Every Dragon Boat Festival, our hometown will definitely eat zongzi. However, not every family will make zongzi. The aunts and grandfathers in our compound are usually nosy "eight bitches", but on this day, they all become good people who like to help others. They will happily take the buckets filled with rice leaves and glutinous rice that you gave them and sit in a row in the courtyard downstairs to "weave". A person who can't make zongzi may have to make it for several days. Under their skillful hands, it can all be done in an hour or two.
There are also enthusiastic aunts, who will invite you to take the zongzi they wrapped for you, go to their special pot, and take the time to cook the zongzi into a zongzi that will stay fragrant after a bite. If you don't know how to cook zongzi, you may cook zongzi half-cooked, wasting a bucket of wrapped zongzi.
At this time of the Dragon Boat Festival every year, the old grievances against aunts and grandmothers who like to say right and wrong have melted with their enthusiasm. Although they like to gossip, the jiaozi they made is really delicious. I can eat two or three at a time if my stomach is not bad.
Guests who come to my house during the Dragon Boat Festival also like to eat these zongzi. Every time I eat, I will ask my mother how to do it. After my mother told their aunts and grandmothers in the courtyard to help make dumplings, they would also ask those aunts and grandmothers to help make zongzi. And every time my mother was embarrassed to make it clear, those aunts and grandmothers accepted it with a smile, and it was wrapped in a short time, never feeling troublesome.
I don't know whether my mother or I will make zongzi in the future, but the zongzi made by these aunts and grandmothers are really delicious, and their kindness has melted my resentment against them. Zongzi seems to be a special gift to solve everything.
Dragon Boat Festival Zongzi 2 The annual Dragon Boat Festival has arrived. My mother said I was the main character tonight. When I heard it, I was both expecting and nervous.
Making zongzi is not a rough job. A careless woman like me really doesn't know if I can do it. But preparing materials is a piece of cake for me.
I poured the prepared glutinous rice into the basin, scooped some water into the basin, and then put my hand into the water to stir. Wow! Small water eddies have actually formed in the basin. After the water vortex stops, let the rice soak for several minutes. Then, I went to the kitchen, took out my mother's Zongye Mountain, put it in a basin, turned on the tap, and a cool water poured out. I washed and rubbed the leaves of Zongzi, and the flowers opened and jumped. I got up, turned off the water and squatted down to wash the leaves meticulously. I thought: I also have my share of jiaozi. I have contributed. I have to eat enough tonight. When the leaves were finally washed, I picked them up and put them on the table to dry. Just then, the glutinous rice was almost ready.
When the materials are ready, we will start making zongzi. Like my mother, I picked up two leaves of Zongzi, spread them on my hands, put a spoonful of glutinous rice in the middle, covered the left leaf, then picked up another leaf and wrapped the rest. I thought it was done, so I let go of my hand and the fat rice flowed out in vain. I said distressfully, "Who knows that every grain of Chinese food is hard!" I quickly picked up the rice grain by grain, repackaged it, tied it with a rope, and finally tied a knot. Haha, you are finished. These zongzi are really like babies.
After learning the first lesson, the rest will be easy. A few minutes later, I wrapped the zongzi. I ran to pick up the pot, filled it with water, and then carefully put the baby zongzi into the water, which takes about 2-3 hours to cook. I'm really looking forward to it.
As time went by, a strong fragrance came to my nose. I quickly ran into the kitchen and picked up the lid. Wow, it's really tempting!
In the evening, I mysteriously took out my favorite work-Zongzi. Look! I made my family drool, and everyone praised me as a little expert!
A few days ago, I had a happy festival-Dragon Boat Festival. Dragon Boat Festival, Spring Festival, Tomb-Sweeping Day and Mid-Autumn Festival are called the four traditional folk festivals in China. They have more than twenty names, such as Dragon Boat Festival, Dragon Boat Festival, Qu Yuan Festival and Daughter's Day. There are many customs in the Dragon Boat Festival. Making zongzi and rowing dragon boats are common customs. There are also customs such as hanging calamus in different places, drinking realgar wine and flying kites. The Dragon Boat Festival has a history, just to commemorate the ancient patriotic poet Qu Yuan. Seeing that his country was invaded, his heart ached and he threw himself into the river. People were afraid that fish and shrimp would ruin Qu Yuan's health, so they threw rice balls into the river, which later became the custom of eating zongzi.
The most common thing in Dragon Boat Festival is to eat zongzi. There are many kinds of zongzi, including meat zongzi, white zongzi, candied jujube zongzi, egg yolk zongzi and so on. My favorite zongzi is meat zongzi. You didn't expect that, did you? My mother can also make zongzi. Mother first mixed glutinous rice with bacon, then poured some soy sauce, put some water and soaked for a while. Then my mother picked up two long zongzi leaves, made them into cones, filled them with sticky rice and tied them tightly with ropes. Mom said that at this time, we should pay attention. We shouldn't fill the rice too full, or it will burst when cooking. Mom quickly wrapped two cauldrons of zongzi in this way and cooked them directly in the pressure cooker. Before long, the fragrance of zongzi and meat drifted away, and I seemed to be in the world of zongzi and kept swallowing. Zongzi is out of the pot and can't wait to peel the leaves. Take a big bite. Zongzi is fragrant and waxy, so delicious that neighbors are attracted by the fragrance.
Dragon Boat Festival is not only about playing and tasting delicious food, but also about family reunion, so that life will be better.
Dragon Boat Festival Zongzi 4 "Festival is divided into Dragon Boat Festival, which is widely rumored to be Qu Yuan throughout the ages. It's ridiculous that the Chu River is empty and can't be washed directly. "Dragon Boat Festival is coming. I think everyone still remembers the Dragon Boat Festival last year! Now let me introduce the Dragon Boat Festival in my hometown!
My hometown DD Yongchang, located in the northwest of the motherland, is an ancient city with a long history, but now it is only a small town with little knowledge. There, people pay attention to steaming clouds in the morning and evening, romantic moon at four o'clock, and don't care much about the small Dragon Boat Festival; Here, people yearn for the glitz of the city and the ecstasy of life, while ignoring small towns. They all like the beautiful things in their minds, but they don't know that the Dragon Boat Festival is also very lively in this border town.
The customs of Dragon Boat Festival in my hometown can be described as varied. Insert dogwood. A few days before the Dragon Boat Festival, people will put a horn (or wicker) on the lintel, which is said to ward off evil spirits. Wear sachets. Adults sew small cloth bags with cloth, and wrap wormwood, Atractylodes macrocephala, Radix Isatidis and other medicinal materials inside, so that children can wear them under their necks or tie them around their waists, which can enhance their immunity. Hometown is short of water, unlike Jiangnan and other places to row dragon boats. In my hometown, the most typical custom is to eat zongzi (some places eat oil cakes). Wash the glutinous rice, mix it with a bag, make it into a triangular cone with brown leaves, and steam it to make a fragrant and sweet zongzi. Yongchang is particular about eating zongzi, that is, offering sacrifices to Qu Yuan and ancestors before eating.
I like zongzi best. Every Dragon Boat Festival, I am always full until I can't eat any more. The zongzi made by my mother is delicious. Gently tear open the palm leaves to reveal a white glutinous rice cake. I couldn't help taking a bite, and the sweet juice overflowed into my mouth. That feeling is simply wonderful. Once I tasted the vast sea, I felt that the water in other places was pale; Once you have experienced the clouds in Wushan, you feel that the clouds elsewhere are eclipsed. I am used to eating zongzi wrapped by my mother, but I always feel a little dry when I eat zongzi wrapped by others, which is not as fragrant and tender as that wrapped by my mother.
Somehow, I feel this way every time I eat zongzi. Delicious glutinous rice, fragrant, seems to have risen from Qu Yuan, the immortal hero of success and failure, and he himself seems to have returned to the lost state of Chu for thousands of years. I can't help but scoff at the meanness of Shanxi merchants, Zhang Yi and Zheng Xiu, and sit up and take notice of Qu Yuan's integrity. What is a hero? Life and death are rich, swallowing mountains and rivers? Jin Ge Ma Tie, screaming at the sky? Neither! Instead, I smiled and lamented proudly. Ninety thousand Li Fengpeng is a positive move! Vaguely, it seems that you have thrown endless destruction into the rolling Miluo River, and only a trickle repeats the constant dawn. Leaves fall like a waterfall, while I watch the long river roll forward! Your thoughts can devour the sun and the moon, but they can become stars! The whole world is beautiful because of you! What you can't keep is the skirt of the years, the short skirt of clothes and the pursuit of truth. ...
Suddenly, everything disappeared, leaving only the elegant dining table. It turned out that the zongzi in my hand had been finished, and I realized that wealth and fame were fleeting, and the king dominated the Ganges, leaving nothing at last, sighing and sinking ...
Zongzi is in my mouth, my mother is around, and my hometown is in my heart.
Teacher Zongzi told us the origin of the Dragon Boat Festival, which is a festival to commemorate Qu Yuan, a patriotic poet of Chu. On this day, everyone will wrap zongzi in memory of Qu Yuan!
The teacher also assigned us the homework of making zongzi. I am particularly excited, because this is my first time making zongzi. I thought it would be easy to wrap zongzi, so I wrapped rice with zongzi leaves and rolled it up, but it was not delicious. My mother laughed when she saw it and said, "That's not true!"
My mother gave me two zongzi leaves and asked me to make them into a funnel shape first. At first, I could never get them right. My mother patiently told me what to do. I tried several times and finally got it. Then I put the rice in, put a jujube, put a little more rice, compact it by hand, and wrap the remaining long leaves along the shape of the funnel. I can't wrap it properly. Amy always appears from the other side of the corner. I'm a little discouraged and want to give up! My mother encouraged me to say, "Failure is the mother of success. If you practice more, you will succeed. You can't give up easily! " "After hearing my mother's encouragement, I practiced again and again and finally made a complete and beautiful zongzi!
I shouted happily, I succeeded. Look how beautiful my bag is. The last step is to tie the zongzi with thread to prevent it from opening, thus wrapping a complete zongzi. I can't wait for mom to steam it for me. I want to eat my wrapped zongzi right away!
The steamed zongzi is ready, and I am so happy to eat the wrapped zongzi. It's delicious to cook it yourself! Next year's Dragon Boat Festival, I will also make zongzi with my mother!
Dragon Boat Festival Zongzi 6 Dragon Boat Festival, grandma makes zongzi at home. I also want to learn how to pack a few, so I asked my grandmother to teach me. Grandma smiled and agreed.
I saw a pot of soy sauce rice, a plate of diced pork belly, a plate of salted egg yolk and many washed and soaked zongzi leaves in front of my grandmother. I saw grandma pick up two zongzi leaves, fold them together, gently roll them into a funnel shape, then grab a handful of rice and put it in, with a piece of meat on it. Put another handful of rice and a salted egg yolk. At this time, the small funnel made of zongzi leaves is almost full. At this time, grandma added the last handful of rice and pressed hard. Grandma said, "Be sure to press the rice firmly. So that jiaozi will not spread out. " Grandma skillfully folded the two sides of the leaves of Zongzi, wrapped them in the shape of a funnel, and finally tied them firmly with a rope. Just like magic, a beautiful zongzi was born in grandma's skillful hands three times and two times!
It's my turn. This package of zongzi looks easy, but it's really not easy to wrap. The quality of my funnel is so poor that the rice I put in always leaks out. I tried several times, but I didn't succeed. I'm getting impatient, muttering "no package, no package." Grandma smiled and said, "Baby, don't worry. Grandma will help you. " So, grandma helped me grab the edge of the funnel and put a peanut at the top of the funnel. Haha, I don't lack zongzi either. With grandma's help, I finally made beautiful zongzi.
Eating my own dumplings, I think it is simply the best thing in the world. Watching my parents taste my dumplings, I also feel flattered and filled with joy.
Zongzi of Dragon Boat Festival 7 The fifth day of May is Dragon Boat Festival, also called Duanyang Festival.
This year's Dragon Boat Festival, I'm going to package jiaozi myself and let my family try my jiaozi.
First, I took out two zongzi leaves from the basket and held them in the shape of an egg cone. Then, I grabbed a handful of glutinous rice and put it in the "egg cone". I put a ruby red date in glutinous rice. Finally, I took out a white thread and tied the zongzi round and round. In this way, the delicious zongzi was wrapped.
After wrapping the zongzi, the next step is to cook the zongzi. I put zongzi in the pot. At first, I fired and cooked for an hour. Then, I turned down the fire and cooked for another 30 minutes. At this time, the smell is fragrant, and I have been fascinated by the smell. I immediately opened the lid and my mouth watered. I really want to eat it in one gulp.
I took a bite, wow! How delicious! That's great. After an afternoon, there is still a faint fragrance in my mouth.
Speaking of zongzi, there is a beautiful legend. There was a poet named Qu Yuan in Chu State. He advocated promoting talents, empowering and enriching the people, and advocating joint resistance to Qin. He was strongly opposed by some nobles at that time and was dismissed from office and exiled. Later, when Qin defeated Chu, Qu Yuan was heartbroken and committed suicide in Miluo River. Hearing this, the common people rowed to catch Qu Yuan. In order to prevent fish and shrimp from eating Qu Yuan's body, people throw zongzi into the river and feed them to fish and shrimp. This custom has been circulating for more than two thousand years.
Zongzi on Dragon Boat Festival is really delicious! Don't forget the patriotic poet Qu Yuan when eating zongzi!
Zongzi 8 of Dragon Boat Festival came home from school that day, and as soon as his front foot stepped into the house, he smelled a special fragrance. It turns out that grandma is making zongzi! I immediately rushed to the sink and came to my grandmother's side clamoring to learn how to make zongzi.
Grandma nodded and smiled and said to me, "Come on, watch!" "Say that finish, she took out two zongzi leaves and wrapped them skillfully. In a short time, a big and fat quadrangular zongzi was born. So, like my grandmother, I also took two zongzi leaves, the big one below and the small one above, and rolled a whirlpool casually. "Ah? Why is it so flat? "I muttered to myself. When grandma saw this, she held my tender little hand with her big calloused hand, and two fingers held a small corner of the new zongzi leaf, easily enclosing half a zongzi leaf into a hollow cone, so that I could put some soaked glutinous rice in it. Grandma let go and motioned for me to continue making zongzi.
As soon as grandma let go, the obedient glutinous rice people began to "protest" and rushed to escape from the cone. I had to "suppress" these glutinous rice deserters by picking out the meat generals and pickled Qiang Bing from the plate, and quickly wrapped the cones with the remaining zongzi leaves. But this seemingly simple "packaging" process has also failed me many times. Grandma told me that when wrapping zongzi, I should put my hands together, hold the body of zongzi in my left hand, squeeze it into the middle, cover the remaining leaves tightly with my right hand, and then pinch off the extra parts, paying attention to whether the four corners are even and stylish. I did as grandma said, but the naughty zongzi always gave me problems. After a while, the glutinous rice ran out without pinching it with his left hand. After a while, the angle was not broken, and there were no zongzi at all. Grandma said that the last rope is also exquisite. You can't tie the rope in the middle. You must tie it from beginning to end so that the fragrance of zongzi won't run away.
It seems that making zongzi is really a university.
Dragon Boat Festival Zongzi 9 Last Dragon Boat Festival, I just made zongzi with my grandmother. Let you see it today!
We went to the vegetable market first and asked the rice dumplings seller. How much is this zongzi leaf? The boss said, "It's cheap for you. It's five yuan a pack." Grandma looked at it and said, "These are not very good. You see, some of them have a hole. " Grandma shook her head and walked away. Halfway through, grandma suddenly remembered that there were still some zongzi leaves at home, so she bought some meat and glutinous rice. Grandma went to the place to buy meat, carefully selected it, and asked the boss for it when she saw this piece of meat. The boss said to her, "8 yuan." Grandma gave it and went home. On the way home, I always feel that I forgot to buy something.
When I got home, my grandmother counted things and found that I didn't buy glutinous rice. My grandmother is very sad. I opened the refrigerator, ready to drink water. "Ah! Isn't this a box of glutinous rice? " Grandma quickly took it out and soaked it.
When I started wrapping, I first learned from my grandmother's appearance, picked up a zongzi leaf, folded it here and turned it there, but I wouldn't fold it. Then my eyes lit up and I said, "Grandma, we divide the work, you make the leaves, I add something, and then you wrap the leaves." Say that finish, grandma nodded and began to work. Grandma's first step is finished. I scooped a spoonful, put a piece of meat in it, and gave it to grandma, but there was too much rice to prick jiaozi. Grandma gave me a demonstration. I put it carefully according to my grandmother's appearance. Finally, jiaozi is all wrapped up.
In the last step, I began to cook zongzi. Half an hour passed, and the room was filled with the smell of zongzi. I dismantled a zongzi and sighed, "How happy I am to taste the fruits of my labor!"
Dragon Boat Festival Zongzi 10 The fifth day of the fifth lunar month is a traditional festival in China-Dragon Boat Festival. Its origin is said to be like this: More than 20xx years ago, Chu was in danger, and the king of Chu listened to the rumors of villains and drove Qu Yuan out of Chu. Later, when Chu was destroyed, Qu Yuan was heartbroken and threw himself into the river. When people learned the news, they rowed dragon boats to salvage Qu Yuan's body, but found nothing. People were afraid that fish would eat Qu Yuan's body, so they threw zongzi into the river. From then on, there was the custom of eating zongzi on the Dragon Boat Festival and that day.
Every family will make zongzi during the Dragon Boat Festival. I also wanted to know about this process, so I asked my grandmother. Grandma told me that to peel zongzi, you should first take two leaves, fold them into a pyramid-shaped cone, put half glutinous rice, put candied dates on it, then smooth it with glutinous rice, wrap the glutinous rice tightly with leaves, wrap it into a triangular cone, and then tie it tightly with a rope. It's so easy to watch grandma do it, but it's not as easy to operate as I thought. The jiaozi I wrapped was either sticky rice leaking out or the leaves were scattered, so I couldn't wrap it completely. It turns out that making zongzi is not as simple as I thought, just like studying. If you want to learn it well, you must study hard and practice hard. After many failures, finally, under the guidance of my grandmother, I finally made a small zongzi, which is not very beautiful, but it is also the result of my own labor.
Grandma put the wrapped zongzi in the pot, added water and began to cook. After a while, the smell came from the kitchen and my mouth watered. I always run to the kitchen to see if zongzi is cooked. After a while, zongzi is ready. I peeled it off and tasted one. Glutinous rice is soft and sticky, and jujube is sweet and delicious. Especially when I tasted the fruits of my own labor, I was flattered.
Dragon Boat Festival not only let me taste delicious zongzi, but also let me learn a lot of knowledge. I'm so happy.
Dragon Boat Festival Zongzi 1 1 The fifth day of the fifth lunar month is the Dragon Boat Festival every year. There are many legends about the origin of the Dragon Boat Festival, among which those commemorating Qu Yuan, Wu Zixu and Cao E are common.
A traditional festival that has spread for thousands of years, this year has finally been designated as a legal holiday in China! No, every family gets together to eat zongzi and salted duck eggs. Zongzi is wrapped in dark green bamboo leaves or reed leaves, which feels like sushi-there is glutinous rice mixed with delicious stuffing, but Zongzi is no worse than sushi!
I don't like zongzi at all. The leaves are sticky and the stuffing is not delicious. Even if you eat your favorite red bean paste brown, you are listless. But this year, after processing and improvement, jiaozi liked fresh meat as soon as he ate it.
There are many kinds of zongzi, such as meat zongzi, red bean zongzi, red bean zongzi and corn zongzi ... almost all of them are used for stuffing. Meat dumplings are divided into fresh meat dumplings and preserved meat dumplings. Of course, zongzi can be divided into sweet and salty.
No, it is delicious. As soon as I listen, I don't care, meat buns. Eat when you catch it. As a result, eating and eating, why is the outer layer full of white glutinous rice? I almost cried, so I asked my grandmother anxiously and doubtfully, "What is this jiaozi?" "This is bacon jiaozi!" "Ah?" Sure enough, I finally ate bacon, which was as delicious as fresh meat jiaozi.
However, I don't like red bean jiaozi very much. They are salty. Maybe the manufacturers are different! I comfort myself like this. Because the bacon jiaozi was too big just now, there was still some room in my stomach, so I had to pick up half a salted duck egg and eat it.
It really lives up to its reputation. Salted duck eggs are very salty, much more salty than red bean jiaozi. I looked at my father with begging eyes, and I didn't want him to say, "There is only one point left. Eat it! " "
I had to swallow it bite by bite.
Zongzi is fragrant during the Dragon Boat Festival. I hope it tastes better and better!
Dragon Boat Festival Zongzi 12 I love delicious Zongzi, and I have seen others wrap Zongzi, but I have never wrapped it myself. It was not until this day that I opened my eyes.
I obediently watched and witnessed by my grandmother, thinking that making dumplings could not stop me from becoming a genius at all, and I had to learn if I didn't learn. Who knows, when I really wrapped it, I realized that it was not easy to wrap it beautifully and firmly.
At first, I took out two leaves of zongzi, one big and one small, and folded a corner like grandma's. Then I put a little soaked glutinous rice on the folded trumpet, and then put some red dates and cover them tightly with glutinous rice. I was so proud, I didn't expect making zongzi to go smoothly than I expected. When I covered the rice leaves again, the glutinous rice did not listen to me like a naughty child and jumped out one by one. I was so anxious that I stamped my feet. Fortunately, my grandmother "relieved" me-I poured some glutinous rice, and I was relieved.
Haha, after a little setback, I finally came to the last and simplest step-tying a brown rope. It's nothing. Look at me. Zongzi is delicious only if it is tightly wrapped. I took the brown rope and tied the zongzi into a circle first. I thought that the zongzi wrapped by my grandmother looked very old and ugly, so I took the initiative to tie a beautiful bow with the brown rope. As long as I didn't touch the rope casually, it was stronger. You're finished. I picked up the zongzi and prepared to put it in the bowl, but I didn't pay attention to pulling the short part of the brown rope. Only heard a "crash", zongzi leaves scattered. Glutinous rice fell to the ground one by one like flying beads rolling jade.
I'm not reconciled. All kinds of zongzi are born by grandma, but I can't even wrap one well. No, I can't back down and I can't be discouraged. With the failure, I paid a lot of attention and successfully made many decent zongzi.
When we sat together and tasted our own jiaozi, we felt that jiaozi was sweet on this day. Because this is the harvest of my labor!
Zongzi on Dragon Boat Festival 13 There was a patriotic poet named Qu Yuan in ancient times. He committed suicide by throwing himself into the river because he was forced to. In order to commemorate him, people set this day (the fifth day of the fifth lunar month) as the Dragon Boat Festival. There is a custom on this day-making zongzi.
Dragon Boat Festival is coming, and my family is busy making zongzi.
Today, before dawn, we all got up. Mom asked grandma to make stuffing, aunt washed zongzi leaves, and asked me to hand out zongzi leaves and ropes, so she wrapped zongzi. As for the famous "chef" father, 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 Siyi mung bean stuffing. Grandma put some cooked glutinous rice in another basin. Finally, she took out some pork and put it on a small plate. I heard a loud splash of water, and my aunt also washed Zongye. I handed my mother two zongzi leaves and a rope. I saw that my mother skillfully folded a zongzi leaf into a bucket shape, then put two spoonfuls of glutinous rice, one spoonful of mung beans and several pieces of pork into the zongzi leaf, pressed a zongzi leaf on it, folded the extra zongzi leaf inward, and finally tied a rope to make zongzi. In this way, one or two ... one * * * did more than forty. Dad took the zongzi and put it in two pressure cookers. Now they are all on the gas stove. He is busy looking at this pot for a while and that pot for a while. Twenty minutes later, the zongzi is cooked. The kitchen is full of zongxiang.
I took a zongzi, removed the leaves, wolfed it down and ate it in less than a minute.
The zongzi wrapped by my family is delicious, and I will eat it again next year.
Dragon Boat Festival Zongzi 14 traditional festival-Dragon Boat Festival, I think everyone knows, but the customs of Dragon Boat Festival may be very different from place to place. My hometown Wuhu has a kind of food that is essential for the Dragon Boat Festival, and that is Zongzi. As long as I can remember, grandma will wrap a variety of delicious zongzi every Dragon Boat Festival.
So, how do you make zongzi? Generally, it can be divided into the following steps:
First, prepare some fresh zongzi leaves (different places, some places are vanilla leaves, and Wuhu is mostly reed leaves). Wash the zongzi leaves with water first, and then put them in the pot for more than ten minutes.
Then, soak a proper amount of glutinous rice, red beans and other necessary ingredients in water for about 24 hours. According to the taste, you can also prepare auxiliary ingredients such as candied dates, ham and fresh pork.
Through the above two preparation links, here is jiaozi. Put the soaked glutinous rice into zongzi leaves and wrap it with vanilla rope or thin thread, and a delicious zongzi is finished. Zongzi can be made into water chestnut, axe, triangle and other shapes by grandma! Generally, a zongzi weighs about two hundred grams. If you add ham, candied dates, red beans and fresh pork, it will be even more delicious if you package ham jiaozi, candied dates jiaozi, red beans jiaozi and fresh meat jiaozi.
At this point, don't think that the zongzi is finished and can be eaten. The last step is to tie five or ten wrapped zongzi together (for counting), put them in a pot, add water and cook for about an hour. When you can smell the rich fragrance of zongzi leaves and ingredients, you can go out of the pot. At this time, grandma usually lets me enjoy this delicious zongzi first.
Dragon Boat Festival Zongzi 15 Today is an annual traditional festival-Dragon Boat Festival. In this ancient festival, people pack jiaozi and race dragon boats, and there is a strong festive atmosphere everywhere. The Dragon Boat Festival in our family is full and warm!
My mother bought zongye, red dates, peanuts and sausages a few days in advance. The whole family got up early and started making zongzi. It looks simple, but it's a bit difficult to package. I finally wrapped a zongzi, but it staggered like a "wounded soldier" and finally got up and fell. My mother looked at the unsightly zongzi and taught me with palm leaves: "first of all, you should be patient and don't worry." Fold the leaves up and down, be careful not to hold them upside down. Fold the half leaf of Zongzi near the tip into a triangular bucket shape, press the folded tip with your thumb up, and drag the other four fingers under the leaf. First put a red date to block the tip, then enlarge the rice to cover the red date, and then fold back the palm leaf to cover the edge tightly. "
After hearing this, I thought to myself, there is still so much knowledge in Xiaozongzi, so I'd better learn! I stacked two zongzi leaves about the same size in order to make a funnel shape. First I put a jujube and then glutinous rice, three times and four times, haha! A general appeared, and putting a belt on him made him even more proud!
At noon, jiaozi, who was eating his own bag, was filled with joy, real, fragrant and sweet! I asked after eating zongzi; "Mom, how did Zongzi come from?" Mother said, "It's a long story. Qu Yuan is a famous poet and great politician in China. Qu Yuan was deeply trusted by Chu Huaiwang in his early years, and with his efforts, the national strength of Chu was enhanced. However, due to Qu Yuan's honest and frank personality and the slander and rejection of others, Qu Yuan was gradually alienated by Chu Huaiwang. During his exile, when Qu Yuan saw that his motherland was attacked by Qin Jun, he was heartbroken and threw himself into the river. Therefore, in order to commemorate Qu Yuan's fear of being eaten by ichthyosaurs, shrimps and crabs, people made zongzi and threw them into the river. " I can't help admiring Qu Yuan.