More than two thousand years ago, Qu Yuan, a great patriotic poet, sighed at the Guluo River and plunged into the rapids. More than 2,000 years later, the fifth day of May became a traditional festival-Dragon Boat Festival. People wrapped jiaozi, rowed dragon boats and boiled eggs in various ways to commemorate this great patriotic poet. It's Dragon Boat Festival again, and I really want to experience this atmosphere, so let my grandma teach me how to pack jiaozi. Soak in hot water until soft. Then prepare dates, eggs, meat and so on. For the stuffing, cook your favorite stuffing until it tastes delicious, and you can start work. First, fold the long leaves, enclose them, make a nest, put the prepared glutinous rice and japonica rice in the middle, and wrap the edges and corners. Then put the stuffing in the rice, knead it into a ball, and finally wrap the leaves. It depends on the symmetry and asymmetry of the four angles. When I first started learning, I always twisted the four corners into a ball, either six corners or a ball. Grandma looked at my "masterpiece" more than once and smiled: "This, can this be called Zongzi? Where did you tie the string? " I'm dizzy! The four corners of emotional zongzi are convenient to hang with thin lines. Why are there no round zongzi in this world? Put the wrapped zongzi into the pot and cook it with high fire. After about 1 hour, simmer for 30 minutes. In the process of cooking zongzi, I am always eager to open the lid to see the situation. My mouth is watering because the smell of zongzi wafts out of the pot. The waiting time is always very long. When I finally saw the steaming zongzi "liberated" from the pot, I danced with joy. You can see the golden and soft "zongzi meat" inside. It's delicious when you take a bite. I almost bit off all my chopsticks. This year, I learned to make zongzi and tasted the fruits of labor, which was not ordinary sweetness.