岐山擀面皮中英文翻译

岐山擀面皮中英文翻译

岐山擀面皮

Qishanprocessed noodles

典故传说：擀面皮是从唐代冷淘面演变而来。具有筋斗、柔软、凉香、酸辣可口、四季皆宜

之特点，是西北较有民族风味的食品之一。

岐山面皮，原名“御京粉”

，顾名思义，跟皇上有关系的。相传清朝康熙年间，岐山人 王同

江从北京皇宫带回故乡，传徒授艺而来。别名“酿皮”

、< /p>

“麦面皮”等。如今在陕西一带民间

百姓生活中，以岐山擀面皮为 最正宗的擀面皮

Legends and allusions:

The

processed

noodles

evolved

from

cold

washing

noodles

in

Tang

dynasty.

Due

to

the

characteristics which were chewy, softness, cool fragrance, hot and sour taste, it became one of

the foods with national flavor in northwest China.

Qishanprocessed

noodleswere

formerly

referred

to

as

Jing

powder

and

related

to

the

emperor. As the story goes by that Wang tongjiang from Qishancame bank to his hometown and

brought this processed noodles from the Forbidden Cityduring the reign of emperor Kangxi of the

Qing dynasty, meanwhile, he taught common people basic skills of Qishan processed noodles.

Nowadays,Qishanprocessed noodles is the most authentic one in the folk life of Shaanxi people.

主料：精面粉

5 kg,

配料：菜籽油

2.5 kg

，辣椒面

1.5 kg

，

3. 5 g

桂皮，花椒，

1.5 g

肉寇，八角，香果

2.5 g

。

调料：盐

50g,

岐山香醋

150 g

，白糖

3g.

Main ingredient: 5kg strong flour

Minor

ingredient

:

2.5kg

Rapeseed

oil,1.5kg

chili

powder,

3.5g

cinnamon,

prickly

ash,

1.5g

nutmeg, star anise, and 2.5g ligusticumwallichii

Seasoning: 50g salt, 150g spiced vinegar, 3g sugar

菜品特点：

面皮选料精良，工艺严谨，调味讲究，以

“

白、 薄、光、软、筋、香

”

而闻名，凉

爽可 口

Dish Characteristics: high quality materials,strict production process, white and bright, silky

and smooth, tender and soft, chewy, coolness and delicious

制作方法：

1.

将面粉放入盆中加清水约

2

斤

,

和面成团稍稍揉匀，盖半干笼布静置< /p>

30

分钟。

2.

盆内倒清水小半盆，取和好之面团放入，轻揉面团直到清 水变为浓稠面水，取出面团将

面水放一旁备用，换一新盆同样倒入小半盆清水，将刚揉过 已经变小的面团放入继续轻柔

,

并重复多次。

3.

在大盆上面放上木架，拿罗（家用过滤杂质的铜丝罗）放在木架上，把洗好的面水用瓢

< br>舀入铜丝罗，

过滤到盆中反复

4

到

5

次，

过滤出的碎面筋放到面筋块上 ，

大盆里的面水浆沉

淀越

5

6

小时，把盆上的清水舀出，剩下的东西即是淀 粉。

4.

加入适量发酵粉或蒸馍发 面用的“老面”

，搅匀后放置温暖处静置发酵。大概一夜左右或

更长时间。

5.

锅中倒入清水煮沸 ，将洗好之面筋揪成条状缠成比拇指稍粗的棒棒多个后放入锅中煮

45