Composition describing Zongzi on Dragon Boat Festival in junior high school, 800 words.

A junior high school composition describing eating zongzi on Dragon Boat Festival, 800 words.

There

Composition describing Zongzi on Dragon Boat Festival in junior high school, 800 words.

A junior high school composition describing eating zongzi on Dragon Boat Festival, 800 words.

There are many customs in the traditional Dragon Boat Festival, such as dragon boat racing, drinking realgar wine, making zongzi and inserting mugwort leaves. It's a pity that we seldom row dragon boats here and don't drink realgar wine, so we take the Dragon Boat Festival as the center. Now let me show you.

Tomorrow is the Dragon Boat Festival, so my mother bought a lot of things today, saying that she wanted to make zongzi. When watching my mother make zongzi, my hands itch involuntarily. So, I said to my mother, "Can you teach me how to make zongzi?" Mom said, "OK, but it's a little difficult. You have to be prepared." First, my mother washed the leaves of Zongzi several times, and then mixed the soaked glutinous rice, mung beans, flower beans and a small amount of meat. After preparing the materials, my mother began to teach me how to make zongzi.

I saw my mother pick up two zongzi leaves, carefully fold them, and roll them with her hands, and the zongzi leaves became hollow cones. Like my mother, I took a big zongzi leaf and tried to roll it into a cone, but it just didn't look good, so I didn't care so much. I scooped the stuffing directly. I dug a spoonful of stuffing with a big spoon and put it in. I thought it was too little, so I put in a few more spoonfuls. I covered the zongzi leaves, but it was too full to cover them. I poured out the stuffing again, but some of the stuffing didn't come out. I dug them out by hand ... no, my hands were too dirty, so I hurried to wash my hands. This time, I put the stuffing just right. I carefully covered two zongzi leaves, but forgot how to tie the rope. I scratched my head angrily.

I had to call my mother again and ask her for advice. My mother said carefully, "Hold the triangle on the zongzi firmly with your hands, bite one end of the rope with your teeth, wind the rope around the triangle several times, and then tie a knot tightly, or the zongzi will fall apart." "But no matter how I wrap it, it's not tight, or I spilled the glutinous rice. I thought about it for a long time, and after hard work, I fought and fought! It took twenty minutes to finally tie a zongzi.

The next day, we ate our own jiaozi, oily, fragrant and soft. It's delicious. I ate several at a time.

I thought to myself: nothing is difficult in the world, nothing is impossible to a willing mind. Students, will you package jiaozi yourself?

The composition of the second day of junior high school describes eating zongzi on the Dragon Boat Festival, with 800 words.

The fifth day of the fifth lunar month is the Dragon Boat Festival every year. In memory of the great patriotic poet Qu Yuan, there is a traditional folk custom: making zongzi.

Jiaozi needs many materials: palm leaves, glutinous rice, fat or lean meat, soy sauce and cotton thread. Glutinous rice mixed with soy sauce, meat is the ingredient of zongzi. Of course, you can choose according to your own taste. If you like sweets, you don't need soy sauce and meat, you can add some red beans and sugar. Zongzi leaves should be as green as possible, and the shiny surface should be clearly distinguished from the rough surface. Zongzi leaves should be tough, not too broken, and they are easy to crack when wrapped. Wrapped rice grains will leak out, and the fragrance of zongzi will be greatly reduced. The thread must be cotton, thicker and more tightly wrapped, and the meat should be fat and thin, so that it won't dry when eating. Just use ordinary glutinous rice.

When the materials are ready, you can do it. First, roll half a leaf of Zongzi into a bottomless cone, then add two or three spoonfuls of glutinous rice and soy sauce to the cone, then add a piece of fat meat and lean meat, squeeze with a spoon, and then take three or four spoonfuls of glutinous rice until it is full. But I ate spoonfuls after spoonfuls, but I was not satisfied. Like a bottomless pit, I couldn't pretend to be satisfied. But later, I still don't know why. When I turned the zongzi upside down for inspection, I suddenly understood that when I rolled it up, it was not rolled up properly. There is a hole in the head of the cone. As long as I pinch it or press it hard with a spoon, the hole below will leak some glutinous rice from time to time like a faucet that has not been pinched. Tear it down and repackage it! This time, I am much more careful. In order to prevent it from leaking out again, I even used cotton thread in advance and tied several lanes on the sharp corner. Zongzi is full, so it's time to cover it. I wrapped the remaining half of the rice leaves, covered them and folded them down. There were two big cuts on both sides, which would let the sticky rice leak out. I repeated it several times, but two big holes still cracked. I simply poured some glutinous rice, covered my mouth with zongzi leaves and tied it with cotton thread. I was afraid that it would leak out when steaming, so I pricked it sideways for twenty times. My grandmother and great-grandmother laughed at me and said that I tied zongzi like a thief. And they only wrapped three or four times in the horizontal cut, which is stronger than mine! Novice, nothing, as long as you can eat!

Until the leaves were wrapped, our family wrapped more than twenty. Although my packages are better than each other's, they are still strange. Among a lot of zongzi, the zongzi I wrapped is particularly different. It doesn't matter, I call it creativity! Steamed zongzi in the pot! Wait a minute. Zongzi will be out of the pot soon.

Eating zongzi is the most important and indispensable custom of Dragon Boat Festival. Of course, there are many other customs, such as dragon boat racing, hanging wormwood and wearing sachets ... These traditional cultures are entrusted with our thoughts of our ancestors and are also a bright pearl in Chinese culture for 5,000 years.