搜搜考试网胡辣汤做法及其相应的英文翻译
来源：学生作业帮 编辑：搜搜考试网作业帮 分类：英语作业 时间：2024/06/17 15:27:26
胡辣汤做法及其相应的英文翻译
胡辣汤是河南小吃系列中的一绝.它源于清代中叶,大兴于民国初年,之后花样不断翻新.至今你若行走在洛阳大街小巷口,随处都能见到它的身影.小小一碗胡辣汤,缘何会历久不衰呢?它以大众化的品位和低廉的价格,始终成为人们早餐时的首选.
胡辣汤是怎样做成的呢?先将红薯粉条和切碎的肥猪肉放入铁锅里炖,同时加入花生仁、芋头、山药、金针、木耳、干姜、桂仔、面筋泡等.待八成熟后勾入适量精粉,注意搅拌.然后兑入配好的调料及花椒、胡椒、茴香、精盐和酱油,略加食糖少许,一锅色香味俱佳的胡辣汤就做成了.
胡辣汤无冬夏之分,四季皆宜,其味美可口,深得人们的青睐.因此,日后你若能到河南各地一游,可千万别错过喝碗此汤的良机.
不管在那些小店里有多少关于胡辣汤起源的野史记载,正史上关于其起源如此描述：“胡辣汤是洛阳小吃系列中的一绝.它源于清代中叶,大兴于民国初年.”但实际上,现在的胡辣汤一般扯着周口西华县逍遥镇的大旗.而关于胡辣汤的做法,其实和熬制一盆大杂烩差不了多少,里面有牛肉、花生仁、黄花菜、木耳、面筋泡等,熬到一定程度后调粉芡注入.最关键的调料是胡椒,这是其辣之缘由.做成的汤呈暗红色,极能激起北方人的食欲.
虽然胡辣汤店大多看上去又小又不卫生,但这并不证明就没有“败絮其外,金玉其中”的例子.如果喝胡辣汤喝得多了,那就可以以老江湖的口气分析道：“嘿嘿,门面看上去越是破的店,汤就做得越好.”店大欺客,这个道理谁都晓得,汤做得好,这就是金字招牌.不管店面看上去有多脏,只要一碗色香味俱全的胡辣汤端上来,什么都别说了,开喝吧你就.
不过,喝胡辣汤也有很多秘诀.其一,是否加醋.加的话不仅辣,而且酸.其二,喝肉的还是喝素的.肉的当然好喝,只是要价高出5毛钱.其三,是先吃里面的杂物（面筋、牛肉丁、海带丝）再喝汤,还是连汤带杂物一口闷.前者是吃,后者是喝.其四,也是判断是否是个喝胡辣汤的老手的标准———当看到别人将胡辣汤和豆腐脑儿放在一起时,千万不要做出目瞪口呆的表情,它有一个专业名词：两掺.如果你没有喝过两掺,那肯定不是地道的河南人. Hu maeuntang Henan snacks in the series a must. It originated from the mid-Qing Dynasty, Tai Hing in the early Republican era, after the ever-changing forms. So far if you walk the streets in Luoyang mouth, its presence could be seen everywhere. A small bowl of soup Hu, so why it would be long lasting? It to popular taste and low price, has become the first choice for breakfast.
Hu maeuntang what they made of? First sweet potato starch noodles and chopped fat pork into the wok where stew, while adding peanuts, taro, yams, lilies, edible fungus, dried ginger, Guangxi Tsai, gluten bubble and so on. To be eight mature hook into the amount of flour, pay attention to mixing. And then blended with a good sauce and pepper, pepper, fennel, salt and soy sauce, slightly a little sugar, a pot of color, the smell sexy Hu made the soup on.
Hu maeuntang no summer and winter of the points, all-season, its delicious taste, won the people of all ages. Therefore, in the future if you have a tour around Henan, be sure not to miss the opportunity to drink the bowl of this soup.
No matter how many of the small shop on the origin of Hu maeuntang unofficial record of the history of its origin is thus described: "Hu Luoyang snacks soup is also one of the series. It originated from the mid-Qing Dynasty, Tai Hing in the early Republic . "But in fact, is now inviting the general Hu maeuntang Zhoukou Xihua xiaoyaozhen banner. In regard to the practice of Hu soup, in fact, summoned up the courage, and brewed a pot of hodgepodge, containing beef, peanut, lily, edible fungus, gluten bubble and so on, stay up to a certain extent after the transfer into the pink qian. The most crucial is the pepper sauce, which is the reason of its hot. Chenganhongse soup made of very able to arouse the appetite northerners.
Although Hu maeuntang shop looks small, mostly not health, but this does not prove that no "foul within aloof, Jin which" examples. If you drink more drink Hu soup, it can analyze the tone of Laojiang Hu said: "hey, look more broken shop window dressing, soup will do better." Diandaqike, the reason no one know, soup well, and this is the flagship. No matter how dirty storefront looks, as long as appetizing and tasty bowl of soup came, Hu, anything let alone, and open-Drink you.
However, drinking soup, there are many tips Hu. First, whether or vinegar. If Canada is not only spicy, but also acid. Second, the meat or drink drink pigment. Of course, meat tastes better, but asking price higher than the 5 cents. Third, is taking the inside of the debris (gluten, beef Ding, kelp wire) and then soup, or a decoction with debris in a stuffy. The former is to eat, which is the drink. Fourth, is to determine whether a veteran of soup to drink Hu standards --- When you see someone else will be Hu soup and tofu anencephaly, when put together, do not make a stunned expression, it has a professional terms: 2 doped. If you do not drink two doped, it is certainly not typical of Henan people
胡辣汤是怎样做成的呢?先将红薯粉条和切碎的肥猪肉放入铁锅里炖,同时加入花生仁、芋头、山药、金针、木耳、干姜、桂仔、面筋泡等.待八成熟后勾入适量精粉,注意搅拌.然后兑入配好的调料及花椒、胡椒、茴香、精盐和酱油,略加食糖少许,一锅色香味俱佳的胡辣汤就做成了.
胡辣汤无冬夏之分,四季皆宜,其味美可口,深得人们的青睐.因此,日后你若能到河南各地一游,可千万别错过喝碗此汤的良机.
不管在那些小店里有多少关于胡辣汤起源的野史记载,正史上关于其起源如此描述：“胡辣汤是洛阳小吃系列中的一绝.它源于清代中叶,大兴于民国初年.”但实际上,现在的胡辣汤一般扯着周口西华县逍遥镇的大旗.而关于胡辣汤的做法,其实和熬制一盆大杂烩差不了多少,里面有牛肉、花生仁、黄花菜、木耳、面筋泡等,熬到一定程度后调粉芡注入.最关键的调料是胡椒,这是其辣之缘由.做成的汤呈暗红色,极能激起北方人的食欲.
虽然胡辣汤店大多看上去又小又不卫生,但这并不证明就没有“败絮其外,金玉其中”的例子.如果喝胡辣汤喝得多了,那就可以以老江湖的口气分析道：“嘿嘿,门面看上去越是破的店,汤就做得越好.”店大欺客,这个道理谁都晓得,汤做得好,这就是金字招牌.不管店面看上去有多脏,只要一碗色香味俱全的胡辣汤端上来,什么都别说了,开喝吧你就.
不过,喝胡辣汤也有很多秘诀.其一,是否加醋.加的话不仅辣,而且酸.其二,喝肉的还是喝素的.肉的当然好喝,只是要价高出5毛钱.其三,是先吃里面的杂物（面筋、牛肉丁、海带丝）再喝汤,还是连汤带杂物一口闷.前者是吃,后者是喝.其四,也是判断是否是个喝胡辣汤的老手的标准———当看到别人将胡辣汤和豆腐脑儿放在一起时,千万不要做出目瞪口呆的表情,它有一个专业名词：两掺.如果你没有喝过两掺,那肯定不是地道的河南人. Hu maeuntang Henan snacks in the series a must. It originated from the mid-Qing Dynasty, Tai Hing in the early Republican era, after the ever-changing forms. So far if you walk the streets in Luoyang mouth, its presence could be seen everywhere. A small bowl of soup Hu, so why it would be long lasting? It to popular taste and low price, has become the first choice for breakfast.
Hu maeuntang what they made of? First sweet potato starch noodles and chopped fat pork into the wok where stew, while adding peanuts, taro, yams, lilies, edible fungus, dried ginger, Guangxi Tsai, gluten bubble and so on. To be eight mature hook into the amount of flour, pay attention to mixing. And then blended with a good sauce and pepper, pepper, fennel, salt and soy sauce, slightly a little sugar, a pot of color, the smell sexy Hu made the soup on.
Hu maeuntang no summer and winter of the points, all-season, its delicious taste, won the people of all ages. Therefore, in the future if you have a tour around Henan, be sure not to miss the opportunity to drink the bowl of this soup.
No matter how many of the small shop on the origin of Hu maeuntang unofficial record of the history of its origin is thus described: "Hu Luoyang snacks soup is also one of the series. It originated from the mid-Qing Dynasty, Tai Hing in the early Republic . "But in fact, is now inviting the general Hu maeuntang Zhoukou Xihua xiaoyaozhen banner. In regard to the practice of Hu soup, in fact, summoned up the courage, and brewed a pot of hodgepodge, containing beef, peanut, lily, edible fungus, gluten bubble and so on, stay up to a certain extent after the transfer into the pink qian. The most crucial is the pepper sauce, which is the reason of its hot. Chenganhongse soup made of very able to arouse the appetite northerners.
Although Hu maeuntang shop looks small, mostly not health, but this does not prove that no "foul within aloof, Jin which" examples. If you drink more drink Hu soup, it can analyze the tone of Laojiang Hu said: "hey, look more broken shop window dressing, soup will do better." Diandaqike, the reason no one know, soup well, and this is the flagship. No matter how dirty storefront looks, as long as appetizing and tasty bowl of soup came, Hu, anything let alone, and open-Drink you.
However, drinking soup, there are many tips Hu. First, whether or vinegar. If Canada is not only spicy, but also acid. Second, the meat or drink drink pigment. Of course, meat tastes better, but asking price higher than the 5 cents. Third, is taking the inside of the debris (gluten, beef Ding, kelp wire) and then soup, or a decoction with debris in a stuffy. The former is to eat, which is the drink. Fourth, is to determine whether a veteran of soup to drink Hu standards --- When you see someone else will be Hu soup and tofu anencephaly, when put together, do not make a stunned expression, it has a professional terms: 2 doped. If you do not drink two doped, it is certainly not typical of Henan people