An essay describing eating jiaozi during the Dragon Boat Festival.

No matter in school or in society, everyone has been exposed to composition, and people can achieve the purpose of cultural exchange with composition. So, how to write a composition? The following is the composition I prepared for you, describing the scene of making zongzi on the Dragon Boat Festival. I hope it helps you!

Composition describing making zongzi on Dragon Boat Festival 1

Eating zongzi on Dragon Boat Festival is a traditional custom of China people. At the beginning of May every year, every household in China should soak glutinous rice and wash zongzi leaves to wrap zongzi. There are jujube zongzi in the north and stuffing such as bean paste, fresh meat, ham and egg yolk in the south. The custom of eating zongzi spread to North Korea, Japan and Southeast Asia.

Dragon Boat Festival is also called Duanyang Festival, Noon Festival and May Festival. Dragon Boat Festival is a traditional festival for the Han people in China to commemorate Qu Yuan. It began with the patriotic poet Qu Yuan and spread all over the country. Everyone knows Qu Yuan's people, and everyone mourned the martyrs with zongzi.

Today, my mother will teach me to make zongzi!

My mother got up at six o'clock today to buy zongzi leaves and soak glutinous rice. By the time I got up, my mother had almost prepared the materials. My mother picked up the overlapping parts of two zongzi leaves, rolled them into a funnel shape to ensure no leakage, stuffed a little glutinous rice into them, put a candied date and some peanuts into them, filled them with glutinous rice and tied them with white thread. A small zongzi is ready. Looking at the small and exquisite zongzi in my mother's hand, I envy it and think about what I am wrapping.

It's finally my turn to pack. Like my mother, I folded two zongzi leaves together and rolled them into a funnel. I also grabbed a handful of sticky rice and stuffed it into the zongzi leaves, but the sticky rice in the zongzi leaves fell out because my hand was loose, and the ground was dirty. "I'm not afraid of failure. The important thing is to stick to it and come again! " My mother encouraged me. The second time, I finally crossed this hurdle. It's time to put things in the third step. I picked a big piece of candied dates and put them in, and then I put a handful of glutinous rice. But when I used the white suitcase, I spilled a lot of glutinous rice. My mother taught me, "Don't put too many zongzi leaves, or they will come out." I nodded and watched me try again and again.

Composition describing zongzi wrapped in Dragon Boat Festival II

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 dumplings are 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.

Composition 3 describes the Dragon Boat Festival dumplings.

"Bao jiaozi! Bao jiaozi! " I'm so happy. Today is the Dragon Boat Festival, and I look forward to it every day. On this day, I can make many delicious zongzi and many lovely sachets. No, mom is preparing materials for making zongzi!

I am very excited because I have never made zongzi myself. Mother took the materials to the table. Let me see: there are zongye, glutinous rice, candied dates, mung beans and peanuts. I looked at this lovely food baby, immediately wrapped it up and steamed it into our stomachs. I really can't stand it.

It's jiaozi's turn! My mother asked me, "Tong Tong, do you need me to teach you how to make zongzi for the first time?" I thought about it: I really don't like the appearance of zongzi, or I will make an innovation and wrap it as I want! So I said to my mother, "No, I'll pack it myself." Say that finish, I picked up Zongye and began to get busy.

I thought of a good wrapping method, that is, wrapping it into a brush-shaped zongzi. I put the leaves of Zongzi horizontally on the table first, then spread glutinous rice evenly, and put a lovely candied jujube baby next to it. Then I picked up one side of the zongzi leaf and rolled it to the other side, and then sealed the mouths at both ends. Finally, I picked up the rope and tried to wrap it, but the naughty Jiangmi just wouldn't listen and couldn't get out. I think it may be because they don't want to "take a sauna"! In the end, I still managed to "tie". My first zongzi is wrapped! I looked at my mother proudly. Wow! So soon, from the beginning to now, she has installed four! So I stepped up my horsepower and packed desperately. Two hours later, we finally wrapped the zongye and glutinous rice. Finally, we put them in the pot and let them "sauna".

Two hours later. ...

Two hours later, a smell of zongzi floated into my nose. I eagerly opened the lid, found out the brush zongzi I wrapped and peeled it off. Ah! Well done! And the taste is different from other zongzi, because it contains my heart, my labor and my wisdom.

Write dragon boat festival dumplings 4

There is a saying in Taizhou: "I am busy with three things during the Spring Festival, namely, smashing cakes, killing pigs and making zongzi." Every time you make zongzi, you will feel that the year is getting closer and closer, and even the air is filled with a strong flavor of the year.

That day, mom and grandma made an appointment to pack brown seeds. As soon as she entered the door, grandma took out zongzi leaves and rattan (made of palm leaves) soaked all night, as well as shiny white glutinous rice and attractive candied dates.

I can't wait to roll up my sleeves and start making zongzi. Careful mother stopped me at once. Let me see how my grandmother makes zongzi first. I saw grandma skillfully pick up a shiny green zongzi leaf, roll it into a cone, put some glutinous rice, put two candied dates, and put some glutinous rice on it. Clever hands folded left and right, tightly wrapped three or two times. Finally, tied with zongzi vines at both ends, wrapped a strong zongzi. After watching my grandmother make zongzi, I carefully picked up the leaves of zongzi and started making zongzi. I can't do the second process. The zongzi I wrapped has become a patient and has been bleeding. At this time, grandma, who is known as the "first doctor in the world", came to the rescue. I saw grandma make up the left and the right, and finally saved Zongzi. An intact zongzi appeared in front of my eyes. It seems that making zongzi is also a technical job, which makes me pay more respect to my grandmother.

Grandma made more than forty zongzi by herself. Grandma said: put the wrapped zongzi into the pot on the stove and boil it in water for an hour, so that the zongzi is delicious and chewy. Fire, fire, the fire in the kitchen is getting stronger and stronger, and the smell of zongzi is getting stronger and stronger. The room is full of the sweetness of candied dates and the smell of palm leaves, which makes my mouth water.

Steamed zongzi are finally out of the pot. I can't wait to peel off the green zongzi and bite it down. Pure natural zongzi and vines have the fragrance of filar silk plants, which makes people want to stop.

The smell of zongzi overflowed the house, and the smell of Nian slowly overflowed in the air.

Composition 5 describes making zongzi on Dragon Boat Festival.

Dragon Boat Festival is coming. My mother and I learned to make zongzi, taste the delicious "Huang Wu" and taste the custom of Dragon Boat Festival.

I got up early on the Dragon Boat Festival. First, my mother and I planted calamus and wormwood together. My mother told me that the traditions of Dragon Boat Festival include calamus and wormwood, eating zongzi and tasting Huang Wu. On the Dragon Boat Festival, every household should insert calamus and wormwood on the doors and windows to prevent mosquitoes from entering the house. Superstition is that it can ward off evil spirits.

Then, my mother and I make zongzi together. Mother has prepared materials, including palm leaves, glutinous rice and meat. The preparation work is as follows: soak the leaves in clear water for 5-6 days, and then wash them; Cut the string that binds the zongzi into small pieces about two feet long; Cut the washed meat into 2-3 cm square pieces and soak it in soy sauce for one night. Before wrapping zongzi, wash the glutinous rice, drain the water, pour it into a basin, add seasoning and mix well; Soak zongzi leaves and rope in boiling water. Let's start making zongzi. First of all, I took out two zongzi leaves, one end overlapped with the other, and the front of one end was folded into a funnel shape. I put in a small bowl of glutinous rice and meat and compact it. My right hand folded back the leaves of Zongzi outside, wrapped one end, and then finished the other end in the same way. Then tie the wrapped zongzi with a rope. In this way, a zongzi is finished.

When making zongzi, my mother told me that the Dragon Boat Festival is to commemorate Qu Yuan. Qu Yuan was a statesman and a great poet of Chu during the Warring States Period. In those days, he was exiled repeatedly, so that he was angry and sank into the Miluo River on the fifth day of May. People thought that in order to protect Qu Yuan's body from being eaten by small fish and shrimp, they threw food into the river. Gradually, it evolved into a festival of making zongzi in memory of Qu Yuan.

Shaoxing Dragon Boat Festival also has the custom of eating Huang Wu and proper fruit. The so-called "Huang Wu" refers to eel, yellow croaker, cucumber, yellow peach and yellow rice wine. At noon, my mother prepared these "Huang Wu" and we began to taste them. Of course, we children can't drink! My mother told me that the custom of eating Huang Wu was handed down from the legend of "The Legend of the White Snake".

I like Dragon Boat Festival very much. Today, I tasted delicious food and learned to make zongzi, which increased my understanding of folk customs.

Write dragon boat festival dumplings 6

On a sunny day, students on campus are making zongzi, because today is the Dragon Boat Festival on the fifth day of May.

Dragon Boat Festival is a traditional festival in China. On this day, people will eat zongzi, make zongzi and race the dragon boat, but our school only has such activities as making zongzi, so we can't go to the dragon boat race. But there is one advantage, that is, we can eat zongzi twice as much. This is because we package one and the school gives one, that is, two.

Let's wrap the zongzi leaves into a cone, then put some glutinous rice and vegetables on the spoon, and then cover the zongzi leaves. But somehow, the disobedient zongzi jumped out of the middle gap. I blocked the gap with my hand, but the rice jumped out again. Oh, my God, how do you pack this? Just when I was worried, the savior came down from the sky and taught us to pack jiaozi. Grandma appeared in front of me.

When she saw that my zongzi would fall, she immediately pointed out the problem to me and said, "You should fold the tip of the cone." I broke the tip of the cone. That's clever. Suddenly, the rice inside became obedient, and not a grain of rice slipped out.

I quickly filled the cone with rice, vegetables and meat.

The next step is to tie zongzi. How can this be tied? I'm worried again. Grandma appeared again, and she taught me how to tie it. I tied it up according to her method: first, put one end of the rope on the leaves of the zongzi, then turn it with the zongzi, then turn the zongzi, and finally fix it, and a zongzi is finished.

I made several more, each one looks better than the other. As a result, I became the king of jiaozi in our school.

Through this incident, I know that making zongzi is a clever and quick thing. Although it looks simple, it is actually a very difficult thing to do.

Composition 7 about making zongzi on Dragon Boat Festival

On the Dragon Boat Festival, my mother will make dumplings, and I will follow. Zongzi leaves require fresh bamboo leaves; Turquoise; Sending out a faint fragrance. If the zongzi wrapped in dried bamboo leaves is cooked, there will be no smell of bamboo leaves. Because I didn't buy fresh bamboo leaves, I had to make do with dried bamboo leaves. On the afternoon before the Dragon Boat Festival, all the raw materials are ready, white glutinous rice is soaked in clear water, candied dates and full red beans are soaked, or the cut pork belly pieces have been poured with seasoning. Hard-working mother is folding left and right with dexterous hands, and then winding with rope layer by layer, and soon a delicate zongzi is born. When the pot was cooked, the fragrance of bamboo leaves and zongzi immediately filled the room. Besides eating zongzi, eggs are indispensable.

These two kinds of food are put together, and you can enjoy them casually even if you don't eat them. Meat-red oval eggs and green irregular-shaped zongzi look good, from color matching to shape combination. On Dragon Boat Festival, mugwort leaves must be hung on the lintel. Besides zongzi and eggs, I have to eat boiled garlic. No, I was forced to eat a few because it was necessary for the Dragon Boat Festival. It's Dragon Boat Festival again, so I'm too lazy to make zongzi. I can't eat many. Why bother? Just a few. However, can money buy care and fun hidden in various processes? Don't buy what you can, because a simple word "buy" makes us lose a lot of beautiful things!

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