Do the composition of zongzi in 400 words.

We have all eaten zongzi. Do you know how to wrap zongzi? The following is a 400-word composition about making zongzi, which I compiled for you. Welcome to read, for reference only, I hope it will help you.

Article 1: Making a composition on zongzi 400-word zongzi is a famous food in my hometown. Every time I go back to my grandmother's house, my grandmother will pack it for me.

There are not many ingredients needed to wrap palm seeds, but it is a bit troublesome to do. Grandma will pick reed leaves from the river and take them home for cleaning. The washed reed leaves are dark green. You can dry the leaves and make zongzi. After drying the leaves of zongzi, grandma went to the market to buy glutinous rice and candied dates. Don't underestimate this little glutinous rice, which is an essential ingredient for making zongzi. After washing the bought glutinous rice and candied dates, grandma began to make zongzi.

Grandma first put two zongzi leaves together, trimmed the edges with her fingers, and then nested a funnel-shaped corner at the lower end of the zongzi leaves. Of course, its bottom is sealed, otherwise the glutinous rice will leak out. After the first step is done, grandma pours in a proper amount of glutinous rice, puts in candied dates, folds the leaves of zongzi into triangles, and tidies up the corners. The second step is completed. The last step is to tie it with thread. If you are a master at making zongzi, it is very delicate.

Watching the zongzi put into the steamer one by one, I stared intently for fear that the steamed zongzi would fly away.

The steamed zongzi exudes a faint smell of zongzi leaves and a thick smell of glutinous rice, which really makes people drool!

Jiaxing has not only the famous Wufangzhai Zongzi, but also the country Zongzi belonging to grandma's craft, including meat Zongzi and candied jujube Zongzi. The variety of zongzi is really full of praise and I still want to eat it.

Chapter 2: Bao Zongzi's composition is 400 words. It's Dragon Boat Festival again. I really want to experience this atmosphere, so I asked my grandmother to 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 zongzi and smiled: "Can this be called zongzi?" Where do you tie the thin thread? "I am 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, cook with warm fire 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 delicious. I almost bit off the chopsticks. It's very hot.

This year's Dragon Boat Festival, I learned to make zongzi and tasted the fruits of labor. It's delicious.

Article 3: Writing a 400-word composition of Zongzi This morning, I slept in and was woken up by my mother. Pull it up and shout in my ear, "get up! The sun is shining on your ass! " I swear, my eardrum is really going to be pierced. Under my mother's threats and inducements, I barely sat up and got dressed.

While brushing my teeth, my mother was still nagging, "I said, Xiong Haizi, can you slow down a bit?" Breakfast is getting cold. " After breakfast, I was dragged to the vegetable market, bought a handful of zongzi leaves and bought some other things. I was honored to be a porter. When I got home, my mother immediately brought a big barrel, poured water into it and soaked the leaves in it. Easy-going took some millet and candied dates and put them in the basket. Then I started packing.

I am still a novice, so I can only look at my mother's bag and learn while watching it. I saw my mother pick up two or three zongzi leaves and overlap them. When she twisted her left hand, it became a tube. Then I scooped some rice with a spoon, put a candied date in the bucket, wrapped it layer by layer with the remaining zongye, and finally tied it tightly with straw rope to avoid loosening it when cooking, thus saving a zongye.

Looking at mom's bag, I can't help it. I picked up zongzi leaves like my mother and began to wrap them ... at first, the bags were not very good, either they were not fastened tightly or there was too much or too little rice. But practice makes perfect! I packed one by one, the more the better.

Soon, the leaves of Zongzi were used up by us, and Zongzi was put into the pot. After a while, the zongzi was cooked. I gently picked up one, peeled it off and took a bite. Well, it's delicious, sweet but not greasy, crisp but not soft, which makes people want to eat another one.

Chapter 4: Making a Composition of Zongzi 400 Words Students, do you know the traditional culture around you? There are embroidered boneless lanterns, dragon lanterns and vault horses, cake wrapping paper, and … but my favorite is to wrap zongzi on the Dragon Boat Festival.

Dragon Boat Festival is coming. My mother took a basket in the early morning and happily took me to the vegetable market to buy materials for jiaozi. When we arrived at the vegetable market, my mother and I went shopping in the vegetable market for a while, and soon bought the materials for making zongzi: glutinous rice, zongzi leaves, pork and ...

How to make zongzi when you get home? Mother soaked rice leaves and glutinous rice in warm water for several hours, then cut the pork into strips, put it in a bowl, pour some soy sauce, add cooking wine and ginger slices, stir well, and soak the rice leaves and rice rope.

The next day, I started making zongzi. My mother first took off two zongzi leaves, one on top of the other, then folded them into a 90-degree funnel shape, put the glutinous rice in, pressed it gently with her fingers, folded the other end of the zongzi leaves and tied them tightly with zongzi ropes.

Finally, mother put the water into the pot, put the zongzi into it and cooked it for several hours. A few hours later, delicious zongzi jumped out of the pot. Open the leaf and take a bite. It is really delicious!

How interesting it is to wrap zongzi! How interesting the traditional culture around us is!