英语翻译先和面,然后调馅,做饺子皮,包好,最后下锅,浮起之后 就熟了

英语翻译先和面,然后调馅,做饺子皮,包好,最后下锅,浮起之后 就熟了
英语翻译
先和面,然后调馅,做饺子皮,包好,最后下锅,浮起之后 就熟了

英语翻译先和面,然后调馅,做饺子皮,包好,最后下锅,浮起之后 就熟了
一 原料面皮材料：面粉、水、盐.
　　馅料：海米、青椒、盐、猪肉（七精三肥的五花肉最好）、葱花、姜丝、大酱、鸡精、五香粉、花生油.
　　二 做法1、在调馅前应当做的工作是和面.将面粉与温水按2：1的比例和好,还得少放点盐,这样调出的面有筋.和好的面需要稍醒一下,1个小时左右即可.
　　2、海米泡水,切碎.
　　3、青椒洗净,去籽,切碎后洒一点盐,静置一会,会析出水分,用干净纱布挤出水分.
　　4、猪肉（七精三肥的五花肉最好）切碎与葱花、姜丝一并剁细,加入大酱、鸡精、五香粉、花生油,搅拌均匀,分次加入刚才挤出的青椒菜汁,朝一个方向搅打至菜汁完全吃透.
　　5、海米,青椒放肉馅上,先不用拌,在包饺子之前再拌馅.
　　6、面和好发好后,接下来就是搓面,切剂子,擀饺子皮.
　　7、菜馅内再补加适量的盐,并搅拌均匀.至于怎么包饺子随你喜欢,一百个人有一百种包法.
　　8、煮饺子时要添足水,待水开后加入2%的食盐,溶解后再下饺子,能增加面筋的韧性,饺子不会粘皮、粘底,饺子的色泽会变白.
　　9、煮饺子时水煮沸才放饺子下锅,要不时充分搅拌,防止饺子粘锅.
　　10、别让水沸腾得太厉害,否则饺子容易破掉,可在水开后,添入少许凉水,待水开后再加凉水,如此反复三次便可.这就是太后常说的点三遍水
　　Raw materials:a face flour,water,salt.
　　Fillings:HaiMi,green pepper,salt,pork (7 fine three fat steaky pork,chopped green onion,shredded ginger best),big sauce,chicken essence,five spices,peanut oil.
　　Two practice 1,in DiaoXian before the work is and should be.The bread flour and the warm water in a 2:1 ratio of and good,still less to put some salt,such a muscle.The face of the v And good surface need to wake up a little,a 1 hour or so can.
　　2,HaiMi bubble water,cut up.
　　3,green pepper to wash,to seed,after a little salt sprinkle chopped,quiet place for a while,and will,with a clean water separation gauze extrusion moisture.
　　4,pork (seven essence of three fat steaky pork chop and chopped green onion,best) chop ginger,join together and large sauce,chicken essence,five spices,peanut oil,stir well,points out just now was added in the green pepper dish juice,in one direction beat until vegetables juice completely understanding.
　　5,HaiMi,green pepper put meat to need not mix,in before making dumplings with filling.
　　6,face and good hair,the next step is to rub surface,JiZi cut,roll the wrappers.
　　7,CaiXian again in a pinch of salt,add and stir well.As for how to pack dumpling with you like,one hundred people have one hundred kind of bag method.
　　8,when cooked dumpling to add enough water to a boil,add 2% of salt,dissolve again after the dumplings,can increase the toughness of the gluten,dumplings't stick skin,sticky bottom,the colour and lustre of dumplings will become white.
　　9,boil dumplings water boil then let dumplings,begin from time to time to prevent dumplings fully mixing,sticky saucepan.
　　10,don't let water boiling too far,or dumplings easy broken,can be in open water,add a little after cold water to a boil,add cold water and so on and so will be three times.This is the queen mother often say point three times water