Zongzi composition of Dragon Boat Festival

Zongzi composition of Dragon Boat Festival

Everyone is familiar with writing in daily life or work and study. Writing is a verbal activity in which people express their thoughts in written form. Do you know how to write a good composition? The following is the composition of the Dragon Boat Festival Zongzi that I compiled for you. Welcome everyone to learn from and refer to. I hope it helps you.

Dragon Boat Festival Zongzi Composition 1 Open the bright green leaves of Zongzi, and a faint fragrance will float in the face. Glittering glutinous rice is tightly wrapped with fragrant mung beans and fragrant pork, which is our special food in Gan Tang-Darouzong.

The making process of zongzi is very simple. First, clean the fresh glutinous rice, mung bean and pork with clear water, then cut off the stems of reed leaves with scissors, then take out 4-6 reed leaves, hold them with two fingers, bend and wind them, and then add glutinous rice, mung bean and pork. Enter the funnel. You can also add red dates, chestnuts and red beans according to your personal preferences, and add good ingredients. Jiaozi, the meat stuffing, is steamed in a steamer.

The cooked zongzi was steaming hot, but before I could peel off the reed leaves, a thick fragrance immediately came to my face. White glutinous rice, smooth mung beans and fat but not greasy pork make my mouth water. With a bite, the fragrance, softness and stickiness of glutinous rice immediately occupied my taste. I took another bite, and the tender pork of mung bean lingered on my tongue. There are many ways to eat zongzi: it can be cut into pieces and fried; If you like spicy food, you can dip it in Chili sauce and garlic; Those who like to eat sour can dip in vinegar.

This is the characteristic of our Gan Tang-bulk. Taste our public, you will feel that your lips and teeth are fragrant and you will want to eat it again! Eat early if you want, and it will be gone if you go late. Ah! It's the smell of this big jiaozi again. I have to eat quickly. Goodbye! !

Dragon Boat Festival Zongzi Composition 2 Dragon Boat Festival, also known as Duanyang Festival, Noon Festival, Noon Festival, Dragon Boat Festival, Zhengyang Festival, Magnolia Festival and Tianzhong Festival, is a traditional folk festival in China. In this festival, my favorite is making zongzi.

To wrap zongzi, you must first prepare the materials for wrapping zongzi. The traditional stuffing, with the first-class round glutinous rice, tastes very waxy. Followed by the same width, tender leaves. The fillings are mainly candied dates and red beans. Nowadays, innovative people have their own needs, and some help fruit and meat to make stuffing according to their personal preferences. The auxiliary tool is a long nylon rope or cotton thread.

Making zongzi can be divided into the following steps: first, soak rice and glutinous rice for half an hour, because it is sticky when cooked; Then wash and cook the leaves with warm water, which not only removes the dust on the leaves, but also makes the cooked leaves not easy to rot and convenient to wrap. Now comes the highlight-first, roll two or three zongzi leaves into an inverted cone. Put some glutinous rice first, then some candied dates or other fillings, and finally put glutinous rice, but it can't be full and there can't be gaps, which is beneficial to packaging. According to the spiral technique, roll it up from the other end, leaving some tails at the end of the roll, then hold the tail with your thumb, turn the rolled side over and wrap it tightly with cotton thread, so that it will be tied up and will not come loose, which is convenient for cooking.

Start cooking zongzi. Some people cook quickly in a pressure cooker. Add zongzi, add 8 water, and it is best to overflow zongzi. An hour or so later, the pot boiled, and the thick fragrance of zongye and glutinous rice came to my face. Open the leaves of zongzi and eat one. The fragrance of glutinous rice and the sweetness of candied dates make people feel that their teeth and cheeks are fragrant.

Dragon Boat Festival is a traditional festival in China, and making zongzi is our unique skill in China. Students, for the excellent cultural heritage of the Chinese nation, let's join hands and learn to package jiaozi together!

Zongzi composition for Dragon Boat Festival 3 "Get up quickly, lazy boy. Today is Dragon Boat Festival. Make zongzi with your mother!" " "I was awakened by my mother in my sleep. My mother also said: "jiaozi was invented for the patriotic poet Qu Yuan, and at the same time it can exercise my practical ability ..." After listening to my mother's words, I got up, because I had long wanted to experience the fun of jiaozi by myself.

Just entering the kitchen, I saw a big basin with many green leaves and a faint fragrance. My mother said it was zongzi leaves.

I started making zongzi. My mother picked up a zongzi leaf and rolled it into a hollow cone. It was not difficult. I also learned to roll one, and then I got serious. Mother skillfully scooped up some glutinous rice with a spoon, put it in and wrapped it. I either leak from above or from below. Under the guidance of my mother, I finally got through this, and one trouble after another came again. When wearing a brown needle, my mother first inserts the brown needle into the zongzi, then inserts the tip of the palm leaf into the pinhole of the palm, and then gently pulls the zongzi away urgently, and a beautiful zongzi is wrapped. As for me, like my mother, I inserted the brown needle into the zongzi, either stabbing or pulling the leaves, so I wrapped several pieces in succession and finally wrapped one piece. I'm exhausted. But my heart is full of joy-I finally learned to make zongzi.

Zongzi is wrapped and cooked. My mother put some water in the pot first, then put zongzi in it, and then started cooking. After a while, the zongzi boiled, and I couldn't wait to eat it. Mother said, "Zongzi is not cooked thoroughly." I have to wait patiently. At this time, the pot was steaming, and the house was full of the aroma of zongzi. "I finally have my own jiaozi." That kind of joy and excitement is beyond description.

Every time we celebrate the Dragon Boat Festival, we go back to buy zongzi to eat. Today, I will learn to make zongzi with my mother. On the Dragon Boat Festival, I will eat my own dumplings. Besides, my parents are very tired from work these days. At home, I can give my parents a big jiaozi and let them eat my own delicious jiaozi.

Today is my mother's holiday. I'm going to learn to make zongzi with my mother.

First, my mother took me to the supermarket and bought a bag of glutinous rice, reed leaves and red dates. After shopping, we take the small bag home. My mother washed the glutinous rice and red dates first, then soaked the reed leaves in water, and everything was ready together.

When making zongzi, I will do what my mother does. First, roll the reed leaves into a funnel-shaped pattern and put rice in it instead of red dates. After stuffing, take another reed leaf, two reed leaves wrap the funnel around it, and then wrap it around that thread, and a perfect zongzi will be made. At this time, I looked at the zongzi in my hand and then at the zongzi in my mother's hand. This is a world of difference. The zongzi wrapped by my mother is countless times more delicious than mine.

After a while, my mother put me and her zongzi in the pot to cook. Half an hour later, the dumplings were cooked, and my dumplings were rotten and turned into porridge. Jiaozi cooked by my mother is delicious. It seems that I will learn from my mother to make zongzi in the future.

On the Dragon Boat Festival, I let my parents eat delicious zongzi wrapped by themselves.

Dragon Boat Festival Zongzi Composition 5 Dragon Boat Festival is a traditional festival in China, which started in the Spring and Autumn Period and the Warring States Period and is said to commemorate the patriotic poet Qu Yuan.

During the Dragon Boat Festival, we built the Lakers like to hang Aipu and wear sachets, and every household floated out bursts of zongxiang. I like jiaozi who eats grandma's buns best. My grandmother is ingenious, and the packaged jiaozi is delicious, artistic and particularly environmentally friendly.

Every Dragon Boat Festival, grandma began to make zongzi, and I watched with great interest. Grandma scoured out the best glutinous rice in the water town and made stuffing according to different tastes. Zongzi has four flavors: like sweet, put a few red dates in glutinous rice; If you like bacon, take half a catty of lean meat, chop it, dip it in soy sauce, make stuffing and wrap it with glutinous rice; Like refreshing, use peanuts planted in your own field, peel each peanut into two petals, soak it in clear water, and wrap the peanuts with glutinous rice when they grow up; If you like the original flavor, don't put other condiments in the glutinous rice.

Grandma began to wrap zongzi, took out a bright needle from the sewing box, rolled one end of a fresh leaf into a funnel shape, put it in her left hand, held a spoon in her right hand, scooped glutinous rice into the leaf, filled the bucket with glutinous rice, and put the other end of the leaf into the eye of the needle.

The wrapped jiaozi is generally a pointed triangle. In order to make me happy, my grandmother sometimes puts two small zongzi together and wraps them into a flat pentagon, which is called "Lian Xin Zongzi". This is my grandmother and me, heart to heart.

Throughout the process, grandma was making a work of art, while I watched intently. Unlike jiaozi, who is sold in the supermarket now, it is not artistic to wrap a withered leaf several times and tie it with a colorful belt. The pigment on jiaozi's ribbon is harmful to health. So, I don't like jiaozi in the supermarket at all, so I like jiaozi wrapped by my grandma.

The dumplings wrapped by grandma are delicious!

The Dragon Boat Festival is also called Duanyang Festival, Noon Festival, May Festival, Ai Festival, Dragon Boat Festival, Heavy Noon Festival, Noon Festival and Summer Festival. Every household hangs bells, hangs Acorus gramineus, 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 month of Wu Wang calendar in Chu Wei, or in the twenty-seventh year, 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. On the Dragon Boat Festival, my mother was by.

Dictate new words to me while making zongzi, and my sister also participated in making zongzi. The dumplings wrapped by my sister are very beautiful, but those wrapped by my mother are ok.

Far from it.

Just wrapped it for a while, my sister had a whim, and wrapped ham and seaweed in the dumplings. Then my sister wrapped dumplings with ham, and my mother wrapped dumplings with peanuts, mung beans and raisins. My sister made more than a dozen, and so did my mother, so they didn't give up.

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

Every Dragon Boat Festival, as long as you walk into the ancient town of Qiantong in your hometown, the sweet glutinous rice fragrance wafts from all directions, which is very attractive. At the moment, the children once seemed to be immersed in the sweetness of glutinous rice, and even the air seemed to be sweet.

Early in the morning of the Dragon Boat Festival, grandma was as busy as a bee. First, she began to prepare raw materials: drain the glutinous rice soaked in clear water. At this time, the glutinous rice is already soft, and it will be broken when the finger is gently pinched; Then clean both sides of the leaves, put them in a pot and scald them with boiling water for a few minutes. Remove the leaves of Zongzi, cut off the petiole and drain the water for later use. Grandma set out a bowl of red dates and a ball of cotton thread, and cheerfully prepared to wrap red dates and zongzi.

I saw my grandmother sweating profusely, and volunteered to be her little assistant, handing it to Ai Ye, cutting cotton thread, and ... I couldn't bear to watch it, so I wrapped jiaozi myself, but jiaozi was naughty in my hands and scattered, and I just couldn't wrap the perfect jiaozi in grandma's hand. Look! Grandma rolls mugwort leaves, puts glutinous rice, takes a rope and sticks zongzi. Everything is like running water, very fast. So I calmed down and carefully observed grandma's movements. She first rolled a piece of wormwood leaves into a funnel, and the bottom of the funnel was particularly tight. Then she put in glutinous rice and candied dates, and did not forget to press them with her hands. Then, she fastened the long mugwort leaves tightly on the funnel with her thumb, and finally tied the zongzi with a string. A chubby triangular doll jumped out of her grandmother's hand. Grandma also told me that if you put too much glutinous rice, it will easily fall apart when cooking, but if you lose it, the zongzi will not look good. Therefore, the added glutinous rice should be just flush with the funnel mouth. Wow! It looks very simple. There are so many mysteries hidden in jiaozi! I learn from my grandmother, and gradually I can make some decent zongzi!

Wrap the zongzi and let's put them in the pot. Grandma poured some water and didn't eat zongzi. For about two hours, the smell of zongzi kept drilling into my nose. Grandma helped me hold zongzi and peel mugwort leaves. While listening to my grandmother telling Qu Yuan's story and eating delicious zongzi, I can't help but sigh: What a sweet and happy Dragon Boat Festival!

In China, there are many large and small festivals, such as Double Ninth Festival, Mid-Autumn Festival, Spring Festival and Children's Day. Every festival is very lively and happy, but what I will never forget is the happy Dragon Boat Festival.

Legend has it that the ancient poet Qu Yuan threw himself into the river on the Dragon Boat Festival. People fished everywhere, but he couldn't find his body. In order to prevent fish and shrimp from hurting him, his admirers wrapped the cooked glutinous rice in zongzi leaves and threw a little meat sauce into the river to feed the fish and shrimp. When fish and shrimp are full, they will not eat Qu Yuan's body. Now, people no longer throw this kind of thing into the river, but it has gradually evolved into zongzi, which has become an indispensable custom every year during the Dragon Boat Festival. So on the Dragon Boat Festival, my mother and I chose Bao jiaozi to celebrate the Dragon Boat Festival.

Mother first brought zongzi leaves from the kitchen, washed them carefully, cooked them with boiling water, cooled them and put them aside to prevent them from turning yellow. Then, chop the meat, beat in the eggs, grab them evenly by hand, add the cut red dates, mix them together, quickly pick up a leaf, roll it into a triangle, add rice and stuffing, roll it obliquely by hand, and finally tie a red rope to make a triangular jiaozi. I followed my mother's example and folded the zongzi leaves into a funnel shape, but the leaves in my hand were like a naughty little doll, but they didn't listen to me and broke in a hurry. I don't want to fold another piece. This time, the leaves were folded, but just after adding rice, the rice leaves leaked a hole, and the rice jumped out like a flying bead, rolling the jade all over the table. Seeing me like this, my mother quickly folded the two corners in half, rolled them into a trumpet, put a small amount of glutinous rice, then put stuffing, and finally covered them with a layer of glutinous rice, tied them with a rope, and divided them into two.

After my mother sat down, I made a small zongzi with a green coat for nothing at noon. In the evening, I peeled off zongzi, white rice and red dates and smelled them again. A faint fragrance came to my face. I took a bite and my lips and teeth remained fragrant. Eating my own jiaozi, my heart is sweet.

This Dragon Boat Festival, I lived a full life and learned to "do it yourself and have plenty of food and clothing." The truth. I will never forget it.

Dragon Boat Festival Zongzi Composition 9 Every year, the fifth day of the fifth lunar month is the Dragon Boat Festival, and every family should eat Zongzi. On this day, I decided to learn how to make zongzi from my grandmother.

In the morning, I pestered my grandmother and insisted on learning to make dumplings. My grandmother couldn't beat me and finally agreed.

In the afternoon, I learned to make zongzi with my grandmother. My grandmother took a zongzi leaf and rolled it with her hand. Zongzi leaves become hollow cones. I learned from my grandmother's appearance and took a piece of zongzi leaf, trying to roll it into a cone, but it was not rolled well, and it was still straight. Grandma pointed out after seeing it: "Hold one corner of the leaf with her left hand and roll the other corner of the leaf in with her right hand. Tighten it hard below and relax it above. " Under the guidance of my grandmother, I rolled up Zongye.

Then, grandma put 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 break the leaves of zongzi or the glutinous rice is not tightly wrapped. Grandma said, "Be clear when shaking chopsticks, and pinch the leaves tightly." . Look at DD, "my mother said while demonstrating, and I learned while listening." Ha ha! The zongzi I wrapped looks a bit like it.

; The last procedure is to tie the rope. I saw grandma holding the leaves in her hands, winding the rope around the sharp corner of the zongzi twice and tying the rope head, and a beautiful zongzi was wrapped. I also tied the first zongzi. At the age of 20, I won several second and third prizes in a row.

Through learning from my grandmother jiaozi this time, I understand a truth: Be careful, persistent and not impatient in everything, and you will be able to finish the task in the end. So is jiaozi.

The composition of zongzi in Dragon Boat Festival 10 is a traditional custom of Dragon Boat Festival, which has been spread since the Warring States Period and has a history of more than 2,000 years. Making zongzi is not only a symbol of China's 5,000-year-old culture, but also a national cultural heritage. Therefore, making zongzi has become a very important activity of the Dragon Boat Festival. Today's Dragon Boat Festival, my mother sent me to my grandmother's house in the countryside and asked me to learn to make zongzi with her.

On the Dragon Boat Festival, every family wraps zongzi, and "Zongzi" is fragrant everywhere. But each kind of wrapping method is very different, all kinds, each with its own flavor and charm. Grandma's materials for making zongzi are all ready, and she will start making zongzi after lunch. Because I am a beginner, other zongzi are a little more difficult, so I can only make grey water zongzi, which is likely to fail. I picked up the leaves of rice dumplings washed by my grandmother, scooped in a few spoonfuls of glutinous rice soaked in grey water to make it delicious, then carefully folded the leaves and wrapped them with thread, and a grey water rice dumpling was made. In this process, I didn't know how to hold glutinous rice at first. If I scoop in a whole spoon, there will always be a lot of glutinous rice slipping out of a small hole and wasting a lot of glutinous rice. Moreover, even if it is folded, I won't wrap the thread, just imitate the wrapping method of those "qualified products" There are always some mistakes that look ugly, so I wasted a lot of time. Later, my mother found out that I couldn't make zongzi, so she taught me by hand. Gradually, I became skilled, and making zongzi was fast and beautiful. Even my grandmother praised me several times. I am happy to think: I finally learned to make zongzi!

In the evening, the whole family sat together to eat big, fragrant and sweet zongzi, and it was as sweet as honey to think that some of them were wrapped by themselves. Accompanied by the fragrance of zongzi, this special Dragon Boat Festival is spent in everyone's laughter.

Composition of Zongzi on Dragon Boat Festival 1 1 Making Zongzi is a traditional custom of Dragon Boat Festival. On the Dragon Boat Festival with fragrant leaves, I ushered in making zongzi for the first time in my life.

After class, the teacher said that we would have a different composition class. We are all curious. What will it be like? The teacher also told us directly that we would make zongzi today. What excites me even more is that for a while, Zongzi was not wrapped yet.

The teacher prepared raw materials for us, including emerald-like zongye, pearl-white glutinous rice, dark red candied dates and sweet raisins. The teacher told us how to make zongzi, and we began to be creative.

I want to roll the zongzi leaf into a cone first, but the zongzi leaf doesn't listen to me at all. I want it to turn around. It had to lie there and didn't want to cooperate with the other end to form a cone. After many times of "matching", I finally agreed to twist it, but this naughty egg cone not only leaks, but also leaks. A closer look reveals a small hole at the bottom of the cone. No way, I had to pour out all the ingredients and tighten the leaves on both sides in the middle so as not to expose the rice. Then, I folded the leaves on the top, pinched off the extra leaves on both sides, and finally folded the extra leaves aside. Haha, a perfect triangle appears. Looking at other students, I either couldn't fold a triangle or missed a string of rice. I secretly boast that I am a "genius!" "I hummed a ditty and wrapped the zongzi with hemp rope, but the rope seemed to be deliberately against me. It was alive and kicking like a little loach in my hand, just not staying on the zongzi, which directly led to a lot of" bugs "in the" perfect triangle "and would be loosened from time to time.

After many hardships, my zongzi is finally cooked. Thinking about the smell makes my mouth water "DC Three thousands of feet". Ok, ok, I'll wait until the zongzi is cooked.

Zongzi composition on Dragon Boat Festival 12 Why do happy composition clubs have waves of laughter? It turns out that everyone is making zongzi.

As soon as I entered the door, I saw a pot of glutinous rice, many red dates, fragrant leaves and long Zongsheng on the table. Teacher Wang divided the boys and girls into two groups, and the girls went to package jiaozi first. Soon, the girls came back. It's really a happy family and a sad family. I thought it was difficult to make zongzi.

At this time, it's our boy's turn to go out. I'll take two zongzi leaves to subtract the tail first. An aunt taught me enthusiastically. She naturally rolled the leaves of Zongzi into a funnel. I got impatient, and began to roll them up willy-nilly. The first time I didn't succeed, my aunt taught me by hand, and it soon rolled into a funnel shape. Next, I put red dates to prevent glutinous rice from coming out, and then put glutinous rice. In this way, the interior of zongzi is ready. Finally, I wrapped the zongzi rope around it, tied a knot, and a zongzi was made. Teacher Wang took the wrapped zongzi and cooked it. Soon, the zongzi was cooked. Smelling its fragrance, I remembered the story my grandmother told me when I was a child: once upon a time, there was a man named Qu Yuan, a minister of Chu. He suggested that the king of Chu and the six countries jointly defeat the king of Qin, but he was harmed by traitors. Finally, Chu was gone, and Qu Yuan threw himself into the river with tears in his eyes. People looked for him everywhere, but they couldn't find him. A fisherman threw rice balls into the river, fearing that the fish would eat him. A doctor poured realgar wine into the river and tried to get the fish drunk ... Thinking of this, I went home with delicious zongzi.

Dragon Boat Festival is a grand traditional festival in China, which was born in memory of a great poet. Finally, I wish you all a healthy Dragon Boat Festival.

Dragon Boat Festival Zongzi Composition 13 "On May 5th, it was Duanyang. Insert Artemisia argyi and put on the sachet. Eat zongzi and sprinkle sugar. The dragon boat went into the water happily. " In Quanzhou, my hometown, there is also such a traditional food-Zongzi every year during the Dragon Boat Festival.

On the Dragon Boat Festival, my mother and I went to the' Apo Meat Zongzi' in Dongjie to eat Zongzi. We ordered a signature jiaozi with minced meat, and soon the waiter brought it. I saw a white porcelain bowl occupied almost all the space by a big zongzi. Xiaozongzi is dressed in clothes made of Zongzi leaves and tied with a string. Loosen the rope and peel off the leaves of zongzi, and a fragrance comes to the nose. Wow, the glutinous rice, golden eggs, tender pork belly and umbrella mushrooms in Huang Chengcheng look so beautiful and appetizing! Dig a spoonful, gently blow off the heat, put it in your mouth and chew it. Wow, it smells good! Glutinous rice, eggs and mushrooms are all soaked in the aroma and oil of pork belly, and pork belly is fatter but not greasy while offering itself "a fat suit". These materials make up the most delicious team, so delicious that I can't stop talking. In a short time, I wiped out the whole zongzi!

At this time, my mother told me, "Yaner, do you know how Zongzi came from?" Speaking of it, it also has something to do with Qu Yuan, a great poet of Chu State! At that time, many villains falsely accused Qu Yuan to the emperor. After being wronged, Qu Yuan felt that there was no way to serve the country, so he jumped into the river and committed suicide. People's admiration Just throw the wrapped zongzi into the river, hoping that fish and shrimp will not bite Qu Yuan's body, in memory of Qu Yuan. ""Oh, I see. "Hearing this, my admiration for Qu Yuan arises spontaneously.

I like the delicious zongzi in my hometown.

My mother has never been able to make zongzi, so in previous years we always went to the supermarket to buy zongzi and cook it at home.

Today, my mother bought materials for making zongzi, two bundles of cooked brown bamboo leaves, sticky rice and solid white thread. My mother and I watched the mobile phones start one by one. We are making rice dumplings. She is simple. After all, she is a novice and too difficult to learn. First, roll a bamboo leaf into the shape of an awl. I had to roll the leaves tightly to make sure there was no rice leakage and start pouring rice into them. I want to pour too much but not too little. Then, cover the rice with the other half of the leaf and wrap it with a rope. Be sure to tie the zongzi tightly. In this way, a zongzi is wrapped, and then you feel great because you have surpassed yourself before. I learned another unique skill.

My mother and I wrapped the bag together. Although the appearance of the bag is not as good as my mother's, I don't think it's that ugly myself. My jiaozi is very big, but it always misses meals. "Never mind, take your time, practice makes perfect!" After listening to my mother's encouragement, I wrapped zongzi more attentively.

After a while, the first wave of zongzi came out of the pot. When I saw it, several zongzi had no rice, and they were all wrapped by me. Mom and dad don't open it, and my zongzi is missing. Dip in sugar. While eating, he said that jiaozi wrapped by his son was delicious. I didn't open rice dumplings either. I took a big bite of sugar. It tastes great! I think my jiaozi is more delicious than that sold in the supermarket.

In the next Dragon Boat Festival, our family will package jiaozi by ourselves. Next time, we will try candied dates or jiaozi with bean paste.