Essay about making rice dumplings 1

More than two thousand years ago, the great patriotic poet Qu Yuan sighed up to the sky by the Miluo River and devoted himself to it. Rolling rapids, more than two thousand years later, the fifth day of May has become a traditional festival? Dragon Boat Festival, everyone makes rice dumplings, rows dragon boats, boils eggs, and uses various ways to commemorate this great patriotic poet.

It was the Dragon Boat Festival again. I really wanted to experience this atmosphere, so I asked my grandma to teach me how to make rice dumplings.

To make zongzi, first wash the Ruo leaves and soak them in hot water until soft. Then prepare dates, eggs, meat, etc. to make the dumplings, cook your favorite dumplings until they are fragrant, and you are ready to start. First, fold the long Ruo leaves and surround them to make a nest. Put the mixed glutinous rice and japonica rice in the middle to wrap up the edges and corners. Then put the dumplings in the rice, knead them together, and finally make the rice dumplings wrapped in Ruo leaves into a four-corner shape.

All the effort in making the rice dumplings lies in the last step. Whether your rice dumplings are wrapped well or not depends on whether the four corners are well-proportioned and stylish. When I started learning, I always made the four corners crooked, either into six corners or crumpled into a ball.

Grandma looked at my masterpiece and laughed more than once: This, can this be called a rice dumpling? Where did you tie the thin thread?

I’m dizzy! The emotional rice dumplings are wrapped out The four edges and corners are convenient for hanging with thin strings. Why are there no round rice dumplings in this world?

Put the wrapped rice dumplings into the pot and cook over high heat. After about 1 hour, reduce the heat to simmer. Just cook it for 30 minutes.

In the process of cooking rice dumplings, I am always eager to lift the lid to check the situation. Because the aroma of the rice dumplings wafted out of the pot, which made my mouth water.

The waiting time is always very long. When I saw the steaming rice dumplings finally released from the pot, I danced with joy. Put it in a bowl and peel it open with chopsticks, and you can see the golden and soft rice dumpling meat inside. Take a bite and it is so delicious that I almost bite off my chopsticks.

This year during the Dragon Boat Festival, I learned how to make rice dumplings and tasted the fruits of my labor. The feeling was not ordinary sweet.

Essay about making rice dumplings 2

It’s the Dragon Boat Festival again. I heard my grandparents say that the Dragon Boat Festival is our traditional Chinese festival and is related to the story of Qu Yuan jumping into the river in ancient my country. , as a commemoration, we celebrate the Dragon Boat Festival every year.

Because this is a special festival, I know that everyone makes and eats rice dumplings at this time of year, so I really wanted to experience this atmosphere, so I asked my grandma to teach me how to make rice dumplings. . To make zongzi, first wash the zongzi leaves and soak them in hot water until soft. Then prepare red dates, eggs, meat, etc. as the fillings, match your favorite flavor with the fillings, and you are ready to start. First fold the long leaves and surround them to make a nest, then put prepared glutinous rice, japonica rice, red dates, etc. in the middle, fold them up to wrap up the edges and corners, and make a four-cornered or triangular shape. Finally, wrap zong leaf strips or clothing thread around the outside of the zong leaves, and finally a complete zongzi is made.

What I am happiest about is the fool I made during this process: I heard that all the effort in making the rice dumplings lies in the last step. Whether your rice dumplings are wrapped well or not depends on whether the four corners are well-proportioned. Isn’t it stylish? When I started learning, I always made the four corners crooked, either into six corners or crumpled into a ball. Grandma looked at my "masterpiece" and laughed more than once: "Here, can this be called a rice dumpling? Where did you tie the thin thread?" The four corners of the rice dumpling are wrapped so that it can be tied with thin thread and hung up. Why are there no round rice dumplings in this world?

In the process of cooking rice dumplings, I am always eager to lift the lid to check the situation. Because the aroma of the rice dumplings wafted out of the pot, which made my mouth water. The waiting time is always very long. When I saw the steaming rice dumplings finally "liberated" from the pot, I danced with joy. Put it in a bowl and peel it open with chopsticks, and you can see the golden and soft "rice dumpling meat" inside. Take a bite and it is so delicious that I almost bite off my chopsticks.

This year’s Dragon Boat Festival, I learned how to make rice dumplings and taste the fruits of my labor. The feeling was not ordinary sweet.

Composition 3 about making rice dumplings

I remember the first time I made rice dumplings, I was in a hurry and scattered all the rice dumplings. I was only seven years old at the time. Today, we are making rice dumplings again.

We washed our hands and walked into the rice dumpling-making classroom. I saw a large basin of bamboo leaves taking a bath in the basin, and I also saw Mr. Peanut and Miss Mung Bean chatting in the basin! I saw the teacher first fixing the rope to the chair, then taking out a bamboo leaf as thin as an arm, making a triangle shape, then filling the "triangular cup" with some glutinous rice, wrapping the bamboo leaf and wrapping it with thread. Tie it up so that a rice dumpling is wrapped.

But how can I make rice dumplings? Fortunately, I have seen my mother make rice dumplings before. She made them like a real triangle. I hope I can make them as well as my mother. I started making rice dumplings. I made the bamboo leaves into a triangle and then put some rice. Because the bamboo leaves were too thin, I could only put a few rice grains. The rest was difficult. I had to rely on that memory to recall the scene of my mother making rice dumplings. Just like that, I wrapped it up and found that what I wrapped was not a triangle at all, but I had no choice but to tie it up with a rope. The rice dumpling is only as big as a fingernail and is square.

I packed them one after another, seven in a row. Some are square, some are heart-shaped, and some have no shape at all. They come in all shapes and sizes. I went over to look at the rice dumplings made by other classmates, and found that some made weirder things than me. One person also made a "mummy rice dumpling", and others fell apart. These scenes will be funny if you see them.

In the last five minutes, Teacher Qiu took a group photo for us. Others were cheering, and we had a picture of "dry rice dumplings." Except for the thin lines, the whole picture was all kinds of things. Zongzi. Today we spent a different kind of Dragon Boat Festival and used this way to commemorate the great patriotic poet Qu Yuan.

Composition 4 about making rice dumplings

During the Dragon Boat Festival, we have to put mugwort leaves, hang sachets, and wear colorful strings on our hands, but the most important thing is to eat the variety , renovated rice dumplings.

In the north, the rice dumplings are white and fat, just like a big white fat man. They can be the original white rice dumplings, or you can add red dates and red beans to make the rice dumplings sweeter. In the south, the rice dumplings become small and exquisite, filled with braised meat or egg yolk. They are a bit salty and slightly braised, which is in sharp contrast to the rice dumplings in the north.

The shape of Zongzi is very special. It is neither square nor round. Most of its shapes are triangular, quadrangular, and cylindrical. In supermarkets, there are all kinds of Zongzi. You are dazzled and overwhelmed, but what I look forward to most is making rice dumplings with my family during the Dragon Boat Festival.

The method of wrapping rice dumplings is also very interesting. You need to prepare soaked rice dumpling leaves, glutinous rice and your favorite fillings. First roll the rice dumpling leaves into the shape you like. Be careful not to leak at the bottom. Then, pour the soaked glutinous rice into the rolled rice dumpling leaves. , add your favorite fillings, then seal it, and wrap the remaining rice dumpling leaves along the shape of the rice dumpling. Finally, tie the rice dumplings with a colorful string and put all the wrapped rice dumplings into the steamer. An hour later, when I opened the lid, an alluring aroma of rice dumplings came out, which made me salivate and made me impatient. Take a bite of it.

The sweet aroma of rice dumplings makes me have endless aftertaste, so I love rice dumplings very much, and I also look forward to the arrival of the Dragon Boat Festival.

Composition 5 about making zongzi

I still can’t help laughing when I think back to the first time I learned to make zongzi last year.

I remember that the day before the Dragon Boat Festival last year, my mother was busy making rice dumplings in the kitchen. When I saw it, I was curious, so I said to my mother: "Mom, let me join too!" "Just you? Okay?" My mother looked at me with suspicion. I patted my chest and said confidently: "Making rice dumplings is a piece of cake for me. Don't underestimate me. I am a young man who can stand up to two people." After hearing this, my mother smiled and said, "Bragging!" You are so awesome, please make a rice dumpling for me to see.”

“Okay!” I agreed.

Work has started. I followed my mother's instructions, took two bamboo leaves, folded them together, folded them in half, bent the bamboo leaves into a funnel shape, and scooped them into the basin filled with glutinous rice. Rice has half of the "funnel" installed.

I put it on my left hand, shook it gently, and patted it. Just when I was secretly congratulating myself that "the project is progressing smoothly," I discovered that rice was leaking from the bottom of the funnel! "What's going on? We have to take some measures." So, I quickly took a leaf and wrapped up the holes in the rice dumpling. Next, I folded the bamboo leaves in half again.

Unexpectedly, the top of the funnel showed a "flaw" again. The rice was too full and the leaves could not wrap it. I didn't care, I took another leaf and wrapped the rice dumplings tightly. I took a piece of rope and tied the rice dumpling tightly. I was finally done! But the "shape" of the rice dumpling was too cool, and it looked like a big fat man.

Sure enough, my mother laughed so hard when she saw it. She pointed at the rice dumplings and told me a little tip: when wrapping, fold out some leaves and leave some room before wrapping, and don’t pack too much rice. After knowing this secret, I felt confident and decided to wrap it again. This time, I learned the lesson from last time and folded the leaves in half as my mother taught me. One piece of rice was wrapped up and tied with a rope.

Something is wrong, you see, the rice dumpling is small and flat, as if it is born with malnutrition and becomes a little thin. Seeing that I had produced two "fake" products in a row, I felt like a frustrated ball.

Although it has been a year, I still find it funny when I think about it.

Essay about making rice dumplings Part 6

The annual Dragon Boat Festival is coming, and every household is busy, those making rice dumplings, those preparing five silks, Ai Qing’s...,,,,,, My family is no exception.

When we started making zongzi, my grandma took out the ingredients for making zongzi, soaking the zongzi leaves, glutinous rice, dates, peanuts, and straw first, and then soaked them in two pieces. They rub each other to wipe off the dust. At the same time, the glutinous rice must be soaked and washed. The peanuts must also take off the outer layer of red clothes and soak them in water. The straw must also be soaked in water. These preparations are all done. After all the work was done, it was time to wrap it up. Grandma wrapped it with two or three rice dumpling leaves, then put the glutinous rice in it. After putting it in, she put in a peanut and a date, and then soaked it again. Pour a little water into the glutinous rice. After wrapping one cover, put it aside and press it with something. Then start wrapping the other cover. After both covers are wrapped, tie them together with straw. In this way, a complete rice dumpling is wrapped. . I couldn’t wait to ask my grandma to teach me, and she agreed. On the way, I encountered many mistakes. For example, when I put the rice dumplings in unevenly, I put too much glutinous rice in it, and my grandma yelled again. I put them again, and then added less. Finally, when I put the peanuts and dates, I put them well. I went to the last step of wrapping them up, but it was even worse. The stuffing was leaked. My grandma taught me how to tie the rice dumplings. . Because there were many grandmothers who didn’t know how to teach me from the beginning and told me why I did it this way instead of that way. I failed the first time, but I still failed the second time, and finally succeeded the third time. As the famous saying goes: “Failure is the mother of success. "

After making the zongzi, we put the zongzi brothers into the pot to cook, and also put the duck egg brothers and egg brothers. I seemed to hear their cries for help: "I'm scalded to death, scalded." It’s killing me! Save us!”

When the rice dumplings were cooked, we sat together and ate them. I ate the rice dumplings I had made, feeling extremely happy and proud because I not only learned how to make them Zongzi, I also understand a truth, it is not terrible to encounter setbacks. What is terrible is that you are afraid of setbacks and are afraid of being knocked down by them.