Bao Jiaozi's diary consists of 6 articles with 500 words.
Diary of Bao Jiaozi 1
Jiaozi originated from the ancient trough. Jiaozi, formerly known as Joule, was first invented by Zhang Zhongjing, a doctor in Nanyang, China, with a history of 1800 years. It is a traditional specialty food deeply loved by the people of China, also known as jiaozi. It is China's staple food and local snacks, and it is also a New Year's food. There is a folk song called "Xiao Han, eat jiaozi in the New Year." Jiaozi often cooks with flour and leather bag stuffing.
The Spring Festival in China is coming, and some customs have become the representatives of this festival. Today, we also launched the activity of Bao jiaozi. We came to our classmates' home. Her mother has prepared all the ingredients, including mushrooms, horseshoes, minced meat and mushrooms. It's refreshing. She takes out the dumpling skin, and the flour on the dumpling skin keeps them from sticking together. The dumpling skin is crystal clear. I started to pack jiaozi. I scooped the batter out of the bowl with a spoon and put it on Tao Bo's dumpling skin. Pull it up and stick it on both sides, then press it with your fingers on both sides to form an open jiaozi. But it came loose at once. I'm going to seal it again with my thumb and fingers. The action of reuse is good and very different. For a quadrilateral, it is like a table, and its four corners are its courage. Triangle, like a small bowl. You can put some side dishes on the side. It doesn't look very full. The most important thing is a hat. You see, as long as you roll up the normal jiaozi living on both sides, it will become a hundred hats. These various drinks are really appetizing. In the past, some people could create lifelike animals, and lifelike objects were admirable. What I admire is their craftsmanship, and what I love is the inheritance of China culture. In this way, our activity to package jiaozi is over.
Diary of Bao Jiaozi 2
This evening, the teacher took us to do an activity ―― Bao jiaozi. Parents have prepared many materials: dumpling wrappers, dumpling stuffing, electric water jugs and seasonings.
"Start", the teacher gave the order, and the students quickly began to package jiaozi. I wrapped jiaozi according to the method of "Teacher Mo", and put a little stuffing in the center of the dumpling skin, neither too much nor too little. I just put a circle of water on the edge of the skin to make the skin stick more tightly, and kneaded it into a lace and a jiaozi by hand. One, two, three ... I packed six, but no jiaozi stood up. Chen Zihao said, "Your wrapped jiaozi is asleep." I looked at him and said, "Is your jiaozi a plank?" I saw jiaozi in Xu Wenbo sticking together like a log cabin.
Next, of course, is to eat jiaozi! Fortunately, adults help us cook jiaozi. We just need to relax and eat happily. I began to eat jiaozi, and the smell of jiaozi came to my nose. I picked up the bowl and began to eat. After eating one bowl, two bowls and three bowls, I still didn't get lucky jiaozi. No, I still want to eat. I must eat lucky jiaozi. Finally, I ate a lucky jiaozi. My stomach is bursting to eat a sugar dumpling. Chen Zihao said, "I ate four lucky jiaozi." Xu Wenbo said, "I ate three lucky jiaozi." Then the students who ate lucky jiaozi shouted excitedly, but the students who didn't eat lucky jiaozi all laughed. The students are as happy as jiaozi.
Today's activities to package jiaozi are really delicious and fun! I hope teachers can carry out more such activities!
Bao jiaozi Diary 3
Last New Year's Day, our family ate jiaozi together.
Mother prepared the materials for Jiaozi Bao, and we set off. While demonstrating to me, my mother said, "Look, son, first spread the jiaozi flat, then put the dumpling stuffing evenly in the center of the dumpling skin, then close the dumpling skin and press it tightly. Finally, turn your hands over. Look, this is successful!" After watching my mother's perfect performance, I am eager to try.
For the first time, I learned from my mother's appearance. I first held the dumpling wrapper in my hand, then spread it flat, and then sent the dumpling stuffing to the dumpling wrapper. It looked perfect, but when I put it together, the stuffing rolled out of the dumpling skin like a disobedient child. I was at a loss and had to leave it to my mother to finish. My mother took jiaozi, who was not wrapped in my hand, and patiently demonstrated to me: "Son, wrapping jiaozi is a delicate job, so you should observe it carefully! Stuffing must not be more ... "
The second time, I put a little dumpling stuffing and wrapped it up, which looked different. After seeing it, my mother couldn't help laughing and jokingly said, "Son, are you making jiaozi or wonton?" I don't understand. I look confused. Mom went on to say, "Son, you can't have too much dumpling stuffing, but you can't have too little. Too much, the dough is too small, and the dough can't wrap the meat. Less, the dough is too big, and the taste of jiaozi will be bad. "
After listening to my mother's instructions, I calmed down and started my third attempt. This time, I carefully imitated it and finally succeeded. I quietly looked at my first jiaozi, and I was very excited and happy. Later, I kept trying this method, and a beautiful jiaozi was born in my hands.
After 30 minutes, my mother and I packed a lot of jiaozi. At noon that day, my father tasted jiaozi in the New Year, and kept praising jiaozi for its delicious taste, and his son wrapped it well!
Bao jiaozi Diary 4
During the summer vacation, the school gave our fifth-grade students an assignment to study jiaozi. As soon as I finished my other homework during the holiday, I began to ask my mother to teach me how to pack jiaozi.
That morning, my father went to the market and bought jiaozi, meat and leeks. Mom quickly made jiaozi's stuffing, so we started to wrap jiaozi.
First of all, my mother gave me a demonstration: first, put the dumpling skin flat on my hand, put a proper amount of stuffing in the center of the dumpling skin with chopsticks, then fold the dumpling skin in half, tightly pinch the edges to make it stick together, and then fold it several times like a folding fan, and a small and exquisite jiaozi will appear in front of us. Mom's movements are so skilled, and the dumpling wrappers are as obedient as a darling, at her mercy.
After watching my mother's demonstration, I can't wait to learn. I first took a dumpling skin, spread it on my hand, put some stuffing in the middle of the dumpling skin with chopsticks, and then folded it in half to clamp the edge of the dumpling skin. But dumpling stuffing seems to be bad for me. When I pinch the left, it runs to the right, and when I pinch the right, it runs to the left. My mother looked at me with a smile and said, "There is too much stuffing. Just take off some. " I took off some stuffing as my mother said, then folded the skin in half and squeezed it tightly, and then folded it a few times on the edge of the folded skin, and finally got a jiaozi. But the creature wrapped up by my mother was nothing like it, so I sighed. My mother encouraged me: "I wish I had wrapped it like this for the first time." Don't lose heart, practice more, practice makes perfect. " My mother's words gave me great confidence. I kept practicing and soon made a beautiful jiaozi.
Mother put the wrapped jiaozi into the pot to cook. Soon, a delicious jiaozi smell came to my nose. Jiao Zi, who is eating her own bag, is so happy. The fruits of his labor are delicious!
Bao jiaozi Diary 5
Jiaozi has become an indispensable holiday food for the Spring Festival. Wrap it up before 0/2 o'clock in the evening of Chinese New Year, and eat it when you resign. This is a turning point in two years, and it is of special significance to welcome the new year and bid farewell to the old year. It means "making friends when you are young", "making friends with children" and "Bao jiaozi" are homophonic, which means happy reunion and good luck, indicating good luck in the new year.
I also want to learn jiaozi, but my mother can't. It's said that Grandma Zhu Xiaoge is a master of Bao jiaozi, and I'm going to learn from him. By Zhu Xiaoge's house, grandma had cut the dough into small round pieces with even size. Then the left hand grasps the edge of the dough block and rotates quickly, and the right hand holds the rolling pin and rolls it repeatedly. In a short time, round and thin dough was born in grandma's hand. Next, we started to package jiaozi. Grandma taught us to put the right amount of meat in the middle of the dough. After folding in half, we squeeze the dough in the middle up and down, and then push the dough on the right side from bottom to top to push out the wrinkles. Finally, push the dough on the left up and down together, and an ingot-shaped jiaozi is ready. When the second jiaozi was completely wrapped by himself, he felt his hands were wet and water leaked out. My grandmother taught me to hold it sideways, and it closed smoothly again. Although this jiaozi is not wrinkled or beautiful, it is entirely from my hands. I am still very excited, and my grandmother praised me many times.
There were waves of fragrance in the kitchen, jiaozi surfaced like a duck, and grandma cooked jiaozi. Jiaozi, who ate our own bags, was really delicious, especially the dishes cooked by grandma and the stuffing of pork, which made me eat more than a dozen in a row. I learned to wrap jiaozi, and I will wrap it again when I get home, so as to wrap a more beautiful jiaozi.
Diary of Bao Jiaozi 6
Today is the last day of the Lunar New Year. After lunch, we began to mix stuffing and wrap jiaozi.
My uncle and I are responsible for rolling jiaozi, and my mother, grandmother and aunt are responsible for wrapping jiaozi. I use a rolling pin with thin sides and thick middle, and the dumpling skin is a three-pointed gourd head, which is particularly ugly. My uncle uses a rolling pin of the same thickness. Seeing my uncle's speed, I thought my uncle's rolling pin was better than mine, so I changed it with my uncle. After a while, I found that it was not good to use this rolling pin, so I thought, this should be my own technical problem! Grandma and mom have been encouraging me and saying I'm fine.
After rolling for a while, my mother gave me a holiday and rewarded me with a small piece of dough. I first kneaded a white rabbit with dough, but I couldn't knead the three mouths of the white rabbit well. It took me a long time to finally squeeze out the head of the little white rabbit. When my mother saw it, she smiled: "You are a skull-pinching!" "Grandma also smiled.
I didn't get the rabbit, but I managed to get the hat.
I put the airtight "hat" through first, and then rolled up the bottom to become a high hat. "Haohao, you did a good job this time!" After appreciating my work, my mother was full of praise and gave me a nickname "Wang Yinou". Looking at my work, the whole family almost burst into laughter.
Later, grandpa said to me, "Haohao, let's twist it!" " ""all right! "Just do that, my grandfather and I began to cooperate. In the blink of an eye, a simple twist is formed. Grandpa and I watched the twist together. If there are any shortcomings, my grandfather and I revised them. Finally, homemade twist was born.
Although I can't wrap dumplings, I enjoy the warmth and infinite fun of my family from the process of wrapping jiaozi with my family!
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