常见做法英语

choose any stuffing you like, any kind of vegitables and meet. cut them into small ones as possible as you can. after that, mixed them with the seasoning you prefer.ps. oil is necessary. 馅，任何你喜欢的馅料。尽可能的切碎，与油 调料 和在一起。dumpling wrapping,a proper quantity of wheat four and water mixed together.knead dough .after about 30 minute. cut it into parts. then knead it into long ones.then into small ones that is suitable to be rolled into small round ones.饺子皮。适量的水和面和在一起。揉面啊～ 在之后大概30分钟。将面切分成几份，再将其揉成长条状，最后要切成小块，以便将其擀成小的圆面皮。put the dumpling wrapping on the hollow of the palm. add suitable stuffing on it.fold it into samicircle shape, combined the edges. whatever, the aim is to stop the stufffing from coming out. to be goodlooking,people often make it into different shaps, eg,moon,fish, or like gold ingot etc.把饺子皮放置掌心，放上适量的馅。对折饺子皮 ，将边缘捏合。不管怎么捏，反正目的就是使饺子馅不要漏出来。为了好看呢，人们经常是将其捏成各种各样的形状的，比方说月亮啊 鱼形啊 元宝形啊等等。不知道对不对啊 我会的词有限。_ _!

Crab Sui Mai These savoury open-faced dumplings are a delightful appetizer to enjoy with a glass of chilled white wine. Ingredients: 1 lb (500 g) medium shrimp 2 oz (60 g) ground pork 1 egg white 1 tbsp (15 mL) Chinese cooking wine or sherry 1 tbsp (15 mL) sesame oil 2 tsp (10 mL) grated gingerroot 1 tsp (5 mL) salt 1/2 tsp (2 mL) white pepper 1 pkg (7 oz/200 g) frozen crabmeat, thawed 1/2 cup (125 mL) drained canned water chestnuts, finely diced 1/4 cup (50 mL) chopped fresh coriander 2 green onions, minced 46 very thin square wonton wrappers 46 fresh or frozen peas 10 large spinach leaves Directions: 1. Peel and devein shrimp; transfer to food processor. Add pork, egg white, wine, oil, ginger, salt and pepper; pulse just until combined, scraping down side of bowl as necessary. Scrape into large bowl. 2. Drain crabmeat in sieve, pressing to remove as much liquid as possible; remove any cartilage. Add crabmeat to shrimp mixture along with water chestnuts, coriander and onions; stir gently to combine without breaking up crab. 3. Place 4 wonton wrappers on work surface, keeping remainder covered with damp cloth to prevent drying out; brush with water. Place 1 tbsp (15 mL) crab mixture on centre of each; gather around filling, pressing 4 sides to make petal effect and leaving 1-inch (2.5 cm) opening at top. 4. Holding dumpling between finger and thumb, squeeze to form "waist"; tap on counter to flatten bottom. Place 1 pea in centre of each top opening. Repeat with remaining ingredients. (Make-ahead: Transfer to cornstarch-dusted rimmed baking sheet; cover with damp towel and refrigerate for up to 6 hours. Or freeze until firm; layer between waxed paper in airtight container and freeze for up to 2 weeks.) 5. In wok or steamer, bring water to boil. Line 2 steamer trays with spinach leaves or waxed paper. Arrange sui mai, without touching, in single layer on spinach. 6. Arrange stacked steamer trays over wok; cover and steam for 5 minutes. Reverse trays and steam until sui mai are firm and pink in centre, about 5 minutes. Repeat steaming for any remaining sui mai. Serve in steamer tray or line platter with spinach and top with sui mai. Makes 46 pieces. 回答者： warshot - 高级魔法师 六级 6-20 23:17Kung Pao Chicken (宫保鸡丁） （注：不是正宗做法哦，是美式改良的做法，比较合老外的口味。） "Spicy chicken with peanuts, similar to what is served in Chinese restaurants. It is easy to make, and you can be as sloppy with the measurements as you want (口味重的，调料份量可以多放些). They reduce to a nice, thick sauce （再煮到汁浓）. Substitute cashews for peanuts （可用腰果代替花生）, or bamboo shoots for the water chestnuts（可用鲜笋代替荸荠）. You can't go wrong! Enjoy!" Original recipe yield: 4 servings. （本食谱份量供四人用） Prep Time（准备时间）:30 Minutes Cook Time（烹煮时间）:30 Minutes Ready In:1 Hour 30 Minutes Servings:4 (四人份) -------------------------------------------------------------------------------- INGREDIENTS:（材料） 1 pound skinless, boneless chicken breast halves - cut into chunks （大约一磅重，即450克左右，的两片鸡胸肉，去皮拆骨，切成块） 2 tablespoons（两汤匙） white wine （白酒） 2 tablespoons soy sauce （酱油） 2 tablespoons sesame oil, divided （芝麻油，分两份待用） 2 tablespoons cornstarch, dissolved in 2 tablespoons water （芡粉勾芡） 1 ounce（1盎司约28克） hot chili paste （辣椒酱） 1 teaspoon（一茶匙）distilled white vinegar （白醋） 2 teaspoons brown sugar （红糖） 4 green onions, chopped （葱） 1 tablespoon chopped garlic （蒜蓉） 8 ounce water chestnuts （荸荠） 4 ounces chopped peanuts （花生） -------------------------------------------------------------------------------- DIRECTIONS:（做法） 1. To Make Marinade （腌汁做法）: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat （搅拌和匀）Cover dish （盖好）and place in refrigerator for about 30 minutes. 2. To Make Sauce （调味酱汁做法）: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture （芡汁）, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet （锅）, heat sauce slowly until aromatic （慢火煮出香味即可）. 3. Meanwhile, remove chicken from marinade and sauté （大火炒） in a large skillet （注：另一个锅哦。） until meat is white and juices run clear （炒至肉 半熟汁干）. When sauce is aromatic （当另一个锅里的调味汁出味时）, add sauteed chicken to it and let simmer together until sauce thickens （将腌好半熟的鸡肉倒入调味汁锅中，煮至汁浓，即可）.

Crab Sui Mai These savoury open-faced dumplings are a delightful appetizer to enjoy with a glass of chilled white wine. Ingredients:1 lb (500 g) medium shrimp 2 oz (60 g) ground pork 1 egg white1 tbsp (15 mL) Chinese cooking wine or sherry1 tbsp (15 mL) sesame oil2 tsp (10 mL) grated gingerroot1 tsp (5 mL) salt 1/2 tsp (2 mL) white pepper1 pkg (7 oz/200 g) frozen crabmeat, thawed1/2 cup (125 mL) drained canned water chestnuts, finely diced1/4 cup (50 mL) chopped fresh coriander2 green onions, minced46 very thin square wonton wrappers46 fresh or frozen peas10 large spinach leaves Directions:1. Peel and devein shrimp; transfer to food processor. Add pork, egg white, wine, oil, ginger, salt and pepper; pulse just until combined, scraping down side of bowl as necessary. Scrape into large bowl.2. Drain crabmeat in sieve, pressing to remove as much liquid as possible; remove any cartilage. Add crabmeat to shrimp mixture along with water chestnuts, coriander and onions; stir gently to combine without breaking up crab.3. Place 4 wonton wrappers on work surface, keeping remainder covered with damp cloth to prevent drying out; brush with water. Place 1 tbsp (15 mL) crab mixture on centre of each; gather around filling, pressing 4 sides to make petal effect and leaving 1-inch (2.5 cm) opening at top.4. Holding dumpling between finger and thumb, squeeze to form "waist"; tap on counter to flatten bottom. Place 1 pea in centre of each top opening. Repeat with remaining ingredients. (Make-ahead: Transfer to cornstarch-dusted rimmed baking sheet; cover with damp towel and refrigerate for up to 6 hours. Or freeze until firm; layer between waxed paper in airtight container and freeze for up to 2 weeks.)5. In wok or steamer, bring water to boil. Line 2 steamer trays with spinach leaves or waxed paper. Arrange sui mai, without touching, in single layer on spinach.6. Arrange stacked steamer trays over wok; cover and steam for 5 minutes. Reverse trays and steam until sui mai are firm and pink in centre, about 5 minutes. Repeat steaming for any remaining sui mai. Serve in steamer tray or line platter with spinach and top with sui mai.Makes 46 pieces.

一、用料（The materials）

Dumpling flour; Water; Pork; Leek; Eggs; Fresh shrimps; Good hair mushrooms; The onion ginger; Sesame oil, soy sauce, oyster sauce, cooking wine; Salt, sugar, chicken essence

饺子面粉；水；猪肉；韭菜；鸡蛋；鲜虾仁；发好的香菇；葱姜末；芝麻油、酱油、蚝油、料酒；盐、糖、鸡精

二、饺子的做法（Making dumplings）

1、Put the water and flour into a bowl and make a smooth dough,Set aside.

将水和面粉都放到面盆里，和成光滑的面团，待用。

2、Minced meat, add sesame oil, cooking wine, soy sauce, oyster sauce, ginger onion mix well.

肉剁碎后，加入香油、料酒、酱油、蚝油、葱姜末拌匀。

3、Beat the eggs until done, chop them into small pieces. Mince the shrimps and cut the mushrooms into small pieces.

鸡蛋打散炒熟，剁成末。虾去虾线剁碎，发好的香菇切成末。

4、Wash leek, dry slightly, and chop.

韭菜洗净、稍微晾干，切碎。

5、Add eggs, shrimp, mushrooms and leeks to the minced meat, add the right amount of salt, sugar, chicken essence. It's a delicious filling.

将鸡蛋、虾、蘑菇和韭菜加到肉馅中，加适量的盐、糖、鸡精。就是美味的馅料了。

6、Roll dough into long strips, cut into small pieces, about 10 g of flour mixture, roll into a circle. Take the right amount of filling and wrap it in the shape of silver ingot.

将面团搓成长条，切成小块，大约10克左右的面剂，擀成圆形。取适量的馅料，包成元宝形状。

7、Pot add water, boil, next dumplings. Cook until the dumplings float up, add a little cold water, and boil again when cooked. It takes about 3 to 5 minutes from the time the dumplings float over the water.

煮锅加水，煮开，下饺子。煮到饺子飘起来，加一点冷水，再次沸腾时就熟了。从饺子飘在水面开始计时大约3～5分钟。