Mi cellophane

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Cellophane noodles
Cooked dangmyeon.jpg
Cooked cellophane noodles
Jeneng liyanéGlass noodles
JinisNoodles
Panggonan asalChina[1]
Tlatah utawa prajaEast Asia, Southeast Asia
Olah-olahan nasional gegayutanChina, Indonesia, Japan, Korea, Malaysia, Philippines, Samoa, Thailand, United States, Vietnam, and Taiwan
Woworan pokokStarch (from mung beans, yams, potatoes, cassava, canna, or batata), water
Buku masakan: Cellophane noodles  Médhia: Cellophane noodles
Mi cellophane

Mie cellophane, utawa fensi (basa simplified Chinese ), kadhang kala diarani mie kaca, minangka jinis mi transparan sing digawe saka pati (kayata pati kacang ijo, pati kentang, pati ubi jalar, ubi kayu, utawa pati kanna ) lan banyu.

Umume didol kanthi bentuk garing, direndhem kanggo didandani maneh, banjur digunakake ing sup, piring sing digoreng, utawa gulungan spring . Dheweke diarani "mie cellophane" utawa "mi kaca" amarga cellophane - utawa transparansi kaya kaca nalika dimasak. Mi cellophane ora kudu dibingungake karo bihun pari, sing digawe saka beras lan wernane putih tinimbang bening (sawise dimasak ing banyu).

Rujukan[besut | besut sumber]

  1. Hulin, Belinda (November 10, 2009). Knack Chinese Cooking. Globe Pequot Press. p. 150. ISBN 9780762758463.