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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 was not rolled 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 conical 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.
Strange zongzi appeared before my eyes. Although it was not very good, I tried my best and I was satisfied. My mother praised me for doing well when she saw it. I was flattered.
The last step 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, cook for 65,438+05 minutes, change the position of the upper and lower zongzi in the pot, and cook with slow fire for 65,438+0 hours. The delicious zongzi is cooked, and I can't wait to taste the fruits of my labor. Ah! That's good.
"During the Warring States Period, Qu Yuan, a Chu Ci, waged an indomitable struggle against evil forces for the benefit of the motherland and the people. But Chu Huaiwang listened to rumors and alienated him.
In 278 years before the park, the capital of Chu State was invaded by Qin State, and Qu Yuan was both sad and angry. At the beginning of May this year, he threw himself into the river bitterly. After the news came out, people on the Gulo River scrambled to salvage his body with fishing boats.
Some people hurt Qu Yuan with fish and shrimp, and brought rice from home one after another. "Don't hurt Zhong Liang, don't bite Qu Yuan." Later, on the fifth day of May, people picked zongzi leaves, wrapped them with meat, rice and dates, made zongzi, and threw them into the river to pay homage to Qu Yuan. "
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.