There are six 800-word compositions on the Dragon Boat Festival dumplings.

Zongzi is the festival food of Dragon Boat Festival, and it is the traditional food with the deepest cultural accumulation so far in the history of China. On the Dragon Boat Festival, people pack jiaozi and row dragon boats to commemorate Qu Yuan in various ways. Speaking of which, do you know how to make zongzi? Making zongzi is a technical job. Then enjoy the 800-word composition about "making zongzi on Dragon Boat Festival" with me.

Dragon Boat Festival dumplings composition 1: Dragon Boat Festival dumplings are the festival food of Dragon Boat Festival. Legend has it that it was invented for the sacrifice of Qu Yuan who threw himself into the river, and it is the traditional food with the deepest cultural accumulation in China history so far.

In previous years, my mother always bought ready-made zongzi in the market or supermarket. This year, I pestered my mother to learn to make dumplings. Mom couldn't beat me and agreed.

In the afternoon of the fourth grade, I learned to make zongzi with my mother. Mother took a zongzi leaf and rolled it up with her hand. Zongzi leaves become hollow cones. I took a palm leaf like my mother and tried to roll it into a cone, but it didn't roll well and it was still straight. Mother pointed out after seeing it: "pinch one corner of the leaf with your left hand and roll the other corner of the leaf in with your right hand." Tighten it hard below and relax it above. " Under the guidance of my mother, I rolled the leaves of Zongzi.

Then, mother inserted 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. Mother said, "Shake the chopsticks gently and wrap the leaves tightly." . You see ... "Mom said while demonstrating, and I learned while listening. Ha ha! The zongzi I wrapped looks a bit like it.

Then the rope. I saw my mother holding the leaves in her hands, winding the rope around the sharp corner of the zongzi twice, tying the rope head, and a beautiful zongzi was wrapped. I also tied the first zongzi. Then, the second, third and fourth ... 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 1cm, ignite ... after the water is boiled for 15 minutes, change the positions of the upper and lower zongzi in the pot, and then cook with slow fire for 1 hour.

The delicious zongzi is cooked, and I can't wait to taste the fruits of my labor. Ah! That's good.

Through making zongzi this time, I not only ate delicious zongzi, but also learned a truth: to learn a skill well, I must be sincere, careful and persistent, so that I can learn it well.

I love eating delicious zongzi, and I have seen others make zongzi, but I have never made it myself. Until today, I was an eye-opener.

Obediently, under grandma's gaze and witness, I think I can't wrap jiaozi just because I am a genius. Who knows, when I really went to wrap jiaozi, I realized that wrapping zongzi was a craft, and it was not easy to wrap it beautifully and firmly.

At first, I took out two leaves of Zongzi, one big and one small, and folded a corner like grandma. I put a little soaked glutinous rice on the folded trumpet, stuffed a large piece of pork and covered it with glutinous rice. I am proud that I have successfully completed more than half of it than I thought. When I covered the rice leaves again, glutinous rice jumped out one after another, just like a child. I was so anxious that I stamped my feet. Fortunately, my grandmother "relieved" me-I cut some glutinous rice, and I was relieved.

Haha, after a little setback, I finally came to the last and simplest step-tying a brown rope. Little KS, look at me. Everyone knows that zongzi is delicious only if it is tightly wrapped. I took the brown rope and tied the zongzi into a circle first. I thought that the way grandma held the zongzi was very old-fashioned and ugly, so I tied a beautiful bow with the brown rope for a good reason. As long as I didn't touch the rope casually, it was also very strong. You're finished. I picked up the zongzi to put it in the bowl, but I accidentally broke the short part of the brown rope and heard a "crash". The leaves of zongzi were scattered all over the floor, and glutinous rice fell to the ground one by one like flying beads and rolling jade.

I am not reconciled, all kinds of zongzi are born by my grandmother, but I can't even wrap one well, and my strength in my bones comes up at once. With this failure, I was much more careful and managed to pack some.

Eating the lovely zongzi made by myself, I have unspeakable joy in my heart.

Dumplings wrapped in Dragon Boat Festival 3: Dumplings wrapped in Dragon Boat Festival Today is the fifth day of the fifth lunar month-the traditional Dragon Boat Festival, and it is also a festival to commemorate the patriotic poet Qu Yuan. To this end, I chose a special way to celebrate and commemorate-making zongzi. Today is Dragon Boat Festival, and my mother asked me to make zongzi with him. Isn't this easy to handle? I promised to come down at once.

As the saying goes, "a new official takes office with three fires." As soon as my mother's words fell, I immediately brought a stack of green leaves from the kitchen and a bundle of brown rope to take out the stuffing such as glutinous rice. "Start to pack jiaozi!" I can't help cheering. After cheering, I wiped my palm and glanced at the materials on the table. He proudly said, "Listen carefully to the materials for making zongzi. Master Ben Shuai Qin wants to turn you into a big zongzi. " . You must obey! I'll eat you if I don't listen. "

So, I chose a zongzi leaf and began to wrap it. I first rolled the bottom of the zongzi leaves into a triangle, and some of the zongzi leaves were exposed on it, and rolled them into a "trumpet" shape, and began to add rice and stuffing. I looked at my mother, she is still a Zongye! I proudly thought: Hehe, my mother is so slow that even I can't compare with her. What a big snail! Just as I was immersed in joy, my mother looked at the zongzi in my hand and said, "You wrapped it wrong." This sentence poured cold water on my head. I was startled and accidentally squeezed hard. "Wow," the glutinous rice jumped out like a flying bead rolling jade and scattered all over the table. Mom said humorously: "It seems that this handsome young master Qin's craftsmanship is not very superb!" "I suddenly felt like a deflated ball, but I still reluctantly said," What should I do? " "Let me show you!" Mother answered brightly.

I opened my eyes wide. I saw my father pick up a zongzi leaf, quickly roll it into a triangle, add rice and stuffing, gently roll it obliquely by hand, tie a zongzi rope, and a triangular zongzi will be wrapped. I also learned from my father's way, folding the leaves of Zongzi, adding stuffing and rice, tightening the rice, wrapping it and adding brown rope. In this way, a zongzi was born in my hand.

We wrapped them one by one in this way ... After boiling the water, my mother and I carefully put the zongzi into the pot one by one. When cooking zongzi, my mood is like fifteen fights-seven ups and eight downs. Soon, I went to the kitchen to have a look, always worried that zongzi would fall out of the rice and cook a pot of porridge. Standing by the pot, staring at the zongzi swinging up and down in the pot, as if to say, "Master, master, don't worry, I will protect myself." An hour finally arrived and the zongzi was cooked.

I ate these delicious zongzi, and my heart was full of joy. I can't help feeling that our jiaozi is not as delicious as the one in the supermarket, but it is all made by ourselves. We not only expressed our deep respect for patriotic poets with our own actions, but also realized the happiness of Bao jiaozi!

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