1. Write an urgent essay about making glutinous rice cakes in my hometown

Every year on the eve of the Spring Festival, every household in my hometown has the custom of making glutinous rice cakes, because glutinous rice cakes symbolize harvest, reunion and good luck, and are also a gift as a gift. The best gift for your guests.

Even though the glutinous rice cake is small, it is not easy to make. First, soak the rice in water for more than a day; then steam the rice in a wooden barrel, then put the steamed rice into the machine and stir it into puree; then sprinkle dry rice flour on a clean container and stir it into puree. Put the mud on the container and knead it, divide it into small balls, put it in a round mold with a print and press it, and then pour it out when it takes shape. In this way, a glutinous rice cake is ready. , if you think it doesn’t look good, you can also add a few dots of edible red veggies in the middle of the glutinous rice cake. At this time, you must want to eat it, right? But it is not edible yet, so it needs to be air-dried in a cool, dry place. After air-drying, soak it in water and it can be stored for several months. Making glutinous rice cakes is also a good time for gatherings. The adults are constantly busy, and the children are also busy helping the adults get things. The scene is really lively and indescribable.

Eat glutinous rice cake when it is ready. There are many ways to eat glutinous rice cake. You can eat it boiled, steamed, fried, etc. Among them, the most enjoyable one is to bake it. Hunan is very cold in winter. The family often sits by the stove to warm up. Set up an iron frame on the stove and bake glutinous rice cakes on the iron frame. When baking glutinous rice cakes, the fire should not be too high, otherwise only the outer skin will be burnt. , but the inside is still hard, bake it slowly, keep turning, don't be too hasty, wait until the glutinous rice cake swells like a bun, then bake it. If you want to eat something sweet, you can add some sugar to the glutinous rice cake. Don't rush to eat it, or you may burn your mouth and tongue. Take a bite of the glutinous rice cake, it is really soft on the inside and fragrant on the outside. 2. Please write me a composition about making glutinous rice cakes, masters

It’s the end of the year again in a blink of an eye. City people who don't pay much attention to formality still live a good life "like celebrating the New Year every day" as always. I walked through the bustling supermarket, and a dazzling array of products passed by my eyes. My almost numb heart suddenly only had a simple wish to eat rice cakes made by my uncles and aunts again.

I have only lived in the country for half a year. For city children, in addition to the beautiful mountains and clear waters and the fun of cattle and sheep in the mountains, the most tempting thing is the endless supply of farm-made handmade food. Like sweet potatoes, they can be eaten raw, steamed or roasted, dried and fried into sweet potato chips. Since it is a very common crop in the countryside, every household usually has a cellar to store the harvested sweet potatoes, which can be eaten all year round. But Ciba is different. Because

it can only be eaten during the Chinese New Year, it has become a rare delicacy.

In the past, the Chinese New Year in the countryside was very lively, and children and grandchildren who were away from home would come back to have a happy gathering. At this time, each family will steam a bucket of good glutinous rice to make glutinous rice cakes. The work of making glutinous rice cakes usually starts in the evening.

When the steamed glutinous rice is carried into the main room, a stone kiln for making glutinous rice cakes, which is the size of a drum, has been prepared. The glutinous rice, as crystal clear as snow, is poured into the stone kiln, and the fragrance spreads in the house. The uncles swung the special wooden hammers

- the handles were more than one meter long - and began to smash the glutinous rice in the kiln. Winter in the mountains is extremely cold, but the atmosphere inside the house is in full swing. With the rhythmic banging sound, the glutinous rice lost its original structure in the rise and fall of the wooden raft, and gradually merged together to form a large piece of glutinous rice ball as white as jade. Its huge stickiness made it difficult for the uncles to lift the wooden stick. My father and uncle have both been teachers in other places for many years and have not participated in making glutinous rice cakes. The young and strong uncles took off their cotton-padded jackets and wore unlined clothes, still sweating profusely. I also followed behind the aunties, watching them pack up a long and large wooden board, take the glutinous rice balls made by the uncles, and deftly break it into countless small pieces with my hands and feet

Glutinous rice balls.

Some are wrapped with bean paste, and some are wrapped with nothing. When flattened, they become round glutinous rice cakes. The freshly beaten glutinous rice cake is hot and can be eaten directly. And because I suspected that the uncles’ salty sweat was mixed into the glutinous rice cake, I refused to be the first to taste it. There, the uncles were making glutinous rice cakes from another kiln. Repeat this for several rounds, and the wooden board will be filled with formed glutinous rice cakes. After cooling, they will harden and can be stored. Everyone can get a big portion. There are many ways to eat glutinous rice cakes. They can be roasted on charcoal fire until soft. The outer shell of the glutinous rice cakes will be baked until golden brown and crispy, but the inside will be soft, giving it a unique taste.

It can also be roasted. Cut the glutinous rice cake into small pieces and boil it with sweet wine and eggs. It is a good breakfast. If it is not tasteful enough, just fry it and it will become a fragrant and glutinous glutinous rice cake... Generally, glutinous rice cake will be eaten until the Spring Festival. Later, when winter ends

. Because we only eat this once a year, during those months or two, glutinous rice cake is the only food that can make us eat it too happily.

After I left the country, I often received glutinous rice cakes from uncles and aunties during the Chinese New Year.

In recent years, grandparents have passed away one after another, and uncles and aunts are getting older. Their younger generations have walked out of the mountains and rushed to the outside world. I wonder if the lively scene of making glutinous rice cakes has become a thing of the past.

Facing the dishes on the table every day, I can't bring up the slightest appetite, but I deeply miss the glutinous rice cakes from my hometown. This Spring Festival, no matter what else I eat, my deepest regret is not being able to eat the glutinous rice cakes made by my uncles and aunts. 3. Composition on making glutinous rice cakes

"On the 28th day of the twelfth lunar month, beating glutinous rice cakes" is a folk custom of the Enshi Tujia people.

Every year on the 28th day of the twelfth lunar month, farmyards are bustling with activity, and several families join together to make glutinous rice cakes. Why should several families form a partnership? Because making glutinous rice cakes requires the cooperation of many people to complete.

When several families are making glutinous rice cakes together, you must be worried about making a mistake, right? Don't worry, they have a solution. They steam their own glutinous rice in their own steamers and cook one dish before cooking the next.

On this day, all the men, women and children in the yard were very happy. Everyone divided the work first: the women were responsible for steaming the rice, the stronger men were responsible for pounding the steamed rice, and the elderly were responsible for shaping it. As for children, they mainly help deliver things or "make trouble" on the sidelines. After the division of labor is completed, everyone performs their duties.

The women steamed the glutinous rice soaked the night before in a big steamer, and then used ladles or basins to carry the steamed glutinous rice to the mortar house and pour it into the mortar nest. Two strong men each held the rice. A stick and pestle, you give me a pestle, and I pound hard with a pestle. After pounding it into mud, the two of them completed the follow-up work - shaping and printing.

It is worth noting that glutinous rice is very sticky and can easily stick to your hands or shelves, so you must prepare some corn starch to prevent it from sticking. Seeing that the glutinous rice was pounded, several old people quickly grabbed some cornstarch and rubbed it in their hands, preparing to make glutinous rice cakes.

An old man kneaded the rice paste into strips like flour and divided them into small balls. Several old people quickly grabbed a ball each to make. They put the rice paste on the shelf, kneaded it, patted it, and like magic, they turned the glutinous rice balls into big round glutinous rice cakes in a few seconds.

Then give the glutinous rice cake to the "beautician" for printing. The box used to print glutinous rice cakes is called a printing box. The bottom of the printing box is engraved with various patterns, including flowers and birds, double happiness, the word "福", and "dragon and phoenix presenting auspiciousness", etc., which are both beautiful and auspicious.

Just put the glutinous rice cake in the printing box and press it with your hand for a while, and the exquisite pattern will be printed on the glutinous rice cake. In the first month of the first month, you don’t need to bring anything else, but glutinous rice cakes are indispensable. There is a popular jingle among the people - "Wish you a happy new year, daddy comes forward." It means that bringing glutinous rice cakes to New Year greetings is considered as a sign of respect.

The way to eat glutinous rice cake is similar to rice cake, it can be fried or grilled. Tujia people especially like to cut glutinous rice cakes into matchbox-sized pieces and cook them in sweet wine.

The storage method of glutinous rice cake is also very simple. Just soak the glutinous rice cake in clean water and change the water every few days. It will not deteriorate for several months.

If you are really worried that the glutinous rice cake will spoil if it takes too long, cut it into thin slices and dry it in the sun, put it in a food bag, put it in the refrigerator, and fry it later.

When you come to Enshi in the first month of the year and walk into the kitchen of the Tujia people, you will definitely see the white glutinous glutinous rice cakes lying in the water tanks of every household, which will make you drool. 4. Please write an essay about glutinous rice cake (must include story, production process and eating method)

Today, grandma said she would make glutinous rice cake. I said I would do it too, and grandma agreed.

Grandma first soaked the glutinous rice and mung beans in water. After the glutinous rice was soaked, grandma put the glutinous rice into a large steamer and steamed it over high heat. It took a long time to steam it properly. Steam until cooked. When the glutinous rice was steamed, grandpa poured all the steamed glutinous rice into a prepared vat and pounded it with a big wooden stick.

Grandpa and dad worked together for a while. This was very laborious. I also tried it. It was so fun! I also had a bowl of glutinous rice steamed by grandma. It was so fragrant and delicious! While grandpa and dad were pounding glutinous rice, grandma steamed the soaked mung beans and stir-fried them with meat. This was the filling for the glutinous rice cakes. Grandpa and dad poured out the pounded glutinous rice balls, and we started making glutinous rice cakes.

When making glutinous rice cakes, first pull off a little of the pounded glutinous rice dough, and shape it into a round shape like a dumpling wrapper. You can also shape it into a square shape, and then put a little bit of the stuffing in, but not too much. Get too much. After the filling is placed, first knead the glutinous rice into a cross shape, and then press it into a round shape. Now a glutinous rice cake is ready! My grandfather, grandmother, and father and I have been cooking and cooking. We have made a large table of glutinous rice cakes. How long does it take to eat? Making glutinous rice cake is not difficult at all.

But where did mom go? It turned out that she was taking pictures of us, and I hadn’t noticed yet! I asked my mother: "Mom, do you want to eat the glutinous rice cake I made?" Mom said: "Of course I want to eat it, my mouth is watering just looking at it! It's not easy to cook it so well for the first time." Grandma went to fry it. It’s glutinous rice cake.

The fried glutinous rice cake is yellow on the outside, crunchy when you bite it, and soft on the inside. The mung bean filling inside is so fragrant! Going back to the countryside to celebrate the New Year is very lively, and there are many fun things that city dwellers cannot experience. You see, the Chinese New Year is coming soon, and every household is busy steaming sweet wine, killing New Year pigs, and making rice cakes. The New Year's joy is getting stronger and stronger.

Our family of three also rushed back to our hometown to celebrate the New Year as usual. Grandma smiled from ear to ear when she saw that her children and grandchildren had all gone home. Early in the morning, she set up a small machine and a large rectangular wooden board, ready to make glutinous rice cakes.

At the beginning, my father brought out a bowl of steaming glutinous rice. The steamed glutinous rice was crystal clear and full, as translucent as pearls, and fragrant. The whole room was filled with a thick aroma. Waxy and fragrant. I couldn't help but grab a handful of glutinous rice and stuff it into my mouth. Wow, it's soft and delicious, with a lingering fragrance in my mouth.

Then, Dad poured the glutinous rice into the big mouth on the top of the small machine and started making glutinous rice cakes. This year, modern tools were used to make rice cakes. I remember that in the past, a large stone mortar and two thick log sticks were used. Several men took turns to go into battle, waving their arms, pounding the rice in the stone mortar, and pounding it into a large size. Group daddy.

The sticky cake in the stone mortar stuck to the wooden stick, making it increasingly difficult to lift it up. By the end of the game, the men were all sweating profusely and panting from exhaustion. I watched the machine grinding rice cakes curiously.

I saw balls of glutinous rice being crushed by the wheels in the small machine, turning into sticky glutinous rice balls, which were spit out from the small bucket next to it. The second uncle grabbed a handful of thin, white rice flour and sprinkled it evenly on the glutinous rice dumplings. Then he kneaded the last lump into a glutinous glutinous rice dumpling as big as a fist. He rotated it slightly and pulled hard with his left hand. The aunt immediately caught it. , first knead it in the palm of your hand, then hold the glutinous rice dumpling, press the center with your fingers, and gently pinch it around the center with your right hand, one, two, three circles... Finally, a small round glutinous rice dumpling is ready. It's done.

Gradually, more and more people joined the ranks, kneading, kneading, pressing, and pressing. After the creation of pairs of skillful hands, the soft glutinous rice balls became round and soft. The little glutinous rice cake was born.

While everyone was doing it, they were chatting and laughing, talking about common things they had saved up for a year. The laughter drowned out the sound of the small machine... My favorite process is printing glutinous rice cakes.

After my grandfather printed the glutinous rice cakes one by one in the mold of carving dragons and phoenixes, I arranged them neatly on the wooden board on the third floor and got busy with the printing tools. The "food red" paint is served in a small white porcelain cup, accompanied by the aroma of wine.

For printing, you dip an engraved stick about the thickness of your thumb with "food red" and dot it on the center of the glutinous rice cake. The glutinous rice cake immediately becomes beautiful and vivid, like a blooming lotus. I like to do this kind of work the most. I carefully print a small red flower in the center of the glutinous rice cake. Sometimes I also come up with a big creation. I shape the glutinous rice cake into a little rabbit and draw eyes, nose and mouth. It is really a rare handicraft. Production place.

After a long time, my sleeves, socks, palms and backs were all red. Everyone looked at me and laughed. When I looked in the mirror, my face was also a touch of white on the left and a stroke of red on the right, just like a big opera singer.

The soft glutinous rice cakes and the deep nostalgia will remain in my memory forever. Every year at the end of the twelfth twelfth lunar month, there is a custom of making glutinous rice cakes in my hometown.

When I went back to my hometown for the Spring Festival last year, I finally learned how to make glutinous rice cakes. The night before making glutinous rice cakes, my grandfather soaked the glutinous rice in well water. My father and uncle prepared the tools for making glutinous rice cakes, including a mallet, a stone mortar, and a template for printing glutinous rice cakes.

Before dawn the next day, grandma got up and steamed the glutinous rice. After breakfast, we started making glutinous rice cakes. The uncle filled a basin with steamed glutinous rice and placed it in the stone mortar. Dad and uncle pounded the glutinous rice with wooden mallets. You pounded the glutinous rice and I pounded it.

After about ten minutes, the glutinous rice was beaten into a paste and no longer looked like rice at all. Then pick the mashed glutinous rice into a bamboo dustpan, and spread a layer of gypsum powder under the dustpan so that the glutinous rice will not stick to your hands or other things.

Grandpa kneaded the big ball of glutinous rice cake into small pieces, and my mother and aunt kneaded the small pieces of glutinous rice cake into rounds. Other children and I put the glutinous rice cakes inside the template. There are some beautiful patterns engraved on the bottom of the template. Because the glutinous rice cakes are hot and are very easy to deform, the patterns on the template are spread on the top of the glutinous rice cakes.

After the glutinous rice cake cools, take it out and place it on the wooden board. The patterns on the template are fixed on the top of the glutinous rice cake. There are animals, traditional Chinese characters, landscape paintings, etc., which are very beautiful. We hit, pinched, and sealed, and nine rounds passed in a flash.

There were several times in the middle that I wanted to follow my father’s example and make glutinous rice cakes, but it was never my turn. When it came to the last round, I couldn't bear it anymore and said loudly: "Wait a minute, wait a minute! I want to play glutinous rice cake too!". 5. Please write me a composition about New Year’s Eve and making glutinous rice cakes, thank you very much, please

It’s the end of the year again in a blink of an eye.

City dwellers who don’t pay much attention to formality still live a good life “like celebrating the New Year every day” as always. I walked through the bustling supermarket, and a dazzling array of products passed by my eyes.

My almost numb heart suddenly only had a simple wish, to eat glutinous rice cakes made by my uncles and aunties again. I have only lived in the country for half a year.

For city children, apart from the fun of beautiful mountains and clear waters and mountains full of cattle and sheep, the most tempting thing is the endless supply of farm-made handmade food. Like sweet potatoes, they can be eaten raw, steamed or roasted, dried and fried into sweet potato chips.

Since sweet potatoes are a very common crop in the countryside, every household usually has a cellar to store the harvested sweet potatoes, which can be eaten all year round. But Ciba is different.

Because it can only be eaten during the Chinese New Year, it has become a rare delicacy. In the past, Chinese New Year celebrations in the countryside were very lively, and children and grandchildren who were away from home would come back to gather together.

At this time, each family will steam a bucket of high-quality glutinous rice to make glutinous rice cakes.

The work of making glutinous rice cakes usually starts in the evening. When the steamed glutinous rice is carried into the main room, a stone kiln for making glutinous rice cakes, which is the size of a drum, has been prepared.

Glutinous rice, as crystal clear as white snow, is poured into the stone kiln, and the fragrance spreads in the house. The uncles swung the special wooden hammers - the handles were more than one meter long - and began to smash the glutinous rice in the kiln.

Winter in the mountains is extremely cold, but the atmosphere inside the house is in full swing. With the rhythmic banging sound, the glutinous rice lost its original structure in the rise and fall of the wooden raft, and gradually merged together to form a large piece of glutinous rice ball as white as jade.

Its huge stickiness makes it difficult for the uncles to lift the wooden stick. My father and uncle have both been teachers in other places for many years and have not participated in making glutinous rice cakes.

The young and strong uncles took off their cotton-padded jackets and wore unlined clothes, still sweating profusely. I also followed behind the aunties, watching them pack up a long and large wooden board, take the glutinous rice balls made by the uncles, and deftly break it into countless small glutinous rice balls.

Some are wrapped with bean paste, and some are wrapped with nothing. When flattened, they become round glutinous rice cakes. The freshly beaten glutinous rice cake is hot and can be eaten directly.

And I refused to be the first to taste it because I suspected that the uncles’ salty sweat was mixed into the glutinous rice cake. There, the uncles were making glutinous rice cakes from another kiln.

Repeat this for several rounds, and the wooden board will be filled with formed glutinous rice cakes. After cooling, they will harden and can be stored. Everyone can get a big portion.

There are many ways to eat glutinous rice cakes. You can bake them on a charcoal fire until soft. The outer shell of the glutinous rice cakes will be baked until golden brown and crispy, but the inside will be soft and have a unique flavor. You can also bake the glutinous rice cakes. Cut into small pieces and boiled with sweet wine and eggs, it is a good breakfast; if the taste is not enough, simply fry it and it will become a fragrant and glutinous glutinous rice cake... Generally, glutinous rice cakes are eaten after the Spring Festival. At the end of winter. Because we only eat this once a year, during those months or two, glutinous rice cake is the only food that can make us eat it too happily.

After I left the country, I often received rice cakes from my uncles and aunts during the Chinese New Year. In recent years, grandparents have passed away one after another, and uncles and aunts are getting older. Their younger generations have walked out of the mountains and rushed to the outside world.

I wonder if the lively scene of making glutinous rice cakes has become a thing of the past. Facing the dishes on the table every day, I can't bring up the slightest appetite, but I deeply miss the glutinous rice cakes from my hometown.

During this Spring Festival, my deepest regret is not eating anything else, but not being able to eat the glutinous rice cakes made by my uncles and aunts. In my memory, I spend New Year’s Eve with my parents almost every year. Only last year’s New Year’s Eve was spent by my grandma and grandpa as a family.

That day, when my mother happily told me that grandma and grandpa were coming to my house to celebrate the New Year, I was extremely happy. Because my grandpa and grandma love me very much, they always buy me a lot of food.

I looked forward to the stars, the moon, and finally my grandpa and grandma came. As expected, they bought me my favorite snacks, and I ate snacks while watching TV. It was really carefree.

I thought: It would be great if it was like this every day. Before I knew it, Father Sun was off work.

Sister Moon took the little stars to play games in the sky. At this time, Dad said: "It's time to make dumplings!" As he said, Dad put the prepared dough and stuffing on the table. Grandpa, grandma and mother gathered around, talking and laughing while making dumplings, and I also I wanted to make dumplings, so I went forward and asked my grandma for advice. I first put the dumpling wrapper in the palm of my hand, picked up a little stuffing with chopsticks, and placed it in the middle of the dumpling wrapper. Then, I pinched the two sides together with my hands and made one dumpling. alright.

I think making dumplings is fun. Time passed little by little, and the dumplings were wrapped.

There were beads of sweat on my head, and I couldn't help but wipe it with my hands. Unexpectedly, my grandma looked at me and laughed.

Then, my father, mother, and grandpa also laughed. I was anxious now: "What are you laughing at!" Go and look in the mirror! I thought, why look in the mirror? But when I came to the mirror, I also burst out laughing, because when I wiped off the sweat, I forgot that there was still flour on my hands, so it was all over my face.

I have become a faceless person! I thought: This time we can let them see the joke. No, I have to take revenge on them. My mother laughed the hardest just now. She is the target of revenge! I quietly put some flour in my hand, and then said to my mother with a bad smile: "Mom, come here."

When my mother came over, I touched my mother with the hand holding the flour. My face turned into a face, but not only did she not know it at all, she thought I was getting close to her! My grandma, grandpa and father and I laughed. When my mother found out, she used the same method to treat my father.

Bursts of laughter filled the warm cabin, and then we watched the party and ate dumplings. Last year's New Year's Eve was truly unforgettable for me. 6. I learned how to make glutinous rice cakes

Since I watched five of the dads make delicious glutinous rice cakes in three stations! See how delicious they are and how easy they are to make! So, I decided to make something delicious myself! When I got up in the morning, it happened that my parents took my brother out! This way I will be the only one at home! Now that I can make glutinous rice cakes, I went to the market to buy ingredients—sesame, glutinous rice, sugar, peanuts, etc. But the glutinous rice cakes were filled with bean paste. I didn’t have bean paste, so I had to use sesame seeds instead! When I got home, I washed the glutinous rice and steamed it in a pot! Steam the sesame seeds again! I'll use the time it takes to steam sesame seeds to beat the glutinous rice! At first I thought it was easy, but later I found out how difficult it was! It’s so difficult to beat glutinous rice into glutinous rice cakes! Several dozen minutes passed! Let me see how the sesame seeds are steamed! The result was mushy. The time was too long and too little water was added! Let’s start again. I’ll set the time a few minutes ago! Just go and beat the glutinous rice cake that is still shapeless. After a while! The glutinous rice is about to be beaten into glutinous rice cake! My hands and feet were so sore that I almost collapsed! I looked at the sesame seeds for a while, and they were almost done. I took out the sesame seeds, poured the peanuts in the sesame seeds, and ground them together! Together they become stuffing. Finally we can make glutinous rice cakes! I followed Wu Zhenyu's wrapping method and finished wrapping the dumplings and glutinous rice. I looked at the time and saw that it was almost twelve o'clock, just in time for lunch. Then I thought, my parents will be back soon! I quickly ran to the kitchen, cleaned up the kitchen, and finally packed it up before my parents came back! When my father came back, he saw the glutinous rice cakes on the table and ate them one by one. When my mother came back, she also ate them with big mouthfuls! My younger brother is also eating that glutinous rice cake! After a while, the three of them ate all the glutinous rice cakes I made! I haven’t eaten it yet! I had no choice but to cook some noodles to satisfy my stomach! Although I didn’t eat a bite! But from the smiles on my mother’s face when they were eating, I felt so happy! I finally learned how to make glutinous rice cake! Yeah~~~~~~~. 7. Write a 450-word essay using Guizhou glutinous rice cakes

In my impression, glutinous rice cakes are not a rare thing. Every time it is time to eat glutinous rice cakes, almost every household has a collection of several kilograms of glutinous rice cakes. Now I have I can’t remember how many times I’ve eaten glutinous rice cakes, and I’ve never counted how many glutinous rice cakes I’ve eaten. Talking about the taste of glutinous rice cake, it is not only sweet, delicious, soft and delicate, but also contains the local flavor of hometown

The preparation of glutinous rice cake is very simple: soak the glutinous rice for more than half a day, drain the water, and steam it in a wooden steamer Cook, then pour it into a stone mortar and pound it until it becomes gelatinous. Sprinkle some glutinous rice flour on a dry utensil, knead the pounded glutinous rice on it, and knead it into small balls or cakes. You can also use a special mold to print it into various shapes. After planting the pattern, place it in a ventilated and dry place to dry in the shade. After drying in the shade, it can be soaked in water and can be stored for a long time. Don't underestimate this little glutinous rice cake. There are several ways to eat it: bake it with charcoal fire and eat it with iron tongs, fry it and eat it, fry it... I can't help but think about it. It reminds me of sweet wine glutinous rice cake. That time I braved the wind and snow to go home. My hands were cold and my feet were not much better. At that time, I was thinking, if the wind and snow were stronger, I might not want to move at all. What's the use of just saying this? I'd better go home quickly! After finally returning home, I was attracted to the dining table by an inexplicable aroma.

I wonder what is so fragrant? Take a closer look, ah! It turned out to be sweet wine glutinous rice cake. I couldn't wait to serve it and take a bite, imitating 8. Write an essay about glutinous rice cake

My mother told me.

After eating the roasted glutinous rice cake, I finally felt better. "I shouted, grilled glutinous rice cake is something they often ate when they were children. The composition is as follows, it's so delicious! "Yeah, that's great?" ”

“It’s very early, don’t worry, go back and forth.” "Okay" "Ah, the irresistible fragrance went straight into my nose again: "I don't want to, I feel deeply: It will be better soon, it will be better soon, so I bless you and put the tongs on the brazier first. You need to prepare for baking glutinous rice cakes: Don't be impatient when doing anything. If it makes a crackling sound after baking for a few minutes, it means it's almost ready. "

But I really wanted to eat it, so I didn't want to eat it at all. I asked my mother, "Is it ready? A pot of charcoal fire, a pair of fire tongs and glutinous rice cake." It was dry as it was told, and the aroma was fragrant. I couldn't wait to eat it. It was shiny gold with some brown. At this time, my mother brought sugar, and I took the baked glutinous rice cakes sticky with sugar and ate them. The taste was so beautiful, as if a rainbow bridge had been built on the horizon. Then I put the glutinous rice cake on the tongs and took a look at it. "I seemed to taste the glutinous rice cake that was crunchy on the outside and soft and tender on the inside. I didn't want to..." At this time. My mother sat there, flipping it from time to time:

It’s the New Year. During the New Year, our hometown has the traditional custom of eating rice cakes and glutinous rice cakes. They have the meaning of getting better every year. They can be eaten in various ways, and today I will introduce to you a new way of eating them - grilled glutinous rice cakes 9. Write a 500-word essay on glutinous rice cakes

In our hometown, the most popular one is glutinous rice cakes. Almost every household eats glutinous rice cakes during festivals.

In the morning, breathing the fresh air and looking at the tall green trees, everything is so beautiful.

Another busy day is about to begin. What is today’s task? I ran to ask my mother curiously, and she said: Today we are going to make our special delicacy, glutinous rice cake. "Glutinous rice cake?", "Yes!" I asked strangely. "Let's go, hurry up, or we won't have the materials!" Just when I was confused, my aunt shouted and took us to buy the materials. Time flight information. The materials have been purchased and work has begun. With a quick decision, we have begun to divide the work. My aunt first broke the glutinous rice she bought into powder. Then my mother and aunt each kneaded the glutinous rice flour and added water. 10 minutes passed, 15 minutes passed, 20... I saw more and more sweat beads on the faces of my mother and aunt, and they flowed down faster and faster. Come on, "It's finally kneaded," my mother shouted calmly. What was originally a puddle of flour has now turned into two small round balls. After that, after kneading the two big balls, Put it there, mix the ingredients well, wash the leaves you bought, and start making "dumplings". Turn the big balls into small balls one by one, and then "wrap" the washed leaves with a layer of "clothes" on the small balls. Start steaming in the pot. After 10 minutes, I open the lid of the pot. It is steaming. In the white steam, I can smell the fruits of labor. So, I quickly picked one up and tasted it, "It's so delicious!"