How to write a food map essay as follows:

The most unforgettable thing for me is the Qingtuan dumplings during the Qingming Festival. The fragrant Qingtuan dumplings are my favorite.

Before Qingming Festival, my mother picked mugwort early. The wormwood in this season is the tenderest and greenest. Of course, these wormwood are used to make green dumplings! Boil water in the kitchen, pour the washed mugwort leaves into the water, add some alkali, and blanch them in water. After blanching, the tender green mugwort leaves become green and soft. Then mix glutinous rice flour with water to make dough.

Seeing my mother making noodles so easily and casually, my hands were itchy and I really wanted to try my skills. My mother saw what I was thinking and asked me to wash my hands and give it a try. I couldn't wait any longer, so I rolled up my sleeves, ran happily, washed my hands and kneaded the dough. I kneaded it well at first, but after a while, the originally smooth dough became uneven, dry and deflated in my hands. I was confused for a moment, what happened?

I have obviously imitated it many times. This action should be the same as that of my mother. Could it be that this dough has a grudge against me? Helpless, I had no choice but to look at my mother for help. Mom took the dough in my hand, lightly moistened it with water, and started kneading it again. My mother told me while kneading: "For things like kneading noodles, strength is much more important than movements."

It suddenly dawned on me that what should be paid attention to when kneading noodles is strength rather than movements. It seems that making noodles is not an easy skill to master! When the dough is almost kneaded, my mother adds the blanched moxa leaves, kneads it into the dough, and then hammers the dough with a stone hammer. The moxa leaves inside will become very fine. This is the alkali added when blanching. It worked.

After making peace with each other, wake up. After the dough has risen, divide the dough into small pieces, then press these small pieces into cake shapes, wrap them with the previously prepared bean paste filling or sugar and sesame filling, then carefully pinch the dough and form into smooth balls. , then roll on a layer of glutinous rice, and it’s ready.

When my mother was making stuffing, I looked simple and couldn’t help but want to mix it in. However, the green dumplings I made were not perfectly round, and they were not the same as the balls made in my mother’s hands. It’s really a far cry from the comparison! I finally wrapped it up into a round shape, but there are still a lot of cracks! The poor youth league members will only be abused in my hands, so just make do with it!

The green dumplings that have just come out of the pot are piping hot, with a watery green color and a light aroma of mugwort. The outer layer of glutinous rice has also become crystal clear. It tastes great when it's hot. I couldn't wait to pick one up and put it in my mouth. I was still too impatient, and my tongue was almost burnt to the point of losing consciousness!

Before eating it again, I had to be patient and let it cool down. When you bite into it, the outermost layer of glutinous rice is plump and fragrant, the middle layer is soft, sticky but not greasy, and the innermost filling is sweet and refreshing, as if the entire tongue has been awakened by the breath of spring, fresh and fresh. The taste of mugwort fills the entire mouth. It is this kind of delicious food that is worthy of being passed down from generation to generation.