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.
 Cooked cellophane noodles | |
| Jeneng liyané | Glass noodles |
|---|---|
| Jinis | Noodles |
| Panggonan asal | China[1] |
| Tlatah utawa praja | East Asia, Southeast Asia |
| Olah-olahan nasional gegayutan | China, Indonesia, Japan, Korea, Malaysia, Philippines, Samoa, Thailand, United States, Vietnam, and Taiwan |
| Woworan pokok | Starch (from mung beans, yams, potatoes, cassava, canna, or batata), water |
 Buku masakan: Cellophane noodles  Médhia: Cellophane noodles | |
| Mi cellophane |
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- ↑ Hulin, Belinda (November 10, 2009). Knack Chinese Cooking. Globe Pequot Press. kc. 150. ISBN 9780762758463.