关于牛肉面的做法英语作文_小升初满分英语作文2篇

关于”牛肉面的做法“的英语作文模板2篇，作文题目：Beef noodles。以下是关于牛肉面的做法的小升初英语模板，每篇作文均为满分模板带翻译。

高分英语作文1：Beef noodles

First, cut the cooked tomatoes and carrots into slices, cut the onion into sections, and smash the spare ribs with garlic in a pot of water. After boiling, flush the water in the hot pot, and then use your hand to side. Press and boil the extruded pot until there is no blood.

Stir a pot of salad oil and ginger and garlic on the side. Gradually add hot sauce and soy sauce to make the noodles colored, serve spicy and add soup Add tomato, radish, star anise, onion, rock sugar and halogen bag into the soup. In addition to bubbles, turn to low heat and cook until the side is soft and greasy.

After boiling, add beef noodle soup, add scallion, boiled vegetables, sauerkraut and beef noodles.

中文翻译：

先将煮好的西红柿、红萝卜切成片，洋葱切成段，大蒜拍打碎的排骨锅一壶水，煮熟后在热腾腾的火锅里将水冲扁后用手侧着，将挤出的锅内压煮至无血迹流出备用，一锅色拉油和香姜蒜加在旁边不断搅拌，逐渐加入辣酱、酱油，使面着色，辣味上菜，加汤料以略淡为宜，并切西红柿、红白萝卜、八角形、洋葱、冰糖、卤素袋加入汤中，火煮淤泥除气泡外，转小火煮至侧翼软腻如味即为炖羊肉汤，将煮沸后，加入牛肉面汤，加入葱花、水煮蔬菜、酸菜、牛肉面即可食用。

万能作文模板2：牛肉面

First put the garlic slices aside, cut the garlic slices by hand, then put them into the pot for frying, and put the garlic slices into the hot pot to boil, then put the garlic slices into the pot to boil, and then put the hot garlic slices into the pot to boil, gradually add the chili sauce and soy sauce to make the complexion and spicy taste appear in the pot, add the soup to be slightly light, and cut the tomatoes, red and white radish, octagonal, onion, rock sugar, brine bag to add In the soup, remove the bubble mud by boiling over fire, turn to low heat until both sides are soft and greasy. After boiling, add beef noodle soup, add scallion, boiled vegetables, sauerkraut and beef noodles.

中文翻译：

先将蒜片放在一边，用手将蒜片切碎后放入锅中炒熟，并将蒜片放入火锅中煮开后，再将蒜片放入锅中煮开，再将热蒜片放入锅中煮开，逐渐加入辣酱、酱油，使面色、辣味出现在锅里，加汤料以略淡为宜，并切西红柿、红白萝卜、八角形、洋葱、冰糖、卤袋加入汤中，火煮除泡泥，转小火煮至两侧软腻如味即为红烧糯米汤，待煮开后，加入牛肉面汤，加入葱花、水煮蔬菜、酸菜、牛肉面食用。

满分英语范文3：牛肉面的做法

Ramen is a kind of hand-made or hand-made Chinese noodles. It is also the name of the dishes using these noodles [editor] the dishes used are usually served with beef or mutton seasoned soup, called t 抩 ngmi Ā n, but sometimes covered with tin foil and served with ketchup, which literally means "ch ǎ OMI á n". (L ā) means Ramen or ramen, and (MIA é n) refers to noodles.

The manual process involves taking a piece of dough and stretching it over and over again to make many thin, long noodles. There are several different kneading methods, but they all use the same method concept: a piece of dough is repeatedly stretched and folded on itself to align the gluten and heat the dough to stretch. When the dough is rolled to an operable thickness and cut into operable parts, the starting end of the dough will never be used because the gluten does not align in the middle.

Then the dough is pulled to about an arm's width. The puller turns the dough into a circle, combines the two ends into a dough, and inserts his fingers into the circle so that it will not stick to himself. The pulling doubles the length of the dough and divides the thickness of the dough into two parts.

This process is repeated several times until the required thickness and quantity are reached. Some stretchers immerse the dough in the flour during the stretching stage to keep the dough separate. When flour is used, the last noodle is usually knocked on the preparation board, and then the extra flour of Lanzhou style is removed.

The dough is operated in a strong way. It's direct, fast, dragging, no twisting or wavy. Some drafters often slam the noodles on the preparation board to ensure even stretch and uniform thickness.

In Beijing, flour is sometimes used to dust the dough to prevent it from sticking to the dough. The dough is twisted and stretched gently.

中文翻译：

拉面是一种手工制作或手工拉面的中国面条，也是使用这些面条的菜肴的名称[编辑]使用拉面的菜肴通常用牛肉或羊肉调味的汤来供应，称为t抩ngmiĀn，但有时会抹上锡纸并配上番茄酱，这道菜的字面意思是“chǎomián”。（lā）意思是拉面或拉面，而（miaén）指的是面条。手工制作过程包括取一块面团，反复拉伸，制成许多条细而长的面条。

有几种不同的搓面方式，但它们都使用相同的方法概念：一件面团被反复拉伸和折叠在自己身上，以便对齐面筋并加热面团以拉伸当面团滚动到可操作的厚度并切成可操作的部分时，开始面团的末端部分永远不会被使用，因为面筋没有中间的面筋对齐。然后将面团拉到大约一个臂宽的长度，拉具将面团绕成一圈，把两头合成一团面团，把他的手指插进圈里，这样就不会粘在自己身上了，拉扯使面团的长度增加了一倍，同时将面团的厚度分为两部分。这个过程重复了几次，直到达到所需的厚度和数量。

有些拉面工在拉伸阶段将面团浸入面粉中，以保持面团分开。当使用面粉时，通常会在准备板上敲打最后一道面条，然后将其取出兰州式的多余的面粉，面团是用强力的方式来操作的。它是直接的，快速的，拖拉的，没有扭曲或波浪形的。

一些拉法者经常把面条猛击在准备板上，以确保均匀的拉伸和均匀的厚度。在北京的制备方法中，有时会用面粉来掸去面团上的灰尘，防止粘在面团上，面团被扭曲，轻轻地伸展着。