Grandma mixed some soaked glutinous rice with soy sauce to prepare fresh meat dumplings, and grandma mixed peanuts with some white glutinous rice to prepare fresh meat dumplings. When all the stuffing was set, grandma and I sat around the table and started making zongzi. I watched grandma's movements carefully, and then I smoked a relatively large reed leaf myself, intending to wrap a small zongzi. First, fold the reed into a cone, then put some glutinous rice into the cone, pick some fresh meat, and then cover it with some glutinous rice. I carefully pressed the reed leaves on the sticky rice, and the shape of the triangle dumplings appeared. I scrambled to wrap the reed leaves around the outline of the triangle dumplings, but the reed leaves didn't seem to listen to me. I pushed too hard and the leaves broke, but the rice didn't leak out. I didn't know how to tie the thread. Grandma helped me. She tied my first mini dumplings as soon as she wrapped them around. It looked really ugly, I think. I'm going to wrap a big zongzi like an adult's, but after two or three palm leaves are stacked together, the palm leaves will move around and the rice will leak out, so I can only wrap a small zongzi with palm leaves instead. As the saying goes, the second wrapping is really not so hectic. The last key step: wrap the long palm leaves around the zongzi, and the palm leaves are not broken, and the outline is quite good. Grandma was full of praise when she saw my second zongzi: "It's nice to learn how to make zongzi the first time!" I was so happy when I heard this, and I wrapped it more vigorously. The third one wrapped a salty meat dumpling.
In the evening, grandma put the dumplings that had been burned for a long time. I picked out the mini dumplings I wrapped, untied them and tasted them. Ah, the dumplings were particularly delicious. Today really makes me proud. I learned to make zongzi.