It's Dragon Boat Festival again, and I really want to experience this atmosphere, so let my mother teach me how to make zongzi.

Mom started to do it. First, she took out two zongzi leaves, one big and one small, and folded them into an angle (that angle is like a funnel we usually use). Then put a little soaked glutinous rice on the folded trumpet, stuff a large piece of pork and cover it tightly with glutinous rice. Then, when the rice leaves were covered, the glutinous rice jumped out one by one like a child, and finally covered the rice leaves. Then tie the zongzi into a circle with five flowers and tie a beautiful bow.

I can't help it now, and I did what my mother did. First, take out two zongzi leaves, one big and one small, and fold a corner. Then put a little soaked glutinous rice on the folded trumpet, stuff a large piece of pork and cover it tightly with glutinous rice. Then tie the zongzi into a circle with five flowers and tie a beautiful bow. I picked up the zongzi and prepared to put it in the bowl, but I accidentally pulled the short part of the brown rope. I only heard a "crash", and the leaves of the zongzi were scattered all over the floor, and the glutinous rice fell to the ground one by one like flying beads and rolling jade. I'm not reconciled. All kinds of zongzi are born by grandma, but I can't even wrap one. The last process is to cook zongzi. Mother puts the tied zongzi into the pot one by one, then pours cold water on the zongzi for about 1cm, lights ... After the water boils for 15 minutes, change the positions of the upper and lower zongzi in the pot, and then simmer for 1 hour. In the process of cooking zongzi, I am always eager to open the lid to see the situation. Because the smell of zongzi floated out of the pot, it made my mouth water. The waiting time is always very long. When the steaming zongzi was finally "liberated" from the pot, I danced with joy. Put it in a bowl and peel it off with chopsticks, and you can see the golden and soft "zong meat" inside. Take a bite. It's so delicious that I almost bit off all the chopsticks.

On the Dragon Boat Festival, I not only learned how to make zongzi, but also tasted the fruits of my own labor, which is not ordinary sweetness. I know that making zongzi is also a manual process.