Baozongzi composition

1. During the Dragon Boat Festival, a parent-child activity of making zongzi was held in the place where I studied painting, which made me experience an interesting process of making zongzi by myself.

2. First of all, when it clanged, Zongye appeared. This is the first time I have observed zongzi leaves soaked in water. They are stacked one by one, almost all dark green, and the largest is about half a meter long! Zongzi leaves are fragrant and delicious. Perhaps this is one of the reasons why zongzi is sweet. But at this time, I was already shocked. If I eat it, I don't know anything about the methods and steps!

A classmate's mother is an expert in making zongzi. Seeing that I was at a loss, she came to teach me how to make zongzi. First of all, just like origami, the leaves of zongzi are folded into a pointed funnel, but it must be important that there are no holes. Then stuffed with glutinous rice, red bean paste and red dates. Although the glutinous rice is not ripe yet, they are already very sticky elves. It takes some effort to take them away from your hand!

4. Next, turn over the leaves below and shut up. This is a technical job, and I tried hard to stop it, but I still showed some glutinous rice stuffing. Let's take a look at the zongzi after it stops. It should be beautiful three corners, but my zongzi is square. The last step is to tie the zongzi with cotton thread to prevent the zongzi from falling apart. I'm still all thumbs. I only know how to pester me. However, those who know how to pack have already tied up three or two to pack the next one. I really don't know the gap without comparison! I finally understand a truth, making zongzi looks simple, and there must be real kung fu everywhere in actual operation!

5, "XX brand square small red dates with red bean paste!" Finally, it's done. Although the packaging is not so good, it is the result of my own work. Hehe, the name is really long.

6, Dangdang Dangdang! Delicious zongzi is out of the pot. I can't wait to peel off the leaves of Zongzi and take a big bite. Ah! Soft and delicious glutinous rice, silky and sweet bean paste, soft and sweet red dates, that taste, coupled with the sense of accomplishment of making zongzi for the first time, has been sweet to the heart.