Obediently, under grandma's gaze and witness, I thought it was impossible for me to make zongzi without learning and skills. Who knows, when I really made zongzi, I realized that making zongzi is a craft, and it is not easy to make it beautiful and strong.
At first, I took out two rice leaves, one big and one small, and folded a corner like my grandmother. Then I put a little soaked glutinous rice on the folded trumpet, stuffed a large piece of pork and covered it with glutinous rice. I'm proud that I finished more than half of it successfully than I expected. When I covered the rice leaves again, glutinous rice jumped out one by one like a child. I was so anxious that I stamped my feet.
Haha, after a little setback, I finally got to the last and simplest step-tying a brown rope. Little KS (something), let me show my talents. Everyone knows that 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 way Grandma held them was very old-fashioned and ugly, so I made a beautiful bow with the brown rope without authorization. Strong, too. You're finished. I picked up the zongzi and prepared to put it in the bowl, but I accidentally broke the short part of the palm rope. I heard a loud noise and the leaves of zongzi were scattered all over the floor. Glutinous rice fell to the ground one by one like flying beads rolling jade.
I am not reconciled. All kinds of zongzi were born in grandma's hands, but I couldn't even wrap one well, and my strength in my bones came up at once. With the failure, I carefully managed to pack a few.
Eating the lovely zongzi made by myself gives me unspeakable happiness.
The general method of wrapping zongzi is to fold the middle of zongzi leaves into a bucket shape and fold the bottom of the bucket horizontally to prevent rice from running out from the bottom. Hold the folded zongzi leaves in your left hand, then put the soaked rice into the zongzi leaves in your right hand, put a jujube or bacon in the middle of the rice, and finally put some water in it to let the rice settle naturally. At this time, the thumb of your left hand will point right at the remaining zongzi leaves at the barrel mouth, and the index finger of your right hand will put the remaining zongzi at the barrel mouth. At this time, you can find a long section of zongzi leaves together. Fold the zongzi leaves in half, just pressing the front end of the curved zongzi leaves. Be sure to hold it tightly with your left hand and tie the wrapped zongzi with a rope with your right hand to prevent the leaves from loosening tightly. At this time, a zongzi was wrapped.
How to write the process of making zongzi: 1. Soak glutinous rice for 3 hours after washing. 2. scald the leaves with hot water, wash and drain. 3. Seasoning of zongzi stuffing: pack whatever you like, and pickle the salty ones first. 4. Fold two leaves into a funnel shape, scoop in a spoonful of rice, add pork belly, mushrooms, salted egg yolk, millet and other fillings, and then scoop in a spoonful of rice for stuffing. Put the wrapped zongzi into the pot. 5. Bundling of dumplings: Don't tie the dumplings with bean paste too tightly to prevent rice grains from squeezing into bean paste. If it is not cooked thoroughly, it will be caught. If the meat stuffing jiaozi is made of fat pork, it should not be tied tightly, and the tightness should be moderate. If you use lean meat, tie it tightly, because the lean meat will shrink after cooking, and the fat juice of dumplings will leak into the water, which will not keep the dumplings fat and waxy. 6. Cooking of Zongzi: Zongzi must be boiled before dropping. Zongzi should be soaked in water, and then boiled over low heat for about 2 hours. In fact, the key to the length of time depends on the size of the zongzi you wrapped.
O(∩_∩)O ha!
How to write the custom of making zongzi? You can write why people eat zongzi first, so as to lengthen the article, and then write how to make zongzi and what to pay attention to when eating it. Try to use more words in the middle of writing, so that people will want to eat this thing after reading it.
How to write a composition about the process of making zongzi is the Dragon Boat Festival again. The smell of zongzi is floating everywhere, which makes my mouth water. So, I shouted to my mother, today I package jiaozi, and my mother went to the vegetable market to buy back jiaozi's leaves. At her command, I began to work. First, I wash the leaves in water and put them aside. Then put the glutinous rice used to wrap zongzi into water and wash it, add a little salt and soy sauce and stir well. Looking at the fresh meat and egg yolk wrapped in zongzi, I can't wait to roll up my sleeves and get ready to go. Mother first folded two leaves of different sizes into a funnel, then put a spoonful of rice into the funnel, shook it twice in the palm of her left hand, then stuffed a piece of fresh meat and egg yolk and filled it with rice. Then fold it in half left and right, wrap it tightly for three or two times, and finally tie it with a rope, and a strong zongzi will be wrapped. I think it's easy for my mother to wrap it up, so I want to try it. I took two leaves and wrapped them in the way my mother just did. However, at this time, three holes appeared on my funnel, and the rice kept falling. My mother said: many things look easy, but they are difficult to do. This is tricky. When she finished, she taught me by hand, and I followed her step, but I either folded a real funnel or wrapped it loosely, and it all fell apart as soon as it went online. I finally took a look, and I was so tired that I cried. It seems that it is really a technical job. I shook my head and stopped, just waiting for my mother to wrap me up and eat. Without my intervention, my mother was faster and wrapped five strings of zongzi in one breath. Mom said: put the wrapped zongzi in the pot and cook it for an hour, which is more chewy. A string of fragrant zongzi with water vapor is finally out of the pot, and the fragrance permeates the room, making people drool involuntarily. I can't wait to peel off the green leaves of zongzi. Wow, the color of zongzi is very attractive. I quickly took a deep breath and ate it. It tastes delicious and salty. It's delicious! My mother watched me gobble, and kept saying: Eat slowly, eat slowly; As soon as a zongzi was finished, I rushed to my mother and said, mom, you are great! Jiaozi is delicious! Mother stroked a few scattered hairs on the edge of her forehead and smiled with relief. Zongzi is not only popular for its unique shape, color and taste, but also evokes people's memory of an ancient poet. The shape of zongzi is very special, neither square nor round. Can you tell how many vertices, edges, planes and triangles it contains? Zongzi is made of white glutinous rice and fresh red dates wrapped in green reed leaves. The color changed after cooking. Peeling off the dark green reed leaves, I saw a few bright red agate dates embedded in the white jade bead rice ball. Red, white and green set off each other, which is very beautiful and moving. Zongzi tastes more delicious. Reed leaves exude an elegant fragrance. Biting zongzi is really sweet but not greasy, sticky and refreshing!
Today, my mother took out the zongzi leaves that she had beaten at grandma's house yesterday from the refrigerator and said that she would pack zongzi for me to eat. As soon as I heard this, I was so happy that I quickly said, "Mom, I will learn to make dumplings with you." Mother readily agreed.
Mother first put the leaves of zongzi into the pot and cooked them, and then began to prepare the materials for making zongzi. There are glutinous rice, jujube and peanuts. Mother soaked these materials in water. After a while, the leaves were ripe, and my mother washed them again with clear water and soaked them in clear water. Looking at the cooked leaves, I can't help but ask curiously, "Mom, why do you cook leaves?" Mom said, "Boiled leaves will be softer and will not break easily when wrapped. It is better to wrap them up. " It was originally used to wrap zongzi. I thought it was cooked zongzi leaves. I also helped my mother bring the grass that tied the leaves of zongzi and began to make zongzi.
Mother first laid four or five leaves of Zongzi slightly overlapping, then held them in her hand, rolled them into a cone, put the prepared glutinous rice, jujube and peanuts in, and sealed her mouth with the remaining leaves of Zongzi, and a triangular Zongzi came out. Then, tie the zongzi tightly with grass. If it is not tied tightly, the rice will overflow when it is cooked in the pot.
I think my mother wrapped it quite simply, so I can't wait to do it myself. Who knows, seeing and doing are not the same thing, either the leaves are not folded well or the bags are not catchy because of too much rice. Only then did I know that it was easier to see flowers than embroidery, so I quickly asked my mother modestly. After my mother's careful guidance, I finally learned to make zongzi.
My mother and I both laughed when we looked at the grotesque dumplings I wrapped. But I am very happy in my heart, because this is my own dumplings, and it must be delicious.
Learn how to make zongzi 1. Soak mung beans and red beans one day in advance, soak glutinous rice for 4 hours, cook black glutinous rice as usual, and then mix all the rice and beans evenly.
2. Clean the leaves and ropes of Zongzi, and then rinse them with clear water.
3. Roll two or three bamboo leaves into a roll, add appropriate amount of bean rice, and press slightly.
4. Roll up the zongzi stuffed with beans and tie it tightly with zongzi rope. I pressed them 1.5 hours with a pressure cooker.
How to wrap zongzi How to cook zongzi Step 1: Cook in cold water.
Step 2: soak zongzi.
I feel that zongzi is almost ripe. You can open a zongzi. If it is not cooked, continue to cook. Never wait for the pot to come out before returning to the pot, because it will take longer to cook if it is not cooked thoroughly once. You can also cook it to a certain extent, pick it up and press it with your fingers. If it feels soft and sticky, it is cooked, otherwise it needs to continue cooking.
Don't rush out of the pot after cooking zongzi. Leave the zongzi in the pot to soak for more than 1 hour before taking it out. This will make the taste better and taste better.
Today is the fifth day of the fifth lunar month, a traditional festival in China-Dragon Boat Festival. One of the customs of the festival is to eat zongzi, and our family makes zongzi ourselves. My mother said to me, "To make zongzi, you must soak glutinous rice and bamboo leaves in water for a day, so that it is delicious." So my mother made glutinous rice and bamboo leaves yesterday and prepared some ingredients.
Starting to wrap zongzi, mother picked up the leaves of zongzi, rolled one end into a cone, then put glutinous rice in it, put a piece of flooded pork belly, folded the leaves of zongzi and tied them tightly, and a meat zongzi was wrapped. Then my mother showed it to me while wrapping it. I watched carefully, wrapped it slowly like her, and finally wrapped one, although the shape was not very good, looking at my bag. Mom said with a smile.
I love eating delicious zongzi, and I have seen others make zongzi, but I have never made it myself. Until today, I was an eye-opener.
Obediently, under grandma's gaze and witness, I thought it was impossible for me to make zongzi without learning and skills. Who knows, when I really made zongzi, I realized that making zongzi is a craft, and it is not easy to make it beautiful and strong.
The fifth day of the fifth lunar month is the Dragon Boat Festival, also known as Duanyang Festival, Noon Festival, May Festival, Ai Festival, Dragon Boat Festival, Chung Noon Festival, Noon Festival and Summer Festival. Although the names are different, the customs of people everywhere are the same. Dragon Boat Festival is an ancient custom in China for more than 2,000 years. On this day, every household hangs bells, hangs mugwort leaves and calamus, races dragon boats, eats zongzi and drinks wine.
There are many customs and activities in the Dragon Boat Festival, such as fetching water for dragons and beards in the morning, putting mugwort leaves at the door, picking vegetables on the mountain, eating zongzi balls, making zongzi and racing dragon boats.
Take water from the dragon in the morning-because it is said that May 5 is the birthday of the dragon, and the water sprayed from the faucet on this day can cure diseases. Therefore, people take water from pits, ditches and streams outside on this morning and put it in their own water tanks for the whole family to eat and drink, praying for peace for one year.
Sticking wormwood in the door-because wormwood can ward off evil spirits, sticking wormwood in the door on this day can keep you safe.
How to write Bao jiaozi's diary, 170 words. When I was a sophomore, I went to see my grandma Bao jiaozi this morning. Step one: make zongzi. Take two or three cooked rice leaves and stack them together, then put a handful of rice on the rice industry, add some mung beans, sesame seeds, peanuts and two pieces of pork, one is fat and one is thin, then cover it with a handful of rice, wrap it up, tie it up with thread, and a zongzi will be wrapped, green, exquisite and attractive. Step 2: Cook zongzi. Put the wrapped zongzi into the pot, drain the water, cook it on high fire for more than an hour, and then stew it on low fire for more than an hour, and you're done. Grandma opened a zongzi for me to taste. Wow! It's delicious. The jiaozi I packed at home is just different.