Eating Zongzi on May 5th More than 2,000 years ago, the great patriotic poet Qu Yuan looked up to the sky by the Miluo River, sighed, and plunged into the rolling rapids. More than 2,000 years later, the fifth day of May has become a traditional festival - the Dragon Boat Festival. Everyone guarantees that

Zongzi, dragon boat racing and boiled eggs are all ways to commemorate this great patriotic poet.

It was the Dragon Boat Festival again. I really wanted to experience this atmosphere, so I asked my grandma to teach me how to make rice dumplings.

To make zongzi, first wash the Ruo leaves and soak them in hot water until soft.

Then prepare dates, eggs, meat, etc. to make the dumplings, cook your favorite dumplings until they are fragrant, and you are ready to start.

First fold the long Ruo leaves and surround them to make a nest. Put the prepared glutinous rice and japonica rice in the middle to wrap up the edges and corners.

Then put the dumplings in the rice, knead them together, and finally make the rice dumplings wrapped in Ruo leaves into a four-cornered shape.

All the effort in making the rice dumplings lies in the last step. Whether your rice dumplings are wrapped well or not depends on whether the four corners are well-proportioned and stylish.

When I started learning, I always made the four corners crooked, either into six corners or crumpled into a ball.

Grandma looked at my "masterpiece" and laughed more than once: "Here, can this be called a rice dumpling? Where did you tie the thin thread?" I was dizzy!

The four corners of the emotional rice dumplings are convenient for hanging with thin strings. Why are there no round rice dumplings in this world?

Put the wrapped rice dumplings into the pot and cook over high heat. After about 1 hour, change to low heat and cook for 30 minutes.

In the process of cooking rice dumplings, I am always eager to lift the lid to check the situation.

Because the aroma of the rice dumplings wafted out of the pot, which made my mouth water.

The waiting time is always very long. When I saw the steaming rice dumplings finally "liberated" from the pot, I danced with joy.

Put it in a bowl and peel it open with chopsticks, and you can see the golden and soft "rice dumpling meat" inside. Take a bite and it is so delicious that I almost bite off my chopsticks.

This year during the Dragon Boat Festival, I learned how to make rice dumplings and taste the fruits of my labor. The feeling was not ordinary sweet.