英语翻译乌冬面是用盐水来和的面,促使面团内快速形成面筋,然后擀成一张大饼,再把大饼迭起来用刀切成面条.其口感介于切面和米粉之间,口感偏软,再配上精心调制的汤料,就成了一道可口的

Question

英语翻译
乌冬面是用盐水来和的面,促使面团内快速形成面筋,然后擀成一张大饼,再把大饼迭起来用刀切成面条.其口感介于切面和米粉之间,口感偏软,再配上精心调制的汤料,就成了一道可口的面食.是将盐和水混入面粉中制作成的白色较粗（直径4毫米～6毫米）的面条.冬天加入热汤、夏天则放凉食用.凉乌冬面可以蘸被叫做“面佐料汁”的浓料汁食用.最经典的日本乌冬面做法,离不了牛肉和高汤,面条滑软,酱汤浓郁,所以去日本,一定要尝一碗香川县的牛肉乌冬面.乌冬面本身几乎不含脂肪、反式脂肪酸为零、并且含有很多高质量的碳水化合物.通过配合不同的佐料、汤料、调味料可以尝到各种不同的口味.有的时候也会在面上加上裙带菜、蔬菜天妇罗、小葱一起食用.在日本老少咸宜,不论在家里还是在外吃饭,乌冬都是一种很常见的食品.

Answer 1

Udon is salt water and the surface to promote rapid formation of gluten in the dough,then roll into a pie,then pie after another to a knife cut noodles.Between its taste and the rice section between the soft palate,matched with carefully modulated the soup,it becomes a delicious pasta.Salt and water is mixed with white flour made into a coarse (diameter 4 mm to 6 mm) of the noodles.Add hot soup in winter,cool in summer consumption.Dipped in cold udon can be called a "face seasoning sauce" of concentrated feed juice consumption.The most classic approach of Japanese udon noodles,not from the beef and broth,slippery noodles soft,rich miso soup,so to go to Japan,be sure to try a bowl of beef Kagawa Udon.Udon itself almost no fat,zero trans fatty acids,and contains a lot of high-quality carbohydrates.Through with a different seasoning,soup,seasonings to taste a variety of tastes.Sometimes also in the face with seaweed,vegetable tempura,green onion with food.In Japan,young and old,whether at home or eating out,udon is a very common food.