punish sb 跟to do还是:用英语写一种食物的做法或菜的做法

Kung 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 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 23:17

Kung 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!

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.