Traditional festivals, read and write about jiaozi.

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 jiaozi, 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 the atmosphere of making zongzi, so let grandma teach me how to make zongzi. Grandma promised me happily, and she told me. 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.