1. My mother bought zongzi leaves, red dates, peanuts and sausages a few days in advance. The whole family got up early and started making zongzi. It looked simple, but it was a bit difficult to wrap it. I managed to wrap a zongzi, but it was like a "wounded soldier", stagger, and finally got up and fell down. My mother looked at the unsightly zongzi and took the palm leaf to teach me: "First of all, you should be patient and not anxious. Fold the leaves up and down, and be careful not to take them upside down. Fold the half of the zongzi leaf near the tip into a triangular bucket, press the folded tip with your thumb up, and drag the other four fingers under the leaves. First, put a red date to block the tip, then put rice to cover the red dates, and then fold the part of the palm leaf back to cover the wrapping tightly."
Mom looked at the unsightly zongzi and took the palm leaf to teach me: "To wrap zongzi, you must be patient and don't worry. Fold the leaves up and down, and be careful not to take them upside down. Fold the half of the zongzi leaf near the tip into a triangular bucket, press the folded tip with your thumb, and drag the other four fingers under the leaves. First, put a red jujube to block the tip, then put rice to cover the red jujube, and then fold the part of the palm leaf back."
2. I opened my schoolbag and took out glutinous rice. Now I took out zongzi leaves, zongzi needles, peanuts, water and thread ... When the bell rang, the teacher came into the classroom and said, "We are making zongzi now, but we can't learn from me." Say that finish, go to the front of Tang Zihao.
Pick up four zongzi leaves, grab the center of the zongzi leaves with your left hand, and grab the roughest end of the zongzi leaves with your right hand, and roll it into a cone, the teacher said; "The top there must be sharp." After that, the teacher is holding the leaves with his hands, putting rice and stuffing in them, covering them from top to bottom, and when turning them in sequence, leaving about four centimeters, he sticks the needles in front of the leaves, leaving about half down after passing through the holes in front of the needles, and then pulling them from the next one. In this way, a zongzi is wrapped.
3. It's the Dragon Boat Festival again. I really want to experience this atmosphere, so I asked my grandmother to teach me how to make zongzi. To make zongzi, you should first wash the leaves and soak them in hot water. Then prepare dates, eggs, meat, etc. for stuffing, and cook your favorite stuffing delicious, and you can start work. First, fold the long leaves, surround them, make a nest, put the prepared glutinous rice and japonica rice in the middle, and wrap the edges and corners. Then put the dumplings in rice, knead them together, and finally make the dumplings wrapped in bamboo leaves into four corners. The kung fu of wrapping zongzi is all in the last process. Whether your zongzi is wrapped well depends on whether the four corners are symmetrical or stylish. When I started to learn, I always twisted the four corners, either into six corners or into a ball.
The kung fu of wrapping zongzi is all in the last process. Whether your zongzi is wrapped well depends on whether the four corners are symmetrical or stylish. When I started to learn, I always twisted the four corners, either into six corners or into a ball.
4. Everything is ready. I can't wait to take out two zongzi leaves, roll them into a cone, put some glutinous rice, put a jujube, and then cover them with some glutinous rice. I thought to myself, making zongzi is so simple, but then I won't be happy. This little dumpling leaf is so naughty that it doesn't listen to me at all. When I hold the left side, the right side opens. Hold the right side, and the left side is open; Hold the middle and both sides are open again. Hey! At this moment, I can't wait to become Squidward Tentacles!
finally, with the concerted efforts of my mother, I wrapped a zongzi, but the shape was really a little sorry for the audience. Mom's package is actually not so good, I don't want to put it down so easily and continue to pay attention to wrapping zongzi. Because of this persistent strength, my mother and I finally wrapped all the zongzi! I feel very happy when I eat my own dumplings.
5. On this day, according to the teacher's arrangement, we all brought what we needed to bring: rice, reed leaves, stuffing, spoon, thread, basin ... I was no exception. I picked up the reed leaves, pressed them with my little hand, and a "stuffing ground" for zongzi came out. I thought, "Hey! This little job is a piece of cake for me. " After that, I began to put stuffing. I took out a spoon and scooped rice and put it in the stuffing field. Just when I was proud, the rice escaped through an oversight. Hey! We have to start all over again!
I saw my father put the soaked reed leaves on one piece, then folded them and twisted them again, then turned the reed leaves into funnels, poured rice, filled a piece of meat in the rice, inserted a chopstick into the hollow conical reed leaves, scooped some glutinous rice into them with a small spoon, and then shook the chopsticks evenly until the glutinous rice was tightly wrapped, then sprinkled a layer of rice and put it on. I was dazzled and amazed.