粽子英文制作过程

The method and the package method of the rice dumplings粽子的做法和包法步骤如果对您有帮助请采纳 谢谢

一、粽叶放入开水中烫软，捞出后用清水洗净，用剪刀将前面带径的部分剪掉

1、Zongye is scalded and softened in boiling water. After being removed, it is washed with clean water and the front part with diameter is cut off with scissors.

二、糯米用清水泡3-4小时

2、Soak glutinous rice in clear water for 3-4 hours.

三、猪肉切成丝，用生抽、老抽、盐、蚝油、料酒、糖腌制待用

3、Cut pork into shreds and marinate with sauce, sauce, salt, oyster oil, cooking wine and sugar.

四、干香菇用清水泡发后切成块状

4、dried mushrooms are foamed with water and cut into blocks.

五、泡好的米沥干水分，加入少许的生抽和老抽搅拌均匀，使米上色均匀

5、Soak the rice and drain the water. Add a little raw and old extracts and mix evenly, so that the color of the rice is even.

六、粽叶用水冲洗干净，将两个粽叶叠加在一起，从中间一折卷成圆锥形

6、Rinse the leaves with water and add the two leaves together. Fold them in the middle and roll them into a cone.

七、将两个粽叶叠加在一起，从中间一折卷成圆锥形，放一勺米，然后放一层肉，放几块香菇，最后再放上一层米，用手轻轻往中加一捏，就可以将上面的粽叶盖下来，包住米，然后用棉线缠一下即可。

7、Fold the two leaves together, roll them into a conical shape from the middle, put a spoonful of rice, then put a layer of meat, put a few pieces of mushrooms, and finally put a layer of rice, gently add a pinch to the middle, you can cover the above leaves, wrap up the rice, and then wrap them with cotton thread.

八、把粽子生坯放锅中，加水（水量要多，必须淹没粽子），用重物压住，不让其浮起。先用旺火煮2个小时，再添些水，烧开后改用小火焖煮4-5个小时，即可成熟。

8、Put the green dumplings in the pot, add water (more water, must submerge the dumplings), press with heavy objects, do not let them float. First boil for 2 hours in high heat, then add some water, then boil for 4-5 hours in low heat, then ripen.

Ingredients5 cups glutinous rice1/2 pound dried mung beans20 dried chestnuts1 tablespoon salt1/8 teaspoon Chinese five spice powder10 dried black mushrooms, soaked with stems removed and caps sliced20 bamboo leaves1/2 pound pork belly, slicedStepsAdd glutinous rice, mung beans and chestnuts to separate bowls.Add enough warm water to cover the ingredients in the bowls. Soak overnight.Drain the rice, mung beans and chestnuts before combining them in a large bowl. Do this after the ingredients have soaked overnight.Add the salt and five-spice and stir to coat.Soften mushrooms by pouring warm water over them. Cover and let stand approximately 20 minutes. Drain.Discard the mushroom stems and thinly slice the mushroom caps.Add bamboo leaves to a large pot.Pour in enough water to cover. Bring the water to a boil and let the leaves cool.Pat bamboo leaves dry before using to make the "tamales".Place 2 bamboo leaves, slightly overlapping, on a clean work surface.Add about 1/3 cup of the rice mixture in the center.Top each mound of rice with a slice of pork and 3 to 4 slices of mushrooms.以上是猪肉板栗馅粽子的做法，采至Wikihow

First choose the bamboo leaves in the right size.Next cook the rice until it is sticky.Then wrap the rice in the bamboo leaves.Finally tie the bamboo leaves with a string.

材料：A：糯米750克，大黄米100克，花生仁120克，杂蔬200克。B：芦苇叶1小捆，蜜枣25个。

Ingredients: A:750 grams of glutinous rice, 100 grams of rhubarb rice, 120 grams of peanut kernels and 200 grams of vegetables.B:Reed leaves 1 bundle, 25 jujubes.

做法如下：

The practice is as follows:

1、将材料A全部洗净混合到一起，不用提前泡，因为粽子要煮很长时间。

Wash and mix all material A together without soaking in advance, because dumplings need to be cooked for a long time.

2、蜜枣冲洗干净待用。

Rinse the jujube thoroughly and set aside.

3、芦苇叶洗净，剪去两头，放开水中焯烫一下至全部变色就赶快捞出，然后泡在冷水中待用。

Wash reed leaves, cut off both ends, scald them in boiling water until all discoloration occurs, and quickly remove them, then soak them in cold water for use.

4、取三张苇叶，并排好后在大头的一端要窝漏斗的中间点折一下，留个折痕。

Take three reed leaves and fold them at the middle of the funnel at one end of the head, leaving a crease.

5、将苇叶按照折痕窝成漏斗状，里面装满馅料，蜜枣放在中间，这样煮好的粽子才甜味均匀。

The reed leaves are shaped into funnels according to the creased nests, filled with fillings, and the dates are placed in the middle, so that the cooked zongzi is sweet and even.

6、然后将漏斗后面的苇叶折过来盖上馅料，顺势用拇指食指卡捏着盖住两边。

Then fold the reed leaves behind the funnel and cover them with stuffing. Following this, pinch them with the thumb index finger to cover both sides.

7、苇叶沿着第一步的折痕，向里折起苇叶，形成第四个角，这样就已经成粽了。

The reed leaves fold inward along the first step to form the fourth corner, so that they have already become zong.

8、最后用棉绳拦腰缠紧，就是拇指跟食指捏的地方，捆扎结实即可。

Finally, tie the waist with a cotton rope, that is, where the thumb and index finger are pinched, and tie it firmly.

9、将全部包好的粽子紧挨着摆入锅中，粽子间不要留有距离。

Put all wrapped zongzi in the pan next to each other. Do not leave any distance between zongzi.

10、往锅中注满水，加盖大火煮。

Fill the pan with water and boil over high heat.

11、开锅后转小火，让锅内微微保持沸腾状态，还不外溢最好。

Turn to low heat after boiling, and keep the pot boiling slightly. It's best not to spill over.

12、煮4-5个小时，中间加一次开水，煮至香味浓郁，苇叶变色，汤汁也变得浓稠了关火焖至自然凉透即可。

Cook for 4-5 hours, add boiling water once in the middle, cook until fragrant, reed leaves discolored, and soup becomes thick, turn off the fire and cook until natural and cool.