vermicelli

简明释义

英[ˌvɜːmɪˈtʃeli]美[ˌvɜːrmɪˈtʃeli]

n. 意式细面；粉条

英英释义

单词用法

同义词

反义词

例句

1.Traditional rice Vermicelli is a type of traditional foods using rice as material.

直条米粉是以大米为原料加工而成的传统食品。

2.Put the fish head and bones into the soup and boil with high fire. Later you can add some vermicelli.

鱼骨放入汤中，用猛火煮至汤味鲜浓时，可放入少许粉丝，也可不用。

3."Stir-fried Jiaozhou cabbage with Licha pork as well as bean starch vermicelli is a real delicacy, " Zhang said.

他说，“里岔黑猪肉和胶州大白菜炖粉条才是真正的美味佳肴。”

4.Such as napa(Chinese cabbage), sliced potatoes, rolled beef, fresh Chinese lettuce, Chinese vermicelli, chicken and other te stated food.

白菜、土豆、生菜、牛肉、牛百叶、粉丝、乌鸡肉等等好好好吃的。

5.This snack made from pork, shrimp, herbs, rice vermicelli and other ingredients wrapped in rice paper is served at room temperature.

这一小食由猪肉、虾肉、草本植物、米粉面和其它配料包在米皮儿里在室温中制成。

6.Potato vermicelli is a kind of easily made modem food with special flavor. It is made from potato starch, and produced by vermicelli machine which can cook it.

马铃薯粉丝是以马铃薯淀粉为主要原料，经自熟式粉丝机加工制成的一种风味特殊、烹调简便的现代食品之一。

7.Buy: Soy Sauce, Vermicelli, Prawn Crackers, Wine, Egg noodle, Mixed containers of seed peanuts, Tinned Fruits, Organic and Gluten free Products.

采购：酱油，粉丝，虾条，酒，鸡蛋面，花生，水果罐头，及有机食品。

8.The recipe calls for vermicelli made from rice flour.

这个食谱需要用米粉制作的米粉。

9.For a refreshing salad, toss some vegetables with vermicelli and a light dressing.

为了做一道清爽的沙拉，可以把一些蔬菜和米粉以及清淡的调料拌在一起。

10.My grandmother used to make a delicious dish with vermicelli and chicken.

我奶奶以前会做一道美味的菜，里面有米粉和鸡肉。

11.I love adding vermicelli to my soups for extra texture.

我喜欢在汤里加入米粉以增加口感。

12.You can find vermicelli in the Asian food aisle of the supermarket.

你可以在超市的亚洲食品区找到米粉。

作文

Vermicelli, a type of thin noodle made from rice or mung bean starch, is a staple ingredient in many Asian cuisines. Its delicate texture and ability to absorb flavors make it a favorite among chefs and home cooks alike. In dishes such as pho, a Vietnamese soup, or stir-fried with vegetables and protein, 米粉 plays a crucial role in creating a satisfying meal. In my recent culinary exploration, I decided to experiment with 米粉 by preparing a simple yet delicious stir-fry. I started by soaking the 米粉 in warm water for about 30 minutes until it became soft and pliable. This step is essential as it allows the noodles to cook evenly without becoming mushy. While the noodles were soaking, I chopped an array of colorful vegetables including bell peppers, carrots, and broccoli. The vibrant colors not only make the dish visually appealing but also add a variety of nutrients. I heated some oil in a large pan and added minced garlic and ginger for an aromatic base. Once they were fragrant, I tossed in the vegetables and sautéed them until they were tender yet crisp. Next, I added the soaked 米粉 to the pan along with soy sauce, sesame oil, and a splash of lime juice for brightness. The 米粉 absorbed the flavors beautifully, and within just a few minutes, the dish was ready to serve. I garnished it with chopped green onions and sesame seeds, enhancing both the flavor and texture. As I took my first bite, I was amazed at how well the 米粉 complemented the other ingredients. Its lightness allowed the vibrant flavors of the vegetables and the savory sauce to shine through. This experience reinforced my appreciation for 米粉 and its versatility in cooking. In addition to stir-fries, 米粉 can be used in soups, salads, and even desserts. For instance, in Thailand, there is a popular dessert called 'bua loy' which features 米粉 balls served in coconut milk. This showcases yet another dimension of this ingredient, proving that it transcends savory dishes. Furthermore, 米粉 is gluten-free, making it an excellent option for those with dietary restrictions. It allows individuals who are sensitive to gluten to enjoy a wide range of dishes without compromising on taste or texture. In conclusion, 米粉 is more than just a simple noodle; it is a versatile ingredient that can elevate any dish. Whether you are enjoying a hearty bowl of soup or a colorful stir-fry, the inclusion of 米粉 adds a delightful touch. My culinary journey with 米粉 has opened my eyes to the endless possibilities it offers in the kitchen, and I look forward to experimenting with it in future recipes.

米粉是一种由大米或绿豆淀粉制成的细面条，是许多亚洲菜肴的主食成分。它细腻的质地和吸收味道的能力使其成为厨师和家庭厨师的最爱。在越南汤粉这样的菜肴中，或与蔬菜和蛋白质一起炒，米粉在创造令人满意的餐点中发挥着至关重要的作用。在我最近的烹饪探索中，我决定通过准备一道简单而美味的炒菜来尝试一下米粉。我首先将米粉浸泡在温水中约30分钟，直到它变得柔软可塑。这个步骤是必不可少的，因为它使面条均匀熟透而不会变得糊状。当面条浸泡时，我切了一些色彩丰富的蔬菜，包括甜椒、胡萝卜和西兰花。鲜艳的颜色不仅使菜肴在视觉上更具吸引力，还增加了多种营养。我在一个大锅中加热一些油，加入切碎的大蒜和生姜以增加香气。一旦它们散发出香味，我就把蔬菜放进锅里翻炒，直到它们变得嫩脆。接下来，我将浸泡好的米粉加入锅中，再加上酱油、芝麻油和一点酸橙汁来增添亮度。米粉完美地吸收了这些味道，仅仅几分钟后，这道菜就准备好上桌了。我用切碎的葱和芝麻装饰，增强了风味和质感。当我咬下第一口时，我惊讶于米粉与其他配料的搭配是多么的美妙。它的轻盈让蔬菜的鲜艳味道和酱汁的咸香充分展现。这次经历让我更加欣赏米粉及其在烹饪中的多样性。除了炒菜，米粉还可以用于汤、沙拉甚至甜点。例如，在泰国，有一种受欢迎的甜点叫做'bua loy'，其中包含在椰奶中提供的米粉球。这展示了这种成分的另一个维度，证明它超越了咸味菜肴。此外，米粉是无麸质的，这使其成为对饮食有限制的人们的绝佳选择。它使对麸质敏感的人能够享受各种各样的菜肴，而不必妥协于味道或质感。总之，米粉不仅仅是一种简单的面条；它是一种多用途的成分，可以提升任何菜肴。无论您是在享用丰盛的汤还是色彩缤纷的炒菜，加入米粉都能为菜肴增添愉悦的触感。我与米粉的烹饪之旅让我看到了它在厨房中提供的无尽可能性，我期待着在未来的食谱中继续尝试。