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Pour hoisin sauce into a small serving dish; arrange sauce, crepes, chicken, and scallions on a platter. Let guests assemble wraps.
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将海鲜酱倒在一个小盘子里；再将酱，薄饼，鸡肉和大葱摆在一个大浅盘里。待客人品尝时，将它们卷起来食用。 |
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Pour in Shaoxing wine. Dish up to serve and garnish with green chillies.
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注入绍兴酒，盛起，用青辣椒装饰，即可供吃。 |
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Pour in the bleaching solution at 20oC/68oF, the bleach, being strongly acid, stops development almost instantly, and after about 30 seconds, the lid may be removed from the tank and the remainder of the process carried out in room lighting.
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倒入20oC/68oF的漂白溶液，这漂白液，是高度酸性的，几乎立刻就停止显影，大约30秒钟之后，片罐的盖子可以移去，剩下的冲洗过程可以在室内光线下进行。 |
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Pour in the prepared sauce and the stock. Bring to a boil. Return the beef and onion to the skillet. Stir for about 1 minute until cooked. Dish off.
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将调好的黑椒汁和上汤入锅烧开。牛肉和洋葱丝回锅翻炒1分钟左右即可盛盘。 |
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Pour in the triple sec then the vodka on top. Then with a straw, add the blue curacao to create a thin blue line between the two layers!
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（白橙皮酒在下层，极少的香橙酒在中间形成蓝线的效果，再加伏特加于其上。） |
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Pour ingredients over crushed ice in a highball glass. Stir until mixture is pink. Add a bit of cranberry juice if you want to make it Bettsy Style.
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加碎冰混合，直调直至出现粉红色的效果，如果想达到贝蒂风格，那就加些桔子汁。 |
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Pour ingredients over lots of ice in collins glass and stir. Garnish with lemon wedge.
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在柯林斯杯中加满冰块，把所有成分依次倒入其中，用柠檬角装饰。 |
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Pour into a 26-cm ungreased tube pan and spread evenly.
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倒入一个，不抹油的直径26厘米的烤模，抹平表面。 |
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Pour liquid ingredients into shaker with ice. Do NOT shake, Do NOT stir, but swing lightly and strain into a crystal martini glass. Add lemon peel.
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将所有液体注入混合器，并加入冰块。不要摇动也不要搅动，只需轻轻晃动后，注入透明马蒂尼酒杯。加柠檬片。 |
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Pour mixture into prepared pan. Drop small spoonfuls of peanut butter into the chocolate mixture and swirl through the chocolate with a knife.
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将朱古力浆倒入焗盆中，用小匙把花生酱分布在朱古力浆面，再用刀把朱古力浆和花生酱做出花纹。 |
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Pour on about four buckets of water.
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倒进大约四桶子的水。 |
