n.[食品]馒头

n.馒头

steamed ahead───向前冲

sea bread───海鲜面包

sliced bread───切片面包

steam ahead───向前冲

steamed rice───白米饭

steams ahead───前面有蒸汽

leavened bread───发酵面包

Which do you prefer: rice or steamed bread?───你喜欢吃什么,大米,馒头?

Pointing to the coarse steamed bread, Hung - chien asked, " Miss Sun, do you believe in ghosts? "───鸿 渐 指着那些土馒头问: “ 孙小姐, 你相信不相信有鬼? ”

Don't leave that steamed bread on the table, for it will dry out.───不要把馒头放在桌子上, 它会干硬的.

steamed bread is very fluffy.───馒头很暄。

Steamed bread and rice porridge.───馒头,米粥.

Tom: Why is the steamed bread so black today?───汤姆: 为什么今天的馒头这么黑?

But the steamed bread shop had closed down.───馒头铺已经关了门.

Staple food: cake, chinese dumpling, steamed bread , congee, omeletter.───主食: 糕点, 包子, 馒头, 稀饭,煎蛋.

He started eating the steamed bread.───他吃开了馒头.

Put the steamed bread over the fire for a while.───把馒头在火上嘘一嘘。

And to end up with there'll be some steamed bread.───最后还可吃点馒头.

Chinese steamed bread ( CSB ) is a kind of Chinese traditional fermented staple food.───馒头是一种中国主要的发酵食品.

The steamed bread is very fluffy.───馒头很暄.

Steamed bread, please. I always enjoy eating it. And you?───馒头. 我总喜欢吃馒头, 你 呢 ?

The waiter replied there was large white steamed bread, four - happiness pork, eggs, and ham.───伙计说有大白馒头 、 四喜肉 、 鸡蛋 、 风肉.

The steamed bread has dried out.───这馒头干硬了.

The steamed bread improvement effect by the dietary fiber from soybean hulls is better than by the baking soybean flour.

High quality steamed bread was made with adding a proper quantity of baking soybean flour ( defatted at low temperature) or dietary fiber made from soybean hulls.

The steamed bread has dried out.

The steamed bread is very fluffy.

I like to eat steamed bread made of leavened dough mixed with flour.

Staple food: cake, chinese dumpling, steamed bread , congee, omeletter.

The horizontal and plate forming steamed bread of shaper was analyzed and improving method was advanced.

She is especially fond of steamed bread made from Indian corn.

Adding 3% stachyose into steamed bread, resulted in the highest marks in the sensory evaluation and the greatest flexibility in texture.