How to wrap zongzi on Dragon Boat Festival: 4 essays

The annual Dragon Boat Festival is coming again, and every household begins to make zongzi.

In the morning, my mother and I went to the vegetable market, bought some black leaves and glutinous rice, and prepared to make zongzi. When I got home, I washed the dark green leaves and white glutinous rice first, then carefully poured the glutinous rice into a big bowl, and then began to learn to make zongzi from my mother. I saw my mother skillfully fold the Indocalamus leaves into a funnel, then pour the glutinous rice into the funnel folded by Indocalamus leaves, embed a candied date in the middle of the glutinous rice, press the glutinous rice tightly with her hand, and then fold the zongzi into four corners, and a zongzi was born in her hand. I take my mother as an example. I first folded the Indocalamus leaves into a funnel, then filled it with glutinous rice, but the glutinous rice slipped from the bottom of the funnel like a naughty bag. Finally, I filled the glutinous rice and folded the zongzi into four corners, and the trouble came again. The glutinous rice either "ran" like this or "ran" like that, and it fell apart at once, which made me waste my time. So, I had to start making zongzi again. As the saying goes, once born, twice cooked. After several failures, with the help of my mother, I tried my best to make a zongzi. But my zongzi is "four unlike", neither triangular nor round, unique, far from my mother's zongzi, but I still feel very happy.

Looking at the cooked zongzi, I smelled the fragrance floating from it, which made me feel the joy of doing it myself. This is not ordinary sweetness!