用英語介紹怎麼做餃子

⑴ 用英語介紹餃子的起源與發展概況

Dumplings originate from ancient corners. Dumpling, originally known as Jiaoer, was first invented by Zhang Zhongjing, a doctor of Nanyang people in China.

It has a history of more than 1,800 years. Dumplings, also known as mplings, are the staple food and local snacks of the Chinese people.

They are also the food of the New Year's Day. There is a folk song called "Big Cold Little Cold, eat mplings for the New Year." Dumplings are usually boiled with dough wrapped stuffing.

餃子源於古代的角子。餃子原名「嬌耳」，是我國南陽人醫聖張仲景首先發明的，距今已有一千八百多年的歷史了。是深受中國人民喜愛的傳統特色食品，又稱水餃，是中國民間的主食和地方小吃，也是年節食品。有一句民謠叫「大寒小寒，吃餃子過年。」餃子多用麵皮包餡水煮而成。

(1)用英語介紹怎麼做餃子擴展閱讀：

一、起源

餃子由餛飩演變而來。在其漫長的發展過程中，名目繁多，古時有「牢丸」「扁食」「餃餌」「粉角」等名稱。三國時期稱作「月牙餛飩」，南北朝時期稱「餛飩」，唐代稱餃子為「偃月形餛飩」，宋代稱為「角子」，明朝元代稱為「扁食」。

清朝則稱為「餃子」。餃子起源於東漢時期，為東漢河南南陽人「醫聖」張仲景首創。當時餃子是葯用，張仲景用麵皮包上一些祛寒的葯材用來治病(羊肉、胡椒等)，避免病人耳朵上生凍瘡。

餃子起源於東漢時期，為醫聖張仲景首創。餃子多以冷水和麵粉為劑，將面和水和在一起，揉成大的粗面團，蓋上拯乾的濕紗布或毛巾，放置(餳)一小時左右，刀切或手摘成若干個小面團，先後揉搓成直徑約3公分左右的圓長條。

刀切或手摘成一個個小面劑子，將這些小面劑子用小擀麵杖擀成中間略厚周邊較薄的餃子皮，包裹餡心，捏成月牙形或角形，先將冷水燒開，包成後下鍋並用漏勺或者湯勺(反過來凸面朝上)順著鍋沿逆時針或順時針劃圓弧狀以防餃子粘連。

煮至餃子浮上水面即可(如為肉餡可在沸騰時添少許冷水再燒，反復兩三次)。餃皮也可用燙面、油酥面或米粉製作；餡心可葷可素、可甜可咸；成熟方法也可用蒸、烙、煎、炸等、葷餡有三鮮、蝦仁、蟹黃、海參、魚肉、雞肉、豬肉、牛肉、羊肉等。

素餡雙分為什錦素餡、普通素餡之類。 餃子的特點是皮薄餡嫩，味道鮮美，形狀獨特，百食不厭。餃子的製作原料營養素種類齊全，蒸煮法保證營養較少流失，並且符合中國色香味飲食文化的內涵。

餃子是一種歷史悠久的民間吃食，深受老百姓的歡迎，民間有「好吃不過餃子」的俗語。每逢新春佳節，餃子更成為一種應時不可缺少的佳餚。

二、冬至吃餃子由來

每年農歷冬至這天，不論貧富，餃子是必不可少的節日飯。諺雲：「十月一，冬至到，家家戶戶吃水餃。」這種習俗，是因紀念「醫聖」張仲景冬至舍葯留下的。

張仲景是南陽稂東人，他著《傷寒雜病論》，集醫家之大成，祛寒嬌耳湯被歷代醫者奉為經典。張仲景有名言：「進則救世，退則救民；不能為良相，亦當為良醫。」

東漢時他曾任長沙太守，訪病施葯，大堂行醫。後毅然辭官回鄉，為鄉鄰治病．其返鄉之時，正是冬季。他看到白河兩岸鄉親面黃肌瘦，飢寒交迫，不少人的耳朵都凍爛了。便讓其弟子在南陽東關搭起醫棚，支起大鍋，在冬至那天舍葯醫治凍瘡。

他把羊肉和一些驅寒葯材放在鍋里熬煮，然後將羊肉、葯物撈出來切碎，用麵包成耳朵樣的「嬌耳」，煮熟後，分給來求葯的人每人兩只「嬌耳」，一大碗肉湯。

人們吃了「嬌耳」，喝了「祛寒湯」，渾身暖和，兩耳發熱，凍傷的耳朵都治好了。後人學著「嬌耳」的樣子，包成食物，也叫「餃子」或「扁食」。

冬至吃餃子，是不忘「醫聖」張仲景「祛寒嬌耳湯」之恩。至今南陽仍有「冬至不端餃子碗，凍掉耳朵沒人管」的民謠。

⑵ 如何做餃子——用英語描述

How to Make Dumplings
Dumplings is my favourite food. Since childhood I haw learned how to make it. There are five steps.
First you make the dough by mixing water into the flour. The container shculd be big enough lest the flour and water will overflow. Press the dough with your hands till it is not sticky. When the dough is ready, leave it there for use later, then go on to make the fillings.
The second step is to mince the meat, mushrooms and shnmps till they are mixed in a paste. Add some spice such as ginger and onion and stir them evenly.
The third step is to make the wrappings. Roll the dough with a round stick into small round pieces of wrappings, each two inches in diameter.
The fourth step is to put the filling in the middle of a wrapping. Then press the wrapping tight and a jiaozi is ready. When you have made enough mplings, the next step is to boil them.

怎樣包餃子?
餃子是我喜歡的食物。從童年起我就學會了包餃子，共有5個步驟。
第1步，先用水和面，和面盆要大些，以免水和面溢出。用手揉面團，直到不粘手為止。和好面以後，將做餃餡。
第2步，剁肉餡，將蘑菇和蝦米攪拌成糊狀，放入調味品如姜、蔥，並把餡攪勻。
第3步，做餃皮。用擀麵杖擀出一張張直徑為兩英寸的圓餃皮。
第4步，把餡放入餃皮中，捏緊餃皮，一個餃子就做成了。餃子包夠了，下一步就是煮餃子。
煮餃子是最後的一步，鍋中放上水，擱在爐灶上燒，水開時，一個一個地把餃子放入開水中，蓋上鍋蓋。水冒氣時，要加些冷水；水開時，再加第2次冷水。當餃子漂浮上來時，
That is the last step. Put a pot of water on the stove. When the water is boiling, put the mplings one by one into the water and cover the pot. When steam comes out, add more cold water and when it boils again add cold water a second time. When you see the mplings floating in boiling water, you can put them in bowls or plates, get the chopsticks and be ready to eat.

⑶ 請用描述怎樣包餃子英語作文請描述如何包

在我們的生活中，會引來種種風波。如：家庭的風波、課堂上的風波等。但是我卻忘不了內那次包餃容子的風波。
今天，我和爸爸、媽媽一起到鄉下姥姥家去。來到了姥姥家，我可高興了，終於可以跟表姐在一起玩了！我們玩了一會兒，回到屋裡一看，姥姥和媽媽正准備包餃子，我們就洗了洗手，跟著媽媽學包餃子。
我手上拿著一張餃子皮，另一隻手用勺子把餡兒挖到了餃子皮上，正打算包起來的時候，可是那些餡兒就是不聽我的使喚。不是從坐左邊冒出來，就是從中間跳出來。我心想：唉，這餃子真是不聽話。抬頭一看，姥姥和媽媽已經包了許多餃子了，那些餃子形態各異，讓人看了不流口水才怪呢！我看著媽媽包的是那樣輕巧，我就對媽媽說：「您還是教教我怎樣包餃子吧。」媽媽一邊示範一邊對我講了包餃子的方法和應該注意的事項。我又重新拿起一張餃子皮，按照媽媽的方法去做，果真奏效。不一會兒，我便包了十幾個餃子。

⑷ 怎樣按步驟用英語寫餃子的做法

1, flour larger pot, slowly adding clean water and stir with chopsticks into the floc, and then his hands bunched up into a smooth dough moderate hardness, covered with plastic wrap put aside put it aside;

2, pluck celery leaves, torn off the old bars , wash water Drain and cut into Xiaoding;

3, with a small amount of boiled milk pot will be open into the pepper, Luezhu off after the fire. Fishing to the pepper and let cool namely prickly ash water;

4, into the meat in an egg, add a little pepper in water, forced to use chopsticks Soon stirring in one direction, by adding appropriate amount of soy sauce, cooking wine, sesame oil, sugar, salt, onion ginger at the end, pepper powder and a little five-spice powder, stir evenly supreme effort, and then put celery Stir;

5, remove the dough, chopping board slightly rubbed rubbed some Bomian look, the dough is divided into a number of copies, to take on the case of a board, rubbing strips , made agent son, squash, roll into a mpling skin, packets into the filling shape into mplings; so repeatedly until the noodles and the meat fully utilized;

6, making a pot of water, open, under the mplings, while the side under the mplings colander in one direction with the push of cis-bottom of the pot to prevent sticking. Covered with lid, and so the water was opened, Tim some cold water. Tim two or three times in water, mplings all float, swelling, and you can fish out.

⑸ 用英語如何描述做餃子的過程

Ingredients:

4 1/2 cups (500 g) flour, sifted
10 1/2 oz (300 g) lean boneless pork or mutton, minced
1 tsp salt, or to taste
6 1/2 tbsp (100 g) scallions, chopped
2 tsp ginger, chopped
1/8 tsp five-spice powder
1/2 tsp MSG (optional)

Directions:

1. Mix the flour with 3 1/2 oz (100 ml) of water to make a dough. knead until smooth and let stand for 30 minutes.

2. To prepare the filling, mix the pork or mutton with 7 oz (200 ml) of water and the salt. Stir in one direction until it becomes a paste. Add the scallions and blend well. divide filling into 100 portions.

3. Divide the dough into 4 portions and roll into long rolls. Cut each into 25 pieces. Flatten each piece and roll into 2 inches (5 cm) circles. Place 1 portion of filling in the center of each wrapper and fold the dough over it, making a bonnet-shaped pouch. Pinch the edges together to seal the mpling. Repeat until all the dough and filling are used.

4. Bring 8 cups (2 litres) of water to a boil over high heat, Add half the mplings. Stir them around gently with a ladel, and let the water return to a boil. Add enough cold water to stop the boiling, then bring back to a boil. When the water boils again, add more cold water and bring to a boil a third time. The mplings will be done when they float to the surface. Remove, drain well, and serve。

⑹ 怎麼用英文描述做餃子

Make Dumplings
Dumpling is a traditional Chinese food. On the lunar New Year' s Day, most families make a lot of delicious mplings. To make them, follow this easy process.
The first step is to mix the flour with water. When the dough is ready, we can begin to make mpling wrappers. We use a rolling pole to roll the dough into small, thin and round pieces so that they will be easy to cook. When the wrappers are done, it' s time to prepare the filling. Usually, we use meat such as beef or mutton, and some vegetables such as cabbage or carrots for filling. You may actually choose whatever you like to put into it. We must chop those things into small pieces. Then put some salt, oil and other condiments into it and stir it evenly. When all these preparations are done, we can start making mplings. First put a spoonful of filling in the center of the wrapper. Then stick the two opposite sides together and then the rest. Don' t just cover the filling with the wrappers. The best shape of mplings is that of a ship, because when they are boiling in the pan, they look like ships sailing in the sea. The smell can make your mouth water.
餃子
餃子是一種傳統的中國食品。在農歷新年，大多數家庭都會包很多美味的餃子。要包餃子，請按照下列簡單的程序。
第一步是用水和面。和好面之後，我們可以開始擀皮。用一根擀麵杖把面團擀成又薄又小的圓形麵皮，這樣好煮。皮擀好之後，就該准備餡了。通常我們用肉(比如牛肉和羊肉)還有蔬菜(比如白菜和胡蘿卜)作餡。你也可以用你喜歡的東西做餡。我們必須把這些東西切碎，放上一些鹽，油和其他調料，然後均勻攪拌。當所有這些都弄妥後，我們就可以包餃子了。首先放一勺餡在餃子皮的中央，把兩邊牢牢粘住，然後把剩餘的包好。不能只用皮裹住餡。餃子最好的形狀是船型的，因為當它們在鍋里煮的時候，看起來就像是大海里的船隻。它們的香味會讓你口水直流的。

⑺ 誰能幫我用英語寫一篇介紹餃子及包餃子過程的作文

Five (3) class of Small River Central Primary School

⑻ 用英語寫餃子的做法。

How to Make Jiaozi?

Jiaozi is my favourite food. Since childhood I have learned how to make it. There are five steps.

First you make the dough by mixing water into the flour. The container shculd be big enough lest the flour and water will overflow. Press the dough with your hands till it is not sticky. When the dough is ready, leave it there for use later, then go on to make the fillings.

The second step is to mince the meat, mushrooms and shrimps till they are mixed in a paste. Add some spice such as ginger and onion and stir them evenly.

The third step is to make the wrappings. Roll the dough with a round stick into small round pieces of wrappings, each two inches in diameter.

The fourth step is to put the fillings in the middle of a wrapping. Then press the wrapping tight and a jiaozi is ready. When you have made enough Jiaozi, the next step is to boil them.

That is the last step. Put a pot of water on the stove. When the water is boiling, put the Jiaozi one by one into the water and cover the pot. When steam comes out, add more cold water and when it boils again add cold water a second time. When you see the Jiaozi floating in boiling water, you can put them in bowls or plates, get the chopsticks and be ready to eat.

怎樣包餃子?

餃子是我喜歡的食物。從童年起我就學會了包餃子，共有5個步驟。

第1步，先用水和面，和面盆要大些，以免水和面溢出。用手揉面團，直到不粘手為止。和好面以後，將做餃餡。

第2步，剁肉餡，將蘑菇和蝦米攪拌成糊狀，放入調味品如姜、蔥，並把餡攪勻。

第3步，做餃皮。用擀麵杖擀出一張張直徑為兩英寸的圓餃皮。

第4步，把餡放入餃皮中，捏緊餃皮，一個餃子就做成了。餃子包夠了，下一步就是煮餃子。

煮餃子是最後的一步，鍋中放上水，擱在爐灶上燒，水開時，一個一個地把餃子放入開水中，蓋上鍋蓋。水冒氣時，要加些冷水；水開時，再加第2次冷水。當餃子漂浮上來時，盛入碗中，准備好碗筷，即可食用。

⑼ 用英語介紹怎麼製作餃子的作文 80詞左右

The
first
step
is
to
mix
the
flour
with
water.
When
the
dough
is
ready,
we
can
begin
to
make
mpling
wrappers.
We
use
a
rolling
pole
to
roll
the
dough
into
small,
thin
and
round
pieces
so
that
they
will
be
easy
to
cook.
Usually,
we
use
meat
such
as
beef
or
mutton,
and
some
vegetables
such
as
cabbage
or
carrots
for
filling.
You
may
actually
choose
whatever
you
like
to
put
into
it.
We
must
chop
those
things
into
small
pieces.
Then
put
some
salt,
oil
and
other
condiments
into
it
and
stir
it
evenly.
When
all
these
preparations
are
done,
we
can
start
making
mplings.
First
put
a
spoonful
of
filling
in
the
center
of
the
wrapper.
Then
stick
the
two
opposite
sides
together
第一步是與水混合的麵粉。當面團准備好了，我們可以開始做餃子皮。我們用一根擀麵杖滾成小，薄，圓塊，使他們很容易煮的面團。通常，我們用肉，如牛肉或羊肉，並填補一些比如白菜和胡蘿卜蔬菜。你也可以用任何你想投入它。我們一定要切成小塊的東西。然後放入一些鹽，油和其他調料，攪拌均勻。當所有這些准備工作完成後，我們就可以開始包餃子。首先放一勺餡在包裝中心。然後捏緊兩邊。

⑽ 按步驟用英語寫餃子的做法

1. Prepare cabbage and green pepper; wash cabbage thoroughly, control dry water and cut into small pieces, add a little salt to boil in water until slightly open, put cabbage slightly hot and soft; green pepper also cut into small pieces and scald.

2. Blanched cabbage and green pepper are separately cooled water to control dry water; chopped cabbage and green pepper into fillings; extruded excess water by hand to reserve.

3. Pork filling is first mixed with sesame oil and evenly stirred; then five spices, chicken essence, salt, and soy sauce are fully mixed; then a proper amount of salad oil is added to make the filling more moist.

4. Then mix onion and ginger powder; finally add cabbage and green pepper; thoroughly mix the vegetables and meat with your hands, and the mpling filling is ready.

5. Mix cold water with a spoonful of salt and a small amount of edible alkali to melt (salt: alkali = 2:1); slowly pour water into flour and gently stir with chopsticks; and mix flour into a snowflake shape.

6. To make smooth dough, put aside and wake up for 15 minutes; wake up noodles, twist the strips and cut them into medium-sized ingredients; roll small ingredients flat into mpling skins.

7. Take the mpling skin and put it in the hand, wrap it in the stuffing; squeeze it into Yuanbao mplings and put it on the curtain one by one; boil the water and put it into the mplings, cook them, observe the color of the floating mplings become transparent, press the mpling skin with your hands.

8. Quickly rebound, indicating that the mplings are ripe, we need to immediately pick up the water-control plate; garlic peeling and pounding into fine garlic puree; add soy sauce and sesame oil into dipping sauce.

譯文：

1.准備好圓白菜和青椒；圓白菜洗干凈控干水並切成小塊，水中加少許鹽燒到微微開，放入圓白菜略燙變軟；青椒也切成小塊燙一下。

2.燙過的圓白菜和青椒分別過涼水，控干水分；分別將圓白菜和青椒剁成餡兒；用手擠出多餘的水分後備用。

3.豬肉餡兒首先倒入香油攪拌均勻；然後放五香粉，雞精，鹽，和醬油充分拌勻；之後再加適量色拉油使肉餡更滋潤。

4.接著放入蔥花和薑末拌勻；最後放入圓白菜和青椒；用手徹底充分將菜和肉攪拌均勻，餃子餡就做好了。

5.涼水加一小勺鹽和少量食用鹼攪拌到融化(鹽：鹼=2:1)；將水慢慢倒入麵粉中並用筷子輕輕攪拌；麵粉攪拌成雪花狀。

6.和成光滑的面團，放一旁醒15分鍾；醒好的面搓成長條並切成大小適中的劑子；把小劑子按扁擀成餃子皮。

7.取餃子皮放在手中，包入餡兒；擠成元寶餃子一一擺放在蓋簾上；水燒開，放入包好的餃子煮熟，觀察浮起的餃子顏色變得有些透明，用手按壓餃子皮。

8.很快回彈，說明餃子已經熟了，要即刻撈起控水裝盤；大蒜去皮搗成細細的蒜泥；加醬油和香油調成蘸料汁。