The tutorial for crocheting rice dumplings is as follows:

Tools/Materials

Crochet hook (2.5mm)

Wool (five strands of milk cotton, green )

Pearl cotton

Needle, thread and scissors

Please click to enter the picture description

Method/step

First Tie the thread into a slip knot, then insert the crochet hook into the slip knot, tighten the loop, and wind the crochet hook. When passing through the loop, a starting stitch will be left. Then we will pull out 10 braid stitches in the same way. In this way, the needle is ready.

First make a stitch, and then crochet back inside the pulled half braid needles. Each half braid needle is filled with short crochet needles, so that a half circle is crocheted. .

After the 10 short stitches on one half are crocheted, we will crochet the 10 braided stitches on the other half without pulling out, using the spiral stitch method. There needs to be a mark on the needle, otherwise the number of stitches will be messed up, and you won’t know how many turns you have crocheted.

In this way, there are 20 short stitches in one round. We continue to crochet the 20 short stitches without adding or subtracting them. It is enough to keep crocheting for 9 rounds. The number of rounds is arbitrary. A few more rounds will not be a problem. .

After 9 circles of crocheting, we will pull out the thread and break it. The end of the thread needs to be left slightly longer to facilitate sewing.

Then stuff in an appropriate amount of stuffing, either cotton or pearl cotton, but it doesn’t need to be too full, otherwise it will affect the stitching. After stuffing the pearl cotton, fold it in half and sew. Just hide the thread ends, so that you can have a rice dumpling crocheted with wool.

Finally, tie a rope and a bow on the outer surface of the rice dumpling, so that a complete rice dumpling is crocheted.

Expand knowledge:

Zongzi, a food made of steamed glutinous rice wrapped in rice dumpling leaves, is one of the traditional Chinese festival foods. Zongzi, as one of the traditional foods with the deepest cultural heritage in China, has spread far and wide. The custom of eating rice dumplings during the Dragon Boat Festival has been popular in China for thousands of years and has even spread to East Asian countries.

Zongzi, also known as Zongzi, is mainly made of glutinous rice and stuffings, and is wrapped with Ruo leaves (or leaves, cotyledons, etc.) in various shapes, including sharp corners, four corners, etc. . Zongzi has a long history. It was originally used as a tribute to ancestors and gods. The names are different in the north and the south. The north produces millet and uses millet to make rice dumplings, which are shaped like horns. In ancient times, they were called "corner millet" in the north. In terms of taste, rice dumplings can be divided into two categories: salty rice dumplings and sweet rice dumplings.

Due to the differences in eating habits in different regions, rice dumplings have developed a northern and southern flavor; in terms of fillings, the north has Beijing date rice dumplings wrapped with jujubes; the south has mung beans, pork belly, bean paste, eight treasures, ham, and mushrooms. , egg yolk and other fillings, among which Guangdong bacon rice dumplings and Zhejiang Jiaxing rice dumplings are the representatives.