semolina

简明释义

英[ˌseməˈliːnə]美[ˌseməˈliːnə]

n. 粗粒小麦粉，粗面粉

英英释义

单词用法

同义词

反义词

例句

1.Couscous is a granular semolina that is soaked until soft. It is served like rice.

Couscous是颗粒粗面粉，它可以浸泡至软，且常像米饭一样被食用。

2.This paper expounds the definition and application of semolina and farina;

阐述了粗粒粉和麦心粉的定义及其用途；

3.Several centuries later, a string-like pasta called itrium, made of semolina and dried before cooking, was described by Syrian physicians.

几个世纪以后，一位叙利亚医师描述道：一种由粗面粉做的串状面食也被称作itrium，这种面条在烹调之前需要晒干。

4.Higher tempered wheat moisture content resulted in significantly lower yields and lower protein and damaged starch contents of both semolina and flour.

随着入磨麦水分的提高，通心粉和面粉的出率、蛋白含量及淀粉破损都显著降低。

5.Shape each half into a baguette and place them on a baking paper sprinkled with the enough semolina, then with rye flour.

烤盘铺上烤纸，先洒粗麦粉，然后再洒上一层黑麦粉。

6.Ingredients: Water, Organic Carrots, Organic Ground Chicken, Organic Tomato Paste, Organic whole grain Couscous (from whole grain durum semolina), Organic Garbanzo Bean Flakes.

成份：水，有机胡萝卜，有机地鸡，有机番茄酱，有机全麦库斯·库斯(从全谷类硬粒小麦粗粉)，有机鹰嘴豆豆片。

7.Ingredients: Water, Organic Carrots, Organic Ground Chicken, Organic Tomato Paste, Organic whole grain Couscous (from whole grain durum semolina), Organic Garbanzo Bean Flakes.

成份：水，有机胡萝卜，有机地鸡，有机番茄酱，有机全麦库斯·库斯(从全谷类硬粒小麦粗粉)，有机鹰嘴豆豆片。

8.Pasta:Any of several starchy food pastes (pasta alimentaria) made from semolina, the purified middlings (endosperm) of a hard wheat called durum.

意大利面： 用粗粒小麦粉，即经过净化的硬质小麦的胚乳，制成的淀粉类食品。

9.Steamed semolina topped with chunks of potato, carrot, pumpkin and minced beef balls.

蒸煮过的中东小米配以块状土豆、萝卜、南瓜和嫩牛肉。

10.The meat is tucked into semolina rolls from Parisi bakery on Elizabeth Street.

做好的猪肉要塞到粗小麦粉面包里去，面包是从伊丽莎白街的Parisi面包房买的。

11.I bought some semolina to try making homemade gnocchi.

我买了一些粗麦粉来尝试制作自制的意大利饺子。

12.For breakfast, I prepared a warm porridge made from semolina and milk.

早餐时，我用牛奶做了温暖的粗麦粉粥。

13.The chef used semolina to make the pasta dough, giving it a unique texture.

厨师使用粗麦粉制作意大利面团，使其具有独特的质感。

14.The recipe calls for semolina to create a light and fluffy cake.

这个食谱需要粗麦粉来制作轻盈蓬松的蛋糕。

15.In Indian cuisine, semolina is often used to make a popular dish called upma.

在印度菜中，粗麦粉常用于制作一种叫做upma的受欢迎的菜肴。

作文

Semolina, a coarse flour made from durum wheat, is a staple ingredient in many culinary traditions around the world. Its unique texture and high gluten content make it an ideal choice for a variety of dishes, from pasta to desserts. In this essay, I will explore the versatility of semolina (粗麦粉) and its significance in different cuisines, as well as its nutritional benefits and cooking techniques.One of the most popular uses of semolina (粗麦粉) is in the production of pasta. The high protein content in semolina (粗麦粉) allows for the creation of a firm and elastic dough that holds its shape during cooking. This is why traditional Italian pasta is often made with semolina (粗麦粉), resulting in a product that has a slightly grainy texture and a rich flavor. When cooked, pasta made from semolina (粗麦粉) has a delightful bite, known as 'al dente,' which is highly sought after by chefs and home cooks alike.In addition to pasta, semolina (粗麦粉) is also used to make a variety of desserts across different cultures. For instance, in India, semolina (粗麦粉) is a key ingredient in making 'upma,' a savory dish, and 'suji halwa,' a sweet dessert. The fine grains of semolina (粗麦粉) absorb flavors beautifully, making it a perfect base for both sweet and savory recipes. Similarly, in Middle Eastern cuisine, semolina (粗麦粉) is used to prepare 'basbousa,' a sweet cake soaked in syrup, showcasing its adaptability in various forms.Nutritionally, semolina (粗麦粉) offers several benefits. It is rich in carbohydrates, providing a good source of energy. Additionally, semolina (粗麦粉) contains essential vitamins and minerals, including iron, magnesium, and B vitamins, which are important for overall health. However, it is worth noting that semolina (粗麦粉) is not suitable for those with gluten intolerance or celiac disease, as it is derived from wheat.When it comes to cooking with semolina (粗麦粉), there are various techniques that can enhance its flavor and texture. One popular method is to toast semolina (粗麦粉) before using it in recipes. This process brings out a nutty flavor that adds depth to dishes. For example, toasting semolina (粗麦粉) before incorporating it into a pudding or a cake can elevate the final product significantly.In conclusion, semolina (粗麦粉) is a versatile ingredient that plays a significant role in many culinary traditions. Its unique properties make it ideal for creating a wide range of dishes, from pasta to desserts. With its nutritional benefits and adaptability in the kitchen, semolina (粗麦粉) continues to be a beloved staple for cooks around the globe. As we explore different cuisines, it becomes clear that semolina (粗麦粉) is more than just a simple ingredient; it is a bridge connecting diverse culinary practices and enhancing our dining experiences.

粗麦粉是一种由硬质小麦制成的粗面粉，是世界许多烹饪传统中的主要成分。其独特的质地和高面筋含量使其成为各种菜肴的理想选择，从意大利面到甜点。在这篇文章中，我将探讨粗麦粉的多样性及其在不同美食中的重要性，以及它的营养益处和烹饪技巧。粗麦粉最受欢迎的用途之一是制作意大利面。粗麦粉的高蛋白含量使得可以制作出坚固而有弹性的面团，能在烹饪过程中保持形状。这就是为什么传统意大利面通常使用粗麦粉制作，从而产生一种略带颗粒感和丰富风味的产品。煮熟后，使用粗麦粉制作的意大利面具有令人愉悦的咬感，被称为“al dente”，这是厨师和家庭厨师所追求的。除了意大利面，粗麦粉还被用于制作各种文化中的甜点。例如，在印度，粗麦粉是制作“upma”（一种咸味菜肴）和“suji halwa”（一种甜点）的关键成分。粗麦粉的细颗粒能够很好地吸收风味，使其成为甜咸食谱的完美基础。同样，在中东美食中，粗麦粉被用来制作“basbousa”，这是一种浸泡在糖浆中的甜蛋糕，展示了它在各种形式中的适应性。在营养方面，粗麦粉提供了几种好处。它富含碳水化合物，为身体提供良好的能量来源。此外，粗麦粉还含有铁、镁和B族维生素等必需的维生素和矿物质，这些对整体健康很重要。然而，值得注意的是，粗麦粉不适合那些对面筋敏感或患有乳糜泻的人，因为它是由小麦制成的。在使用粗麦粉烹饪时，有多种技术可以增强其风味和质地。一种流行的方法是在使用前将粗麦粉烘烤。这一过程能够带出坚果风味，为菜肴增添深度。例如，在将粗麦粉加入布丁或蛋糕之前进行烘烤，可以显著提升最终产品的质量。总之，粗麦粉是一种多功能的成分，在许多烹饪传统中发挥着重要作用。其独特的特性使其成为制作各种菜肴的理想选择，从意大利面到甜点。凭借其营养益处和在厨房中的适应性，粗麦粉继续成为全球厨师所喜爱的主食。当我们探索不同的美食时，很明显，粗麦粉不仅仅是简单的成分；它是连接多样烹饪实践的桥梁，丰富我们的用餐体验。