An excellent composition about jiaozi.
Making zongzi is a unique custom of Dragon Boat Festival, which not only commemorates Dr. Qu Yuan, but also makes people taste delicious food. One day in early May, Mr. Jiang took us to a comprehensive practical activity class.
Before class, Teacher Jiang asked us to divide into six groups, and each group prepared materials for making zongzi, such as zongzi leaves, red dates and red beans. We lined up to enter five small practice centers. When the bell rang, Mr. Jiang added some knowledge about the Dragon Boat Festival to us and showed us the video of the dragon boat race. I stared at the people on the dragon boat for a long time, and I seemed to see the spirit of the Chinese nation. Then, we began to learn how to make zongzi.
In the video, the aunt skillfully rolled the leaves into a cone shape, put in a little glutinous rice, red beans and red dates, then rolled up the leaves to wrap the exposed parts and tied them with thread. A beautiful zongzi appeared. Seeing this, I was eager to try and started at once.
First, I rolled two leaves of Zongzi into a cone, and then filled them with glutinous rice, red beans and red dates. Then roll up the leaves of zongzi and wrap up the exposed bread so that zongzi won't leak. Finally tie it with thread. But I didn't tie the zongzi tightly, and the zongzi came apart. Although I failed to make zongzi for the first time, I am not a quitter, so I came back and finally made a zongzi.
In order to arouse everyone's enthusiasm, Mr. Jiang asked each group to choose the best person to make zongzi. I am honored to be one of them, and I am very excited to be on stage. The teacher asked Wang to teach us to choose the champion among the six of us. The champion can take a photo with his favorite teacher. Teacher Wang said, "Students, please pose and let your Zongzi stand out." I made a "yeah!" Gestures.
After reading it, the teacher said, "Teacher Jiang's words are flawed. She didn't say how many champions there were, so all six of you are champions! " "We all cheered and asked for a photo with Teacher Jiang. At this time, I cried and silently missed Dr. Qu Yuan.
This lesson not only lets us make zongzi, but also lets us realize the deep affection behind making zongzi on the Dragon Boat Festival!
Today is a memorable and memorable day. The day before Children's Day, our classroom echoed with hearty laughter, and the classroom echoed with a fresh smell of zongzi. We made zongzi.
Today, according to the teacher's arrangement, we all brought our own things: rice, reed leaves, stuffing, spoon, thread and basin. ...
I am no exception. I picked up the reed leaves and gently buckled them with my little hand, and a "stuffing ground" of zongzi came out. I thought to myself, "Hey! This small job is a piece of cake for me. " Then, I began to put stuffing. I took out my spoon and scooped up the rice and put it in the stuffing. Just when I was proud, the rice ran away because of an oversight. Hey! We have to start all over again!
This time, I was cautious in my words and deeds, overcame many "checkpoints" and came to the final stage-tying the thread, which is the most difficult step in making zongzi. It pays attention to methods and skills. At first I was confused and anxious, trying to calm myself down. I started the experiment and found out the skills. Through many experiments, I finally understand that it is necessary to tie the thread tightly and tie some mouths tightly to ensure that zongzi will not turn into reed porridge when cooked.
The teacher sent our jiaozi to the canteen to cook. In the evening, I ate my own jiaozi. How happy I am! At the same time, I finally realized Bao jiaozi's troubles, and I also understood how difficult it was for Grandma to take time out of her busy schedule to give me Bao jiaozi. I will definitely wrap jiaozi for my grandma in the future.
In the evening, the teacher brought a pot of zongzi, and the fragrance of zongzi filled the classroom and floated into our hearts. ...
By making zongzi, I learned to be calm, experiment and discover everything I do.
There is a traditional festival in China. In this ancient festival, people make zongzi and race dragon boats, and the festive atmosphere is everywhere. On this day, people are beaming. Adults and children get together to make zongzi.
On this day, my grandmother and I are making zongzi. Although I didn't know how to wrap zongzi at first, I helped my grandmother wrap it. See how to make zongzi when I help. Grandma wrapped it quickly, and soon wrapped several!
After careful observation, in a short time, I can also make zongzi, so I happily made one for my grandmother. Grandma was very happy and touched my head and said, "You are very smart. You learned to make zongzi in such a short time."
Then, one, two, three, four, five ... all wrapped up. After constant practice, my bag is getting better and better, and my skills are almost catching up with grandma's superb craftsmanship.
Grandma smiled and said, "Although this method of wrapping zongzi is catching up with me, the method of wrapping zongzi is different!" " ! But it's not bad that you learned one. "Grandma just finished, I smelled the smell of someone cooking zongzi. An hour later, we also finished making zongzi and started cooking. After grandma made it, my zongzi was cooked in a short time. Grandma took zongzi out of the pot, so I ate one first. Oh, it's delicious. It is delicious. Then grandma ate one, too, and grandma said happily, "It smells good, smells good, one more." "
Then, grandma cooked all the zongzi and asked me to send some to my parents, brothers and uncles. After eating, they all said, "delicious, delicious!" "
Grandma and I are very happy, happy for our jiaozi.
How happy the Dragon Boat Festival is!
Dragon Boat Festival is an annual traditional festival. Around the Dragon Boat Festival, there is a strong festive atmosphere everywhere in the streets and on TV. My Dragon Boat Festival is also full and warm.
This year, the scene of my family's Dragon Boat Festival is still vivid. The day before Dragon Boat Festival, she asked me to make zongzi with her, and I readily agreed. We went to the street, bought glutinous rice, zongye, aged straw, red beans and sugar, and took them home happily. Mother first cooked red beans in a pressure cooker and told me to soak glutinous rice in a basin. Then my mother soaked rice leaves and aged straw in hot water. The withered rice leaves gradually turn green and smooth in hot water, and the aged straw becomes soft and elastic. Then, my mother and I washed the leaves. After washing, the red beans in the pot were cooked. My mother scooped up the red beans with a spatula net, poured out the remaining water, put the red beans in the pot, sprinkled with white sugar, and crushed them with a spatula, and the red beans became sticky powder. Finally, my mother and I rolled the sticky red bean powder into a ball like a rabbit's eye.
Having finished the preparations, we began to make zongzi. My mother taught me to overlap the tails of two zongzi leaves and fold them into a funnel shape from the middle of them. Put some glutinous rice into the funnel, put a bean paste filling on the glutinous rice, and then cover the filling with some glutinous rice. Finally, seal the mouth with the remaining zongzi leaves and tie the old straw, and a three-dimensional diamond-shaped zongzi will be wrapped.
We made a lot of zongzi, and my mother cooked them in the pot. A few hours later, the zongzi was cooked. I can't wait to pick up a zongzi, pull open its leaves and take a bite. It's sticky and fragrant, and it's great.
I celebrate the Dragon Boat Festival and like to eat my own dumplings.
An excellent composition describing Zongzi 5 "The King of Zongzi was born! The king of zongzi was born! " While I was still sleeping, I was awakened by the noise. What's going on here? Let's put the clock back one hour!
A group of people carrying hills of jiaozi leaves, shouting slogans into a big tent. Curious, the crowd crowded into the tent. Soon, the tent was crowded with people of all ages.
This group of people officially announced that they would start making "Wang Zong". Then someone raised his hand: "Cut! Who believes you can be the king of jiaozi? It must be an ordinary small dumpling! " Someone shouted excitedly, "Hurry up! Hurry up! Let's see what Wang Zong is like ... "
This group of people unhurriedly dipped the leaves into the water and gave them a hot bath. Zongye said, "It's so comfortable! So comfortable! " After taking a hot bath, people hang them on a rope to bask in the sun. They stretched lazily in the air several times.
Look at the cauldron again. There are several glutinous rice brothers swimming in it. After swimming, they were also fished out and lay on the straw mat in the sun.
After basking in the sun, people pour them on the ground covered with palm leaves, and put a cooked suckling pig and a cow head in turn. People wrap it up, tie it with hemp rope and cook it in a big pot. One minute, two minutes ... an hour passed, and the "Zongzi King" was finally born!
I quickly put on my clothes and ran out. Ha ha! I ran out neither early nor late, just in time to taste and tasted some!
Whenever I taste zongzi, I always think of the scene of eating "the king of zongzi", which is really fresh in my memory!
Today is the fifth day of the fifth lunar month, which is the annual Dragon Boat Festival. On this day, people usually make dumplings to eat, and some people who can't make dumplings will buy dumplings to eat.
Zongzi is sweet and salty. The wrapping method is also very simple. The materials to be prepared are: zongye, glutinous rice, ham, peanuts, raisins, jujube and sugar. Before making zongzi, soak the glutinous rice in the basin for four hours. The leaves of zongzi should be fresh and untreated. Boil the picked leaves in water for a few minutes, then wash the boiled leaves twice in clear water, and then choose your favorite taste to start wrapping. If you like sweets, put dates, raisins and sugar in them. If you like salty food, put ham and peanuts.
When everything is ready, we can start working. First, we should select two leaves of Zongzi, overlap them, and then fold them into a funnel shape. Then, put half glutinous rice in it, dig a small pit in the middle and put your favorite flavor in the middle. Finally, fold the remaining leaves of zongzi and tie them with a string. Be careful not to tie the rope to the bottom corner of the zongzi, or the glutinous rice in the zongzi may be squeezed out.
Jiaozi is wrapped and cooked. First, cook for two hours with high fire, and then cook for half an hour with low fire. Finally, they are steamed in the pot for half an hour. After cooling, you can eat it.
Zongzi tastes sticky, and a bite is a little sticky. I like to eat sweet glutinous rice. The sweet taste passes through my mouth and reaches my heart. It's really a wonderful enjoyment.
This year's Dragon Boat Festival, I learned to make zongzi, which is really an interesting experience!
An excellent composition about making zongzi 7 Every New Year, grandma will get busy and make zongzi for the whole family.
In the morning, grandma and I went to the market to buy zongye, glutinous rice and rope. Grandma washes the glutinous rice and rice leaves first, and then cooks the rice leaves and the rope together, so that the rice leaves and the rope can be softened and wrapped better, and the glutinous rice is not easy to fall out.
Start making zongzi! Grandma first took out a zongzi leaf, rolled it into a cone, filled the cone with glutinous rice, then mixed it with chopsticks, folded it, and finally tied it with a rope. Grandma's movements are so skilled that I want to make zongzi, so I said to her, "Grandma, I want to learn to make zongzi!" " ""Well, watch me demonstrate and learn to do it. " Grandma readily agreed.
After watching grandma's demonstration, I carefully began to learn to make zongzi. I did as grandma taught me, but I pushed too hard and the leaves broke, but the glutinous rice didn't leak out. After that, I tried to tie the zongzi tightly with a rope. As a result, all the leaves were broken and the rice leaked. In this exercise, I didn't wrap the zongzi well, but I spilled glutinous rice all over the floor. But I am not discouraged, as the saying goes: once born, twice cooked. I wrapped the zongzi carefully again. Under the guidance of grandma, I finally wrapped it. I call it "short wax gourd" because it is small and short.
The last step is to cook zongzi. After more than an hour, the delicious zongzi was cooked. I found my "short wax gourd" and took a bite. It smells good! I will never forget this smell in my life. Really unforgettable!
Studying jiaozi this time, not only let me taste the taste of, but also let me realize that if I do anything, I can get satisfactory results as long as I have sincerity, intention, perseverance and perseverance.
May 5th is the annual Dragon Boat Festival in China.
Making zongzi is a custom of China Dragon Boat Festival, which is said to commemorate the great poet Qu Yuan. So, my mother and I bought a lot of materials and prepared to make zongzi.
Grandma is really a master at making zongzi. She first put two long leaves together to make a corner, then put glutinous rice and some ingredients, then rolled the leaves to seal the glutinous rice and stuffing, and finally tied them with cotton rope, so that a zongzi was divided into two times three. After reading it, I thought: making zongzi is a piece of cake. I can't wait to wash my hands and take action. I took two leaves and put them together like my grandmother, but there was always a big hole where the leaves joined. After finishing the leaves, I put glutinous rice and ingredients, but glutinous rice and ingredients always "escape". My mother and grandmother laughed when they saw my "four unlike" zongzi. I was so angry that I threw zongzi aside and said, "I quit." It's really a blind man lighting a lamp-wasting wax! " Grandma stopped laughing and said, "Linlin, be patient. I'll teach you how to bag! "After listening to my grandmother's words, I am full of confidence." Come on, look at the leaves to be combined like this. Next, put glutinous rice and ingredients, but not too much, otherwise it will' leak' ... I wrapped a few zongzi, which was delicious. I proudly said, "Look, is it wrapped?" "Ha ha ha ..."
I had a very happy and fulfilling Dragon Boat Festival this time, and I also felt the characteristics of China culture. Looking forward to the next Dragon Boat Festival!
Dragon Boat Festival is coming. This morning, my mother took me to the Happiness Village market to buy green leaves, candied dates and glutinous rice, and then went home to wrap jiaozi.
When I got home, my mother put water in the pot, put a little salt in the water, then put the zongzi leaves in, covered the pot and cooked for half an hour. After the leaves are cooked, put them in a basin, put some cold water, wipe both sides of the leaves with clean Bai Jie cloth, and then put them in a clean basin for later use. Next, we began to clean up the glutinous rice and candied dates. All the raw materials have been cleaned. Mother tied the rope from the desk and we began to make zongzi.
My mother wrapped a zongzi for me to see. I observed it carefully and began to wrap it up like my mother. First, make two zongzi leaves into the shape of a Christmas hat, then put a little rice in it, tie it tightly with chopsticks, put a jujube in the middle, put a little rice in it, then fold up the extra triangles on both sides and seal them inside, and then tie them with ropes, and a beautiful zongzi will be wrapped. My mother and I spent nearly two hours making zongzi.
After wrapping it, my mother put the zongzi in the pot, submerged it with water, cooked it with strong fire, then changed it to medium fire and cooked it for two hours, and a pot of sweet and beautiful zongzi came out of the pot. Looking at the zongzi that my mother just fished out of the pot, I can't wait to break a zongzi. It is really hot! But I still ate it in two or three bites, so sweet! Mother smiled and said, "Don't burn yourself, greedy cat." Jiaozi, who eats his own bag, is so happy. Although jiaozi was very hot, I ate it after three or two bites. Thanks to my mother, I learned to make zongzi and tasted the joy of labor.
Excellent composition 10 "Dragon Boat Festival, delicious zongzi" describes zongzi. The annual Dragon Boat Festival is coming. This year's Dragon Boat Festival, I'm going to learn how to make zongzi from my parents.
My parents and I have prepared the raw materials for making zongzi: fragrant and thin pork marinated with various seasonings, shiny glutinous rice soaked in water, and wide and golden bamboo zongzi leaves. I thought, "wrapping zongzi means wrapping rice with zongzi leaves. It's too simple." So, I picked up the rice leaves, put the glutinous rice on them, and began to roll, trying to roll the glutinous rice in. Who knows, glutinous rice is not obedient at all, playing games with me, some jump outside the rice leaves, some jump to the ground, some jump on the back of my hand, and some jump back into the water ... but the glutinous rice in the zongzi in my parents' hands is lying quietly in the rice leaves. I quickly asked my mother about the main points of making zongzi and stared at the gradually formed zongzi in my father's hand.
I continued to wrap jiaozi according to the method my mother taught me: roll the leaves of Zongzi into a cone, first put some glutinous rice and a piece of pork, then cover the pork with some glutinous rice, and wrap it with the remaining leaves. "Oh, glutinous rice jumped out again! Dad, what should I do? " I shouted anxiously. Dad said, "There is a little too much glutinous rice. Gently wipe off the top layer of glutinous rice." I wiped off a part of the glutinous rice, and sure enough, the glutinous rice in the leaves of Zongzi became better and stopped jumping out. I wrapped the wrapped zongzi with thread. I also wrapped some red date-flavored zongzi and some meat-flavored zongzi, one of which is more delicious than the other, and some of them are even more delicious than those wrapped by my parents. Shine on you is better than blue!
Making zongzi this time not only taught me how to make zongzi, a traditional food of the Dragon Boat Festival, but also exercised my hands-on ability and cooking skills.