1. After the rain and the sky cleared up, my rice dumplings were also out of the pot. It was the first time in my life that I made rice dumplings. The appearance was average, but the texture was soft and waxy, the meat was fragrant, and it tasted like my grandma's.

2. This is my first time trying to make rice dumplings in different shapes and sizes, but the smell of rice dumplings filling the room is still pleasant.

3. I immediately picked up a larger rice dumpling, peeled off the leaves, and ate the white and tender glutinous rice with relish. It was so delicious!

4. I make rice dumplings every year, and my friends can eat delicious rice dumplings every year. I am really happy. This is a sense of satisfaction.

5. The aroma of the rice dumplings slowly overflowed from the pot. I smelled it greedily, a continuous palm fragrance, and my mouth watered.

6. I’m going to eat the rice dumplings. I bite them in one bite. Ah, the rice dumplings are so delicious! This fragrant and sweet taste reaches my heart and makes me intoxicated.

7. The rice dumplings that have been cooked all night are ripe, and the fragrance is overflowing. When they are gently untied, the tender yellow meat of the rice dumplings is steaming up, exuding a unique rice dumpling aroma. With one bite, the festive taste spreads from the tip of your tongue to your whole body.

8. Gently peel off the green rice dumpling leaves, and a scent of rice dumplings comes out, revealing the milky white glutinous rice. Dip some sugar and take a bite. Well, the zongzi tastes so good!

9. The fragrance is refreshing. The rice dumplings just out of the pot are fragrant, loose and soft. They are so delicious!

10. I will also make rice dumplings during the Dragon Boat Festival this year! I really want to eat salted egg yolk pork rice dumplings. I want to make a bunch of super deluxe version of mushroom and salted egg yolk pork belly rice dumplings!

11. One bite of you, the fragrance remains the same, two bites of you, the whole body is free, three bites of you, happiness will last forever, four bites of you, it’s over, I think you were too absorbed in eating the rice dumplings and bit your hand. hey-hey! Happy Dragon Boat Festival.

12. Zongzi tastes great. The Ruo leaves exude a delicate fragrance, and a bite of the rice dumpling is sweet but not greasy. It is not only an appetizing delicacy to relieve the heat, but also a nutritious delicacy. Therefore, both adults and children like to eat it.

13. Use green reeds to wrap pure white glutinous rice and red dates in the zongzi. After cooking, peel the reeds. You can see that there are some dark red oleic agate embedded in the rice, which is very good. eat.

14. In rural areas, it is still customary to eat rhubarb rice dumplings. Sticky, tough and fragrant, with a unique flavor, Beijing rice dumplings are mostly filled with red dates and bean paste, and a few also use preserved fruit as filling.

15. To commemorate the first time I made rice dumplings. Although they were all big and colorful, they were quite delicious. I don’t like meat rice dumplings, but candied date rice dumplings are the taste of my hometown.

16. It’s the Dragon Boat Festival again, and it’s the season of eating rice dumplings. I can’t forget the glutinous rice dumplings with the fragrance. . .

17. Mom put the rice dumplings cooked the night before into cold water, boiled eggs, duck eggs, goose eggs, some salty and some light, one bowl of rice dumplings and one bowl of eggs, and when eating the rice dumplings, add sugar. After eating, my brother and I went to school happily.

18. In Thailand, we also eat a kind of banana leaf rice dumplings, which are made of bananas sandwiched between glutinous rice, then wrapped in banana leaves and steamed in a pot. When eating, remove the banana leaves and mix in Shredded coconut meat has a unique flavor.

19. Every time I see the green rice dumplings and smell the strong sweet fragrance, I will have a feeling.

20. I learned how to make rice dumplings last year, but I forgot about it after a year. I finally became more proficient. After making the rice dumplings, they were delicious. I like to eat red beans and jujubes.

21. It was the first time in my life to make rice dumplings. Fortunately, they didn’t turn into a pot of porridge, and the pink thread was gone.

22. Zongzi is made of pure white glutinous rice and red dates wrapped in green reed leaves. After being cooked, peel off the reed leaves and you will see that there are a few dark red shiny agates embedded in the rice ball. , very beautiful.

23. Put the wrapped rice dumplings in a pot and cook them. When the rice dumplings are cooked, you will smell the faint fragrance of bamboo leaves, and the fragrance will overflow and permeate the entire kitchen.

24. As a snack street in Beijing, Daoxiang Village has many kinds of rice dumplings, including salty and sweet ones, including red date rice dumplings, ham rice dumplings, egg yolk rice dumplings, etc.

25. Put an adzuki bean on the little foot of the rice dumpling. When eating, dip it in a little sugar. Not to mention how delicious it will be!

26. I woke up early in the morning to make zongzi. It was my first time to learn how to make zongzi and make zongzi. I hope it tastes good, but I’m so hungry.

27. The fragrance of rice dumplings will always linger on the Dragon Boat Festival in May as scheduled. Regardless of wind and rain, regardless of hardships, generations of ancestors will remember and pay homage, eat endless rice dumplings, and express endless love.

28. The large diamond-shaped rice dumplings have a stronger flavor, while the small triangle and diamond-shaped rice dumplings are not strong enough.

29. The first time I made rice dumplings, the finished product was actually a little better than me. I didn’t dare to show it for the first time because it was not shaped at all.

30. It was my first time to make rice dumplings. Sister Gao’s recipe was particularly good. I felt very confident following the video.

31. The fragrance of the rice dumplings slowly overflowed from the pot. I greedily sniffed the wisps of brown fragrance, and my mouth watered.

32. When eating rice dumplings, I always like to stick chopsticks in the middle of the rice dumplings, dip them in a little sugar, and then be the first to eat the beans on my little feet.

33. Zongzi is not only a delicacy on the tip of the tongue, but also a warmth that a nation cannot part with.

34. The first time I made rice dumplings in my life, only one sweet rice dumpling overturned and fell apart, while all the rice dumplings with bean paste, honey dates, and meat survived. I summarized the method of steaming first and then boiling.

35. The season of eating rice dumplings is here. I remember sitting in a wooden house when I was a kid and watching every family make rice dumplings. Every year she packs a lot.

36. Chinese stomach, life has forced me to be omnipotent. The first time I made zongzi, it was a great success. It made me smell the smell of my mother’s house where she makes zongzi every year.

37. Making rice dumplings for the first time in my life. I was worried that it would turn into a pot of porridge, but unexpectedly, everyone was very good. Next time I'll try the glutinous yellow rice.

38. I bit off Ruoye with my pointed teeth and gently licked the glutinous rice balls. The aroma of rice dumplings spread around like smoke, making me intoxicated.

39. Take off your coat, you are so white and tender, with a faint fragrance, lick it and take a bite, my heart will fly to the sky, ah, my beloved Zongzi!

40. Making rice dumplings for the first time. Just this narrow leaf. I couldn't find a big narrow one with four leaves. So hard to wrap up.

41. Red dates, meet glutinous rice. Me, meet you. From sweet rice dumplings to salty rice dumplings, just because rice dumplings love you. There are many kinds of zongzi flavors, but I love the one you made.

42. The fragrant rice dumplings are wrapped in the green mugwort leaves, and there are traces of blessings in the fragrant rice dumplings.

43. The rice dumplings made by my mother are always big and beautiful, and she always puts a red bean or cowpea on the pointed feet.

44. When I make rice dumplings for the first time, I can’t wrap them tightly at first, but then I get better after making a few more. This year, I prepared all the rice dumplings for the Dragon Boat Festival myself!

45. All the good-looking rice dumplings are the same, but there are only one out of ten that are full of interesting souls.

46. When I ate a rice dumpling that I forgot to stuff, I was happy and finished it with a smile. I hope even the trash in this world like me can finally find a home.

47. I successfully wrapped rice in the rice dumpling leaves. I’m not sure what shape it is. I can only say that this is the most successful one. Making rice dumplings is not suitable for me. .

48. The rice dumpling soldiers are here. I have been practicing them for a long time. I don’t know if they can conquer my stomach!

49. It was my first time to make zongzi. Although I thought it was very simple before making it, I thought it was too ugly when I was making it. I couldn’t watch it anymore. After waiting for more than an hour to cook it, I found that the zongzi looked pretty good. Stylish!

50. Most of these rice dumplings are in the shape of strips or columns, and the wrapping is slightly tight.

51. It’s my first time to make rice dumplings. Although it’s very laborious and tedious to make the bean paste, soak the rice, and wrap the rice dumplings, the joy of victory is still great.

52. Zongzi are generally triangular. Different fillings have different textures. I personally prefer red bean paste.

53. The first time making rice dumplings was a great success! Am I the legendary little genius?

54. It was the first time I made rice dumplings in different shapes. Except for the lack of appearance, everything else was quite successful.

55. The first time I made rice dumplings, it was okay. It was a success. There was no leakage of filling when cooked!

56. There was nothing special about making rice dumplings for the first time, except that the soy sauce splashed all over the floor.

57. Making rice dumplings by yourself, although the wrapping is not very good, is still a kind of feeling.

58. I have to make rice dumplings by myself on weekends. My mother said that the leaves of the rice dumplings bought should be washed first. So tomorrow morning, I will get up half an hour early to wash the rice dumpling leaves.

59. Sugar-filled rice dumplings are full of infinite longing for you.

60. Making rice dumplings is definitely a very difficult technical task for the remnants of the competition. Although the process is a bit difficult, the final result is still gratifying. Two mini versions of rice dumplings are completed.