Ten model essays on making zongzi for pupils in Dragon Boat Festival.

Pupils make zongzi on Dragon Boat Festival.

More than two thousand years ago, Qu Yuan, a great patriotic poet, sighed

Ten model essays on making zongzi for pupils in Dragon Boat Festival.

Pupils make zongzi on Dragon Boat Festival.

More than two thousand years ago, Qu Yuan, a great patriotic poet, sighed at 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.

To make zongzi, you should first wash the leaves and soak them in hot water. Then prepare dates, eggs, meat and so on. For the stuffing, cook the delicious stuffing you like and you can start working. First, fold the long leaves, enclose them, make a nest, put prepared glutinous rice and japonica rice in the middle, and wrap the edges and corners. Then put jiaozi in rice, knead it into a ball, and finally make the jiaozi wrapped in bamboo leaves into four corners.

The kung fu of making zongzi is in the last process. Whether your zongzi is wrapped well depends on whether the four corners are symmetrical or not. When I first started learning, I always twisted the four corners into a ball, either six corners or a ball.

Grandma looked at my "masterpiece" more than once and smiled: "This, can this be called Zongzi? Where did you tie the string? "

I'm dizzy! The four corners of emotional zongzi are convenient to hang with thin lines. Why are there no round zongzi in this world?

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.

Pupils' Composition of Making Zongzi on Dragon Boat Festival (Part Two)

Dragon Boat Festival is coming! Our whole family is eager to try. Why? Of course, because every Dragon Boat Festival, we can eat delicious zongzi!

On the fifth day of May, Dragon Boat Festival. Dragon Boat Festival is also called Duanyang Festival, Noon Festival and May Festival. There are many customs in the Dragon Boat Festival, such as eating zongzi, drinking realgar wine, hanging calamus, wormwood, wormwood leaves, smoked atractylodes rhizome, angelica dahurica and dragon boat racing! And my favorite is to eat zongzi, not only to eat zongzi, but also to make zongzi, so that after realizing my hard work, my sense of pride and joy is full, and nothing can replace it!

Every Dragon Boat Festival, I go to my grandmother's house to help make zongzi, and this year is no exception.

Hardly had I reached the door when my grandmother went over and called me in. Chatting with grandma, I suddenly remembered the zongzi for business! Making zongzi is also a technical job. First of all, choose the best glutinous rice. I carefully selected it and finally nodded with satisfaction! The next step is to roll the leaves of zongzi into a cone, and then fill them with glutinous rice until they overflow. Grandma said it would be beneficial to the package behind, so that the stuffing in the zongzi could fill the whole zongzi. Then according to the spiral technique, the other end of the leaf began to roll up slowly. Roll to the end, leaving a little tail. Then roll up the tail completely, press it down with your thumb, turn the rolled side over, and finally wrap it with a cross at the bottom of the cotton thread to prevent it from scattering! When we have wrapped all twenty zongzi, it's time to cook them!

I waited patiently, just waiting for the delicious zongzi to come out! "All right!" God knows how happy I am to hear grandma's words! I quickly brainstorm and look at the fruits of my labor! Yeah! You're done! I invited my parents to eat zongzi, and they all said it was delicious. My heart was full of joy!

Every Dragon Boat Festival brings me great happiness!

Pupils' composition of making zongzi on Dragon Boat Festival

"On May 5th, it was Duanyang. The door is full of incense. Eat zongzi and sprinkle sugar. The dragon boat is in the water. " Hearing this nursery rhyme reminds me of the Dragon Boat Festival. On the fifth day of May every year, it is a traditional festival in China-Dragon Boat Festival.

Seeing my mother-in-law making zongzi in the kitchen, I went over to learn how to make zongzi. My mother-in-law taught me to roll zongzi leaves first. I saw my mother-in-law picking up two pieces of zongzi leaves, one large and one small, stacked together and pinched the rolls at both ends into funnels. I also learned from my mother-in-law, and easily rolled it into a funnel shape. Then I put a spoonful of glutinous rice in the funnel, put a delicious piece of meat on it, and then cover it with glutinous rice. There is only one last step-tie the rope. I hold the zongzi tightly in one hand and the thread in the other. Suddenly, a small hole was opened under the funnel, and two or three grains of rice leaked out. I quickly dropped the thread, grabbed the small hole with both hands and folded it, sealing the small mouth, which stopped the rice that was in a hurry to "run away from home". I picked up the thread again, wound it around the zongzi several times, and tied a knot after making sure it was tightly wound. When the mother-in-law saw it, she said happily, "You have learned it, and I will give it to you at home in the future!" "I am very happy to accept this task. Today, my mother-in-law and I made a whole pot of zongzi.

Jiaozi ripe, peeled off the leaves and put them on the plate, like a white doll. Eating my own jiaozi, my heart is full of sweetness.

Making zongzi, like learning, is a gradual process. You can't be careless, and you can't rush for success, otherwise you may lose all your efforts.

Pupils' composition of making zongzi on Dragon Boat Festival

On the morning of Dragon Boat Festival, my mother and I went to the vegetable market to buy back the materials for making zongzi.

After everything was ready, we began to make zongzi. First, I bent the leaves of Zongzi into a cone with a downward tip, then poured some glutinous rice into it with a spoon, hollowed out the middle, put two pieces of meat and red beans into it, buried the glutinous rice on it, wrapped the leaves of Zongzi into a pyramid, and finally tied them with cotton ropes I bought. At this time, a green and beautiful zongzi is ready. My mother and I have been making zongzi, and before long, we made more than a dozen. I quickly asked my mother to take it to the kitchen to cook. Half an hour passed, and the fragrant jiaozi was steamed.

Mother put the steamed zongzi on the dining table, and our family sat around the dining table, eating happily. Everyone praised me for my skill, and my jiaozi was beautiful and delicious. I listened to it, and my heart was sweeter than eating honey.

How happy and unforgettable it is for our whole family to spend the Dragon Boat Festival together!

Pupils' composition of making zongzi on Dragon Boat Festival

The Dragon Boat Festival is here, and my family makes zongzi. Mother washed the glutinous rice, peanuts and black beans first, then soaked them in water, and then washed the zongzi leaves. I cut the thread into several sections, and the preparation work was finished.

At noon, my mother fished out glutinous rice, peanuts and black beans together, drained the water, sprinkled some edible soda ash and mixed well. Then, my mother rolled two leaves into the shape of a top, filled them with glutinous rice, and covered the leaves left on them. Finally, tie it tightly with a rope and a zongzi will be wrapped. Because it is my mother's first time to make zongzi, the zongzi made by my mother is very strange, some are like grenades, some are like guns, and some are like candy.

After all the jiaozi is wrapped, put it in a pressure cooker and cook it for half an hour, and jiaozi will be cooked. Open zongzi, yellow glutinous rice, black beans and safflower. How beautiful! Take a bite. It smells good.

Pupils' composition of making zongzi on Dragon Boat Festival

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!

Pupils make zongzi on Dragon Boat Festival.

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.

I obediently watched and witnessed by my grandmother, thinking that making zongzi could not stop me from becoming a genius at all, and I would definitely learn from myself. Who knows, when I really wrapped it, I realized that it was not easy to wrap it beautifully and firmly.

At first, I took out two zongzi leaves, one big and one small, and folded a corner like grandma. Then I put a little soaked glutinous rice on the folded trumpet, and then put some red dates and cover them tightly with glutinous rice. I was so proud, I didn't expect making zongzi to go smoothly than I expected. When I covered the rice leaves again, the glutinous rice did not listen to me like a naughty child and jumped out one by one. I was so anxious that I stamped my feet. Fortunately, my grandmother "relieved" me-I poured 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. It's nothing. Look at me. 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 zongzi wrapped by my grandmother looked very old and ugly, so I took the initiative to tie a beautiful bow with the brown rope. As long as I didn't touch the rope casually, it was stronger. 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'm not reconciled. All kinds of zongzi are born by grandma, but I can't even wrap one well. No, I can't back down and I can't be discouraged. With this failure, I was much more careful and successfully made many decent zongzi.

When we sat together and tasted our own jiaozi, we felt that jiaozi today was particularly sweet. Because this is the harvest of my labor!

Pupils' composition of making zongzi on Dragon Boat Festival

When I was a child, whenever the Dragon Boat Festival arrived, I often asked this old woman to make me more than a dozen zongzi. But on the Dragon Boat Festival last year, my grandmother said to me, "Xiaoxu, you are not young. It's time to learn to pack jiaozi yourself. " I nodded happily, because in my eyes, making dumplings is a very interesting thing.

I started making zongzi. My grandmother prepared stuffing and leaves for me, and she began to teach me how to make zongzi step by step. Grandma said, "To wrap zongzi, you must first roll the leaves into the size of zongzi you want." Grandma showed me as she said, "Then put the glutinous rice in the rolled leaves, press the glutinous rice tightly, so that the wrapped jiaozi is delicious, then put a jujube in the middle, and finally wrap the leaves with a rope." In this way, a lovely little zongzi was wrapped.

I can't wait to take the zongzi leaves, roll them into a small "nest" first, and then wrap the zongzi according to the steps my grandmother taught me. However, the obedient zongzi in grandma's hand won't work when she comes to me. Before I tied them with a rope, all the fillings were scattered. The second one, the third one ... several packages in a row, all like this. I'm a little discouraged. It turns out that zongzi is delicious, but it's hard to wrap! Grandma saw my change and said to me earnestly, "I will encounter difficulties in everything, but I can't bow my head in front of them." After listening to grandma's words, I was embarrassed to give up and had to continue to clean up. I don't know which one. The first zongzi I wrapped finally came out. Although not as beautiful as grandma, I am still very happy. Finally learned to make zongzi. An afternoon passed, and I packed a lot of jiaozi. Later jiaozi was much more delicious than the bread before. Grandma saw it and praised me for being smart. Grandma also strung jiaozi together, which is said to symbolize repeated good luck.

I not only learned to make zongzi, but also learned not to be afraid of difficulties.

Pupils' composition of making zongzi on Dragon Boat Festival

Today, my grandma and I make zongzi together.

First, grandma scalded the reed leaves with boiling water, and then put the seasoning into the soaked glutinous rice. Next, grandma is responsible for wrapping zongzi, and I am responsible for cutting the thread used for zongzi. At first, I didn't know how long to cut the thread, either short or long. Grandma taught me to say, "the rope for tying zongzi should be able to wrap around three or four times." I tried it, and sure enough, the cutting line is neither short nor short, and it just works.

Grandma's jiaozi is small and exquisite, like a small sachet, emitting the unique fragrance of reed leaves, and I have already flowed down before I ate saliva. Grandma told me when making zongzi that she practiced with sand and reed leaves over and over again when she was a child and learned to make such beautiful zongzi. After listening to this, I admire my grandmother very much. I deeply realize that no matter what I do, as long as I work hard and hard, I will definitely gain something!

Pupils' composition of making zongzi on Dragon Boat Festival

Today is the Dragon Boat Festival, and everyone eats zongzi. My mother used to buy zongzi for us to eat. This year, my mother said that we would take care of jiaozi ourselves.

We put the prepared glutinous rice, sugar, raisins and zongye on the table. My sister picked up the thin thread and cut it into several pieces.

We learn from our mother's appearance, first roll the rice leaves into triangular bags, then hold the glutinous rice with a small spoon, put the glutinous rice in the open rice leaves, and then add raisins, sugar and so on. Finally, fold the zongzi leaf, seal the opening, and wrap it with thin thread to let the glutinous rice escape from the zongzi leaf.

We cook wrapped zongzi in the pot. Half an hour later, my mother said it was ok.

Open the lid, my mother steamed zongzi and put it in cold water. After a while, the zongzi got cold. My sister and I picked up the zongzi, parted the thin thread and peeled off the leaves of the zongzi layer by layer, and a fragrant smell came to the nose. How fragrant it is! Take a bite. That's so sweet. It is sweet in our hearts. Mom said: My own jiaozi is delicious, and my sister and I said in unison: delicious, delicious.