medium grain

简明释义

中等颗粒

英英释义

例句

1.I prefer medium grain salt for seasoning my dishes because it dissolves evenly.

我更喜欢用中粒盐来调味我的菜肴，因为它溶解均匀。

2.For this project, we need a medium grain sand that provides good drainage.

对于这个项目，我们需要一种能提供良好排水的中粒砂。

3.When selecting wood for furniture, a medium grain finish can give a classic look.

在选择家具木材时，中粒的表面处理可以给人一种经典的外观。

4.The artist chose a canvas with a medium grain texture for her painting.

艺术家为她的画作选择了一种具有中粒纹理的画布。

5.The chef recommended using a medium grain rice for the risotto to achieve the perfect texture.

厨师建议使用中粒米来制作意大利烩饭，以达到完美的口感。

作文

When it comes to cooking rice, understanding the different types of grains is essential. One of the most common classifications is based on the size of the grain: short, medium, and long. In this essay, I will focus on the characteristics and uses of medium grain (中粒米) rice, which is often overlooked but plays a significant role in various cuisines around the world. Medium grain (中粒米) rice typically measures between 5.2 to 6.0 mm in length, making it slightly shorter than long-grain rice but longer than short-grain varieties. This size affects its texture, cooking properties, and the final dish's appearance. One of the most notable features of medium grain (中粒米) rice is its ability to absorb moisture while remaining tender yet slightly sticky when cooked. This unique texture makes it ideal for dishes like risotto, paella, and sushi, where a certain level of cohesiveness is desirable. In Italian cuisine, for instance, Arborio rice, a type of medium grain (中粒米), is favored for making creamy risottos due to its high starch content, which helps create a rich and velvety sauce.In addition to its culinary applications, medium grain (中粒米) rice is also popular in Asian cooking. Japanese sushi rice, known as 'shari,' is a prime example of a medium grain (中粒米) variety that is seasoned with vinegar, sugar, and salt to create the perfect balance of flavors. The stickiness of the rice allows it to hold together when forming sushi rolls, making it an essential ingredient in this beloved dish.Furthermore, medium grain (中粒米) rice can be used in various recipes beyond traditional rice dishes. For instance, it can serve as a base for grain bowls, where it is topped with vegetables, proteins, and sauces, creating a nutritious and filling meal. Its versatility extends to desserts as well; medium grain (中粒米) rice can be transformed into puddings and sweet dishes, showcasing its adaptability in both savory and sweet contexts.When preparing medium grain (中粒米) rice, it is crucial to rinse it thoroughly before cooking to remove excess starch. This process not only prevents the rice from becoming overly sticky but also enhances its flavor and texture. Cooking methods may vary, but a common approach is to use a ratio of 1 cup of rice to 1.5 cups of water, allowing it to simmer until all the liquid is absorbed.In conclusion, medium grain (中粒米) rice is a vital component in many culinary traditions, offering a unique texture and adaptability that makes it suitable for a range of dishes. Whether it is used in savory meals or sweet treats, understanding the properties of medium grain (中粒米) rice can elevate your cooking and provide a delightful dining experience. As we explore the world of grains, let us not forget the importance of medium grain (中粒米) rice in our kitchens and its contribution to global cuisine.

在烹饪米饭时，了解不同类型的米粒是至关重要的。最常见的分类是根据米粒的大小：短粒、中粒和长粒。在这篇文章中，我将重点讨论中粒米（medium grain）的特性和用途，它通常被忽视，但在世界各地的各种美食中发挥着重要作用。中粒米（medium grain）通常长度在5.2到6.0毫米之间，略短于长粒米，但又比短粒品种长。这种大小会影响其质地、烹饪特性和最终菜肴的外观。中粒米（medium grain）米饭最显著的特点之一是它能够吸收水分，同时在烹饪时保持嫩滑但略微粘稠。这种独特的质地使其非常适合用于炖饭、海鲜饭和寿司等菜肴，在这些菜肴中，米饭的粘性是理想的。在意大利美食中，例如，阿尔博里奥米（Arborio rice），一种中粒米（medium grain），因其高淀粉含量而受到青睐，适合制作奶油炖饭，因为它有助于创造丰富而丝滑的酱汁。除了烹饪应用外，中粒米（medium grain）在亚洲烹饪中也很受欢迎。日本的寿司米称为“しゃり”（shari），是中粒米（medium grain）的一种典型例子，经过醋、糖和盐调味，以创造完美的味道平衡。米饭的粘性使其在制作寿司卷时能够紧密结合，成为这道受欢迎菜肴的基本成分。此外，中粒米（medium grain）还可以用于超越传统米饭菜肴的各种食谱。例如，它可以作为谷物碗的基础，顶部放上蔬菜、蛋白质和酱料，创造出营养丰富且令人满足的餐点。它的多功能性甚至延伸到甜点；中粒米（medium grain）可以转变为布丁和甜品，展示其在咸味和甜味上下的适应性。在准备中粒米（medium grain）时，彻底冲洗非常重要，以去除多余的淀粉。这个过程不仅可以防止米饭过于粘稠，还能增强其风味和质地。烹饪方法可能有所不同，但常用的方法是使用1杯米与1.5杯水的比例，让其慢炖，直到所有液体被吸收。总之，中粒米（medium grain）是许多烹饪传统中的重要组成部分，提供了独特的质地和适应性，使其适合各种菜肴。无论是用于咸味餐还是甜点，理解中粒米（medium grain）的特性可以提升你的烹饪水平，并提供愉悦的用餐体验。当我们探索谷物的世界时，让我们不要忘记中粒米（medium grain）在厨房中的重要性及其对全球美食的贡献。