In life, work and study, everyone has been exposed to writing to some extent. With the help of writing, you can vent your feelings and adjust your mood. I believe that writing a composition is a headache for many people. The following is the fourth grade composition of Baozongzi, which I compiled for you, for reference only, hoping to help you. 1

This day is a memorable and memorable day. On the day before Children's Day on June 1st, our classroom echoed with hearty and prolonged laughter, and the classroom echoed with a fresh smell of zongzi. We made zongzi.

On this day, according to the teacher's arrangement, we all brought what we needed to bring: rice, reed leaves, stuffing, spoons, thread, pots ...

I was no exception. I picked up the reed leaves and gently buckled them with my little hand, and a "stuffing ground" for zongzi came out. I thought, "Hey! This little job is a piece of cake for me. " After that, I began to put stuffing. I took out a spoon and scooped rice and put it in the stuffing field. However, just when I was proud, the rice escaped through an oversight. Hey! We have to start all over again!

This time, I was cautious in what I said and did, and conquered many "hurdles". I came to the final stage-tying thread, which is the most difficult thing in making zongzi. It pays attention to methods and skills. At first, I was in a mess, and I was so anxious that I tried my best to calm myself down. I started the experiment and found out the skills. Through many experiments, I finally understood that we should tie the thread tightly and tie some mouths tightly to ensure that the zongzi will not turn into reed porridge when cooking.

The teacher sent our dumplings to the canteen to cook. In the evening, I ate my own dumplings. How happy I am! At the same time, I finally realized the trouble of making dumplings, and I also understood how difficult it is for my grandmother to take time out of her busy schedule to make dumplings for me. I must also make dumplings for my grandmother in the future.

In the evening, the teacher brought a pot of zongzi, and the fragrance of zongzi filled the classroom and also floated into our hearts ...

Through making zongzi, I learned that when doing anything, I should be calm, experiment and discover. Bao Zongzi's fourth grade composition 2

A scholar, a feeling of swearing to death; A river, flowing for thousands of years. A festival, a commemorative culture; A cavity of attachment, handed down to the world. On the afternoon of June 11th, my father and I started making zongzi at home. I didn't expect my father to be a master at making zongzi. I saw my father put the soaked reed leaves on one piece, then folded them and twisted them again, then turned the reed leaves into a funnel shape, poured rice, filled a piece of meat in the rice, inserted a chopstick into the hollow conical reed leaves, scooped some glutinous rice into it with a small spoon, and then shook the chopsticks evenly until the glutinous rice was wrapped tightly, then sprinkled a layer of rice, covered it, and wrapped it around three times. I was dazzled and amazed.

I'm not reconciled, so I decided to make a big zongzi myself. I also put chopsticks and glutinous rice in the zongzi. When you shake chopsticks in class, you either break the zongzi leaves or the sticky rice is not tightly wrapped. Dad said, "Shake the chopsticks gently, and pinch the leaves tightly ..." Dad said while demonstrating, and I learned while listening. Hehe, I wrapped the rice dumplings a little. This time, I carefully and conscientiously made the reed leaves into a satisfactory funnel shape. I took the rice from the funnel, filled it with meat, and sprinkled another layer of rice. It was time to cover it. I pushed the lid forward, which was quite smooth this time. After covering it, I found that there was less rice. I wanted to add rice, but I didn't add it well. At this time, I paid attention to it. I learned to make zongzi, and I couldn't believe my eyes when I looked at the fruits of my labor. I used to be able to make my favorite zongzi and eat my own zongzi, which was really happier than drinking honey. Composition 3

The annual Dragon Boat Festival has arrived again, and every household has started to wrap, eat and taste zongzi.

Today, it happened that the school held zongzi tasting and dumplings making. We prepared some bamboo leaves and glutinous rice to make dumplings. When I got to the classroom, I washed my hands first and learned to make zongzi with the teacher. I saw that the teacher skillfully folded Ruoye into a funnel, then poured glutinous rice into the funnel folded by Ruoye, embedded a candied date in the middle of the glutinous rice, and folded the glutinous rice into four corners by hand, and a zongzi was born in the teacher's hand.

I am also eager to try when I see that the teacher easily gave birth to a zongzi. With the teacher's command, I began to make zongzi. At first, I folded the leaves into a funnel and poured the glutinous rice into the funnel folded by the leaves. As a result, all the glutinous rice was spilled. I wonder what happened? Oh! It turned out that it was too big to fall under the funnel ...

Seeing this, the teacher quickly came to help me out. After a small setback, I finally reached the final and simplest step-tying a brown rope. It's nothing. Look at me. Zongzi should be wrapped tightly to be delicious. I took the brown rope, tied the rice dumplings in a circle first, and thought that the rice dumplings wrapped by grandma looked very old-fashioned and ugly, so I made a beautiful bow with the brown rope on my own initiative, which was also very strong as long as I didn't touch the rope casually. You're done. I picked up the zongzi and prepared to put it in the bowl, but I accidentally pulled the short part of the brown rope, only to hear a "crash". The leaves of the zongzi scattered, and the glutinous rice fell to the ground one by one like flying beads and rolling jade. After several failures, I finally made a zongzi. It is nothing like "triangle", "circle" and so on.

In the pots, the fragrance made by yourself is emitting, which is the result of making it by yourself. Fourth grade composition of Baozongzi 4

Hello, gourmets! Do you know who I am? I am a special product of Hainan-Dingan Zongzi.

among many styles of zongzi in Hainan, I am the most fragrant. I just opened the big banana leaf that wrapped me, and a strong fragrance mixed with fragrance came to my face. The square-cone-shaped dumplings are green in color. Bite it down, leaving your lips and teeth fragrant and memorable.

I'm really delicious. Look at my stuffing first, and it's just so-so. My main ingredient is white glutinous rice; The stuffing is cut into chunks of pig's feet, or rectangular fresh fat and thin pork; Ingredients include ham barbecued pork, duck egg yolk, braised chicken wings, etc. Accessories include wine, dried shrimps, refined salt, soy sauce, ginger juice, minced garlic, spiced powder, mushrooms, medlar, pepper, orange juice and monosodium glutamate. The zongzi made in this way is characterized by softness, thorough taste, strong fragrance, rich stuffing and not greasy food.

The choice of duck egg yolk is exquisite. Marinate the best duck eggs for 4 days to ensure that the yolk is oily, and take a bite, which is fine and fresh.

the choice of pork is exquisite. This kind of pig is not fattened in captivity, but grows in the wild and semi-wild state.

Dumpling is also exquisite. First, spread out three or four large banana leaves, put a thin layer of glutinous rice, and then add a layer of meat stuffing. This cycle is repeated three or four times, and the salted egg yolk is placed in the middle. Fold one side of the palm leaves with both hands, seal the bucket mouth, cut the surplus palm leaves back along the outline of Zongzi, and then tie them tightly around the waist with a small hemp rope, showing a solid porcelain pyramid.

You should also pay attention to skills in tying the rope, and use even force. If the rope is tied too loosely, the rice stuffing will easily leak. If the rope is tied too tightly, I will look like a crooked melon and a cracked jujube, and my appearance will be ugly.

cooking zongzi is also exquisite. Ding' an's zongzi is very particular about the temperature, and the firewood under the stove should be burning vigorously and the fire tongue should be raging. When the water boils, the aroma of zongye and glutinous rice overflows and spreads over the stove. The length of cooking time determines the strong and mellow taste of zongzi. It takes more than ten hours to add firewood and water continuously, so that the cooked zongzi is full of flavor.

Anyway, this is me-Dingan Zongzi. When the Dragon Boat Festival comes, I must be the most fragrant! Making zongzi

I can only eat zongzi, but I can't make zongzi.

On the fifth day of the fifth lunar month, I saw my grandmother busy in the kitchen. I asked curiously, "What are you doing?" Grandma smiled and said, "I'm making zongzi." I said excitedly, "Wow! I like eating zongzi best! " Grandma still smiled and said, "You can eat it later." Say that finish, and continue to wrap it up. I watched it for half a minute, and suddenly begged my grandmother, "Please let me wrap the zongzi." Grandma couldn't stand my pleading, so she had to let me have a try.

first, I selected the zongzi leaves and washed them in water. Wow! It's like a belt. Then wash the rice, put it in the basin, and then fold the zongzi leaves, just like a "funnel". Grandma suddenly said to me, "Don't break the zongzi leaves. Besides, when you scoop rice into the funnel, you should hold it firmly, otherwise it will not be strong." I kept it firmly in mind after listening to it. I tried carefully.

however, there is still a deviation: the rice is missing, and the rice leaves are broken and cannot be wrapped. I'm not discouraged. I made one, but I don't think it will work: too much rice can't tie the silk thread. Finally, the third bag was made, and a zongzi became a little star. But put it together with grandma's bag, mine is just an "ugly duckling" I thought to myself: I must do better. I have done one after another, and each one is more beautiful. I am very happy.

finally, I gave the zongzi to my grandmother, who poured them into the pot like little stars. They ran to the nest like a flock of chickens. Smelling the fragrance of zongzi leaves makes my mouth water. Grandma saw it: "Look at you like this, what a greedy cat."

although this is the first time to wrap zongzi, it is not very good, but I have a great sense of accomplishment!

Mentor of Tianmen Good Boy Counseling Center: Teacher Liu Laoshi

Comments: The narrative of this article is very smooth, and the details in the process of making zongzi are also very good. "They run to the nest like a flock of chickens" How vivid! The annual Dragon Boat Festival is here, and it's time to eat zongzi. In previous years, we all went to the supermarket to buy zongzi to eat. This year, we decided to make our own zongzi.

On the first day of the Dragon Boat Festival holiday, my mother, father and aunt, led by my grandmother, officially started making zongzi. See, grandma picked two pieces of zongzi leaves to overlap together, then pinched the two ends of zongzi leaves with both hands, rolled them into a funnel shape, added rice and red dates, finally sealed and tied the rope. A rice dumpling with edges and corners is finished.

I followed grandma's example, picked up two pieces of zongzi leaves, rolled them into a funnel shape, started to put rice, then put red dates, and put a layer of rice on top of the red dates. At first, everything went very smoothly, but when I started to seal, trouble came, and the rice ran out along both sides of the "small funnel". I had no choice but to start wrapping again. When I sealed this time, I was careful, but the rice still ran out. I hastily picked up two leaves and wrapped them up. Finally, the rice didn't leak out completely. I brought a rope to tie the zongzi up. A square and round zongzi appeared in front of me. Grandma also jokingly said, "Are you a' waste paper group'?" I "sloped" a laugh.

unconvinced, I continued to wrap it up, and my movements became more and more skillful. The more I wrapped it up, the more decent I became. Although I didn't reach my grandmother's level, I was satisfied.

finally, the zongzi was cooked. I took a breath and lay on the sofa waiting for the delicious food. After a while, the fragrance of zongzi wafted from the kitchen.

Grandma took the zongzi out. I didn't care about it. I grabbed one, peeled off the leaves and stuffed it in my mouth. It was really fragrant and memorable.

this is really an unforgettable experience! 7

Looking forward to, looking forward to ... The pace of the New Year is getting closer and closer. The air is full of the smell of New Year.

On the 28th of the twelfth lunar month, early in the morning, my mother said, "Let's make zongzi!" Just start, my mother prepared bacon, rice, zongye and cotton thread. I thought to myself: who can't make zongzi! After washing my hands in a hurry, I picked a piece of zongzi leaf and wrapped it in three times and five times. The rope was tied loosely, and the rice came out of the corner, even the zongzi leaf was broken. My mother couldn't stand it anymore. She took the zongzi, shook it gently, and rice ran out one by one like a naughty child. Mother opened the rope, poured out the rice and took out the meat. At first glance, the front and back sides of the leaves were also wrong. In desperation, I had to ask "Mom Chef" to show me first.

My mother took a piece of zongzi leaf, looked at it before and after, and said to me, "The smooth side faces inward to avoid the cooked rice sticking to the leaf." Mother rolled the leaves into a funnel, poured a third of the rice into it, put a piece of fat and thin meat on it, grabbed a handful of rice to cover the meat, about eight points of the funnel was full, gently pressed down with her fist, and the rice was more compact, then covered the remaining zongzi leaves forward and turned left. The next step is to tie the rope, bite one end with your teeth, and wrap the other end around the zongzi twice, and then tie a slipknot. This step is very important. If it is scattered with a flick like just now, it will definitely become a pot of porridge.

It turns out that making zongzi is so complicated. I made another one according to my mother's instructions, but I couldn't tie the rope, so I had to pull it hard, as if I were tying a belt for a big fat man. Suddenly, rice came out from a corner, so I had to stop pulling and tie a fast knot. I finally succeeded, but the shape was really indescribable. After cooking, everyone immediately recognized the one I wrapped, because it not only missed rice, but also became a "deformed monster" with a big belly and a small belly.

It seems that making zongzi is really not easy. You need constant practice before practice makes perfect. Zongzi for the Spring Festival next year, look at me! Making zongzi

Teacher Chen promised to teach us how to make zongzi. Today, Teacher Chen finally informed us to make zongzi at her house. I came to Teacher Chen's house with excitement. Teacher Chen asked us to do our homework for half an hour before making zongzi, so we had to obey the order. The long half-hour finally passed, when several of our classmates were excited to show their talents. Little

Teacher Chen brought out rice, zongzi leaves and hemp rope from the kitchen, and several of our classmates immediately gathered around the table and grabbed hemp rope and zongzi leaves to play with. Teacher Chen told us not to worry, look at her bag carefully first, and we can wrap it after reading it. Mr. Chen is really an expert at making zongzi. I saw that Mr. Chen first picked up two wide and long zongzi leaves, skillfully rolled them into a trumpet shape, then scooped a few spoonfuls of rice with a small spoon and put them into the "trumpet". Then he grabbed the zongzi leaves with his right hand and patted them with his left hand. Mr. Chen told us that this was to make the rice more solid and the zongzi would taste better. Finally, wrap one on the left and one on the right, and tie it with hemp rope, and an angular palm is completed.

Now it's our turn. I think it's so simple to make zongzi. What's the difficulty in just a few steps? I thought it was complicated. But I wrapped it for a long time, either flat or round, and it was always shapeless. Finally, I managed to wrap a rice dumpling and it was still exposed, and other students were as clumsy as me. Teacher Chen saw it and taught it again. We patiently wrapped it several times and finally wrapped it better. We are very happy to look at the angular zongzi. Although the package is not very strong, it is the result of our own labor.