1) wet rice noodle
河粉(湿米粉)
2) wet rice noodles(He-fen)
湿河粉
1.
Investigation of the residue of sulfur dioxide in Chinese wet rice noodles(He-fen);
湿河粉中二氧化硫残留量的分析检测
3) instant fresh rice noodle
鲜湿米粉
1.
The influence of β-amylase on inhibition of retrogradation of instant fresh rice noodle was investigated in this experiment.
研究了β-淀粉酶处理鲜湿米粉的抗老化效果。
4) fresh rice noodle
湿米粉
1.
Study on preservation of fresh rice noodle by preservatives;
保鲜剂对湿米粉保鲜效果的研究
5) instant wet rice noodle
方便湿米粉
1.
Retrogradation characteristics of instant wet rice noodle during storage were studied by means of X-ray polycrystal diffractometer and texturenmeter.
利用X射线多晶衍射仪和质构仪对方便湿米粉存放过程的特性进行了研究。
2.
The early long-grain rice was used to making instant wet rice noodles,and the processing technology of wet rice noodles was studied and the optimum technical parameters were determined for industrial production of instant rice noodles.
以早籼米为原料制作方便湿米粉,研究方便湿米粉的加工工艺,确定最优工艺参数,为方便湿米粉的工业化生产提供参数。
6) Long-life rice noodle
保鲜湿米粉
补充资料：豆豉炒河粉
豆豉炒河粉
原料：
河粉250克、辣椒1个、豆芽菜100克、豆豉10克
辅料：
糖适量、盐适量、胡椒适量、深色酱油适量
做法：
1、河粉切宽条，豆豉和辣椒切碎。
2、锅内入油，爆香豆豉和辣椒，先入河粉和调味料略炒，再放入豆芽菜炒匀即可。
tips：
河粉可以切成自己想要的宽度，炒的时候不要加水。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。