Another year of Dragon Boat Festival! It rained all night, and the sound of dripping on the eaves was rapid and loud. Sleepy, I heard the sound of rain. God is willing to water the earth with torrential rain within a hundred miles to comfort Qu Yuan's soul in heaven. The rain is getting clearer and clearer, and the story about Qu Yuan passes in my mind instantly, which inevitably gives birth to a trace of melancholy. The sound of rain woke me up completely, and I looked out of the window. The trees rolled like wheat waves, twisted their bodies and nodded and shook their heads at me. Flowers were scattered all over the floor in the baptism of the storm, and the rain was dense and the raindrops were clearly discernible. The sky is gloomy, and an inexplicable sadness floats in my heart like rain, cold and empty. When will it rain?
Mom gets up at 4 o'clock to prepare materials for wrapping zongzi. Wash rice, rub mung bean skin, cook zongzi leaves, cut fat, mushrooms and egg yolk, and take out the washed rattan. Everything is ready. Mother sat on a small stool and wrapped zongzi. A zongzi, in the mother's hand, is as skilled as threading a needle. Pick up a leaf, bend it into a funnel shape, grab a handful of glutinous rice, spread it evenly on the bottom of the leaf, spread a layer of mung beans, select fat and semi-fat pork, put it in the middle, press twice, put the cut quarter yolk in the middle, embed mushrooms at both ends, repeat the initial steps in turn, wrap several layers of rice leaves on the edge of the rice leaves, gently pat the rice body, then pick up the rope and wrap it tightly for two or three times, knot it, and then repeat the initial steps.
In less than an hour, a rectangular, big and thick zongzi was put into a pressure cooker and soaked by Baidu's water temperature. Mother took pains to wrap it, one by one, and her face was covered with sweat, dripping into the corner of her eyes and infiltrating into her eyes. I know this feeling is burning with pain. At this point, I felt a faint heartache, so I quickly wiped the sweat from my mother's face with a towel and gently massaged my eyes. Two hours later, the zongzi was cooked. Mother turned off the fire, unscrewed the lid for half an hour, dried the hot zongzi with the left hand of long chopsticks under the fan, and then began to wrap the second pot.
The aroma was overflowing, and the aroma of zongzi leaves floated all over the living room, and the nose simply enjoyed an insoluble incense ceremony. At this time, smelling the fragrance of leaves, I was already hungry. I can't help but untie the rope and tear the leaves. Ah, the sticky rice is so tight that there is hardly any sticky rice left on the leaves. The aroma came to my nose again and I took a deep breath. That's glutinous rice mixed with the aroma of zongye! This zongzi leaf was brought back by my mother from the countryside. My mother washed it, cooked it and dried it herself. The taste is so familiar and refreshing! One bite, the smell of mung beans drifted away, another bite, the pure smell of egg yolk, another bite, the rich smell of mushrooms, and finally, the smell of fat, all the smells were concentrated, which reminded me of the scene of my mother making zongzi.
When I was a child, my family was poor and I couldn't buy top-grade glutinous rice. Zongzi leaves were also bought in a nearby market. There are no mushrooms, egg yolks, shrimp skins, scallops and sausages, only mung beans and fat meat. At that time, zongzi was already a luxury food. However, my mother still makes zongzi every year, not just the Dragon Boat Festival. Usually, we can't eat meat. When cooking porridge, we also put a little rice. I eat a lot of water and rice, and my parents drink water. Only half a bowl of soybeans is mixed to eat. My whole family likes to eat zongzi. In order to fill our stomachs and eat fragrant zongzi, my mother has to wrap it several times a year. The family sat around a small table, eating mouthwatering zongzi wrapped by their mother. It feels warm and warm!
When I grew up, my family's economy improved, my mother made dumplings more and more frequently, and glutinous rice bought the most expensive kind, zongzi leaves, which were brought back from the countryside and had a lot of fillings. We eat them one by one. When the economy is relatively rich, my mother will make a lot of zongzi for neighbors, fellow villagers, relatives and friends to eat. Every family can always get seven or eight yuan for one point. Neighbors ate, gave thumbs up, praised their mother's good cooking, and returned some snacks for us to taste; The villagers ate it and were grateful, saying that it reminded them of their dead mother and smelled like a kind hometown; Relatives and friends all ate, and they were in a good mood, laughing from ear to ear while eating!
"Sword, I'll send some to Aunt Huang!" My mother's sweet voice drowned my memories, and I came to my senses and said, "But it's raining hard!" " ""Don't be afraid, come back early! "Looking at my mother carrying an umbrella and sending heavy zongzi from one family to another, my eyes are wet. I don't know if it is tears or rain.
A feeling of guilt came over me. I have never wrapped zongzi for my mother, but I only know how to eat it. I only know how to think about Qu Yuan's another heavy story during the Dragon Boat Festival every year, but I haven't done much. Yes, today, I ate zongzi for the first time, and I was moved to tears! What are these smells? It turns out that it is the smell of mother, the smell of hard work and selfless dedication of mother, and the smell of great love of mother!
Do you want to wrap zongzi for your mother, too?
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