為生冷的饅頭突然遇到熱氣。
7.用英語怎么樣介紹火燒饃歷史,制作方法等80字作文
Guangzhou is the capital and the sub-provincial city of Guangdong Province in the southern part of the People's Republic of * city is also known by an older English-language name,* is a port on the Pearl River,navigable to the South China Sea,and is located about 120km north-west of Hong * of the 2000 census,the city has a population of 6 million,and a metropolitan population of 12.6 million,[citation needed] making it the most populous city in the province and the third most populous metropolitan area in China.
With the Guangzhou Metro,opened in 1999,Guangzhou is the fourth city in China to build an underground railway *tly there are four lines operational with an ambitious plan to expand rapidly with three lines under construction and four lines that are being planned.
Guangzhou's main airport is the New Baiyun International Airport in Huadu District,that opened on 5 August 2004 replacing old Baiyun International Airport close to the city centre
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