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英语解说文写作范例--如何包饺子 (原创)  

2011-09-19 00:08:55|  分类: 论文写作 |  标签: |举报 |字号 订阅

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Write in Process - 安儿 - 甘世安的博客

 
 
 
 

Write in Process - 安儿 - 甘世安的博客

 

  
                                                                                                  Processing   

                         
                                                                                     A.      kneading  wrapper 
                                                                                     B.      packing into a dumpling 
                                                                                     C.      cooking 
                                                                                     D.      serving

 

 

Write in Process   (原创) - 安儿 - 甘世安的博客

   

Write in Process   (原创) - 安儿 - 甘世安的博客

                                                                

                         words related to vegetable:      
                                                                             meat: pork; mutton; beef ; seafood ;
                         words related to verbs:                                       

                                                                             mince ; cut, chop; stir; spread; slice;  

                         expressions in making wrapper:

                                                                            spread; flat; thin  hold in the palm;  cup up;  press hard; 

                                                                            stick along the edge; roll out; round-shaped;

Write in Process   (原创) - 安儿 - 甘世安的博客
 
 
Service:  go along, dip; pepper; soy sauce; vinegar; garlic; salt; caraway; aniseed;
Tools:  small shallow dish; ladle, strainer; deep pot;
                          

 Written by Mr.甘 and presented to you for reference:

 

 
                                                                                       How to Make Dumplings

 

   Dumpling, a traditional Chinese food, features a shape of half-moon, of which the semi-curve is rimmed in creases, bulged with fillings. The making of it involves three preparations: necessary tools, stuff (fillings) and wrapper.

  For the tools, you need a chopper, roller, cooking board, strainer, spoon or chopsticks, a bowl and, of course, a pot.

 To prepare the stuff, customarily you can’t go without meat (choices vary to individual taste: mutton, seafood, pork, beef, chicken, eggs or even snake if you like!), vegetable (choices are subject to personal preference), spices such as ginger, salt, caraway, aniseed, soy sauce, cooking oil etc.

The preparation of the wrapper wants flour and water. Now with all these preliminaries ready, and suppose your guests desire a flavor of beef mixed with onions for dumpling, you may start the business of cooking as follows:  proper amount of flour desirable for the size of diners, mix it with water in a bowl, stir and knead till you get a smooth dough hard enough to make bread. Leave the dough for a while to sink.

Now it is the time for the fillings. Get clean beef to the board and mince it and then sprinkle some sauce and dash some salt, gourmet powder, pepper powder (if desired) into the minced beef and transfer it in a plate. Chop onions to very small pieces together with ginger. Heat some cooking oil and cool it before pouring it onto the mixture of the minced beef and onions, stir till they are well mixed.

Go back to the dough. Roll it into a bar about three inches in diameters and cut it into small bars of regular size (three inches in length). Use a roller to press each small bar into a flat thin circle called wrapper.

By now you have come to the last but second point of procedure: spread a wrapper in your palm (in right palm if left-handed), scoop a proper amount of the fillings and lay it onto the middle of the wrapper, then pack it up first by folding the wrapper up symmetrically and then by sticking the edges together hard, making some creases along the rim for nice appearance.

Arrange your navel-like product on a big tray. Repeat the process till all the fillings and wrappers are matched.

Just in time, the pot is boiling now with plain water! One by one or by six and four, you dump the products into the boiling pot and stir a bit so that they won’t get stuck to the pot’s bottom. Some cold water is sprayed at three short intervals (one minute or two minutes) and the food is considered servable when they surface in the pot.

You need a strainer to take them out into a plate.

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