用英语叙述制作面条的过程

用英语叙述制作面条的过程
用英语叙述制作面条的过程

用英语叙述制作面条的过程
How to Make Noodle
Slightly sweet and indulgently rich,this noodle kugel is really meant as a side dish for brisket,or another hearty dinner entree.However,leftovers are good as breakfast the next morning,and your non-traditional guests wouldn't blink an eye if you served this traditional Jewish food as dessert,either.Serves 4-6,but easily doubled or tripled.
Ingredients:
6 oz.package uncooked short egg noodles
1 1/2 sticks butter
1/2 c.plus 3 tbsp.sugar
3 oz.cream cheese
3 egg yolks
1 c.sour cream
1 tsp.vanilla
3 egg whites
1/2 tsp.cinnamon
1 1/2 c.corn flakes
Steps:
1.Preheat oven to 325 degrees.
2.Cook noodles according to package directions.
3.Cream 1 stick of the butter (softened) and 1/2 cup sugar together until light and fluffy.
4.Beat in the cream cheese,egg yolks,sour cream and vanilla.
5.Fold in the cooked and drained noodles.
6.Beat the egg whites until stiff peaks form,then fold into the noodle mixture.
7.Turn out into a greased baking dish and bake for 15 minutes.
8.Make the topping by gently combining the cinnamon and corn flakes,and the remaining butter (1/2 stick,melted) and sugar (3 tbsp.).
9.Scatter the topping over the kugel and bake for 25 more minutes (40 minutes total).
Tips:
Add 3/4 c.raisins,soaked for ten minutes in boiling water and then drained,to the noodles for a variation.

HONG KONG - ROGUE merchants in northern China are using fat from dead diseased pigs, substandard flour and recycled oil to make copycat versions of popular instant noodle brands, according to a Shangh...

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HONG KONG - ROGUE merchants in northern China are using fat from dead diseased pigs, substandard flour and recycled oil to make copycat versions of popular instant noodle brands, according to a Shanghai magazine.

OLD OIL: Dough being fried in recycled oil. It is believed that instant noodle manufacturers in China avoid changing the oil, which would have meant shutting down the production lines.
They have set up factories in Longxiao county, northern Hebei province, near the home of leading mainland noodle brands such as Hualong and Three Princes, the Chinese-language Xinmin Weekly reported on Thursday.
The bulk of the colourfully packaged noodles were being sold in rural areas outside Xingtai city, the South China Morning Post quoted the weekly as saying. The noodles cost 0.5 yuan (10 Singapore cents) a pack in Hebei, about a quarter of the prices of the authentic brands.
Many who had eaten the noodles suffered acute abdominal pain. A factory supervisor, who used the alias Jia, told the magazine: 'In order to save costs, I just buy recycled oil abandoned by big factories.
'None of the factories, including many of the larger instant noodle manufacturers, has ever changed its palm oil. To change the oil, the production lines will have to be shut down. Who would be willing to do that?'
EXTRA TOUCH: Factory workers handling the instant noodles with their bare hands. Some also use their hands to wipe sweat from their faces and do not wash their hands after going to the toilet.
According to China's food safety laws, the instant noodle industry has to use imported palm oil, which cost 4,000 yuan to 7,000 yuan a tonne, to fry the noodles.
Mr Jia said using imported palm oil would jack up the cost as 'even small factories like mine need 200 to 300 tonnes each year'.
He said his factory produced 80,000 packs of noodles a day, earning a net profit of 40,000 yuan a month.
High profits coupled with simple and low-cost production processes have encouraged many unscrupulous merchants to start the fake noodle business, according to the report.
'I also make a profit of 6,000 yuan a year from the old recycled oil that I sold to a farmer, who in turn removed the dirty colour and sold it to small local restaurants,' Mr Jia said.
Such moves were an open secret in the industry, he added.
IN THE PITS: Instant noodles being stored in unhygienic conditions. Flies were seen all over one factory.
In yet another shocking revelation, Mr Jia said that many factories used water from drains in the manufacturing process. And to further cut costs, the makers would use chilli, ginger and vegetables that had already started to turn mouldy and were sold at low costs.
The reporter from Xinmin Weekly also observed that the workers at Mr Jia's factory had neither gloves nor masks on when mixing the dough. Some were seen using their bare hands to wipe sweat from their faces.
Some did not even bother to wash their hands after going to the toilet, the report said.
'None of the workers have received health checks,' Mr Jia said. Flies are seen all over his tiny factory. 'We used to have a reward scheme - for every fly a worker kills, he or she gets one yuan. But since it is our peak production season now, no one can be bothered,' he said.

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