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教你包粽子三角粽子的包法图解
　　粽子是每年必吃食品，无论是肉粽还是别的什么粽，那粽叶的清香总是让人喜欢的，那么你会包粽子么，粽子有很多包法，有三角的还有四角的，下面小编给大家介绍一下三角的粽子怎么包，图文俱在如果学不会的话，那还是去买现成的吧。　　因为粽子叶买的时候很脏，所以第一步工作肯定是先洗粽子叶。用适合人洗脸的水温浸泡粽子叶，放入些许碱面，然后水中揉洗10分钟，再过三次清水即可。　　将甜枣用刀切成两半，因为整个的枣太大包起来不太方便。　　将糯米、葡萄干、豆等洗净放入盆中。　　将糯米、葡萄干、豆沙、甜枣馋在一起，搅拌均匀。　　END　　包法　　将两片粽子叶重叠一半。　　将下面的粽子叶向上折起一些。　　以中心线为标准，把右边往左边折叠90度。　　然后再往左边叠起，让它四周连起来。　　稍微用力按一按粽子叶周边，让他在手中形成锥形。　　然后把糯米等材料放入这个锥形之中， 不要太满；再把正面的粽子叶往里微微折叠。　　反面网正面折叠，压住正面粽子叶。　　然后左边粽子叶往右边折叠 。　　右边粽子叶往左边折叠 。　　再把残留在正前方的粽子叶往下按。　　最后用小细绳捆绑起来即可。　　总结：包粽子不是最难得，难的是煮粽子，我记得小时候我们都要放在锅里煮一晚上呢，还要压上大石头。
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2015端午粽子的包法和风俗介绍（中英）
来源：互联网资源
作者：上海新东方
编者按：2015端午即将来临，你知道怎么包粽子么？粽子的材料需要什么？最后，粽子的风俗你想知道么？快来看看小编为你整理的资料吧！
更多端午节的风俗文化，请点击&&&
Zongzi is an essential food of the Dragon Boat Festival. 端午节吃粽子，这是中国人民的又一传统习俗。粽子，又叫“角黍”、“筒粽”。其由来已久，花样繁多。 It is said that people ate them in the Spring and Autumn Period (770-476 BC). In early times, it was only glutinous rice dumplings wrapped in reed or other plant leaves and tied with colored thread, but now the fillings are more diversified, including jujube and bean paste, fresh meat, and ham and egg yolk. If time permits, people will soak glutinous rice, wash reed leaves and wrap up zongzi themselves. Otherwise, they will go to shops to buy whatever stuff they want. The custom of eating zongzi is now popular in North and South Korea, Japan and Southeast Asian nations. 据记载，早在春秋时期，用菰叶（茭白叶）包黍米成牛角状，称“角黍”；用竹筒装米密封烤熟，称“筒粽”。一直到今天，每年五月初，中国百姓家家都要浸糯米、洗粽叶、包粽子，其花色品种更为繁多。从馅料看，北方多包小枣的北京枣粽；南方则有豆沙、鲜肉、火腿、蛋黄等多种馅料，其中以浙江嘉兴粽子为代表。吃粽子的风俗，千百年来，在中国盛行不衰，而且流传到朝鲜、日本及东南亚诸国。
Ingredients (making 10 zongzi):
原料（可做10个粽子）：
1. 50 sheets of bamboo or&&leaves
1. 50张竹叶或粽叶
2.&&rice (1 kilogram)
2. 1公斤糯米
3. Chinese dates (250 grams)
3. 250克红枣
Directions:
1.&the rice and the dates 12 hours or more till they are soaked thoroughly.
1.&用水将糯米和红枣浸泡至少12小时直到浸泡充分。
2. Wash the leaves.
2.&将竹叶（或粽叶）洗净。
3. A chopping board is necessary for laying out the leaves.
3.&用案板将竹叶（或粽叶）晾干。
4. Fold the leaves flat at the&&to make a sheet.
4.&将竹叶（或粽叶）沿叶柄展平。
5. Hold the sheet, fold it round in the middle and make a&&till both ends are laid over each other in one direction.
5.&将叶子对折成漏斗状，叶子两头相贴并对齐。
6. Use about 1/10 kg. of rice and 6 dates for each dumpling. The dates must be covered by the rice so that they won't lose too much&&in cooking.
6.&每个粽子里包约100克糯米和6个枣，枣要用米裹好以防止蒸煮时糖分的流失。
7. Fold the leaves up to seal the open side of the funnel and tie the&&with a band made of twisted leaves. Make sure that the bundle is tied neither too tight nor too loose. This helps make sure that the ingredients are well cooked.
7.&将叶子向上折盖住漏斗开口的一面，然后将剩余的叶子旋转，像带子一样紧贴并且裹住漏斗，注意要裹的松紧适度，以便里面的原料能被充分蒸煮。
8. Put the dumplings in a pot, cover with water.
8.&将裹好的粽子放在锅中，用水淹住。
9. Cooking time: 40 minutes
2 hours in an ordinary pot.
9.&时间：高压锅40分钟；普通锅2小时。
更多端午节的风俗文化，请点击&&&
端午学英语
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粽子英文怎么说？
作者：佚名&&&&文章来源：本站原创&&&&更新时间：
粽子英文介绍 During the Duanwu Festival（端午节）, a glutinous rice pudding called zong zi is eaten to symbolize the rice offerings to Qu. Ingredients such as beans, lotus seeds（莲子）, chestnuts（栗子）, pork fat and the golden yolk of a salted duck egg are often added to the glutinous rice. The pudding is then wrapped with bamboo leaves, bound with a kind of raffia and boiled in salt water for hours.
Many traditional Chinese foods are intended to honor either the gods or divine persons in history. Zong Zi - a glutinous rice dumpling wrapped in bamboo or reed leaves - is no exception. It is meant to honor Qu Yuan (屈原 340-278 BC.), the pioneer poet of ancient China.Qu Yuan was a famous poet who was also concerned about the fate of his government. Unfortunately his stature aroused the jealousy of the king, who banished him to a remote area. The poet despaired of the government and its policies. When the state's capital was captured by enemies, he committed suicide by drowning himself in the Miluo River 汨罗江(on May 5th according to the Chinese lunar calendar). The Chinese people felt this loss deeply, as he was a much beloved poet. Local folk searched for him in the river, meanwhile dropping dumplings of glutinous rice wrapped in bamboo or reed leaves into the river in order to keep the fishes from attacking Qu Yuan's body.Since that time, it has been customary on this day to enjoy Zong Zi dumplings as a memorial to the patriotic poet.In addition, there is also a festival called the Duan Wu or Dragon Boat Festival. If you ever visit China during the Dragon Boat Festival, you can't miss the nationwide custom of enjoying Zong Zi. You are sure to be impressed with the delicacy of this snack, and with the faint scent of the leaves imprinted on the skin of the dumplings.I still remember making and enjoying Zong Zi as a child. Along with my brothers and sisters I hovered around the stove, begging to have a taste, unable to wait until they were cooked. We were very eager since the food was made only once a year on May 5th. But now it is quite different. The Chinese Zong Zi is not only made for the Duan Wu Festival. It is available at any time of the year. And local areas have developed their own styles and varieties of dumpling.The main ingredient of Zong Zi is the glutinous rice. The next most important ingredient is the bamboo or reed leaves which form the wrapping and make Zong Zi distinct from other types of Chinese dumplings. The filling often contains either dates or sweetened red bean paste. These are the ones I once had in my family. I like them much more than the ones with meat but my brother doesn't. He says the meat ones are terrific.The leading place for the food is Jia Xing, an ancient town in Zhejiang province. Many different types of Zong Zi are made here. At Wu Fang Zhai, a monopolistic food processor, you'll find all the ingredients you need: the dumplings with meat, sweetened bean paste and chestnuts, lotus seeds, dates, and yolk of egg.If the materials are available to you, it is quite possible for you to make Chinese Zong Z both for pleasure and maybe also to honor the great poet, Qu Yuan. By the way, in the year 2006 the Dragon Boat Festival happens to fall on May 31st, according to the solar calendar. You'd better prepare a net for the fish.Here is a recipe for Zong Zi:(makes ten dumplings)1. 50 sheets of bamboo or reed leaves2. Glutinous rice (1 kilogram)3. Chinese dates (250 grams)Directions:1.Soak the rice and the dates 12 hours or more till they are soaked thoroughly.2.Wash the leaves.3.A chopping board is necessary for laying out the leaves.4.Fold the leaves flat at the leafstalk to make a sheet.5.Hold the sheet, fold it round in the middle and make a funnel till both ends are laid over each other in one direction.6.Use about 1/10 kg. of rice and 6 dates for each dumpling. The dates must be covered by the rice so that they won't lose too much syrup in cooking.7.Fold the leaves up to seal the open side of the funnel and tie the bundle with a band made of twisted leaves. Make sure that the bundle is tied neither too tight nor too loose. This helps make sure that the ingredients are well cooked.8.Put the dumplings in a pot, cover with water and make sure they are pressed and kept still while being boiled.9.Cooking time: 40 minutes
2 hours in an ordinary pot.
各种粽子的英文表达：
Red bean Paste豆沙粽
Mixed Grain Rice杂粮粽
Chestnuts板栗粽子
Tea甜茶粽子
Ham火腿粽子
Alkaline Water碱水粽子
Glutinous Rice白粽
Jujibe红枣粽子
Red Bean红豆粽
Salted Duck Egg咸蛋粽
Pork牛肉粽
Peanuts花生粽
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