In our ordinary daily life, everyone has come into contact with compositions. Compositions can be divided into time-limited compositions and non-time-limited compositions according to different writing time limits.

What kind of composition can be called an excellent composition?

The following is a composition that I carefully compiled to describe the food in my hometown. Everyone is welcome to learn from and refer to it. I hope it will be helpful to everyone.

There are many unique delicacies in my hometown, such as Qingtuan during the Qingming Festival, rice dumplings during the Dragon Boat Festival, rice cakes during the New Year, glutinous rice balls during the Lantern Festival... the list goes on.

Especially in spring, the wild vegetables in the fields are enough to make people mouth-watering.

The most unforgettable thing for me is the Qingtuan during the Qingming Festival. The fragrant Qingtuan is 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.

At this time, I saw my mother's hands deftly pushing the dough away, folding it over, and pushing it away again... over and over again.

This action looks simple, but it is not simple at all. I have tried it myself.

Seeing my mother making noodles so easily and casually made my hands 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've obviously imitated it many times. This action should be the same as my mother's. 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 it turns out that strength rather than movements should be paid attention to when kneading noodles.

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 the stuffing, I looked simple and couldn't help but want to mix it in. However, the green dumplings I made were not perfectly round. They were far different from the round balls made in my mother's hands.

!

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!

Make all the green dumplings, then put them into the pressure cooker and steam them for 15 minutes.

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 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.

There is also a custom in my hometown that during the Qingming Festival, these youth balls are offered to the deceased relatives.

Perhaps, this Youth League represents a kind of nostalgia.