辣椒酱英语

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）.

关于厨房用具 食物佐料的英语单词 kettle 水壶 whistling kettle 鸣笛水壶 whistle 鸣笛 teapot 茶壶 toaster 烤箱 refrigerator-freezer, fridge-freezer 冰箱 dishwasher 洗碗机 draining board 沥水板（美作：drainboard） microwave 微波炉 cooker 灶（美作：stove） food processor 食品加工机 blender 搅拌机 fruit and vegetable juice extractor 果汁机 corkscrew 开塞钻 bottle cap opener 瓶盖启子 pot 锅 stew pot 炖锅 cover, lid 锅盖 handle 锅耳 frying pan 煎锅 handle 锅把 pressure cooker 压力锅 pressure valve 压力阀 wok 炒勺 electric wok 电炒勺 ladle 勺 rolling pin 擀面杖 pan 锅 frying-pan 煎锅 spatula （沙锅的）铲 stew-pan 煮锅 wok （圆底的）煎锅，沙锅（源自粤语） steamer 蒸锅 pressure-cooker 压力锅 electric rice cooker 电饭锅 earthenware cooking pot 砂锅 aluminium ware 铝制品 chopper （粗切用）肉刀 can-opner 罐头刀 cockscrew 开塞钻子 egg-beater 打蛋器 chopping board 砧板 gas stove 煤气炉 electric stove 电炉 kitchen range （使用煤气或电的）大灶 oven 烤箱 microwave oven 微波炉 kerosene stove 煤油炉 toaster 烤面包架 refrigerator 电冰箱 panry 食物储藏室 cupboard 碗柜 dust-pan 簸箕 mop 拖把 broom 扫把 dustbin 垃圾箱 garbage can 垃圾筒食物调料 Allspice香辣椒， 多香果，牙买加胡椒 Anise (star anise) 大茴香，八角，大料 Aniseed 大茴香子 Basil 罗勒，紫苏，九层塔 Bay leaf 香叶，月桂树叶 Caper 马槟榔 Caraway 藏茴香果，葛缕子，页蒿 Cardamom 小豆蔻 Cayenne pepper 辣椒，牛角椒Chive 细香葱， 虾夷葱Cinnamon 肉桂Clove 丁香Coriander 芫 荽 ，香菜， 胡芫Cumin 孜然，小茴香，枯茗Dill 莳萝Fennel 茴香Fenugreek 胡芦巴 Hop 忽布，啤酒花Horseradish 山葵，辣根Laurel 月桂Mint 薄荷Mustard 芥末Nutmeg 肉豆蔻Oregano 牛至Paprika 红辣椒粉Parsley 欧芹，洋芫荽 洋香菜Poppy seed 罂粟种子Rosemary 迷迭香Saffron 藏红花，番红花Sage 鼠尾草，洋苏草Tarragon 龙 蒿， 蛇蒿， 菌陈蒿Thyme 百里香，麝香草Turmeric 姜黄 vanilla 香草，香子兰Wormwood 苦艾，蒿 coffee pot 咖啡壶 coffee cup 咖啡杯 paper towel 纸巾 napkin 餐巾 table cloth 桌布 tea -pot 茶壶 tea set 茶具 tea tray 茶盘 caddy 茶罐 dish 碟 plate 盘 saucer 小碟子 rice bowl 饭碗 chopsticks 筷子 soup spoon 汤匙 knife 餐刀 cup 杯子 glass 玻璃杯 mug 马克杯 picnic lunch 便当 fruit plate 水果盘 toothpick 牙签 盘 Plates餐盘 Plate 椭圆形盘 oval platter蔬菜盘 vegetable dish 色拉盘 salad plate调味盘 relish dish 甜点盘 dessert plate水果盘 fruit plate 垫盘 service plate托盘 tray碗 Bowls饭碗 rice bowl 汤碗 soup bowl甜食碗 dessert bowl 色拉碗 salad bowl瓷碗 porcelain bowl 搪瓷碗 enamel bowl常见调料及辅料的中英文名称cilantro = coriander leaf = Chinese parsley = culantrillo = koyendoro = Mexican parsley = yuen-sai = green coriander = coriander green 芫荽叶，香菜叶，胡荽 mint 薄荷 Peppermint = brandy mint 胡椒薄荷，薄荷油 betel 萎叶 basil 罗勒，紫苏 mitsuba = trefoil = honewort 北柴胡，车轴草 bay leaf = bay laurel leaf = laurel leaf = sweet bay laurel leaf 香叶，月桂叶 oregano = wild marjoram = pot marjoram 牛至 rosemary 迷迭香 rosemary 欧芹 sage 鼠尾草，洋紫苏，茜紫 savory 香薄荷 thyme 百里香 tarragon 龙嵩, 龙嵩叶 fenugreek leaves = holba = methi leaves 葫芦巴 vanilla 香草，香子兰 horseradish 山葵，辣根（青芥辣的原料）allspice = toute-epice = Jamaica pepper = myrtle pepper = pimiento = pimento = clove pepper = newspice 多香果，众香子 cardamom = cardamon = green cardamom 小豆蔻 cassia cinnamon = cassia = Chinese cinnamon = Chinese cassia = false cinnamon 桂皮 cinnamon 肉桂 clove 丁香 cumin = comino = cummin = jeera 孜然，孜然芹, 孜然芹果 dill seed = dillseed 莳萝籽，土茴香、野小茴， fennel seed = fennel = sweet cumin 茴香籽 mace 肉豆蔻 mustard seeds 芥菜籽 poppy seeds 婴粟籽 saffron 藏红花 sesame seeds; benne seeds = goma 芝麻，胡麻籽，白芝麻 black sesame seeds 黑芝麻star anise = anise = whole anise = Chinese star anise = Chinese anise 八角，八角茴香，大茴香 Szechwan peppercorn = Sichuan peppercorn = Szechuan peppercorn = anise pepper = brown peppercorn = Chinese aromatic pepper = Chinese pepper = flower pepper = sancho = Japanese pepper = Japan pepper = wild pepper = fagara pepper 花椒 white pepper = white peppercorns 白胡椒 black pepper = black peppercorns 黑胡椒 Chinese five-spice powder = five-spice powder = five-fragrance powder = five heavenly spices = five perfumes = five-flavored powder 五香粉coarse salt = coarsely-ground salt = coarse-grain salt = gros sel 粗盐 fine salt = finely-ground salt = fine-grain salt = fin sel 细盐 sea salt = bay salt 海盐 iodized salt 加碘盐 table salt = cooking salt = granular salt 餐桌盐 Chinese sugar = Chinese rock sugar = rock sugar 冰糖 dark brown sugar 红糖 fructose = granulated fructose = fruit sugar = levulose 果糖 granulated sugar = sugar = white sugar = sucrose = refined sugar = table sugar 砂糖 malt sugar = maltose = genuine maltose 麦芽糖 maple sugar = maple sprinkles 枫糖 beet sugar 细白糖，棉白糖 cane sugar 蔗糖 sugar cane 甘蔗 sugar substitute, artificial sweetener 代糖 marshmallow 棉花糖 corn syrup 玉米糖浆 maple syrup 枫蜜, 糖枫汁 orgeat = orzata = almond syrup 杏仁糖浆 ginger juice 姜汁 garlic juice 蒜汁 rose essence 玫瑰香精Chinese chives = gow choy = garlic chives = ku chai 小香葱，细香葱 green onion = scallion = bunching onion = shallot (in Australia) = spring onion (in Britain) = Chinese onion = stone leek = cibol 青葱，大葱 ramps = ramp = wild leek = Tennessee truffle 野韭菜 spring onion 春葱（有大葱头的葱） galangal = galanga (ginger) = greater galangal = (greater) galingale = (greater) galangale = Java root = Java galangal = kha = khaa = languas = lengkuas = laos (root or ginger) = Thai green ginger = spring ginger = new ginger = young ginger = stem ginger = pink ginger = baby ginger 仔姜 ginger = Siamese ginger 山奈，高良姜 turmeric = fresh turmeric = Indian ginger = yellow ginger = mango ginger 黄姜 elephant garlic = great-headed garlic = Oriental garlic 多瓣蒜butter 黄油 caul fat 网膜脂, 网油，花油 lard = pork lard 猪油 margarine = oleomargarine 人造黄油 shortening = vegetable shortening 植物油制的起酥油 suet = beef suet 板油，牛油 canola oil = rapeseed oil = lear oil 菜籽油，油菜油 hot chili oil；chili oil 辣椒油 mustard oil 芥末油 olive oil 橄榄油 palm oil = dende oil 棕榈油 peanut oil 花生油 safflower oil 红花油 vegetable oil；salad oil 植物油，色拉油 sesame oil 芝麻油，麻油，香油 soybean oil 豆油 sunflower oil 葵花籽油bean sauce = bean paste = brown bean sauce = brown bean paste = soybean condiment = yellow bean sauce = yellow bean paste 豆沙 Chinese chile (or chili) paste = Szechuan chile (or chili) paste = Sichuan chile (or chili) paste = chile paste with garlic 四川辣椒酱，四川豆瓣酱 plum sauce = Chinese duck sauce = Chinese plum sauce = duck sauce 甜面酱 fish sauce = fish gravy 鱼露 hoisin sauce 海鲜沙司，海鲜酱 Japanese soy sauce = shoyu 日本酱油，清酱油 shrimp paste 虾酱 Korean barbecue sauce = bulgogi sauce = bulkogi sauce 韩国烤肉酱 oyster sauce 蚝油 X.O. sauce = X.O. chili sauce X.O酱 ketchup = catsup = (in Australia) tomato sauce 调味番茄酱 tomato paste = (in Britain) tomato puree 番茄酱（仅含番茄泥和盐） mustard 芥末酱 wasabi = wasabe = Japanese horseradish 青芥辣，绿芥末 horseradish = chrain = horseradish relish = horseradish sauce = prepared horseradish 辣根沙司 aioli = garlic mayonnaise 蒜泥蛋黄酱 mayonnaise 蛋黄酱 apple butter 苹果酱 apricot jam 杏酱 currant jelly 醋栗冻 blueberry jam 蓝莓酱 lekvar 梅子酱 maraschino cherry 醉樱桃，酒浸樱桃 marmalade 橘子酱 mincemeat 水果馅cornichon 酸黄瓜，醋渍小黄瓜 snow pickle = red-in-snow 雪里蕻 salted cabbage = winter pickle 压白菜，柞白菜 preserved Sichuan kohlrabi 榨菜 kim chee = Korean pickled cabbage = Korean pickled vegetables 朝鲜泡菜 pickled mustard cabbage 酸腌菜，酸菜salt 盐 vinegar 醋 sauce 酱油 oil 油 salad oil 色拉油 pepper 辣椒 mustard 芥末 clove 丁香 cheese 奶酪 butter 奶油 调味料及香精：（condiment/flavoring/dressing/essences） 酱油soy双抽black soy sauce生抽thin soy sauce醋vinegar白醋white vinegar盐salt糖sugar料酒rice wine冰糖rock sugar花椒wild pepper胡椒pepper黑胡椒black pepper生姜ginger生姜丝shredded ginger三明治酱sandwich spread虾酱shrimp paste鱼子酱caviar蟹酱crab paste芥末mustard味精MSG咖喱curry香料fines herbs丁香clove茴香fennel八角/大茴香aniseed小茴香cumin肉桂cinnamon多香果allspice马槟榔caper肉豆寇nutmeg藏红花saffron月桂laurel孜然cumin 欧芹parsley太白粉starch嫩肉粉tenderizer乳酪cheese牛油butter麻油sesame oil橄榄油olive oil蚝油oyster sauce发粉baking powder沙茶satay琼脂agar-agar发酵粉baking powder酵母yeast香精essence五香粉five spice powder法式色拉酱French dressing/ vinaigrette海鲜酱hoisin sauce番茄酱tomato sauce/ketchup辣椒酱chilli sauce酸辣酱chutney花生酱peanut butter香蒜酱pesto极辣的辣椒酱Tabasco sauce千岛酱thousand island豆豉soy sauce葱scallion 红糖dark brown sugar老卤master sauce

1、Ketchup 番茄酱番茄酱大家都熟悉，平时蘸着薯条吃，蘸着鸡块吃，想怎么吃怎么吃，在北美也是最为常见的酱料之一，但是大家千万不要把Ketchup和Tomato Sauce混淆，因为它们虽然都是番茄酱，但是用途却很不一样。因为翻译的关系，Ketchup和Tomato Sauce都称之为番茄酱，但是事实上在英语当中Tomato Sauce是属于法国菜当中非常经典的一种酱料，而它一般是被淋在热菜上作为酱汁来调味的，而Ketchup更多的是用于蘸薯条之类的冷食。

chilli sauce 辣椒酱

garlic powder and chilli paste 蒜蓉辣椒酱xo chilli sauce XO辣椒酱chilli sauce 辣椒酱black bean salted and chilli paste 豆豉辣椒酱salted chilli paste 咸辣椒酱Chilli Jam 辣椒碎\ 辣椒酱

microwave 微波炉 cooker 灶（美作：stove） food processor 食品加工机 blender 搅拌机 fruit and vegetable juice extractor 果汁机 corkscrew 开塞钻 bottle cap opener 瓶盖启子 pot 锅 stew pot 炖锅 cover, lid 锅盖 handle 锅耳 frying pan 煎锅 handle 锅把 pressure cooker 压力锅 pressure valve 压力阀 wok 炒勺 electric wok 电炒勺 ladle 勺 rolling pin 擀面杖 pan 锅 frying-pan 煎锅 spatula （沙锅的）铲 stew-pan 煮锅 wok （圆底的）煎锅，沙锅（源自粤语） steamer 蒸锅 pressure-cooker 压力锅 electric rice cooker 电饭锅 earthenware cooking pot 砂锅 aluminium ware 铝制品 chopper （粗切用）肉刀 can-opner 罐头刀 cockscrew 开塞钻子 egg-beater 打蛋器 chopping board 砧板 gas stove 煤气炉 electric stove 电炉 kitchen range （使用煤气或电的）大灶 oven 烤箱 microwave oven 微波炉 kerosene stove 煤油炉 toaster 烤面包架 refrigerator 电冰箱 panry 食物储藏室 cupboard 碗柜 dust-pan 簸箕 mop 拖把 broom 扫把 dustbin 垃圾箱 garbage can 垃圾筒食物调料 Allspice香辣椒， 多香果，牙买加胡椒 Anise (star anise) 大茴香，八角，大料 Aniseed 大茴香子 Basil 罗勒，紫苏，九层塔 Bay leaf 香叶，月桂树叶 Caper 马槟榔 Caraway 藏茴香果，葛缕子，页蒿 Cardamom 小豆蔻 Cayenne pepper 辣椒，牛角椒Chive 细香葱， 虾夷葱Cinnamon 肉桂Clove 丁香Coriander 芫 荽 ，香菜， 胡芫Cumin 孜然，小茴香，枯茗Dill 莳萝Fennel 茴香Fenugreek 胡芦巴 Hop 忽布，啤酒花Horseradish 山葵，辣根Laurel 月桂Mint 薄荷Mustard 芥末Nutmeg 肉豆蔻Oregano 牛至Paprika 红辣椒粉Parsley 欧芹，洋芫荽 洋香菜Poppy seed 罂粟种子Rosemary 迷迭香Saffron 藏红花，番红花Sage 鼠尾草，洋苏草Tarragon 龙 蒿， 蛇蒿， 菌陈蒿Thyme 百里香，麝香草Turmeric 姜黄 vanilla 香草，香子兰Wormwood 苦艾，蒿 coffee pot 咖啡壶 coffee cup 咖啡杯 paper towel 纸巾 napkin 餐巾 table cloth 桌布 tea -pot 茶壶 tea set 茶具 tea tray 茶盘 caddy 茶罐 dish 碟 plate 盘 saucer 小碟子 rice bowl 饭碗 chopsticks 筷子 soup spoon 汤匙 knife 餐刀 cup 杯子 glass 玻璃杯 mug 马克杯 picnic lunch 便当 fruit plate 水果盘 toothpick 牙签 盘 Plates餐盘 Plate 椭圆形盘 oval platter蔬菜盘 vegetable dish 色拉盘 salad plate调味盘 relish dish 甜点盘 dessert plate水果盘 fruit plate 垫盘 service plate托盘 tray碗 Bowls饭碗 rice bowl 汤碗 soup bowl甜食碗 dessert bowl 色拉碗 salad bowl瓷碗 porcelain bowl 搪瓷碗 enamel bowl常见调料及辅料的中英文名称cilantro = coriander leaf = Chinese parsley = culantrillo = koyendoro = Mexican parsley = yuen-sai = green coriander = coriander green 芫荽叶，香菜叶，胡荽 mint 薄荷 Peppermint = brandy mint 胡椒薄荷，薄荷油 betel 萎叶 basil 罗勒，紫苏 mitsuba = trefoil = honewort 北柴胡，车轴草 bay leaf = bay laurel leaf = laurel leaf = sweet bay laurel leaf 香叶，月桂叶 oregano = wild marjoram = pot marjoram 牛至 rosemary 迷迭香 rosemary 欧芹 sage 鼠尾草，洋紫苏，茜紫 savory 香薄荷 thyme 百里香 tarragon 龙嵩, 龙嵩叶 fenugreek leaves = holba = methi leaves 葫芦巴 vanilla 香草，香子兰 horseradish 山葵，辣根（青芥辣的原料）allspice = toute-epice = Jamaica pepper = myrtle pepper = pimiento = pimento = clove pepper = newspice 多香果，众香子 cardamom = cardamon = green cardamom 小豆蔻 cassia cinnamon = cassia = Chinese cinnamon = Chinese cassia = false cinnamon 桂皮 cinnamon 肉桂 clove 丁香 cumin = comino = cummin = jeera 孜然，孜然芹, 孜然芹果 dill seed = dillseed 莳萝籽，土茴香、野小茴， fennel seed = fennel = sweet cumin 茴香籽 mace 肉豆蔻 mustard seeds 芥菜籽 poppy seeds 婴粟籽 saffron 藏红花 sesame seeds; benne seeds = goma 芝麻，胡麻籽，白芝麻 black sesame seeds 黑芝麻

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.

各种国外的酱料的英文名称和中文对照：1、Ketchup 番茄酱番茄酱大家都熟悉，平时蘸着薯条吃，蘸着鸡块吃，想怎么吃怎么吃，在北美也是最为常见的酱料之一，但是大家千万不要把Ketchup和Tomato Sauce混淆，因为它们虽然都是番茄酱，但是用途却很不一样。因为翻译的关系，Ketchup和Tomato Sauce都称之为番茄酱，但是事实上在英语当中Tomato Sauce是属于法国菜当中非常经典的一种酱料，而它一般是被淋在热菜上作为酱汁来调味的，而Ketchup更多的是用于蘸薯条之类的冷食。2、Sriracha 拉差辣酱这种辣酱经常会在越南餐厅，泰国餐厅以及一些中国餐厅当中见到，也是在北美无人不知无人不晓得经典辣酱之一。它的味道辣中代酸，还有一点点甜味，很多朋友无论是吃面，吃粉，还是吃饭挤上去一点点这种拉差酱味道都会上升几个档次。3、Tabasco 塔巴斯科辣酱Tabasco是餐厅最为常见的辣酱之一，吃汉堡或者披萨的时候都能看到有些喜欢吃辣的人会挤上去一点来提升口感。Tabasco这种辣椒酱已经发展为了一种辣椒酱品牌，其旗下的辣椒酱吃了原味以外，还可以找到例如大蒜辣椒、青椒等多种不同的味道的辣椒酱。