Jiaozi's wonderful diary

More than two thousand years ago, Qu Yuan, a great patriotic poet, sighed at the Guluo River and threw himself into the torrent. More than two thousand years later, the fifth day of May became a traditional festival-Dragon Boat Festival. People wrapped zongzi, rowed dragon boats and boiled eggs to commemorate this great patriotic poet in various ways.

It's Dragon Boat Festival again, and I really want to experience this atmosphere, so let grandma teach me how to make zongzi.

To make zongzi, you should first wash the leaves and soak them in hot water. Then prepare dates, eggs, meat and so on. For the stuffing, cook the delicious stuffing you like, and you can start working. 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 jiaozi in rice, knead it into a ball, and finally make the jiaozi wrapped in bamboo leaves into four corners.

The kung fu of making zongzi is in the last process. Whether your zongzi is wrapped well depends on whether the four corners are symmetrical or not. 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. Because the smell of zongzi floated out of the pot, it made my mouth water.

The waiting time is always very long. When the steaming zongzi was finally "liberated" from the pot, I danced with joy. Put it in a bowl and peel it off with chopsticks, and you can see the golden and soft "zong meat" inside. Take a bite. It's so delicious that I almost bit off all the chopsticks.

This year's Dragon Boat Festival, I learned how to make zongzi and tasted the fruits of labor, which were not sweet.

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 think I can't wrap jiaozi just because I am a genius. Who knows, when I really went to wrap jiaozi, I realized that wrapping zongzi was a craft, and it was not easy to wrap it beautifully and firmly.

At first, I took out two leaves of Zongzi, one big and one small, and folded a corner like grandma. I put a little soaked glutinous rice on the folded trumpet, stuffed a large piece of pork and covered it with glutinous rice. I am proud that I have successfully completed more than half of it than I thought. When I covered the rice leaves again, glutinous rice jumped out one after another, just like a child. I was so anxious that I stamped my feet. Fortunately, my grandmother "relieved" me-I cut some glutinous rice, and I was relieved.

Haha, after a little setback, I finally came to the last and simplest step-tying a brown rope. Little KS, look at me. 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 the zongzi was very old-fashioned and ugly, so I tied a beautiful bow with the brown rope for a good reason. As long as I didn't touch the rope casually, it was also very strong. You're finished. I picked up the zongzi to put it in the bowl, but I accidentally broke the short part of the brown rope and heard a "crash". The leaves of zongzi were scattered all over the floor, and glutinous rice fell to the ground one by one like flying beads and rolling jade.

I am not reconciled, all kinds of zongzi are born by my grandmother, but I can't even wrap one well, and my strength in my bones comes up at once. With this failure, I was much more careful and managed to pack some.

Eating the lovely zongzi made by myself, I have unspeakable joy in my heart.

600-word zongzi is the festival food of Dragon Boat Festival. According to legend, it was invented for the sacrifice of Qu Yuan who threw himself into the river, and it is the traditional food with the deepest cultural accumulation in the history of China.

In previous years, my mother always bought ready-made zongzi in the market or supermarket. This year, I pestered my mother to learn to make dumplings. Mom couldn't beat me and agreed.

In the afternoon of the fourth grade, I learned to make zongzi with my mother. Mother took a zongzi leaf and rolled it up with her hand. Zongzi leaves become hollow cones. I took a palm leaf like my mother and tried to roll it into a cone, but it didn't roll well and it was still straight. Mother pointed out after seeing it: "pinch one corner of the leaf with your left hand and roll the other corner of the leaf in with your right hand." Tighten it hard below and relax it above. " Under the guidance of my mother, I rolled the leaves of Zongzi.

Then, mother inserted a chopstick into the hollow cone-shaped zongye, took a spoon and put some glutinous rice in it, and then shook the chopsticks evenly until the glutinous rice was wrapped tightly. I also put chopsticks and glutinous rice in the leaves. When you can shake chopsticks, you either prick the leaves of zongzi or the sticky rice is not tightly wrapped. Mother said, "Shake the chopsticks gently and wrap the leaves tightly." . You see ... "Mom said while demonstrating, and I learned while listening. Ha ha! The zongzi I wrapped looks a bit like it.

Then the rope. I saw my mother holding the leaves in her hands, winding the rope around the sharp corner of the zongzi twice, tying the rope head, and a beautiful zongzi was wrapped. I also tied the first zongzi. Then, the second, third and fourth ... I made several packages in succession.

The last process is to cook zongzi. Put the tied zongzi into the pot one by one, then pour cold water on the zongzi for about 1cm, ignite ... after the water is boiled for 15 minutes, change the positions of the upper and lower zongzi in the pot, and then cook with slow fire for 1 hour.

The delicious zongzi is cooked, and I can't wait to taste the fruits of my labor. Ah! That's good.

Through making zongzi this time, I not only ate delicious zongzi, but also learned a truth: to learn a skill well, I must be sincere, careful and persistent, so that I can learn it well.

Chapter 4: Zongzi Dragon Boat Festival is also called Duanyang Festival, Noon Festival, May Festival, Ai Festival, Dragon Boat Festival, Chung Noon Festival, Noon Festival and Summer Festival. Every household hangs clocks and statues, hangs mugwort leaves and calamus, races dragon boats, eats zongzi, drinks realgar wine and swims in all diseases. The first significance of the Dragon Boat Festival is to commemorate Qu Yuan, a great national poet in history. Qu Yuan, Ming Ping, was a native of Chu in the Warring States Period. Born in the seventh day of the first lunar month in Wu Wang, Chu Wei, or twenty-seven years, he died in the ninth year of King Xiang of Chu.

The second meaning of Dragon Boat Festival is the anniversary of Wu Zixu's death. Wu Zixu, a famous Chu national, and his father and brother were all killed by the King of Chu. Later, Zixu abandoned the dark and went to Wu to help Wu to attack Chu, and entered the capital city of Chu in the Five Wars. At that time, King Chu Ping was already dead. Zixu dug a grave and whipped 300 bodies to avenge his father's murder. After the death of He Lu, the king of Wu, his son Fu Cha succeeded to the throne. Wu Jun's morale was high and he was defeated by Yue. Gou Jian, the King of Yue, made peace, and Fu Cha agreed. Zi Xu suggested the complete elimination of Yue, but Fu Cha didn't listen. Wu was massacred and bought by the state of Yue. He was framed by slanderers. Fu Cha believed him and gave him a sword. Zi Xu died. Zixu, a loyal minister, feels like death. Before he died, he said to his neighbor, "After I die, I will gouge out my eyes and hang them on the east gate of Jason Wu, watching the Vietnamese army enter the city to destroy Wu." Hearing this, Fu Cha was furious. On May 5th, he wrapped the body of Zixu in leather and threw it into the river. Therefore, it is said that the Dragon Boat Festival is also a day to commemorate Wu Zixu.

Yesterday, my sister and I went to the supermarket to buy glutinous rice candied dates and reed leaves, and were going home to make zongzi. Dragon boat festival, mom's side

Dictate new words to me while making zongzi, and my sister also participates in making zongzi. Jiaozi wrapped by my sister is very beautiful, while that wrapped by my mother is just right.

Far from it.

Just wrapped it for a while, my sister had a whim, and wrapped ham and seaweed in zongzi. Then my sister wrapped zongzi with ham, and my mother wrapped zongzi with peanuts, mung beans and raisins. My sister made more than a dozen bags, and my mother made more than a dozen bags. They don't give in to each other.

Gossip is over. Next, we began to eat zongzi. My mother also cooked many dishes and fish soup. The first zongzi I ate was stuffed with seaweed, and we had a good time this Dragon Boat Festival.

Chapter 5: I learned to pack jiaozi. It is said that the ancient poet Qu Yuan threw himself into the Miluo River on May 5th, but when people went to the river to salvage his body, they couldn't find it. People throw zongzi into the river to feed fish and shrimp so that they won't hurt him. Now people no longer throw zongzi into the Miluo River, but zongzi has become an indispensable custom in the Dragon Boat Festival every year.

Yesterday after class, Miss Li gave us a zongzi for us to taste. Mr. Li said, "Bring the leaves of Zongzi tomorrow and wash them at home, so they won't stick. Get the rope ready. " Soak the rice in the evening and bring the prepared materials tomorrow. "In the evening, I did as the teacher said. I washed the leaves of zongzi once and put the rope in my schoolbag. I scooped another spoonful of rice, put it in a small bowl, and put the water in a small bowl. The next day, I came to school happily, only to see the teacher step onto the podium and say happily, "Which classmate will make zongzi?" I saw Wang Shaohang raise his hand happily. Teacher Li said, "Then please ask Teacher Wang Shaohang to teach us! Everyone gives a warm welcome. "Wang Shaohang excitedly stepped onto the platform, raised the zongzi leaves and said," First, make the zongzi leaves into a funnel shape, then put a third of rice, then put some traps, then bury the traps with rice, then fold them down with the leaky top, and finally wrap them with a rope. This is possible. "Hey, how can my rice dumplings leak? This puzzled me, and the teacher asked me to continue doing it.

The first zongzi I wrapped was rice-leaking and triangular. I looked at the first zongzi, but I didn't want to. How stupid I am! I can't even do simple questions that can't be simpler. Looking at this little zongzi in front of me, I kind of want to give up. When I gave up, I thought of what my mother said to me. She said, "when you don't know how to do this problem or something, you can't stick to it. You must never bow to a problem or thing that you can't do." I believe that nothing is difficult in the world, if you put your mind to it. Come on! I will never bow to difficulties, I will overcome them.

I didn't give up and insisted on making the second zongzi, which was nothing like it. I went on to make the third and fourth zongzi ... I found it more and more different. I was so angry that I wondered how I could wrap Wang Shaohang so well, but I didn't wrap anything. I have to compete with him. I filled myself up with oil.

I really want to give up, and my mother's words rang in my ear again: "Don't back down when things happen, but face difficulties." You must remember this sentence and keep it in your heart, so when you are in trouble, think about what I said to you. " I got up my courage again and took another one. Ah, I succeeded. I finally got a portrait. It's not very similar, but I've learned it. Like a deflated balloon flying in the sky again.

It's really "easy to eat zongzi, but difficult to wrap zongzi!" "

Article 6: Making zongzi is the Dragon Boat Festival. Whenever this time, I will think of Zongzi on the Dragon Boat Festival.

A few days before the Dragon Boat Festival, my mother bought zongzi leaves, glutinous rice, mung beans and so on. From the market. On the Dragon Boat Festival, she took them out, soaked them in water, washed them clean, and then began to make zongzi. She picked up some zongzi leaves, stacked them row by row, then a layer of glutinous rice, a layer of mung beans and a grain of pork, and the last layer of glutinous rice wrapped mung beans and pork in the middle, then flattened the stacked zongzi leaves, folded them, and finally tied them with thread, thus wrapping a zongzi in her hand.

After jiaozi wrapped it, she put jiaozi into the pot, added some water and let it cook. It took about two hours to cook, and the fragrance of zongzi floated in the kitchen. Take a deep breath and feel refreshed. At this time, I can't wait to grab a zongzi from my greedy mother's pot. No matter how hot it is, I untie the thread and put it in my mouth. I took a bite with my teeth. Sometimes the hot zongzi makes my roots swell, and my tongue and mouth are suddenly filled with bubbles, big and small. Even so, I still refuse to spit it out. It's delicious.

Adults say there is an old story about the Dragon Boat Festival. According to historical records, during the Spring and Autumn Period, the great poet of Chu was exiled for daring to speak. Seeing the destruction of the country and the displacement of the people, Qu Yuan devoted himself to serving the country and was unable to return to heaven. In a rage, on the fifth day of May, after writing the last book "Huai Sha", he threw himself into the Miluo River and died. Legend has it that people flocked to the Miluo River to pay tribute to Qu Yuan after his death. The fisherman paddled the boat and fished for his real body back and forth on the river. Some even took out food and threw it into the river, saying that ichthyosaurs, shrimps and crabs would not bite the doctor's body when they were full. Therefore, on the fifth day of May every year, there are customs such as dragon boat racing and eating zongzi to commemorate Qu Yuan. Times have changed, people and things have changed, but the Dragon Boat Festival has been passed down to this day and has become a traditional festival and culture of the Chinese nation.

Chapter 7: I'm so happy to take care of jiaozi myself. This year, I want to package jiaozi on the Dragon Boat Festival.

Tomorrow is the annual Dragon Boat Festival, and eating zongzi is always the highlight of this day. In the past, I often ate zongzi, which was always delicious. Now I have to be picky. This year, I told my parents in the form of a question, "I want to make zongzi."

Answer 1: I want (meat) jiaozi.

Reason: Although we have been eating zongzi, the stuffing has always been candied dates. I used to love sweets, but now I am very sensitive to sweets, and I feel like vomiting when I eat them. I love meat, especially bacon. I can't put it down. So, on the occasion of the Dragon Boat Festival this year, I decided to try one or two pots of meat dumplings!

Answer 2: I want (money) stuffed zongzi

Reason: When people eat jiaozi in the Spring Festival, they should put coins in the jiaozi. Whoever eats coins will have good luck for a year. This is a traditional custom in our country. But I have never seen such a "tradition" in my family. Since we don't work during the Spring Festival, let's make up for the Dragon Boat Festival-pick some meat dumplings at home and stuff them 1 yuan. Who gets all the money and luck? How cool! ..... In this way, it is also a good "reserved program" for the whole family to compete for zongzi!

Answer 4: I want (Rose) jiaozi.

Reason: Everything is fashionable now, and even all fresheners have a rose fragrance. In this case, I decided to make zongzi with "rose stuffing". But for the sake of innovation, I decided that the stuffing is freshly ground with fresh rose petals, and the fragrance must be refreshing and delicious. However, whether the rose petal stuffing made in this way can be eaten is probably an eternal mystery.

Answer 3: I want to make zongzi.

Reason: I am always sick, as everyone knows. The illness is not serious now, but there are many minor illnesses. No, I'm hoarse now, but in my mouth, throat lozenges taste terrible. "If only there were throat lozenges in zongzi!" My "whimsy" began again. So I protested loudly to my mother-"I want to eat zongzi stuffed with throat lozenges!" " "The consequences can be imagined, so I won't say more. ...

Well, where's the smell of meat buns? No ... aah! There are meat dumplings to eat this year's Dragon Boat Festival! Now that the first wish has come true, the last three wishes should not be far away, right? Oh yeah!

Chapter 8: I learned to pack jiaozi. Zongzi is the festival food of Dragon Boat Festival. The legend was invented for Qu Yuan who threw himself into the river. It is a traditional food with the deepest cultural accumulation in the history of China.

In previous years, my mother always bought ready-made zongzi in the market or supermarket. This year, I pestered my mother to learn to make dumplings. Mom couldn't beat me and agreed.

In the afternoon of the fourth grade, I learned to make zongzi with my mother. Mother took a zongzi leaf and rolled it up with her hand. Zongzi leaves become hollow cones. I took a palm leaf like my mother and tried to roll it into a cone, but it didn't roll well and it was still straight. Mother pointed out after seeing it: "pinch one corner of the leaf with your left hand and roll the other corner of the leaf in with your right hand." Tighten it hard below and relax it above. " Under the guidance of my mother, I rolled the leaves of Zongzi.

Then, mother inserted a chopstick into the hollow cone-shaped zongye, took a spoon and put some glutinous rice in it, and then shook the chopsticks evenly until the glutinous rice was wrapped tightly. I also put chopsticks and glutinous rice in the leaves. When you can shake chopsticks, you either prick the leaves of zongzi or the sticky rice is not tightly wrapped. Mother said, "Shake the chopsticks gently and wrap the leaves tightly." . You see ... "Mom said while demonstrating, and I learned while listening. Ha ha! The zongzi I wrapped looks a bit like it.

Then the rope. I saw my mother holding the leaves in her hands, winding the rope around the sharp corner of the zongzi twice, tying the rope head, and a beautiful zongzi was wrapped. I also tied the first zongzi. Then, the second, third and fourth ... I made several packages in succession.

The last process is to cook zongzi. Put the tied zongzi into the pot one by one, then pour cold water on the zongzi for about 1 cm, light the water and boil for 15 minutes, then change the position of the upper and lower zongzi in the pot, and then simmer for 1 hour.

The delicious zongzi is cooked, and I can't wait to taste the fruits of my labor. Ah! That's good.

Through making zongzi this time, I not only ate delicious zongzi, but also learned a truth: to learn a skill well, I must be sincere, careful and persistent, so that I can learn it well.