An excellent composition about jiaozi.

In daily life or work and study, everyone will inevitably contact or use composition, which can vent their emotions and adjust their mood. I believe many friends are very upset about writing a composition. The following is a 700-word (selected 1 1) excellent composition describing Baozongzi. Welcome to share.

An excellent composition describing zongzi 1 Speaking of Dragon Boat Festival, I can't stop. Because of the Dragon Boat Festival last year, I personally tried the joy of making zongzi. Don't worry, you listen to me slowly!

The fifth day of May last year was the annual Dragon Boat Festival. Dad told me that we should eat zongzi on the Dragon Boat Festival in memory of the great poet Qu Yuan. As soon as I heard the food, my interest came up. Dad changed the subject and said, "But we can't eat for free today. You have to do it yourself. "

After listening to my father's sermon, I was very busy. Isn't it just dumplings? This can still beat me, and dad doesn't even want to think about it. His daughter is very clever. Making zongzi makes me both excited and nervous. Others say that the quality of zongzi bags can detect a person's carefulness. Well, I really don't know what masterpiece I will have. Although he is confident on the surface, he is still playing drums in his heart. After all, I've never packed it!

Grandma gave me a demonstration, and I finished it in a hurry. First, I stacked three leaves of Zongzi together, then folded them into a funnel shape and filled them with glutinous rice. But here comes the difficulty. After I put the glutinous rice in, these naughty glutinous rice dolls suddenly ran out. I looked left and right, but I still didn't find any clues. Grandma knew something was wrong when she saw my movements, and quickly said, "Xiaofeng, there is a small hole in the sharp corner of your funnel, from which glutinous rice came out." I quickly pinched the sharp corner of the funnel. Now the glutinous rice dolls are much more honest and stay in the leaves. I said to myself, "Grandma is really an expert on zongzi." I put a coin in the zongzi of my bag while my parents were not looking. Whoever eats this zongzi wrapped by me will be rich in financial resources and good luck again and again, adding joy to happiness. ...

Jiaozi is wrapped and steamed in a steamer. I quickly mixed my jiaozi with grandma's and mom's jiaozi, and before long, jiaozi could eat it. Each of us took a zongzi in his hand and ate it with relish. I slowly untied the leaves of zongzi and ate them in small bites. I was so happy to find that it was full of chopped pork. I keep an eye on everyone. My grandfather eats pork jiaozi, my grandmother eats pork jiaozi, my father eats pork jiaozi, and only my mother eats coins. This can shock my grandparents and dad. I told them the truth. I put coins in zongzi.

After hearing the reason why I put the coins, they all smiled happily. This labor experience made me feel very happy and let me eat delicious zongzi, which was really worth it.

An excellent composition describing zongzi 2 Zongzi is the festival food of Dragon Boat Festival. Legend has it that it was invented to sacrifice Qu Yuan who threw himself into the river. It is the traditional food with the deepest cultural accumulation so far in the history of China.

Today, grandma also made zongzi. I will learn jiaozi from my grandmother. Grandma took a zongzi leaf and rolled it with her hand. The leaves of zongzi become hollow cones. I took a palm leaf like my grandmother and tried to roll it into a cone, but it didn't roll well and it was still straight. Grandma looked at it and pointed and said, "Grab one corner of the zongzi leaf with her left hand and roll the other corner of the zongzi leaf in with her right hand. Tighten the bottom and relax the top. " Under the guidance of my grandmother, I rolled 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 prick the leaves of zongzi or the sticky rice is not tightly wrapped. Grandma said, "Shake the chopsticks gently and wrap the leaves tightly. You see ... "Grandma said while demonstrating, and I learned while listening. Ha ha! The zongzi I wrapped looks a bit like it.

Then 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. Then, the second and the third ... 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.

Only then did I know that making zongzi is a craft job, and it is not easy to wrap it.

I feel that people commemorate Qu Yuan's great patriotic spirit through various colorful activities, and the traditional custom of the Dragon Boat Festival has been formed over time. It contains the deep feelings of the people of the motherland and carries the splendid culture of the Chinese nation. It originated in China and developed in China. We should protect it, pass it on and let people all over the world know that the Dragon Boat Festival is our own festival.

In the morning, the sun is shining, the air is fresh and birds are chirping in the branches. In the bedroom, two or three sunsets shone into my hazy eyes. Opening my eyes, I shouted, "Ah, get up and make zongzi!" " "

After more than ten minutes, I have prepared everything. Mother said, "Jie Jun, go and buy meat wrapped in zongzi." I should call my mother and go to the vegetable market with her.

We went to the meat stall to see this piece. "Hey-too much fat, no!" I saw another work. "No-there are too many bones." At this time, my eyes were attracted by a large piece of lean meat. "Mom, this piece, this piece of meat is so great, it's perfect." After buying meat, we are going to go home and make zongzi.

We took out the leftover glutinous rice and zongzi leaves yesterday, then cut the meat into several pieces, put it on a plate, pour some yellow wine, vinegar and soy sauce, marinate for a few minutes, and start making zongzi.

Mother first took two zongzi leaves and made them into a spoon. She poured two spoonfuls of glutinous rice into the spoon, put a piece of lean meat, covered the meat with a layer of glutinous rice, and then wrapped them with two zongzi leaves. Such a zongzi is almost shaped. Finally, it is fixed with a rope. I volunteered, and my mother agreed, but asked me to follow her. I followed my mother. First, I took two zongzi leaves and made them into the shape of a spoon. I poured two spoonfuls of glutinous rice, put a piece of meat on it, covered it with a layer of glutinous rice, and wrapped it with two zongzi leaves. However, I can't wrap this zongzi anyway. Mother said, "There is too much glutinous rice. Take some out." I poured some out and repackaged it. Who knows, it's still impossible. "Ha ha, there is too little glutinous rice." I said. Put some glutinous rice in it, and it's finally wrapped this time. It is not easy! The rope is used for fixing, so I tie it up. I felt that the whole person was not good, so I tied my hands. My mother helped me solve it for a long time and couldn't get rid of it. She said angrily, "What, how did you tie it?" How to tie a fast knot? "I said awkwardly," It was an accident. " "I don't understand, do it yourself!" "Oh, what should I do? What should I do? By the way, use scissors. "Well, my hands are tied and I can't hold the scissors. Am I tied up by these ropes? It seems that we can only use big tricks. I tried my best to bite this rope with my teeth and finally broke one. After the rest, I continued to bite. After repeated several times, I finally bit off these ropes.

Wrap the zongzi, and mother is going to make a fire to cook the zongzi. I'm good at making fires. First, I put some thin sticks on it, light a piece of paper, and then put it under the sticks. The thin stick is on fire, then put the thick one. A few minutes later, the fire was blazing.

After cooking for about half an hour, the zongzi will be cooked. Eating zongzi makes me feel sweet.

More than two thousand years ago, the great patriotic poet Qu Yuan sighed by the Guluo River and plunged into the rapids. 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.

I stared at the way grandma wrapped jiaozi. I don't know how, my hand can't help itching, and I want to keep jiaozi. With grandma's consent, I started the "action of making zongzi"!

I make zongzi like grandma. At first I thought it was a piece of cake, but trouble came; Because I put too much glutinous rice in the jiaozi, I tied a string and the glutinous rice came out from it. Alas, the first zongzi ended in failure.

As the saying goes, "Nothing is difficult in the world, I'm afraid it's impossible for a willing mind!" I didn't give up, but I picked up Ruoye again and wrapped it again. Grandma taught me some essentials this time. God bless me to finally wrap a zongzi this time, but compared with grandma, Mygod! What a different world! Grandma's jiaozi looks like a very energetic adult, while my jiaozi looks like a listless pupil. Poor thing, the second zongzi ended in failure again.

I stood up, but I still wouldn't give up. I picked up the Ruo leaf, bent it into a cone, then filled it with a proper amount of glutinous rice, pressed it firmly, covered it, just covered it with glutinous rice, and finally tied it tightly with thread. In this way, a zongzi is wrapped. So I made a few bags and finally got the gist. The more packages, the better.

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.

An excellent composition describing zongzi 5 In a blink of an eye, the Dragon Boat Festival has arrived. Today, I went to my grandmother's house to study making zongzi from menstruation.

As soon as I arrived at my grandmother's house, I saw rows of neat zongzi in front of me. I looked at the rows of "Zongzi Army". I was not only stunned, but after a long time, I slowly asked, "Aunt, menstruation, did you pack these and these?" Menstruation asked curiously, "What's the matter? Too little? " Seeing this, I can't help secretly chanting in my heart: it seems that there are people outside, and there are days behind! I didn't expect menstruation and this unique skill! I quickly said, "menstruation, please teach me how to pick up two reed leaves with a smile!" " "

Menstruation smiled and picked up two reed leaves and said, "Align the veins of the reed leaves first." I did it at once. "Then, roll it into a pointed tube." This is simple! I rolled it up at once and thought it was over, but at first glance, the tip of this pointed tube is not sharp at all! When I saw this during menstruation, I wanted to help. I quickly said, "I'll do it myself!" Say, roll again, haha! It worked! I am very happy. The next step is to pour rice. I skillfully fucked a handful of rice with a bowl and poured it in. Very good! Success! Next, I changed my hand, pressed the reed leaves forward according to the instructions of menstruation, and then pressed them on both sides, OK! We're halfway there! Next, there is the last link-tying the rope. I bit one end of the rope with my mouth, wrapped my other hand around the zongzi several times, and then pulled it hard with my hand. Very good! After I was sure it would never fall off during steaming, I tied a hard knot. Very good! You're done! I smiled with relief when I looked at the rice dumplings I had worked so hard to make.

Next, steamed zongzi and tasted zongzi. After a long wait, Zongzi was finally released! I happily took out the zongzi, opened the rope, took out the sugar, held a small zongzi with chopsticks, dipped it in some sugar, and took a hard bite. How delicious! An intuitive thought about me slowly flowed down my tongue and into my heart. Ah! It is really delicious! I began to concentrate on "dealing with" zongzi. ...

After eating, I wiped my mouth and thought about delicious zongzi, alas! I wish I could go back in time and let me taste zongzi again!

Today is the long-awaited Dragon Boat Festival. Why? Because today is also my mother's birthday. What should I give her? Think about it, since it is the Dragon Boat Festival, let's send zongzi!

It's not easy to make dumplings, so I called my sister and asked her to make dumplings with me.

We soaked glutinous rice first, then washed zongzi leaves and prepared a bowl of washed red dates. After the glutinous rice is soaked in the afternoon, we pour both glutinous rice and red dates into another basin.

Next, we will make zongzi. I did as my sister said. The principle of wrapping zongzi is to wrap rice in zongzi leaves so as not to leak out. According to my sister's appearance, I picked up two zongzi leaves, first folded them in with the back of my right hand, and then wrapped them into a small bag with both hands, and put glutinous rice and two red dates on them. However, glutinous rice is like playing a joke on me, it just flows out through the cracks in the leaves. I wrapped the left and right sides, wrapped one side and the other side, and then tied the zongzi with a rope. Finally, I wrapped a small zongzi. Look at my sister. Her dexterous hands have made three zongzi. I'm not afraid to show weakness. I'll try to pack it according to the previous method. It took several hours to wrap all the glutinous rice and red dates. * * * wrapped sixteen zongzi, quite a lot.

We put the wrapped zongzi in a pot and cook it over high fire. After about 1 hour, a faint, unique smell of zongzi slowly drifted from the kitchen to the living room. I was watching TV in the living room, so I don't want to mention how happy I was after smelling it. Because there is jiaozi in my bag, I want my mother to taste it. Sister opened the lid and looked, ah! Jiaozi, the zongzi I wrapped, has leaked out!

Although it is not as good-looking as it is sold on the street, it is full of affection. We let mother eat zongzi. My mother peeled off the leaves of zongzi and grinned and said, "Yes, the zongzi you wrapped is really delicious!" " My brother and sister sang at the same time: "Happy birthday, mom!" ! Happy Dragon Boat Festival to my mother! After listening, mom said, "Look! I am so busy this day that I don't even remember my birthday! " As soon as mother's voice fell, we burst out laughing.

No matter the Dragon Boat Festival or my mother's birthday, I learned to make zongzi and did my filial piety.

In midsummer, the Dragon Boat Festival is approaching, and every household has delicious zongzi to let the water flow in the crowd.

On this day, my mother finally bought the ingredients, and we began to prepare zongzi. Take out the leaves that have softened in advance, and then wash the glutinous rice. We don't like the salty taste very much, so we only bought dates. After all the preparations were completed, we began to make zongzi.

My mother wrapped one for me first. I saw that she first picked up a reed leaf, grabbed the root of the reed leaf with her right hand and grabbed the middle of the reed leaf with her left hand. Then she turned her nest over twice, and a small bucket like an ice cream bucket appeared. Then, she continued to hold the small reed pipe to prevent it from falling, and then took out a leaf from the basin, put it on the reed pipe, hugged it together, and soon entangled it, hugged it and fixed it. You can put glutinous rice at this time, but remember not to put too much, or our protagonist Zao will have no place to go on stage. Add about 2/3 of glutinous rice, then add red dates, and then seal with glutinous rice. Next is the last and most difficult step: "capping". I saw that my mother drew another zongzi, covered it, wrapped the whole zongzi with the corners of the remaining two zongzi, and finally tied it with a rope.

Looking at this dazzling technology, my head is big. I carefully held the reed leaves in my hand, threw them into the nest and rolled them up, but I couldn't make an "ice cream cone". I broke a reed leaf without thinking. I didn't get discouraged and started again. I found this feeling this time, nest by nest, circle by circle. A beautiful small tube came out. Then I put the reed leaves on the top of the small tube. This is really a technical job. Without a good angle, the whole shell cracked together. With my patient research and my mother's help, this small tube finally became a nest. Adding glutinous rice and red dates, and sealing. I took out another zongzi leaf and tied it tightly, and finally succeeded!

The boiled zongzi is sweet, soft and sticky, and has the taste of zongzi leaves. Untie the rope and peel the zongzi layer by layer. White zongzi will be exposed. The taste of red dates will surprise people, sweet but not greasy, and delicious.

In Guangning, my hometown, there is a custom of making zongzi on the solstice in winter.

Today is a rest day. Our family went back to their hometown. Grandma knew we were coming back, so she specially prepared some zongzi for us to take back to Foshan, so that we could also eat zongzi from our hometown on the solstice of winter.

The process of making zongzi is very complicated, but it can't stop people from pursuing its delicious taste.

Glutinous rice, mung beans, peanuts, mushrooms and pork belly are used to wrap jiaozi. Mung beans and peanuts should be soaked for one night, so that they can fully absorb water and become full of particles. Pork should be marinated with spices for several hours, so that it will be fragrant and delicious. Glutinous rice only needs to be soaked for one hour. Jiaozi leaves should be prepared one night in advance. The rope used to tie zongzi is made of bamboo, which is very thin, similar to ordinary rope, but more flexible than ordinary rope, so it is most suitable for wrapping zongzi.

I started making zongzi. First, put peanuts, mung beans and rice together. Grandma said that in the past, rice and stuffing were separated, with glutinous rice outside and stuffing inside, but when children eat it, as long as the stuffing is dug out, the glutinous rice will be discarded. Later, in order to prevent children from wasting, stuffing and glutinous rice were mixed together, and the taste of zongzi was greatly improved. After mixing the rice, first spread a few leaves on the bottom, then put the rice, peanuts and mung beans on the bottom, cover them with a few leaves, slowly fold them into zongzi, and then tie them tightly with bamboo ropes. A zongzi is wrapped.

It took more than an hour to wrap all the zongzi. At the beginning of cooking, grandma put all the zongzi in a big pot, filled them with water, cooked them with strong fire, then slowly cooked them with low fire, and left the rest to time.

The waiting time is always long. Watching the pot steaming and smelling the attractive fragrance makes people drool!

After waiting for more than ten hours, the delicious zongzi is finally out of the pot.

Peel off the leaves layer by layer, and the full zongzi will appear in front of you. It's really delicious to put a small piece in your mouth. The rice and mung beans are softened, and the oil oozing from the pork belly fills every corner of the zongzi, which is smoother and memorable.

I love zongzi in my hometown, and I love the joy of eating zongzi with my family! Zongzi is the flavor of winter solstice and hometown.

In the morning, the faint sunshine through the window brought a new day. The morning breeze blows gently, bringing a fragrance, which is the smell of wormwood and traditional Chinese medicine, but mixed with a little sweetness, it is also the Dragon Boat Festival.

Spend a few dollars to buy some mugwort leaves, put them on the door, put them on the windowsill, and buy some flowers to keep in vases, which will make the room full of fragrance and make people feel refreshed. Every family is like this. Walking in the yard, the corridor is full of the smell of wormwood, and the aroma of calamus is not enough. ...

However, what reminds me more is the zongzi wrapped by grandma!

About a week before the festival, grandma will go to the market to choose her favorite zongzi leaves and buy all kinds of needed ingredients. Grandma always washes the leaves carefully several times and soaks the glutinous rice all night. After everything was ready, I sat alone in the yard, wrapped in zongzi.

The washed green zongzi leaves dragged green water in grandma's hand. Just press a roll and a small hat will appear in your hand. Grab a handful of soft glutinous rice and stuff it in, then press a full red date, wrap it around a few times with colored rope and tie a knot, and a zongzi will be formed!

Grandma's jiaozi has a unique taste, all because of her cooking skills. Set up a big pot on the earthen stove in the kitchen, put the wrapped zongzi into the pot one by one, then pour in clean water, cover it with a wooden lid, and the stove is burning with firewood. This night, grandma will stay by the earthen stove and keep adding firewood and water. Grandma said that only by cooking zongzi in this way can the fragrance of zongzi leaves be integrated into glutinous rice.

Before dawn, the kitchen was hidden in the white air, and the glutinous rice quietly flowed out from the courtyard gate, spreading joy on the ridge. This waxy smell woke up the whole family. The whole family sat around the big dining table and savored the tender and smooth zongzi in this rough bowl.

Pick up a lump of glutinous rice, roll it around in brown sugar, and a few drops of sugar juice roll down, sweet to the heart, causing ripples. When it was sent into the mouth, the slippery glutinous rice was slightly sticky, holding its tongue and coquetry, but after all, it pulled out a faint fragrance, dropped a large piece of tender and sweet fragrance and slipped into the stomach to comfort people.

What is a ceremony? It's just that every year during the Dragon Boat Festival, families get together and share the dumplings wrapped by grandma. This little ceremony is full of happiness and warmth at home. The fragrance of zongzi leaves and the sweetness of glutinous rice are a family. The layers of zongzi leaves are wrapped with love and blessings for family members and eager expectations for reunion.

There are still two days before the Dragon Boat Festival, and the school will wrap zongzi in advance to celebrate the Dragon Boat Festival.

Our class was divided into five groups, and Zhu Hong's mother became the teacher who taught jiaozi in our group.

"First, take three zongzi leaves."

I spread three big green leaves on the palm of my hand, with the horns on the top and one on the bottom. She took a quick look at our leaves, tidied them up for us, and then walked on.

"One hand on the bottom, the other hand on the top, and then ..."

I saw her holding it in her left hand under the leaves, and her right hand holding the leaves with her back to herself. Then a hand rotates 360 degrees, like magic, and a zongzi corner comes out, like a top hat.

I slowly turned my finger according to her movements, and finally a sharp corner came out. My hand shook and turned into a funnel. I tried to hold the leaves in my hand and turn around, but they were all scattered. Difficult, really difficult! When I tried several times and finally wrapped it into a sharp corner, I happily showed her the semi-finished product. She shook her head and said softly, "No,no."

I thought about it for a long time. At this time, chubby Liu saw that I was still struggling and deliberately wrapped my eyes with jiaozi in his hand. Huh? Our group is still teaching to roll leaves. How did he do it? He held the zongzi in the air several times, smiled, squeezed his face into a pile, and said slowly, "Oh, not yet?" I've packed several! Hey, that's great! "

I have to say, his jiaozi is quite standard. Look at his triumphant appearance, showing off in this group for a while and watching that group for a while. Narcissism, true narcissism!

Mother scarlet looked at me blankly and came over to teach me a lesson. I gradually found the feeling and finally wrapped a decent zongzi shell.

"Let's go to the next step and put the glutinous rice ..."

As she said, I grabbed a handful of rice, filled the glutinous rice 3 mm away from the edge of the zongzi shell, covered the zongzi leaves, took out a corner and wrapped it with thread. The first self-made zongzi in my life is finished! I even tied a bow as a souvenir.

I packed the second and third bags ... the bags are getting better and better, the speed is getting faster and faster, and I feel better and better.

I think the baked zongzi must be fragrant and sweet, soft and waxy when chewed in your mouth, which is not only mixed with the fragrance of zongzi leaves, but also with joy.

Jiaozi's excellent composition 1 1 I'm a zongzi fan, and I like meat zongzi best. No, grandma knew that I liked jiaozi so much, so she came to my house from home to pack me jiaozi. Happy!

The night before making zongzi, grandma first cut the meat into pieces, then put it in a big bowl, then add soy sauce, old wine, salt, chicken essence and other seasonings, stir well and set it aside. Grandma says it's called curing meat to make it taste better. It takes more than ten hours.

The next day, grandma put the salted meat on the table, and then put the leaves (the leaves on the bread outside the zongzi) in a pot filled with water to cook, which is to clean and disinfect the leaves. Then soak the glutinous rice in boiling water until it rises. The rising glutinous rice meat is layered on top of each other, which is very beautiful! This is to make zongzi easier to cook when cooking.

Everything is ready, grandma begins to make zongzi: grandma first rolls the leaves into a pointed cone from the middle, then pours a handful of glutinous rice into it and pokes it with chopsticks. I asked grandma what she was doing. Grandma said it was to make it tighter. So I put one or two pieces of braised pork in, and then I added glutinous rice for compaction, immediately wrapped the leaves, leaving two leaves like "rabbit ears" pressed forward to one side, thus basically forming a three-dimensional triangular jiaozi. Not yet. Grandma picked up the cotton thread made in advance, bit one end with her teeth and circled the jiaozi several times. A beautiful jiaozi was made. Grandma went on doing other things and soon got much better.

I am very interested in it and want to try to make it. I just followed in the footsteps of my grandmother, who kept giving me advice, and finally I made one. I can see that the shape of the rice dumplings I made is not very good, and I can also see glutinous rice grains, which are not as beautiful as those made by my grandmother. But I am still very happy! Let grandma cook it for me first and then give it to me. Come here for half an hour, and the steaming zongzi will come out! I grabbed the most "beautiful" jiaozi in my bag, tore open the leaves, and a unique fragrance of new jiaozi floated away. While blowing, I gulped down my own dumplings. I said loudly, "It's really the best in the world!" "After that, I took a big bite.