Tools/raw materials: cardboard, threads of various colors, needles, double-sided tape, spices (lavender, wormwood).

Exercise:

1. Cut the cardboard into strips 2 cm wide and 15 cm long.

2, according to the crease, the strip into a solid hexagon, and put the seasoning in.

3. Apply double-sided adhesive tape to the top and bottom vertices of the hexagon with the shortest diameter, and use it to wind the thread on the three corners of the longest side, as shown in the figure-Start winding the first silk thread: choose a vertex as the central corner of the front. Hold the thread end with your left hand and bypass the first corner with your right hand.

4. Then go back to the center point and bypass the second corner. Then repeat the above actions and wrap them again and again.

5. The trick of winding the thread is to turn the zongzi with your left hand, and pull the thread with your right hand to tie it together. When it is wound to a width of 0.5 mm, replace the wire. The way to change the thread is to connect the thread directly. The connecting buckle should be small, and the thread should appear at the bottom of zongzi.

6. After connecting with another color line, continue winding, paying attention to the fact that there can be no gaps or intersections between color lines in each turn.

Zongzi is a traditional food in China, usually made of glutinous rice wrapped with bamboo leaves and various fillings. It is a traditional food of China Dragon Boat Festival, which is eaten on the fifth day of the fifth lunar month every year.

Zongzi is triangular or rectangular and tightly wrapped with bamboo leaves to keep the aroma and taste of food. The main raw material is glutinous rice, which is a special kind of short-grained rice and sticky after cooking. Glutinous rice is soaked, boiled and mixed with various fillings, such as red bean paste, bacon, egg yolk, red bean paste, chestnuts and peanuts. Let zongzi have different tastes and flavors.

Making zongzi is a tedious process. Boil the bamboo leaves with boiling water first, and then arrange them into a unified shape by hand; Then put the soaked glutinous rice and stuffing into bamboo leaves, wrap them into triangles or rectangles, and tie them with strings; Finally, put the wrapped zongzi into a big pot to cook. The boiled zongzi is green in appearance, soft and glutinous inside and full of flavor.

Zongzi has a wide geographical and cultural heritage in China. Zongzi in different regions have unique tastes and making methods. For example, zongzi in the north is usually salty, with bacon and other fillings; In the south, zongzi is mainly sweet, and sweet fillings such as red bean paste and red bean paste are commonly used.