More than 2,000 years ago, the great patriotic poet Qu Yuan sighed at the edge of the Guluo River and threw himself into the torrent. More than 2,000 years later, the fifth day of May became a traditional festival-Dragon Boat Festival, in which people made dumplings, rowed dragon boats and boiled eggs to commemorate this great patriotic poet in various ways. It's Dragon Boat Festival again, and 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 and stylish. When I started to learn, I always twisted the four corners, either into six corners or into a ball. Grandma looked at my "masterpiece" more than once and laughed: "This, can this be called Zongzi? Where do you tie the thin thread? " I'm dizzy! The four corners of the emotional zongzi are convenient to hang with thin lines. Why is there no round zongzi in this world? Put the wrapped zongzi in a pot and cook it with strong fire. After about 1 hour, cook it with slow fire for 30 minutes. In the process of cooking zongzi, I am always eager to uncover the lid to see the situation. Because the aroma of zongzi floated out of the pot, it made my mouth water. The waiting time is always particularly long. When the steaming zongzi was finally "liberated" from the pot, I danced with joy. Put it in a bowl, peel it off with chopsticks, and you can see the golden and soft "Zongrou" inside. Take a bite, it's so delicious that I almost bit off my chopsticks. This year's Dragon Boat Festival, I learned to make zongzi and tasted the fruits of my own labor, which was not sweet in general.