育才学习网1.要一篇关于魔芋的英文文献
Konjac ,also known as konjak, konjaku, devil's tongue, voodoo lily, snake palm, or elephant yam (though this name is also used for A. paeoniifolius), is a plant of the genus Amorphophallus. It is native to warm subtropical to tropical eastern Asia, from Japan and China south to Indonesia.It is a perennial plant, growing from a large corm up to 25 cm in diameter. The single leaf is up to 1.3 m across, bipinnate, and divided into numerous leaflets. The flowers are produced on a spathe enclosed by a dark purple spadix up to 55 cm long.The corm of the konjac is often colloquially referred to as a yam, although it bears no marked relation to tubers of the family Dioscoreaceae.Konjac is grown in India, China, Japan and Korea for its large starchy corms, used to create a flour and jelly of the same name. It is also used as a vegan substitute for gelatin.In Japanese cuisine, konnyaku appears in dishes such as oden. It is typically mottled grey and firmer in consistency than most gelatins. It has very little taste; the common variety tastes vaguely like salt. It is valued more for its texture than flavor.Ito konnyaku is a type of Japanese food consisting of konjac cut into noodle-like strips. It is usually sold in plastic bags with accompanying water. It is often used in sukiyaki and oden. The name literally means "thread-konjac."Japanese konnyaku jelly is made by mixing konnyaku flour with water and limewater. Hijiki is often added for the characteristic dark color and flavor. Without additives for color, konnyaku is pale white. It is then boiled and cooled to solidify. Konnyaku made in noodle form is called shirataki (see shirataki noodles) and used in foods such as sukiyaki and gyudon.Konjac is consumed in parts of China's Sichuan province; the corm is called moyu （魔芋， or Devil's Taro）, and the jelly is called moyu doufu （魔芋豆腐） or xue moyu （雪魔芋）.The dried corm of the konjac plant contains around 40% glucomannan gum. This polysaccharide makes konjac jelly highly viscous.Konjac has almost no calories but is very high in fiber. Thus, it is often used as a diet food.[edit] Fruit jellyKonjac can also be made into a popular Asian fruit jelly snack, known in the U.S. as konjac candy, usually served in bite-sized plastic cups.Perhaps due to several highly publicized deaths and near-deaths among children and elderly due to suffocation while eating konjac candy, there were FDA product warnings[1] in 2001 and subsequent recalls in the U.S. and Canada. Unlike gelatine and some other commonly used gelling agents, Konjac fruit jelly does not melt on its own in the mouth. The products that were then on the market formed a gel strong enough such that only chewing, but not tongue pressure or breathing pressure, could disintegrate the gel. The products also had to be sucked out of the miniature cup in which they were served and were small enough such that an inexperienced child could occasionally accidentally inhale them. Konjac fruit jelly was subsequently also banned in the European Union.[2][3][4]Some konjac jelly snacks now on the market have had their size increased so that they cannot be swallowed whole. The snacks usually have warning labels advising parents to make sure that their children chew the jelly thoroughly before swallowing. Japan's largest manufacturer of konjac snacks, MannanLife, has temporarily stopped production of the jellies after it was revealed that a 21-month old Japanese boy had choked to death on a frozen MannanLife konjac jelly.[5] As of this incident, 17 children and elderly people have died from choking on konjac since 1995.[6]魔芋葡甘聚糖，也被称为魔芋，魔芋，魔鬼的舌头，巫术百合，蛇棕榈油，或大象山药 ，是一种属植物魔芋。
这是本地温暖亚热带到热带亚洲东部，日本和中国从南到印度尼西亚， 都有生长。它是多年生植物，从一个大球茎高达25公分。
单叶达一点三米跨越， 两羽状 ，并分成无数传单。花卉生产的佛焰苞封闭的深紫色肉穗花序高达55厘米长。
在魔芋球茎的往往用普通话称为阴，但它不带有明显的关系块茎。魔芋是生长在印度，中国，日本和韩国的大型淀粉球茎，用于制作面粉和果冻同名。
它也被用作素食代替明胶。 在日本料理，魔芋出现在食品，如奥登。
这是典型的斑驳的灰色和坚定的一致性比大多数明胶。它很少味道；各种口味的共同含糊像盐。
它的价值在于更多的纹理和味道。 伊藤魔芋（糸蒟蒻）是一种由日本食品魔芋切成面条样带。
它通常是销售的塑料袋附有水。这是常用的寿喜烧杂烩。
的名字意思是“线程魔芋。 ” 日本魔芋果冻是由混合魔芋粉与水和石灰水。
Hijiki往往是说的特点深色和风味。无添加剂的颜色，是苍白的白魔芋。
然后煮沸和冷却巩固。魔芋面条形式在被称为shirataki 和使用的食。
2.要一篇关于魔芋的英文文献
Konjac ,also known as konjak, konjaku, devil's tongue, voodoo lily, snake palm, or elephant yam (though this name is also used for A. paeoniifolius), is a plant of the genus Amorphophallus. It is native to warm subtropical to tropical eastern Asia, from Japan and China south to Indonesia.It is a perennial plant, growing from a large corm up to 25 cm in diameter. The single leaf is up to 1.3 m across, bipinnate, and divided into numerous leaflets. The flowers are produced on a spathe enclosed by a dark purple spadix up to 55 cm long.The corm of the konjac is often colloquially referred to as a yam, although it bears no marked relation to tubers of the family Dioscoreaceae.Konjac is grown in India, China, Japan and Korea for its large starchy corms, used to create a flour and jelly of the same name. It is also used as a vegan substitute for gelatin.In Japanese cuisine, konnyaku appears in dishes such as oden. It is typically mottled grey and firmer in consistency than most gelatins. It has very little taste; the common variety tastes vaguely like salt. It is valued more for its texture than flavor.Ito konnyaku is a type of Japanese food consisting of konjac cut into noodle-like strips. It is usually sold in plastic bags with accompanying water. It is often used in sukiyaki and oden. The name literally means "thread-konjac."Japanese konnyaku jelly is made by mixing konnyaku flour with water and limewater. Hijiki is often added for the characteristic dark color and flavor. Without additives for color, konnyaku is pale white. It is then boiled and cooled to solidify. Konnyaku made in noodle form is called shirataki (see shirataki noodles) and used in foods such as sukiyaki and gyudon.Konjac is consumed in parts of China's Sichuan province; the corm is called moyu （魔芋， or Devil's Taro）, and the jelly is called moyu doufu （魔芋豆腐） or xue moyu （雪魔芋）.The dried corm of the konjac plant contains around 40% glucomannan gum. This polysaccharide makes konjac jelly highly viscous.Konjac has almost no calories but is very high in fiber. Thus, it is often used as a diet food.[edit] Fruit jellyKonjac can also be made into a popular Asian fruit jelly snack, known in the U.S. as konjac candy, usually served in bite-sized plastic cups.Perhaps due to several highly publicized deaths and near-deaths among children and elderly due to suffocation while eating konjac candy, there were FDA product warnings[1] in 2001 and subsequent recalls in the U.S. and Canada. Unlike gelatine and some other commonly used gelling agents, Konjac fruit jelly does not melt on its own in the mouth. The products that were then on the market formed a gel strong enough such that only chewing, but not tongue pressure or breathing pressure, could disintegrate the gel. The products also had to be sucked out of the miniature cup in which they were served and were small enough such that an inexperienced child could occasionally accidentally inhale them. Konjac fruit jelly was subsequently also banned in the European Union.[2][3][4]Some konjac jelly snacks now on the market have had their size increased so that they cannot be swallowed whole. The snacks usually have warning labels advising parents to make sure that their children chew the jelly thoroughly before swallowing. Japan's largest manufacturer of konjac snacks, MannanLife, has temporarily stopped production of the jellies after it was revealed that a 21-month old Japanese boy had choked to death on a frozen MannanLife konjac jelly.[5] As of this incident, 17 children and elderly people have died from choking on konjac since 1995.[6]魔芋葡甘聚糖，也被称为魔芋，魔芋，魔鬼的舌头，巫术百合，蛇棕榈油，或大象山药 ，是一种属植物魔芋。
这是本地温暖亚热带到热带亚洲东部，日本和中国从南到印度尼西亚， 都有生长。它是多年生植物，从一个大球茎高达25公分。
单叶达一点三米跨越， 两羽状 ，并分成无数传单。花卉生产的佛焰苞封闭的深紫色肉穗花序高达55厘米长。
在魔芋球茎的往往用普通话称为阴，但它不带有明显的关系块茎。魔芋是生长在印度，中国，日本和韩国的大型淀粉球茎，用于制作面粉和果冻同名。
它也被用作素食代替明胶。 在日本料理，魔芋出现在食品，如奥登。
这是典型的斑驳的灰色和坚定的一致性比大多数明胶。它很少味道；各种口味的共同含糊像盐。
它的价值在于更多的纹理和味道。 伊藤魔芋（糸蒟蒻）是一种由日本食品魔芋切成面条样带。
它通常是销售的塑料袋附有水。这是常用的寿喜烧杂烩。
的名字意思是“线程魔芋。 ” 日本魔芋果冻是由混合魔芋粉与水和石灰水。
Hijiki往往是说的特点深色和风味。无添加剂的颜色，是苍白的白魔芋。
然后煮沸和冷却巩固。魔芋面条形式在被称为shirataki 和使用的食物，如寿喜 。
3.糖葫芦用英语怎么说
冰糖葫芦 a stick of sugar-coated haws (or apples,etc。)
中国的小吃还有
馄饨 wonton 锅贴 guotie (fried jiaozi) 花卷 steamed twisted rolls 套餐 set meal 盒饭 box lunch; Chinese take-away 米豆腐 rice tofu 魔芋豆腐 konjak tofu 米粉 rice noodles 火锅 chafing dish 八宝饭 eight-treasure rice pudding 粉丝 glass noodles 豆腐脑 jellied bean curd
4.中英文菜单,英文高手帮帮忙啊
楼主，你好！ 中式早点 烧饼 Clay oven rolls 油条 Fried bread stick 韭菜盒 Fried leek dumplings 水饺 Boiled dumplings 蒸饺 Steamed dumplings 馒头 Steamed buns 割包 Steamed sandwich 饭团 Rice and vegetable roll 蛋饼 Egg cakes 皮蛋 100-year egg 咸鸭蛋 Salted duck egg 豆浆 Soybean milk 饭 类 稀饭 Rice porridge 白饭 Plain white rice 油饭 Glutinous oil rice 糯米饭 Glutinous rice 卤肉饭 Braised pork rice 蛋炒饭 Fried rice with egg 地瓜粥 Sweet potato congee 面 类 馄饨面 Wonton & noodles 刀削面 Sliced noodles 麻辣面 Spicy hot noodles 麻酱面 Sesame paste noodles ？肉面 Duck with noodles 鳝鱼面 Eel noodles 乌龙面 Seafood noodles 榨菜肉丝面 Pork , pickled mustard green noodles 牡蛎细面 Oyster thin noodles 板条 Flat noodles 米粉 Rice noodles 炒米粉 Fried rice noodles 冬粉 Green bean noodle 汤 类 鱼丸汤 Fish ball soup ？丸汤 Meat ball soup 蛋花汤 Egg & vegetable soup 蛤蜊汤 Clams soup 牡蛎汤 Oyster soup 紫菜汤 Seaweed soup 酸辣汤 Sweet & sour soup 馄饨汤 Wonton soup 猪肠汤 Pork intestine soup 肉羹汤 Pork thick soup 鱿鱼汤 Squid soup 花枝羹 Squid thick soup 甜 点 爱玉 Vegetarian gelatin 糖葫芦 Tomatoes on sticks 长寿桃 Longevity Peaches 芝麻球 Glutinous rice sesame balls 麻花 Hemp flowers 双胞胎 Horse hooves 冰 类 绵绵冰 Mein mein ice 麦角冰 Oatmeal ice 地瓜冰 Sweet potato ice 红豆牛奶冰 Red bean with milk ice 八宝冰 Eight treasures ice 豆花 Tofu pudding 果 汁 甘蔗汁 Sugar cane juice 酸梅汁 Plum juice 杨桃汁 Star fruit juice 青草茶 Herb juice 点 心 牡蛎煎 Oyster omelet 臭豆腐 Stinky tofu (Smelly tofu) 油豆腐 Oily bean curd 麻辣豆腐 Spicy hot bean curd 虾片 Prawn cracker 虾球 Shrimp balls 春卷 Spring rolls 蛋卷 Chicken rolls 碗糕 Salty rice pudding 筒仔米糕 Rice tube pudding 红豆糕 Red bean cake 绿豆糕 Bean paste cake 糯米糕 Glutinous rice cakes 萝卜糕 Fried white radish patty 芋头糕 Taro cake 肉圆 Taiwanese Meatballs 水晶饺 Pyramid dumplings 肉丸 Rice-meat dumplings 豆干 Dried tofu 其 他 当归鸭 Angelica duck 槟榔 Betel nut 火锅 Hot pot (Unique Traditional Chinese Foods) 馄饨 wonton 锅贴 guotie (fried jiaozi) 花卷 steamed twisted rolls 套餐 set meal 盒饭 box lunch; Chinese take-away 米豆腐 rice tofu 魔芋豆腐 konjak tofu 米粉 rice noodles 冰糖葫芦 a stick of sugar-coated haws (or apples,etc。
) 火锅 chafing dish 八宝饭 eight-treasure rice pudding 粉丝 glass noodles 豆腐脑 jellied bean curd 还有更多更强的专业用语，流鼻血推荐下面这个网站！！ 祝好！羊羊。
5.火锅
楼主，你好！ 火锅：hot pot。
没错，就是它。它是中国特色，详情请见下文。
我提供了更多地道的中译英讲法，欢迎了解。还有更多更强的专业用语，特别推荐下面这个网站！！ 祝好！羊羊 中式早点 烧饼 Clay oven rolls 油条 Fried bread stick 韭菜盒 Fried leek dumplings 水饺 Boiled dumplings 蒸饺 Steamed dumplings 馒头 Steamed buns 割包 Steamed sandwich 饭团 Rice and vegetable roll 蛋饼 Egg cakes 皮蛋 100-year egg 咸鸭蛋 Salted duck egg 豆浆 Soybean milk 饭 类 稀饭 Rice porridge 白饭 Plain white rice 油饭 Glutinous oil rice 糯米饭 Glutinous rice 卤肉饭 Braised pork rice 蛋炒饭 Fried rice with egg 地瓜粥 Sweet potato congee 面 类 馄饨面 Wonton & noodles 刀削面 Sliced noodles 麻辣面 Spicy hot noodles 麻酱面 Sesame paste noodles ？肉面 Duck with noodles 鳝鱼面 Eel noodles 乌龙面 Seafood noodles 榨菜肉丝面 Pork , pickled mustard green noodles 牡蛎细面 Oyster thin noodles 板条 Flat noodles 米粉 Rice noodles 炒米粉 Fried rice noodles 冬粉 Green bean noodle 汤 类 鱼丸汤 Fish ball soup ？丸汤 Meat ball soup 蛋花汤 Egg & vegetable soup 蛤蜊汤 Clams soup 牡蛎汤 Oyster soup 紫菜汤 Seaweed soup 酸辣汤 Sweet & sour soup 馄饨汤 Wonton soup 猪肠汤 Pork intestine soup 肉羹汤 Pork thick soup 鱿鱼汤 Squid soup 花枝羹 Squid thick soup 甜 点 爱玉 Vegetarian gelatin 糖葫芦 Tomatoes on sticks 长寿桃 Longevity Peaches 芝麻球 Glutinous rice sesame balls 麻花 Hemp flowers 双胞胎 Horse hooves 冰 类 绵绵冰 Mein mein ice 麦角冰 Oatmeal ice 地瓜冰 Sweet potato ice 红豆牛奶冰 Red bean with milk ice 八宝冰 Eight treasures ice 豆花 Tofu pudding 果 汁 甘蔗汁 Sugar cane juice 酸梅汁 Plum juice 杨桃汁 Star fruit juice 青草茶 Herb juice 点 心 牡蛎煎 Oyster omelet 臭豆腐 Stinky tofu (Smelly tofu) 油豆腐 Oily bean curd 麻辣豆腐 Spicy hot bean curd 虾片 Prawn cracker 虾球 Shrimp balls 春卷 Spring rolls 蛋卷 Chicken rolls 碗糕 Salty rice pudding 筒仔米糕 Rice tube pudding 红豆糕 Red bean cake 绿豆糕 Bean paste cake 糯米糕 Glutinous rice cakes 萝卜糕 Fried white radish patty 芋头糕 Taro cake 肉圆 Taiwanese Meatballs 水晶饺 Pyramid dumplings 肉丸 Rice-meat dumplings 豆干 Dried tofu 其 他 当归鸭 Angelica duck 槟榔 Betel nut 火锅 Hot pot (Unique Traditional Chinese Foods) 馄饨 wonton 锅贴 guotie (fried jiaozi) 花卷 steamed twisted rolls 套餐 set meal 盒饭 box lunch; Chinese take-away 米豆腐 rice tofu 魔芋豆腐 konjak tofu 米粉 rice noodles 冰糖葫芦 a stick of sugar-coated haws (or apples,etc。
) 火锅 chafing dish 八宝饭 eight-treasure rice pudding 粉丝 glass noodles 豆腐脑 jellied bean curd 。
6.新鲜魔芋做魔芋豆腐 新鲜魔芋怎么做
1.【准备原料】新鲜采摘的魔芋一只；
2. 【鲜芋去皮】这一步要弄的干净点，做出的魔芋才不会有杂质。去皮的时候最好带上手套等保护措施，因为魔芋的粘液弄到手上可能过敏，奇痒无比。
3. 【磨浆】因为没有设备，俺急中生智，用调羹剐蹭魔芋磨浆，这样效果还可以，只是比较费时间。有条件的情况下，可以用电磨分分钟搞定。浆摸得越细，做好的魔芋豆腐口感会越细滑。
4. 【可加入辅料】磨浆的过程中，可以加入一根红薯一起磨浆，做出来的魔芋豆腐更劲道、味美。磨浆的过程中，500克的鲜芋大概需要3000克的水，如何判断水的多少？看磨出来的魔芋浆是否像稀浆糊一般粘稠即可。
5. 【旺火熬煮】魔芋浆倒入锅里，开始沸煮。这一步必须确保魔芋浆充分煮熟，否则吃了会中毒的哦。
6. 【勾兑碱液】煮熟的魔芋浆加入适量的小苏打，碱液会让魔芋豆腐变得更加劲道、香味浓郁，同时也能脱毒。
7. 【充分搅拌】充分搅拌加入碱液的魔芋浆，防止沸锅。
8. 【出锅定型】确保魔芋浆充分煮熟后，可以起锅定型啦。因为偶缺少容器，就只好将就装了……
9. 【回锅退碱】看看图片，一方经营剔透的魔芋豆腐已经成型啦。不过不要着急，还有一步才能大功告成，就是回锅退碱。需要烧一大锅开水，把切好块的魔芋豆腐倒入退碱。这样的魔芋豆腐更加劲道，也退去了碱液的苦涩。
温馨提示：
经过以上几步，鲜魔芋豆腐就大功告成了。制作魔芋豆腐的时候，如果是用机器粉碎磨浆，原料可以加入少量大米和红薯一起研磨，这样做出来的魔芋豆腐品性、味道更好。魔芋浆熬煮的时候一定要充分熟透，否则吃了会中毒的哦。
为了方便，现在很多市场上卖的魔芋豆腐都是用魔芋精粉做的，很少老板会选择用鲜魔芋做，因为太麻烦，而且成本相对还要高些！不过喜欢亲手做美食，享受传统制作的亲们还是可以自己亲自试试，以前小的时候，我们的父母过年过节也会做的……想起来都是非常美好的画面……魔芋园就有很多这种制作美食的视频……如果你们也有这样的视频，可以分享！