有關(guān)包粽子的英語(yǔ)作文

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有關(guān)包粽子的英語(yǔ)作文1

　　Loong Boat Festival is on the fifth day of the fifth lunar month every year. In memory of the great patriotic poet Qu Yuan, there is a traditional custom among the people: making Zongzi.

　　Zongzi needs many materials: brown leaves, glutinous rice, fat or lean meat, soy sauce, cotton thread. Mix glutinous rice with soy sauce and add meat to make Zongzi. Of course, you can choose according to your own taste. If you like sweet food, you don't need soy sauce or meat, you can add some red beans and sugar. The leaves should be as green as possible. The smooth surface and rough surface should be clearly separated. The leaves should be tough and not too broken. In this way, the leaves are easy to crack when wrapping. When wrapping, the rice grains will leak out, and the flavor of Zongzi will be greatly reduced. The thread needs to be made of cotton thread, which is thicker and tighter. The meat should be fat and thin, so that it won't be dry when eaten. Just use regular glutinous rice.

　　Once the materials are ready, it can be done. First, roll half of the zongzi leaves into a bottomless cone, then add two to three tablespoons of mixed glutinous rice and soy sauce to the cone, add a piece of fat and lean meat, squeeze with a spoon, and then add three to four tablespoons of glutinous rice until it is full. But I scooped one spoonful after another, one spoonful after another, it's just that I'm not satisfied with it, like a bottomless pit, no matter how I put it. But I still don't know why. Later, I turned over the Zongzi and checked it. It suddenly dawned on me that when I rolled it, it was not well rolled. There was a hole in the head of the "cone". As long as I squeezed the top or pressed hard with a spoon, the hole below would be like a tap that was not tightly squeezed, and sometimes some sticky rice would leak down. Remove it, repack it! This time, I was much more careful. In order to prevent it from leaking out again, I even used cotton thread in advance and tied a few laps on the sharp corners. Zongzi is full. It's time to cover it. I wrapped the remaining half of the zongzi leaves, covered them, and folded them down. There were two large openings on both sides, which would cause the glutinous rice to leak out. I have repeated it several times, but there will still be two large cracks. I simply poured out some glutinous rice, covered the mouth with zongzi leaves, and tied it with cotton thread. I was afraid it would leak out when I was steaming, so I tied it horizontally, vertically and obliquely for about 20 circles. Grandma and great grandmother laughed at me and said that I tied Zongzi like a thief. And they only wrapped the three or four circles on the horizontal opening, and they tied them even stronger than mine! Beginners, it's okay, just eat it!

　　Until we finished wrapping the zongzi leaves, our family wrapped more than twenty. The ones I packed, although each one is better than the other, are still in a strange shape. In a lot of Zongzi, my Zongzi looks very different. It's okay, I call it creative! Steam Zongzi in the pot! Wait a minute. Zongzi will be ready soon.

　　Eating Zongzi is the most important and indispensable custom of Loong Boat Festival. Of course, there are many other customs, such as racing Loong Boat, hanging wormwood, wearing incense bags... These traditional cultures express our yearning for our ancestors, and they are also a shining pearl among the five thousand years of Chinese culture!

有關(guān)包粽子的英語(yǔ)作文2

　　In spring, as she walked away lightly and slowly, in the blink of an eye, the world was enveloped by waves of brown fragrance. Looking at the little green Zongzi, I couldn't help praising: "Really, the Dragon Boat Festival dumplings are fragrant!"

　　Speaking of Loong Boat Festival, everyone will think of Qu Yuan! Zongzi is the memory of Qu Yuan.

　　There is a nostalgic legend here. In 340 BC, the patriotic poet and high-ranking official of the State of Chu, Qu Yuan, faced the pain of national downfall. On May 5th, he held a large stone in his arms and threw it into the Luo River in sorrow and anger. In order to prevent the dragon from damaging his body, people used bamboo tubes to pack rice and threw it into the river. But Jiaolong, on the other hand, is most afraid of mugwort leaves and colorful ropes, so people made its coat out of these two treasures. Later, in order to show respect and remembrance for Qu Yuan, every day, people would use bamboo tubes to fill rice and throw it into the river for memorial ceremonies, which is the origin of the earliest Zongzi in China - "tube zongzi". It seems that the Zongzi is small but meaningful. This memory of the Dragon Boat Festival will always be remembered in people's hearts. Zongzi memory finished talking about the Dragon Boat Festival Zongzi, let's talk about my Zongzi again!

　　In fact, I am not unfamiliar with the name Zongzi. I remember when I was young, every Dragon Boat Festival, I would hear the word Zongzi more or less. Holding hands, strolling down the street. The smell of Loong Boat Festival is full of attractive Zongzi fragrance everywhere. Looking at the green Zongzi skin and the colorful Zongzi trademark in the supermarket, I accidentally caught a glimpse of the hot fragrant brown in the Zongzi granny's pot in the market, and watched my grandmother slowly put rice into the leaves, rolling up the Zongzi leaves... It can be said that my childhood memory is full of "Zongzi". When I see the delicious Zongzi, I make my own Zongzi,

　　The Dragon Boat Festival has finally arrived. Now it's my turn to showcase my skills! Hee hee, my Zongzi is my own choice. Looking at the pot of rice at home, I am really happy. You know, I can finally make Zongzi by myself. Immediately after, my work began in an orderly manner. Take the long bamboo leaves and fold them up. At this moment, I felt like a magical magician, pulling the leaves back and forth like magic, creating a nest. "People are so skillful that they can make just one leaf gather into a nest!" I couldn't help but sigh. Hehe, I seem more interested in making Zongzi. "If you want to make Zongzi delicious, you must fill its belly." Recalling what Grandma said to me long ago, my hand put into a pot full of glutinous rice. It seems that this pot is indeed a treasure trove, with everything inside. Glutinous rice, dates, peanuts, and cowpeas, without hesitation, I reached into the "treasure trove" and squeezed out the two reddest dates. "Today, I made my own Zongzi and could eat anything I wanted." I curled my mouth proudly and felt so happy. At this time, my grandmother's voice sounded in my ears: "The most important step is the last step in making Zongzi. It depends on how you can make it." Maybe she saw my sad face and taught me carefully. I listened carefully and couldn't help sighing from the bottom of my heart: "Alas, Zongzi also has such a big mystery!" Holding the leaves, I twisted around, but this Zongzi didn't listen to me. "Ah!" I sighed softly. At present, this should be a perfect Zongzi with four corners. I was twisted three times and four times. Looking at my wrinkled and twisted Zongzi, I shook my head helplessly: "My Zongzi is my master!" Finally, my "masterpiece" came out, and the clear brown incense did not prevent me from leaving drool.

有關(guān)包粽子的英語(yǔ)作文3

　　On the eve of Loong Boat Festival, we went to my uncle's house to make Zongzi with my grandma, carrying lots of things. After learning the news, I was extremely excited. As soon as I got off the car, I was busy and happy. Clear water, glutinous rice, golden jujubes, bamboo shoots and leaves, fine yarn and white ropes are all ready. They are placed on a round table, ready to showcase their skills. The first thing to do is to wash the glutinous rice, golden jujubes, bamboo shoots, and leaves. For me, this is just a piece of cake, a small matter. I put them together in a basin and clean them one by one. At the same time, everyone also worked together and assigned tasks. I quickly finished cleaning, and after finishing my small portion of things, I freely combined them together. Look! This is the fishing boat I designed. The hull is made of two or three green bamboo shoots, and the cabin, mast, and wood pulp are made of glutinous rice. The two lanterns hanging on the mast are made up of red and golden jujubes. Ha! It's so interesting!

　　The second task is to roll the bamboo shoots into a cone-shaped shape, with a wide top and narrow bottom, and a small cut of bamboo shoots as a cover. Then, fill the "fishing boat" with glutinous rice. Wrap the bamboo shoots tightly and then wrap them one by one with fine wool white rope. A decent triangular Zongzi will be ready. This has stumped me. Every time I try, it's either because I don't roll it up properly or wrap it up properly, and the rope always comes loose. I can't help but want to give up. Grandma seemed to see my thoughts and said, "Zeyang, do you want to be someone who gives up halfway?" "I don't want to!" I shouted. Yes! I believe I can do it, my mother doesn't often encourage me, Zeyang is the best! Thinking of this, I buried my head in work, but still couldn't wrap it properly. Just when I was at a loss, my grandmother promptly imparted my experience and patiently taught me hand in hand.

　　Fill the bamboo shoots with glutinous rice and small dates, tightly wrap them around the leaves, tie the small rope, and my grandmother's skillful skills stunned me, to the point where I couldn't see how to wrap them clearly. "The key is to wrap the bamboo shoots tightly and tie the small rope. Do you know? Come and take a look." Grandma said. Watching my grandmother pack quickly and well, I couldn't help but think that she is an ordinary elderly person who has not studied much or had much culture, yet possesses such exquisite skills that I admire. It's true that as long as you work hard, an iron rod can be ground into a needle. "One minute on stage, ten years of hard work off stage!" Then, my grandmother guided me hand in hand. After my grandmother's guidance, I even packaged a few decent and qualified products. "Not bad, there has been great progress." My grandmother said, "I pursued the victory and then buried my head in the packaging."? "It's time to start cooking and eat Zongzi!" I don't know who shouted, and everyone rushed around the pot in a hurry.

　　"Hua" Aunt opened the lid of the pot, and a thin mist that looked like milky white floated up, so fragrant! The fragrant Zongzi appeared in front of us: "This is mine!" This triangle is the most standard. It must be grandma's "" This should be "? Zongzi not only contains glutinous rice and dates, but also contains endless happiness and family love!

有關(guān)包粽子的英語(yǔ)作文4

　　The fifth day of the fifth lunar month is Loong Boat Festival. It is said that on this day the patriotic poet Qu Yuan committed suicide by throwing himself into the Miluo River. In order to prevent the fish and shrimp in the river from devouring Qu Yuan, people have packed Zongzi into the Miluo River to feed fish and shrimp. Since then, people have made Zongzi to commemorate Qu Yuan on this day every year. Today is the Loong Boat Festival. I also came to learn how to make Zongzi from my grandma.

　　As soon as I entered the gate of Grandma's house, the fragrance of Zongzi came to my nostrils. Grandma was making Zongzi at the gate. I picked up a handful of glutinous rice with my hand, ah, how refreshing the fragrance of glutinous rice is; I picked up a piece of zongzi leaves, ah, the fragrance of zongzi leaves is refreshing! I can't wait to ask grandma: "Grandma, teach me how to make Zongzi quickly!" Grandma said with a smile, "OK, but it's difficult to make Zongzi, can you learn it?" "No problem, I will learn it well!" I said confidently.

　　Grandma conveniently took four pieces of zongzi leaves and said to me, "Look!" She first arranged the four pieces of zongzi leaves in order and laid them together slightly overlapping. She put her hands under the zongzi leaves and rolled them into a funnel, with the "tail" of the zongzi leaves behind and the "head" in front. Then she lifted a small handful of glutinous rice and put it into the "funnel". She took a honey jujube in the middle, lifted a handful of rice to cover the dates, and finally sealed the filling of Zongzi from the "tail" of the zongzi leaves, and wrapped the remaining leaves around Zongzi. Grandma skillfully wrapped Zongzi with string, and a cute little Zongzi was born.

　　I was dumbfounded to see my grandma wrapped a Zongzi with ease. I thought that Zongzi wrapped by my grandma was magic like magic, and the rhythm of three fingers and two fingers was the same. I would be fascinated after watching it for a long time. Grandma's skill in making Zongzi is really excellent! I made up my mind to reach the level of grandma and eat Zongzi made by myself.

　　But it's easier said than done. I followed my grandmother's example, found four equally sized zongzi leaves, arranged them neatly, and then closed my hands to make a very small funnel. I filled the funnel with glutinous rice, but as soon as I sealed the mouth with zongzi leaves, the rice was exposed from both sides. Hey, hurry up and ask grandma for advice! "When sealing, you should use your thumb to hold the lower mouth, the index finger and middle finger to seal the two sides of the mouth, and the whole hand should be tight, don't loosen it, or the rice will show." Grandma said as she wrapped another Zongzi.

　　I didn't accept it, so I picked up the zongzi leaves and wrapped them again. "Ha, finally it didn't leak out!" I won't be wrong again this time, I thought happily, but how can I tie the zongzi leaves so long? As soon as I picked up the remaining leaves, Zongzi was scattered again. It turned out that my hands were loose after an oversight. "It's okay, failure is the mother of success. Let's do it again!" Grandma smiled and encouraged me.

　　I regained my initial fighting spirit, never giving up, and once again wrapped it up. Unfortunately, the third attempt was unsuccessful, and the rice still leaked out. "After sealing the mouth, I twisted the zongzi leaves one circle to the left, then turned them from the top, and finally took them from the bottom." Grandma patiently taught me hand by hand. I packed, unpacked, and finally made a Zongzi. Although it was not very beautiful, it was the first Zongzi I made myself. I made some more, one by one, and I finally learned to make Zongzi. Half an hour later, Zongzi was ripe, and I finally ate my own Zongzi.

有關(guān)包粽子的英語(yǔ)作文5

　　Every year when the Dragon Boat Festival is coming, Zongzi sells well in the market.

　　Zongzi can be seen everywhere in supermarkets and supermarkets. Loong Boat Festival, we will eat Zongzi. It is said that eating Zongzi is to commemorate Qu Yuan, a great patriotic poet in the Warring States Period. This custom of eating Zongzi on the Loong Boat Festival has been handed down from ancient times.

　　With the change of the times, the variety of Zongzi is becoming more and more diverse. In the market, the sellers of Zongzi kept shouting, and the people coming and going carefully selected their favorite Zongzi. Zongzi stuffed with red beans, Zongzi stuffed with mungbean sand, Zongzi stuffed with pork, and Zongzi stuffed with bacon are all available. One by one, Zongzi is tightly wrapped by green zongzi leaves. You can smell a faint fragrance near the leaves, giving you a refreshing feeling.

　　Grandmother is a rather particular person. Every time it's the Dragon Boat Festival, she wakes up early to go to the market and pick fresh zongzi leaves. She will bubble the glutinous rice bought from the market a few days in advance, and prepare the ingredients that can be used to make Zongzi. Grandma would call me and make Zongzi together. Grandma is always very careful when it comes to doing these things, and everything she should have is not bad. Our family, old and young, gathered around the front to make Zongzi. In Grandma's opinion, Zongzi is the most delicious and delicious one made by ourselves.

　　Grandma made Zongzi very skillfully. She first put several washed zong leaves together, spread them in her palm, and then carefully rolled them up to make the zong leaves in her hand form a cone. With her left thumb, she pressed the overlap of the several zong leaves with great effort. Next, she could put sticky rice into the zong leaves, which could be filled with red beans, mung beans, pork and other fillings. At this time, Grandma would smile and say: "At this step, we must remember to flatten the glutinous rice, compact it, and cook it in a pot." Next, Grandma conveniently pulled a thin rope from her side, and put the whole Zongzi There was a big tie. After tying, a Zongzi was completed. I learned from adults, wrapped Zongzi, and refused to be outdone.

　　Next, there are one, two, three... Repeat the above steps, and Zongzi soon fills a table. Although it seems easy to make Zongzi, it is not so easy to make a Zongzi by hand.

　　Zongzi is different in size, some have a big belly, and it doesn't look so delicate, but in terms of taste, it is also absolutely authentic.

　　A pot of Zongzi needs to be boiled in boiling water for dozens of minutes. When a fragrance comes, the steaming Zongzi can be cooked. Gently peel off that layer of zongzi leaves, the aroma of glutinous rice mixed with the fragrance of zongzi leaves, that's what beauty is! Dipping in the sweet and delicious sugar water, taking a bite, I couldn't help but sigh in my heart, "This is one of the greatest deliciousness in the world!" Honey like juice slowly slid from my esophagus towards my stomach, leaving behind the sweetness of sugar water, the freshness of glutinous rice, and the fragrance of zongzi leaves in my mouth... I imitated the way ancient people did, savoring the fragrance of zongzi while saying, "It can be truly beautiful, beautiful!"

　　Grandma stood aside and said, "This Zongzi is really sweet and delicious."

　　Zongzi on Loong Boat Festival is only Zongzi made by Grandma.

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