元宵節(jié)英語:自制元宵做法

元宵節(jié)英語：自制元宵做法

The Lantern Festival or Yuanxiao Jie is a traditional Chine

festival, which is on the 15th of the first month of the Chine

New Year. The festival marks the end of the celebrations of the

Chine New Year.

“燈節(jié)”或者叫做“元宵節(jié)”是中國的傳統(tǒng)佳節(jié)，在每年的農(nóng)歷正月

十五這一天慶祝。元宵節(jié)的到來也標志著春節(jié)的完畢。

Chine started to celebrate the Lantern Festival from the Han

Dynasty （206 BC - 221 AD）. Like most other Chine festivals, there

is also a story behind the Festival. It is also believed that the

festival has Taoist origins.

元宵節(jié)的傳統(tǒng)可以追溯到西漢時期，像其他的傳統(tǒng)節(jié)日一樣，關(guān)于元

宵節(jié)也有一個漂亮的傳奇。據(jù)說，與道家的傳統(tǒng)有關(guān)。

This is a festival for people having fun. On the night of the

festival, people go on streets with a variety of lanterns under the

full moon, watching lions or dragon dancing, playing Chine

riddles and games, and lighting up firecrackers. There is really

a lot of fun for the young and the old.

按中國民間的傳統(tǒng)，在這天上皓月高懸的夜晚，人們要點起彩燈萬盞，

以示慶賀。出門賞月、燃燈放焰、喜猜燈謎、共吃元宵，合家團聚、同慶

佳節(jié)，其樂融融。

Yuanxiao （glutinous rice ball） or Tangyuan is the special food

for the Lantern Festival. It is believed that Yuanxiao is named

after a palace maid, Yuanxiao, of Emperor Wu Di of the Han Dynasty.

Yuanxiao is a kind of sweet dumpling, which is made with sticky rice

flour filled with sweet stuffing.

元宵（黏米團子）或者叫做湯圓是元宵節(jié)這一天必吃的食物。相傳漢

武帝時宮中有一位宮女，名叫“元宵”，常年幽于宮中，思念父母，終日

以淚洗面。大臣東方朔決心幫忙她，于是對漢武帝謊稱，火神奉玉帝之命

于正月十五火燒長安，要逃過動難，的方法是讓“元宵姑娘” 在正月十

五這天做許多火神愛吃的湯圓，并由全體臣民張燈供奉。武帝準湊，“元

宵姑娘”最終見到家人。此后，便形成了元宵節(jié)。元宵這種食物實際上是

甜餡“餃子”的一種，用粘糯米和甜的餡料制成。

Yuanxiao is sticky, sweet and round in shape, symbolizing

family unity, completeness and happiness.

You can find Yuanxiao in oriental food stores. If you enjoy

cooking, here is a recipe of Yuanxiao for you.

元宵口感粘糯，口味香甜，外觀渾圓，象征著一家人團聚、美滿和幸

福。在一般的中國店鋪都可以買到。這里就向您介紹一個做元宵的食譜：

Ingredients

4 1/2 cups （500 g） sticky rice flour

butter 7 oz （200 g）

black same powder 7 oz （200 g）

sugar 8 oz （250 g）

1 tsp wine

原料：

500克黏糯米面

200克黃油

200克黑芝麻粉

250克白糖

一茶匙酒

Methods

1. Mix the butter with same powder, sugar and wine together.

You need to heat a little bit. Make small balls about 0.3-0.4 oz

（10 g） each.

2. Take 1/2 cup of sticky rice flour. Add water into the flour

and make a flatten dough. Cook it in boiled water and take out until

done. Let it cool down. Then put it in the rest of the sticky rice

flour. Add water and knead until the dough is smooth.

3. Make the dough into small pieces about 0.3-0.4 oz （10 g）

each. Make it like a ball using hands first and then make a hole

in the ball like a snail. Put the same ball into it and clo it

up.

4. Cook them in boiled water. Make sure to keep stirring in one

direction while cooking. When they float on the water, continue to

boil for about one minute using less heat.

方法：

1、將黃油、黑芝麻粉、白糖和酒混合，加熱一會，搓成10克左右的

小團。

2、取約100克黏糯米面，加水和成面團，放在開水中煮熟。晾涼后

參加到剩余的糯米面中，揉捏到平滑。

3、將面團分成10克左右的小團，用手搓成球形，再在中間刺出一個

蝸形，再把之前做好的芝麻餡填充進去。

4、在開水中煮熟，在煮的過程中要始終順著一個方向攪拌，湯圓全

部浮起在水面后小火再煮一分鐘，即可。