食物的做法英语

宫保鸡：Kung Pao Chicken 2 boneless, skinless, chicken breast halves, cubed 1 egg white, lightly beaten 2 teaspoons cornstarch 2 tablespoons black bean sauce* 2 tablespoons water 1 garlic clove, finely minced 1 tablespoon hoisin sauce* 1 tablespoon rice vinegar 2 teaspoon Sherry 1 teaspoon sugar 3 tablespoons vegetable oil 1/2 cup raw unsalted peanuts 1 to 2 dried red chilies, crushed (or 1 teaspoon dried red pepper flakes) Hot cooked rice (optional) 操作：Combine chicken, egg white and cornstarch in small bowl. Mix next 7 ingredients in another small bowl. Set sauce aside. Heat oil in wok or heavy large skillet over medium-high heat. Add peanuts and chilies and cook until peanuts are golden brown, about 1 minute. Remove with a slotted spoon and set aside. Increase heat to high. Add chicken mixture and stir-fry until chicken is lightly browned, about 1 to 2 minutes. Reduce heat to medium. Return peanuts to wok/pan. Add sauce and blend thoroughly. Cook until heated through, about 1 to 1 1/2 minutes. Serve immediately over hot cooked rice, if desired. *Available in Asian Specialty Markets.Makes 2 servings.

A great fruit cake You'll need the following: a cup of water, a cup of sugar, four large eggs, two cups of dried fruit, a teaspoon of baking soda, a teaspoon of salt, a cup of brown sugar, lemon juice, nuts, and a bottle of whisky. collected by izuowen.com Sample the whisky to check for quality. Take a large bowl. Check the whisky again. To be sure it is the highest quality, pour one level cup and drink. Repeat. Turn on the electric mixer, beat one cup of butter in a large fluffy bowl. Add one teaspoon of sugar and beat again. collected by Make sure the whisky is still okay. Cry another tup. Turn off the mixer. Break two leggs and add to the bowl and chuck in the cup of dried fruit. Mix on the turner. If the fried druit gets stuck in the beaterers pry it loose with a drewscriver. Sample the whisky to check for tonsisticity. Next, sift two cups of salt. Or something. Who cares? Check the whisky. Now sift the lemon juice and strain your nuts. Add one table. Spoon. Of sugar or something. Whatever you can find. Collected by izuowen.com Grease the oven. Turn the cake tin to 350 degrees. Don't forget to beat off the turner. Throw the bowl out of the window, check the whisky again and go to bed A great fruit cake

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.

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）.

西红柿炒蛋 ingredients:1. 2 eggs 1/4 t. salt pinch of pepper 2. 3 tomotoes, cut in chunks 1/8 t. salt 1 c. water 2 t. ketchup 1 t. cornstarch chopped spring onion method: 1. Beat the eggs lightly. Add ingredient One. 2.Heat 1 tablespoon of oil in the wok. Stir-fry the egg in the oil until set and remove from wok. 3. Clean the wok. 4. Heat yet another tablespoon of oil, stir-fry the tomato chunks, add ingredient Two. When almost done, add the eggs and stir-fry quickly over high heat.Remove from heat. 5.Sprinkle with choppd spring onion. Then let's enjoy!