Dragon Boat Festival is a traditional folk festival in memory of Qu Yuan, a great ancient poet. On this day, people will eat zongzi to commemorate him.
Grandma lives in her own home, and we visit her every time during the Dragon Boat Festival. She sat on the sofa and wrapped us meat, jiaozi. Because of my strong curiosity, I sometimes watch grandma make zongzi. Grandma smiled and said, "why do you always watch me make zongzi?" Do you want to learn? " I nodded yes. "Then I'll teach you!"
Grandma readily agreed. First, prepare pork, zongye, soy sauce, chicken powder, salt and glutinous rice. First, cut the pork into pieces and soak it in soy sauce, chicken powder and salt. Wash the glutinous rice again until the pork is submerged. You can keep jiaozi. I saw grandma first fold the leaves of Zongzi into an unsealed triangle, put glutinous rice and pork on it, and stacked them layer by layer. Then seal the top of the mouth with zongye, tie it tightly with thread, and then put it into the pot. Now it's my turn. Because it's the first time to make zongzi, I put too much stuffing and it was squeezed out. I put too little stuffing, the zongzi is flat, the thread is too tight, and the leaves of the zongzi are broken. When I wrapped the second one, I learned the last lesson, wrapped it slowly, and finally wrapped a zongzi that was almost the same as grandma's.
Through this incident, I understand that we should not only pay attention to the results, but also pay attention to the process, because only the process can bring people a kind of happiness.
During the summer vacation, my mother and I went shopping one day and suddenly saw hot zongzi in the mall. I had a whim and pestered my mother to make zongzi. My mother couldn't beat me, so she bought some zongye, glutinous rice and dates. ...
After returning home, my mother told me the custom of eating zongzi for the first time. I learned that the patriotic poet Qu Yuan was driven out of the country. When he learned that his country had been destroyed, he felt sad and angry and threw himself into the river in a rage. In order to prevent fish from eating Qu Yuan's body, people threw glutinous rice balls into the water. Over time, it became a custom to eat zongzi.
So we started making zongzi. I didn't expect my mother to be a first-class expert in making zongzi. I saw my mother put the soaked reed leaves on a piece, then folded them and twisted them again, then turned them into funnels, poured rice, put three or four dates in the rice, sprinkled a layer of rice, covered them with a lid, and wrapped a zongzi three times and two times. It dazzled me and I was surprised. I am not reconciled, so I decided to wrap a big zongzi myself.
I started making zongzi. I take my mother as an example. I put reed leaves on a piece, then fold them up and twist them, and they become a funnel. I can't help secretly being proud of my gift of making zongzi. To my surprise, I didn't notice a hole under the funnel. When I put the rice in, all the "wow" rice leaked out from the hole below. Mom smiled and said, "What a big funnel!"
I am not reconciled. I can't do it well. Please come again. I once again folded the reed leaves into a funnel. Ah! No, there is no leakage below, but even a jujube can't be put in. This time, I carefully studied and made the reed leaves into a satisfactory funnel shape. Next, I put the rice in the funnel, put the dates in, and sprinkle a layer of rice. It's time to cover. I opened the lid forward, and it went well this time. But after covering the lid, I found that the rice was gone. I wanted to add rice, but I didn't add it well and came out again. At this time, I carefully poured in the extra rice, then I took out a Ma Lian, wound it round and round, and finally tied it. My hands are not enough. I was so busy that I forgot to take zongzi. I used my hands on the tether and almost spilled my rice. Fortunately, I reacted quickly and caught zongzi again. Finally, I tied it with the help of my teeth. Slowly, I became more and more proficient.
I learned to make zongzi, and I also experienced endless happiness at work!
Today is the Dragon Boat Festival. My mother and I make zongzi together.
Last night, my mother soaked bamboo leaves and glutinous rice in water. In the morning, my mother fished out these materials and prepared them. I started making zongzi. My mother rolled the bamboo leaves into a cone first, and there must be no gap at the tip of the bottom. I was in a hurry at first, but then I studied hard and finally passed the exam. Put a little glutinous rice in the cone, poke it down with chopsticks, then choose your favorite red dates, peanuts, bacon, red bean paste … and put it in the cone. Then put some glutinous rice on it, that is, tightly pack the rice into triangles or quadrangles, and finally tie it with thread to make it stronger, otherwise it will be cooked into a pot of glutinous rice porridge.
My mother put the zongzi in the pot for nearly an hour, and then the delicious zongzi came out of the pot.
Our family tasted our own jiaozi, and we were speechless with joy.
I like this meaningful Dragon Boat Festival!
My mother and I are going to make zongzi this morning. Because, I think zongzi tastes good, and I want to try to make it myself. So as soon as my mother said it, I immediately agreed.
Mother made zongzi leaves and glutinous rice last night, and she can make zongzi this morning. As a matter of fact, this is the first time for my mother to make zongzi by herself. She is not familiar with how to do it. She is really a novice. Mother asked me to wash my hands, and then I sat down with my mother to make zongzi. Mother picked up a leaf, nested it, put glutinous rice in it, put some red beans in it, and then wrapped it. But mom can't wrap it, and rice will always spill. Mother thought there must be something wrong with the way she wrapped dumplings, so she "dissected" a bought dumpling, and then she knew how others wrapped dumplings with four corners. Mom started making zongzi again, and this time it finally succeeded. Mom wrapped the bag slowly at first, but soon she became very skilled and wrapped it quickly and well. I think it's interesting to watch my mother wrap zongzi, so I picked up a zongzi leaf, rolled it up like my mother, put rice on it, and then pressed the initial red beans into the rice. This step was not difficult, but it didn't last long. When I want to make zongzi, I am very confused. My mother made it look simple, but it was not easy, even though I couldn't wrap it and the rice leaked out. As a result, I didn't make a zongzi successfully, which made me feel a little sorry. However, I also helped my mother. I helped my mother cut the thread and tied the zongzi. Mother put the wrapped zongzi into the pot, poured water and cooked the zongzi with fire. After the zongzi was cooked, I smelled the smell of rice. I can't wait to try zongzi. It tastes great!
Tomorrow is the Dragon Boat Festival. I hope my parents and I have a happy Dragon Boat Festival.
This morning, Fan Yijun and I learned to make zongzi together at home. The previous preparations are: a bowl of seasoned glutinous rice, some zongye, bluegrass and seasoned meat.
Mother picked up two zongzi leaves and made them into a funnel shape, but there should not be a small hole. Then she put the glutinous rice in, buried the meat in the rice, sealed the mouth, and finally tied it tightly with bluegrass.
I couldn't wait to read it, so I immediately took out two leaves to circle it, but I couldn't circle it left and right, so I had to ask my mother to help me circle it. I poured a spoonful of glutinous rice into it and picked a large piece of lean meat. When I wanted to seal it, I "sand-""Ouch!
My zongzi "I shouted, and all the rice was spilled." My mother shook her head and repeatedly said no. Mother took my hand and gently wrapped the zongzi. My mother said "OK". Now it's time for me to look at the zongzi wrapped by Fan Yijun. Ha!
Instead of zongzi, she wrapped meat buns-only meat without glutinous rice (she loves meat). Mother cooked the wrapped zongzi in a pressure cooker. It will be cooked soon. We ate a few and they were delicious.
I will practice making zongzi more often in the future. Can you make zongzi?
This morning, I went to bed very late, so I was woken up by my mother. I shouted in my ear, "Get up! The sun shines on your ass! " I swear, at that time, my eardrum was really broken. Under my mother's threats and inducements, I sat up and dressed very, very reluctantly.
While brushing my teeth, my mother was still nagging: "I said, Xiong Haizi, can you slow down a bit? Breakfast is getting cold. " After breakfast, I was dragged to the vegetable market and bought a handful of zongzi leaves and some other things. I was honored to be a porter. When I got home, my mother immediately brought a big bucket, poured water into it and soaked the leaves in it. Easy-going took some millet and candied dates and put them in the basket. Then I started packing.
I'm still a novice, so I can only learn while watching my mother's schoolbag. I saw my mother pick up two or three zongzi leaves and put them together. With a twist of her left hand, it became a tube. Then I scooped some rice with a spoon, put a candied date in the bucket, wrapped it layer by layer with the remaining zongye, and finally tied it tightly with straw rope to avoid loosening it when cooking, thus saving a zongye.
Looking at mom's bag, I can't help it. Like my mother, I picked up the leaves of zongzi and began to wrap zongzi ... At first, the bag was not very good, either it was not fastened, or there was too much or too little rice. But practice makes perfect! I packed one bag after another, the more the better.
Soon, all the leaves of Zongzi were used up by us, and Zongzi was put into the pot. In a short time, zongzi was cooked. I gently picked up one, peeled it off and took a bite. Well, it's delicious, sweet but not greasy, crisp but not soft, which makes people want to eat another one.
Dragon Boat Festival, the day I look forward to, has a very different meaning for me because my grandmother promised to teach me how to make zongzi. After washing and dressing in the morning, I ran to the restaurant, only to find that there was no big breakfast on the table, but glutinous rice, long leaves, and some meat and vegetables mixed together to make stuffing. I immediately flew into a rage. I ran to the kitchen and asked my grandmother, "Grandma, who will be a guest at home today?" Or any special day? Why don't you cook and eat these leaves? ""Today is the Dragon Boat Festival. " "ah! How did I forget? " "Let's go! Family mobilization! " "What should I do?" "Bao Zongzi!" I cheered. I don't know how to make zongzi, and I don't know how to make it, so I can't pretend.
Grandma steamed the glutinous rice, steamed the pork belly and wrapped it in one hand. Although I pretend to be decent, I still can't escape grandma's eyes. "Don't you understand? Let me teach you, first overlap the leaves, separate them a little, then put the glutinous rice in your palm, and then ... "I see, so I did it. After a while, a small zongzi was born. Although it looks pessimistic, it tastes good. Then, I made a few more, one better than the other. After a while, they were sent to the steamer by grandma.
"wow! Delicious! " How happy jiaozi is to eat his own bag!
A few days ago, I got good news from Chen Qian: this little reporter activity will be held in Wanlilong Bakery! Hearing the news, I jumped three feet and hugged Chen Qian, but Chen Qian said I had to wait until Saturday. I was like a frustrated ball.
In the longing and expectation, I finally ushered in this happy journey. Along the way, trees waved to me, flowers smiled at me, and we flew into Wan Li Dragon like a group of happy birds. The teacher asked the students, "Do you know what our theme is today?" The students replied in unison: "Bao jiaozi!"
The teacher asked an aunt to teach us how to make brown buns. You need to prepare glutinous rice, red dates and candied dates to make dumplings. I saw my aunt gently put her hand on the zongzi leaves (otherwise the zongzi leaves would leak), then rolled up the zongzi leaves, and the top of the zongzi leaves must be wrapped pointy, then folded the two zongzi leaves in half, and finally put some glutinous rice and dates on them, and tied the zongzi tightly with a rope, so that a delicious zongzi was made.
After seeing my aunt's demonstration, I tried to do it step by step. I just spread out the rice leaves and put them in glutinous rice. I want to fold the rice leaves and wrap them. I accidentally put my hand too heavy and the zongzi broke. I was so anxious that I stamped my feet. Fortunately, no one found them all wrapped tightly. I quietly took some rice leaves and wrapped them carefully. "It will be successful!" I encourage myself by wrapping the edge of the package.
Next, I made every movement with my heart, gently spread it out, gently put in the stuffing, and gently tied it. Sure enough, many things happen, and a beautiful zongzi is finally made! "Ha ha ha ha!" Don't mention how happy I am. I can't help laughing. Everyone laughs at me. ...
In this way, I successfully wrapped four beautiful zongzi in a short time. I really want to fly home and tell my parents the good news at once!
When I got home, my mother quickly steamed the zongzi, and the whole family happily shared the delicious zongzi. I can't help being happy. I promise to buy some materials to share with you next time, show my skills in making zongzi, and bring some "disciples" by the way!
Dragon Boat Festival is coming. Teacher Ge told us that our school would hold a dumpling making activity. I jumped three feet high and thought: I can't make zongzi yet. It should be fun!
On Friday morning, as soon as I entered the classroom, I found that the classroom was covered with ribbons. There were two children on the blackboard, both holding zongzi, as if to say that this zongzi was delicious! Balloons are hung at the front and back doors. A lively scene.
It was Xu Shuoyuan's grandmother, the teacher of our group, who began to take "jiaozi class". I saw that Grandma Xu's temples were a little gray and she was a little old, but she was a master at making zongzi. I saw Grandma Xu roll a zongzi into a funnel shape, then put some glutinous rice in it, folded it up, and finally wrapped it with a rope. I looked at the dumplings wrapped by Grandma Xu and thought that it was so difficult to wrap dumplings, but now it looks so simple. I picked up a zongzi leaf, wrapped it, made it into a funnel, and put some glutinous rice in it. When I tried to fold it, it couldn't seem to pass through it, gripping the left side, breaking the right side, gripping the right side and breaking the left side. It's really this little dumpling leaf that bullies my head. Damn it! Tigers don't show their arrogance when I am a sick cat. I pinched the two sides together and hissed. The glutinous rice doll came out and lay on the table, as if to show off: "It's no use, I can't even wrap zongzi well."
I am not discouraged. I won't do it, I won't stop, I'll make persistent efforts, I've been doing it. The second time, Zongye was much more obedient under my "high-pressure policy", but what about the rope? I have racked my brains and I don't know how to do it. There is no way but to ask grandma Xu. I saw Grandma Xu pick up my unfinished jiaozi and tie the rope three times, five times and twice. "Master, really master!" I admire grandma Xu very much. Next, I enjoyed it and wrapped many zongzi according to Grandma Xu's "unique secret recipe".
How interesting it is to wrap zongzi!