我想要一份简短介绍Russian Cuisine的英语短文30字这样.HELP!

我想要一份简短介绍Russian Cuisine的英语短文30字这样.HELP!
我想要一份简短介绍Russian Cuisine的英语短文
30字这样.HELP!

我想要一份简短介绍Russian Cuisine的英语短文30字这样.HELP!
Russians like to eat.Russian cuisine is famous for its soups,such as borscht and meat dishes.Rye bread is the most significant Russian food product.Rye to Russians is what rice is to Chinese.During the famines of 1840 and 1848,it was what almost all peasants had to eat.
俄罗斯人喜欢吃.俄罗斯菜以它的各种汤(如罗宋汤)和荤菜闻名于世.黑面包是最重要的食品.黑麦在俄罗斯人眼中的意义不亚于中国人眼中的大米.1840-1848年俄罗斯饥荒期间,几乎所有农民都赖此为生.

普罗旺斯大蒜番茄面
【原料】
20颗蒜头、四五个成熟红番茄。1/4杯橄榄油、1杯鲜奶油。1大匙盐、1包500公克的意大利面、研磨意大利干酪。
【做法】
1、20颗大蒜剥皮切片。番茄在热水中略烫过，以方便去皮去籽，然后再切成小叮
2、在锅中混合橄榄油和蒜片，置炉上开小火，熬卅、四十分钟，直到蒜片变软且呈金黄色。接着鲜奶油入锅，搅拌一下，把火转至最小保温，勿使...

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普罗旺斯大蒜番茄面
【原料】
20颗蒜头、四五个成熟红番茄。1/4杯橄榄油、1杯鲜奶油。1大匙盐、1包500公克的意大利面、研磨意大利干酪。
【做法】
1、20颗大蒜剥皮切片。番茄在热水中略烫过，以方便去皮去籽，然后再切成小叮
2、在锅中混合橄榄油和蒜片，置炉上开小火，熬卅、四十分钟，直到蒜片变软且呈金黄色。接着鲜奶油入锅，搅拌一下，把火转至最小保温，勿使沸腾，洒少许普罗旺斯混合香草。即成大蒜奶油汁。
3、大锅中加四、五公升水，沸腾后加1大匙盐，把意大利面入锅，煮至软硬适中的弹牙程度，即可捞起，沥去水份。
4、把大蒜奶油汁浇在面上，搅拌后，分置四只温过的盘子上，洒上干酪粉，再把番茄丁和九层塔丝平均铺在面上，食用时由各人自行搅拌均匀。
[raw material] 20 garlic, 45 mature red tomato. 1/4 cup of olive oil, 1 cup of fresh cream. 1 big spoon salt, 1 package of 500 gram spaghetti, grind the Italian cheese. [procedure] 1, 20 garlics skin the slice. The tomato have burnt in the hot water sketchy, by facilitates skins the seed, then slivers again slightly bites 2, to mix the olive oil and the garlic piece in the pot, sets at on the stove to open the flame, boils thirty, 40 minutes, changes soft until the garlic piece, and assumes golden yellow. Then the fresh cream enters the pot, stirs, transfers the fire to the smallest heat preservation, do not cause the ebullition, sprinkles little proletariat prosperous Si to mix the vanilla. Namely becomes the garlic cream juice.in 3, the cauldron adds four, five liters water, seethes with excitement the add-on 1 big spoon salt, enters the pot the spaghetti, boils to the soft and hard moderate ball tooth degree, then fishes, drainings the moisture. 4, garlic cream juice pouring on surface, after the agitation, mounted cylinder four have heated on the tray, sprinkles the cheese powder, again tomato Ding and nine tower silk average shop when surface, edible stirs evenly voluntarily by various person.

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Russian cuisine derives its rich and varied character from the vast and multicultural expanse of Russia. Its foundations were laid by the peasant food of the rural population in an often harsh climate...

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Russian cuisine derives its rich and varied character from the vast and multicultural expanse of Russia. Its foundations were laid by the peasant food of the rural population in an often harsh climate, with a combination of plentiful fish, poultry, game, mushrooms, berries, and honey. Crops of rye, wheat, barley, and millet provided the ingredients for a plethora of breads, pancakes, cereals, kvass, beer, and vodka. Flavourful soups and stews centred on seasonal or storable produce, fish, and meats. This wholly native food remained the staple for the vast majority of Russians well into the 20th century.
Russia's great expansions of territory, influence, and interest during the 16th-18th centuries brought more refined foods and culinary techniques. It was during this period that smoked meats and fish, pastry cooking, salads and green vegetables, chocolate, ice cream, wines, and liquor were imported from abroad. At least for the urban aristocracy and provincial gentry, this opened the doors for the creative integration of these new foodstuffs with traditional Russian dishes. The result is extremely varied in technique, seasoning, and combination

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