The Dragon Boat Festival in Fuzhou Essay

More than 2,000 years ago, the great patriotic poet Qu Yuan looked up to the sky and sighed longingly at the side of the Buro River and threw himself into the rolling rapids. More than 2,000 years later, the fifth day of the fifth month of the lunar calendar has become a traditional festival - the Dragon Boat Festival, where people wrap zongzi (rice dumplings), paddle a dragon boat, boil eggs, and commemorate the great patriotic poet in all kinds of ways.

The Dragon Boat Festival is another year, and I would like to experience this atmosphere, so I asked my grandmother to teach me how to make rice dumplings.

Wrapping dumplings, first of all, to wash the Ruo leaves, soaked in hot water soft. And then prepare dates, eggs, meat, etc. to make traps, will be their favorite traps to cook fragrant, you can start. First, fold the long Ruo leaves, round to make a nest, the center into the mix of glutinous rice and round-grained rice, wrapped out the corners. Then put the trap in the rice, and kneaded together, and finally the Ruo leaf wrapped dumplings into the shape of four corners.

This package of rice dumplings is all in the last process, your dumplings package is good or not, depends on the four corners is not proportional, is not the shape. When I started to learn, I always made the four corners crooked, either into six corners or into a ball.

More than once, my grandmother looked at my "masterpiece" and laughed: "This, this can be called dumplings? What are you tying the thin threads to?"

I dizzy! The four corners of the dumplings are conveniently tied with thin threads to hang them up, how come there are no round dumplings in this world?

Packed rice dumplings into the pot with a fierce fire to cook, about 1 hour, then change the fire can be cooked for 30 minutes.

During the cooking process, I was always anxious to remove the lid to check the situation. Because the aroma of the rice dumplings wafting out of the pot made my mouth water.

Waiting time is always particularly long, to see the steaming rice dumplings from the pot finally "liberated" out of the time, I was happy to dance. Put in a bowl, use chopsticks to peel, you can see the inside of the golden soft "dumpling meat", bite, delicious, I almost even chopsticks to bite down.

This year's Dragon Boat Festival, I learned to pack rice dumplings, tasting the fruits of their own labor, that feeling is not generally sweet