濃情端午 粽葉飄香

【導(dǎo)讀】又是一年粽葉飄香端午節(jié)。端午節(jié)怎能沒(méi)有粽子?大概朋友們都已經(jīng)對(duì)紅棗類的粽子司空見(jiàn)慣，不覺(jué)新鮮，所以今天聽(tīng)力課堂特將肉粽的做法和秘方雙語(yǔ)中英對(duì)照教給大家，希望大家在這個(gè)小長(zhǎng)假不但可以在家包粽子犒勞胃還可以學(xué)習(xí)英語(yǔ)長(zhǎng)文化……

Ingredients 配料:

300 g Belly Pork 300克五花肉

500 g Split mung beans 500克綠豆

10 Preserved egg yolks 10個(gè)蛋黃

600 g Glutinous rice 600克糯米

20 Chinese mushrooms 20朵香菇

10 pieces Roast duck 10片烤鴨

2 teaspoons Five-spice powder 兩湯匙五香粉

Seasoning 佐料：

2 tablespoons 2湯匙椒鹽

1 Chicken cube 一塊雞汁濃湯寶

1/4 teaspoon Pepper 1/4湯匙胡椒粉

1 tablespoon Sugar 一湯匙糖

2 tablespoons Oil 兩湯匙油

Chinese Mushroom Marinade 香菇腌料

1/4 teaspoon Salt 1/4湯匙鹽

1 tablespoon Oil 一湯匙油

1 teaspoon Sugar 一湯匙糖

Wrapping Materials粽葉：

10 Dried lotus leaves 10片干荷葉

20 Straws 20根秸稈

30 Bamboo leaves 30片竹葉

Method 方法:

Cut the belly pork into 10 large chunks and marinate for 2 days with 2 teaspoons five-spice powder and 1 teaspoon salt.

將五花肉切成10放2茶匙五香粉和1茶匙鹽腌2天。

Wash and drain the glutinous rice.

洗凈糯米, 瀝干

Mix well with some of the seasoning (1 1/2 tablespoons spicy salt, 1/2 tablespoon sugar, chicken cube, oil and pepper).

(將糯米) 放1/2湯匙辣鹽，1/2湯匙，糖，雞湯寶，油和胡椒攪拌

Soak the mung beans in water to clean. Drain and add the remaining 1/2 tablespoon each of spicy salt and sugar and mix well.

將綠豆浸泡在水中然后洗凈，瀝干，加入剩下的1/2匙椒鹽和糖，拌勻。

Wash and soak the Chinese mushrooms. Remove the stalks and mix well with the Chinese mushroom marinade for 20 minutes. Steam for 10 minutes.

洗凈香菇，浸泡。去掉根部與香菇腌料腌20分鐘。蒸10分鐘。

Wash and boil the lotus and bamboo leaves until soft.

洗凈荷葉和竹葉，然后煮煮軟。

Drain and towel-dry. Place 3 bamboo leaves on a lotus leaf.

晾干或者用毛巾擦干。在一片荷葉上放3片竹葉。

Put a layer of glutinous rice on the bamboo leaves and add a layer of mung beans.

在竹葉上放一層糯米，放一層綠豆。

Top with a preserved egg yolk, a piece each of belly pork and roast duck and 2 cooked Chinese mushrooms.

最上面放一個(gè)蛋黃，放一塊五花肉，一片烤鴨，2個(gè)處理過(guò)的香菇。

Cover with a layer of mung beans and another layer of glutinous rice.

最后再放一層綠豆和一層糯米。

Fold in the leaves to form a square dumpling, then tie firmly with straw.

把葉子包起來(lái)成一個(gè)方形的餃子，然后用秸稈綁牢。

Prepare a deep saucepan and line with several bamboo leaves. Put in the rice dumplings, then fill with enough water to cover them.

一口燉鍋/蒸鍋，鋪幾片竹葉，然后把粽子放進(jìn)去，加水量以沒(méi)過(guò)粽子為準(zhǔn)。

Use high heat to bring the water to a boil, then reduce to moderate heat and continue to boil for 6 hours.

開(kāi)大火，把水燒烤后，調(diào)中火煮6個(gè)小時(shí)。

Remove and drain.

撈出來(lái)瀝干。

Serve hot.

趁熱吃

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