Article 1: The Process of Making Zongzi Composition 600 words The Dragon Boat Festival is on the fifth day of the fifth lunar month every year. In memory of the great patriotic poet Qu Yuan, there is a traditional custom among the people: making zongzi.
Dumplings need many materials: brown leaves, glutinous rice, fat or lean meat, soy sauce and cotton thread. Mix glutinous rice with soy sauce, and meat is the ingredient of zongzi. Of course, you can choose according to your own taste. If you like sweet food, you don't need soy sauce and meat, you can add some red beans and sugar.
Zongzi leaves should be greener as far as possible, and the glossy surface should be clearly distinguished from the rough surface. Zongzi leaves should be tough and not too broken, which will easily crack when wrapped. When wrapped, rice grains will leak out and the fragrance of Zongzi will be greatly reduced. The thread must be made of cotton, which is thicker and more tightly wrapped, and the meat should be fat and thin so that it will not be dry when eaten. Just use the usual glutinous rice.
When the materials are ready, you can do it. First, roll half of zongzi leaves into a bottomless cone, then add two or three spoonfuls of glutinous rice and soy sauce to the cone, add a piece of fat meat and lean meat, squeeze with a spoon, and then take three or four spoonfuls of glutinous rice until it is full. But I took a spoonful and a spoonful, but I was dissatisfied, like a bottomless pit, and I couldn't pretend to be satisfied. But I still don't know why Later, when I turned the zongzi over and examined it, it suddenly dawned on me that when I rolled it, it was not rolled properly. There was a hole in the head of the "cone". As long as I pinched it or pressed it hard with a spoon, the hole below would leak some glutinous rice from time to time like a faucet that was not pinched. Tear it down and repack it!
This time, I was much more careful. In order to prevent it from leaking out again, I even used cotton thread in advance and tied it several times on the sharp corner. Zongzi is full, so it's time to cover it. I wrapped the remaining half of the rice leaves, covered them and folded them down, and there were two big openings on both sides of them, which would make the glutinous rice leak out. I have repeated it several times, but there will still be two big holes cracked. I simply poured out some glutinous rice, covered the mouth with zongzi leaves, and tied it with cotton thread. I was afraid that it would leak out during steaming, so I tied it horizontally and obliquely for twenty times. My grandmother and great-grandmother laughed at me and said that I tied zongzi like a thief. And they only wrapped three or four laps on the horizontal cut, and they tied it stronger than mine! Beginners, it's okay, as long as you can eat!
Until the leaves were wrapped, our family wrapped more than twenty. Although the ones I packed are better than each other, they are still grotesque. Among a lot of zongzi, the zongzi I wrapped is particularly different. It doesn't matter, I call it creative! Steamed zongzi in the pot! Wait a minute, the zongzi will be out of the pot soon.
Eating zongzi is the most important and indispensable custom of Dragon Boat Festival.
Chapter 2: The Process of Making Zongzi Composition 600 words I love to eat delicious Zongzi, and I have seen others make Zongzi, but I have never made it myself. The annual Dragon Boat Festival is coming again, and I decided to do something meaningful-learn to make dumplings. The day before the Dragon Boat Festival, when we returned to our hometown, grandpa had already prepared the raw materials for making zongzi: glutinous rice, bamboo leaves, cubes of meat, chestnuts ... Thinking that they would soon become fragrant zongzi, my mouth was watering.
When I started wrapping, I saw that my mother picked up two leaves and gently rolled them, which became a hollow cone, but I rolled them around and turned them into a straight tube. Mom saw it and pointed out: "Hold one corner of the leaf with your left hand, and roll the other corner in with your right hand, tighten the lower part and relax the upper part." Under the guidance of my mother, I rolled up the horn. Then put some glutinous rice into the horn tube, stuffed with pork and chestnut, and covered it tightly with glutinous rice, but the glutinous rice jumped out one after another like naughty children. I was so anxious that I stamped my feet straight. Fortunately, my mother helped me out-I poured out the extra glutinous rice and pressed it, and I was relieved.
After a little setback, I finally reached the simplest step-tying a brown rope. Anyone who likes to eat zongzi knows that zongzi should be wrapped tightly to be delicious. I took the brown rope, tied the rice dumplings with flowers, and put on a lovely bow.
You're done. I picked up the zongzi and prepared to put it in the bucket, but I accidentally pulled the thread. I heard a crash, and the glutinous rice was scattered on the ground like flying beads and rolling jade. I had to start from scratch again, and with great effort, I finally learned to make zongzi.
Cooking zongzi needs patience most. We put zongzi in a big pot and boil it, then stew it on low fire for one night. Early in the morning of the Dragon Boat Festival, the delicious zongzi was brought out of the pot. I can't wait to taste my own dumplings, and I have unspeakable joy in my heart. Through this study of dumplings, I learned a truth: to learn a skill well, you must be sincere, careful and persistent.
In ancient times, there was a patriotic poet named Qu Yuan. He committed suicide by throwing himself into the river because he was forced. In order to commemorate him, people designated this day as the Dragon Boat Festival. There was a custom that day-making zongzi.
The Dragon Boat Festival is here, and my family is busy making zongzi.
Today, just before dawn, we all got up. Mom asked grandma to make stuffing, aunt to wash zongzi leaves, let me hand out zongzi leaves and ropes, and she made zongzi. As for the famous "chef" dad, he is responsible for cooking zongzi.
Grandma first crushed the pre-soaked mung beans in a glass bottle, added water and some seasonings, and made a pot of mung bean stuffing with four benefits. Grandma put some cooked glutinous rice into another basin. Finally, she took out some pork and put it in a small plate. I only heard a "splash" of water, and my aunt also washed the zongye. I handed two zongzi leaves and a rope to my mother.
I saw that my mother skillfully folded a rice dumpling leaf into a bucket shape, then put two spoonfuls of glutinous rice, one spoonful of mung beans and a few pieces of pork into the rice dumpling leaf, then pressed a rice dumpling leaf on it, then folded the extra rice dumpling leaf inward, and finally tied a rope to make a rice dumpling.
In this way, one or two ... one * * * did more than forty. Dad took the zongzi, put them in two pressure cookers, and now put them all on the gas stove. He looked at this pot for a while and that pot for a while, and he was very busy. After twenty minutes, the zongzi was cooked. The kitchen is full of zongxiang.
I took a zongzi, removed the leaves, wolfed it down and ate it in less than a second.
The zongzi wrapped in my own house is delicious, and I will eat it again next year.
Today, my mother took out the zongzi leaves that she beat at grandma's house yesterday, and said that she would wrap zongzi for me to eat. As soon as I heard this, I was so happy that I quickly said, "Mom, I'll learn to make zongzi with you." Mother readily agreed.
Mother first put the zongzi leaves in the pot and cooked them, and then began to prepare the materials for making zongzi. There are glutinous rice, jujube and peanuts. Mother soaked these materials in water. In a short time, the leaves were cooked, and my mother washed them again with clear water and soaked them in clear water. Looking at the cooked leaves, I couldn't help but ask curiously, "Mom, why do you want to cook the leaves?"
Mother said: "boiled leaves will be softer, and it is not easy to break when wrapped. It is better to wrap them." Originally, it was for wrapping zongzi. I thought it was to use cooked zongzi leaves. I also helped my mother to bring the grass tied with zongzi leaves, and began to make zongzi.
Mother first put four or five leaves of zongzi slightly overlapping and flat together, then held it in her hand, rolled it into a cone, put prepared glutinous rice, jujube and peanuts into it, and sealed her mouth with the remaining leaves of zongzi, and a triangular zongzi came out. Then, tie the zongzi tightly with le grass. If it is not tied tightly, the rice will overflow when it is cooked in the pot.
I saw that my mother wrapped it quite simply, so I couldn't wait to do it myself. Who knows, seeing and doing are not the same thing, either the leaves are not folded well, or the bags are not catchy because of too much rice. Only then did I know that it was easier to see flowers than to embroider, so I quickly asked my mother humbly. After my mother's careful guidance, I finally learned to make zongzi.
Looking at the grotesque zongzi I wrapped, my mother and I both laughed. But my heart is very happy, because this is the zongzi wrapped by myself, and its taste must be very delicious.