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我的粽子我做主：自己動(dòng)手包粽子
Ingredients (making 10 zongzi):原料（可做10個(gè)粽子）：
1. 50 sheets of bamboo or reed leaves1. 50張竹葉或粽葉
2. Glutinous rice (1 kilogram)2. 1公斤糯米
3. Chinese dates (250 grams)3. 250克紅棗
Directions:步驟：
1.Soak the rice and the dates 12 hours or more till they are soaked thoroughly.1. 用水將糯米和紅棗浸泡至少12小時(shí)直到浸泡充分。
2. Wash the leaves.2. 將竹葉（或粽葉）洗凈。
3. A chopping board is necessary for laying out the leaves.3. 用案板將竹葉（或粽葉）晾干。
4. Fold the leaves flat at the leafstalk to make a sheet.4. 將竹葉（或粽葉）沿葉柄展平。
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.5. 將葉子對(duì)折成漏斗狀，葉子兩頭相貼并對(duì)齊。
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.6. 每個(gè)粽子里包約100克糯米和6個(gè)棗，棗要用米裹好以防止蒸煮時(shí)糖分的流失。
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.7. 將葉子向上折蓋住漏斗開(kāi)口的一面，然后將剩余的葉子旋轉(zhuǎn)，像帶子一樣緊貼并且裹住漏斗，注意要裹的松緊適度，以便里面的原料能被充分蒸煮。
8. Put the dumplings in a pot, cover with water.8. 將裹好的粽子放在鍋中，用水淹住。
9. Cooking time: 40 minutes in a pressure cooker; 2 hours in an ordinary pot.9. 時(shí)間：高壓鍋40分鐘；普通鍋2小時(shí)。
口水要出來(lái)了有木有！
自己動(dòng)手，豐衣足食，還不快挽起袖子下廚去？！
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