Six compositions describing dumplings.

Composition describing dumplings 1

More than two thousand years ago, Qu Yuan, a great patriotic poet, sighed at the Guluo River and threw himself int

Six compositions describing dumplings.

Composition describing dumplings 1

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? On the Dragon Boat Festival, people wrap jiaozi, row dragon boats and boil 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 thin thread?

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 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 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 to make zongzi and tasted the fruits of my own labor, which is not ordinary sweetness.

Composition 2 describing dumplings

It's another year of Dragon Boat Festival. According to my grandparents, the Dragon Boat Festival is a traditional festival in China, which is related to the story of Qu Yuan jumping into the river in ancient China. As a commemoration, we celebrate the Dragon Boat Festival every year.

Because this is a special festival, I know that everyone will make zongzi at this time of the year, so I really want to experience this atmosphere, so I asked my grandmother to teach me how to make zongzi. To wrap zongzi, you should first wash the leaves of zongzi and soak them in hot water. Then prepare red dates, eggs, meat and so on. As a trap, match your favorite flavor with the trap, and you can start working. First, fold the long leaves, enclose them to make a nest, then put the prepared glutinous rice, japonica rice and red dates in the middle, fold them and wrap them into corners to make them into four corners or triangles. Finally, the zongzi leaves are wrapped around the zongzi leaves or the thread for making clothes, and finally a complete zongzi is made.

My happiest thing is to make a fool of myself in this process: I heard that the kung fu of this package of 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? " The four corners of zongzi are convenient for hanging thin lines. Why are there no round zongzi in this world?

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.

Composition 3 describes dumplings.

I remember the first time I wrapped dumplings, I was anxious to wrap them all. I was only seven years old. Today, we are going to make zongzi again.

We washed our hands and went into Bao jiaozi's classroom. I saw a big pot of bamboo leaves taking a bath in it, and I also saw Mr. Peanut and Miss Mung Bean chatting in it! I saw that the teacher fixed the rope on the chair first, then took out a bamboo leaf as thin as one arm, made it into a triangle shape, put some sticky rice in the "triangle cup", wrapped the bamboo leaf and tied it with thread, and wrapped a zongzi.

But I can't make zongzi! Fortunately, I used to watch my mother make zongzi. She wrapped it like a real triangle. I wish I could wrap it as well as my mother. I started making zongzi. I make bamboo leaves into triangles and then put some rice. It is precisely because the bamboo leaves are too thin that I can only put a few grains of rice. The rest is difficult. I can only rely on that memory to recall the scene of my mother making zongzi. In this way, I wrapped it and found that my bag was not triangular at all, so I had to tie it with a rope. That zongzi is only the size of a fingernail and is square.

I tidy up one by one, in a row of seven. Some are square, some are in the shape of love, and some have no shape at all. They have all kinds of shapes. Jiaozi, who used to look at other students' bags, found that some people were more wonderful than mine. One person also wrapped a "mummy jiaozi", and the others dispersed. You will find these scenes very funny.

In the last five minutes, Mr. Qiu took a big group photo for us. Others drank a toast and we ate a "dried zongzi". Except for the thin lines, the whole picture is all kinds of zongzi. Today, we spent a different Dragon Boat Festival. In this way, we remembered the great patriotic poet Qu Yuan.

Composition 4 describes dumplings.

On the Dragon Boat Festival, we will insert mugwort leaves, hang sachets and wear colored ropes, but the most important thing is to eat all kinds of innovative zongzi.

In the north, zongzi is white and fat, just like a big white fat man. It can be plain white zongzi or red dates and red beans with sugar. Zongzi in the south has become small and exquisite, wrapped in braised pork or egg yolk, salty and fragrant, in sharp contrast to Zongzi in the north.

The shape of zongzi is very special, neither square nor round. Its shape is mostly triangular, quadrilateral and cylindrical. In the supermarket, all kinds of zongzi are dazzling, which makes you see things in a blur, but what I am most looking forward to is making zongzi with my family during the Dragon Boat Festival.

The wrapping method of zongzi is also very interesting. You need to prepare soaked rice leaves, glutinous rice and your favorite fillings. First, roll the rice leaves into your favorite shape, and be careful not to leak at the bottom. Then, pour the soaked rice into the rolled rice leaves and add your favorite stuffing. At this time, you can seal them and wrap the remaining rice leaves along the shape of zongzi. Finally, I tied the zongzi with colored string, put all the wrapped zongzi into the steamer, and after an hour, I opened the lid, and an attractive smell of zongzi came to my nose, which made me drool and wanted to take a bite.

The sweet taste of zongzi left me with endless aftertaste, so I love zongzi and look forward to the Dragon Boat Festival.

Composition 5 describes dumplings.

Recalling the first time I learned to make dumplings last year, I still couldn't help laughing.

I remember the day before Dragon Boat Festival last year, my mother was busy making zongzi in the kitchen. I was curious when I saw it, so I said to my mother, "Mom, let me join!" " ""just you? Is that okay? " Mother looked at me suspiciously. I patted my chest and said confidently, "making zongzi is a piece of cake for me." "Don't underestimate me, I am a teenager, and one is the best." Mother listened, smiled and said, "Bullshit! You are so powerful, wrap me a zongzi first. "

"good!" I said yes.

Let's get started. I learned from my mother's practice, took two bamboo leaves, folded them together, folded them in half, bent them into a funnel shape, and scooped them into a bowl full of glutinous rice. Rice has filled half the funnel. I put it in my left hand, shook it gently and patted it. I am glad that the project is progressing smoothly, but I found that the bottom of the funnel is leaking rice! "What's going on? Something must be done. " So, I quickly took a leaf and wrapped the hole in the zongzi. Next, I folded the bamboo leaves in half again.

Unexpectedly, there was a "flaw" at the top of the funnel. The rice is too full for the leaves to wrap. Willy-nilly, I took a leaf to wrap the zongzi tightly, and I took a rope to tie the zongzi tightly. The first zongzi is finally wrapped! I am finally relieved. But the "shape" of zongzi is too cool, and the individual is too big, like a big fat man and ugly.

Sure enough, my mother laughed her head off. Pointing at zongzi, she told me a trick: when wrapping, break off a few leaves, leave some packaging space, and don't wrap too much rice. Knowing this secret, I was full of confidence and decided to pretend again. This time, I learned the lesson from the last lesson and folded the leaves in half as my mother taught me. Then I grabbed the rice and put it in. Only one third of the rice was filled, so I wrapped it up early and tied it with a rope.

Something's wrong. Look, zongzi is small and flat. It seems that he was born with malnutrition and became thin. Watching myself make two "cottage" products in a row, I feel like a deflated ball.

Although it has been a year since this incident, it is still funny in retrospect.

Composition 6 describes dumplings.

The annual Dragon Boat Festival is coming, and every household is busy, including those who make zongzi and those who prepare five silks. Ai Qing's,,, and my home is no exception.

I started making zongzi. My grandmother took out the materials for making zongzi, including zongzi leaves, glutinous rice, dates, peanuts and straw. Soak the leaves of Zongzi first, then rub them in pairs to wipe off the dust. At the same time, soak and wash the glutinous rice. Peanuts should also take off their red coats and soak them in water, as well as straw. After all these preparations are completed, we will start packing. I saw grandma wrap two or three zongzi leaves and put glutinous rice in them. After finishing, she put in a peanut and a jujube, and then put in a little water soaked in glutinous rice. After wrapping a cover, she put it aside and pressed it with something. After wrapping another lid, she tied it together with straw, thus wrapping a complete zongzi. I couldn't wait to ask grandma to teach me, and grandma promised me. On the way, I met many things I did wrong. For example, when I put the leaves of Zongzi unevenly, I put too much glutinous rice for a while, but my grandmother asked me to put it again, and then I put too little. Finally, I put the peanuts and dates away, so I finished the last process, wrapped them up and went bad. I just missed the stuffing, and grandma didn't teach me when I made zongzi. Because there are many grandmothers in front of me who can't. They taught me from the beginning and told me why I should do this instead of that. The first failure, the second failure, and the third success. As the saying goes, "failure is the mother of success."

After wrapping the zongzi, we cooked the zongzi brothers in the pot and put the duck egg brothers. I seem to hear their cry for help: "it's burning me, it's burning me!" " Help us! "

When zongzi is cooked, we sit together and eat zongzi. Eating my own dumplings, I am extremely happy and proud, because I not only learned to make dumplings, but also understood that it is not terrible to encounter setbacks. The terrible thing is that you are afraid of setbacks and are afraid of being knocked down by setbacks.