Zongzi composition 350 words My favorite flavor snack Zongzi composition 350 words

Eating zongzi on Dragon Boat Festival has become a national custom in China, almost every year. When you see zongzi, you should make a detour, or a greasy smell will come out.

Every time I take a bite of zongzi, I can't help feeling uncomfortable and groggy. No matter what I see, I feel sick. There is only one idea in my heart-pour all the food in my stomach at once. Even if you chew, it's hard to swallow, and your heart can't fit into your mouth like a ball of cotton.

I don't like zongzi for many reasons. In fact, there is another important reason because the zongzi wrapped in my family is different from other zongzi. My zongzi changed the original glutinous rice into rice and sweet wine, and there was no bacon or other stuffing in it. When eating, I prepare a bowl of sugar and dip it while eating. The taste is nothing more than a thick sweetness.

On June 8, 2008, the painful Dragon Boat Festival came again. When I get up in the morning, the north wind blows head-on, which is chilly. I got up, wrapped in a quilt and climbed slowly under the bed. At this time, I saw my mother carrying a big bag of things into the house.

I was puzzled and asked, "Hey-Mom, what are you-holding?" The cold wind hit me and made me tremble with cold.

My mother came up to me, turned the bag over my head and said, "Do you want to know?" I nodded my head.

"That's-I won't tell you." With that, I returned to the kitchen with my bag.

I got a little impatient and shouted, "What is it?"

"what! I can't hear you, the voice is too low. " Mother deliberately kept the suspense.

"Say what you like, say what you like, and don't listen."

"Well, I said, listen to this zongzi, but it's sweet ..."

"Stop it, I'm disgusting." I said hesitantly, covering my mouth Regardless of the cold wind and north wind, I went straight to the toilet, let off some air and emptied my stomach: I spilled food, I vomited, I vomited, and I vomited gastric juice. ...

"How allergic? It seems that the fresh and sweet dumplings have to be idle, alas-"Mom sighed helplessly.

"Ah-glutinous rice is not made by my mother, so I love it. Ha-ah-owe-"I blew my nose and said," I'm really upset. Don't be caught cold by the north wind just after getting up. "

My mother gave me a look and said coldly, "Why do you still doubt my cooking and think my jiaozi is not delicious?"

……

At breakfast, delicious zongzi was served and I couldn't wait to take a bite. In my mouth, sticky zongzi exudes a series of salty tastes, and delicious soup overflows from it, rolling in my mouth like a wave and swinging inside like a swing. Bacon is refreshing and looks greasy. But put it in my mouth, it tastes completely different. Soft bacon slipped into my mouth but it was not greasy.

Although it has nothing to do with flavor snacks, it is better to just eat zongzi.

The composition of eating zongzi, 300-400 words, requires reading the fifth day of the fifth lunar month, which is the most distinctive day in my hometown-Dragon Boat Festival. Although the Dragon Boat Festival is a very popular grand festival among the people of China, there are customs of the Dragon Boat Festival in both the south and the north of China. But I feel that the Dragon Boat Festival in the south is more interesting, intense and expressive than that in the north.

Dragon Boat Festival is a festival in memory of the great poet Qu Yuan. On the Dragon Boat Festival, every household will pack a kind of "Zhongshan Deer Bean Brown: a round stick the thickness of an arm, tied with fresh bamboo leaves, which contains ingredients, salty zongzi and sweet zongzi. Sweet zongzi includes lotus seed paste, red bean paste, chestnut paste and jujube paste: salty, that is, bacon, roast chicken, egg yolk and dried. .......

Untie the vines and peel off the leaves of zongzi. The red zongzi is hidden in the sweet zongzi, and the white zongzi in the salty zongzi is steaming, emitting a unique steamed brown fragrance. Two zongzi are put together on a plate, and there are two sparkling red and white gems on the piston. The glutinous rice is crystal clear under the light, giving off a strong glutinous rice fragrance, which is very helpful! My favorite dessert is sweet zongzi like Bordeaux. During the Dragon Boat Festival, I always give my relatives and friends a big bag of zongzi. Others also gave them to us as thanks. So on the Dragon Boat Festival, the family always brings endless zongzi from menstruation and grandma's house.

Xi Shi looked at the engine in front of the post office building and thought about the Dragon Boat Festival for a long time. When it thunders when it is encouraged, the snow on the animal's head is slight. It breaks through the outstanding people, jumps over the stormy waves and strives for the birds to fly back. Kong Lung didn't believe in Xiang Dao, so he won the championship. This is a poem "The Crossing of Race" written by Zhao Lu in the Tang Dynasty. Highlighted the macro scene of dragon boat race. But in my hometown of Guangzhou, there is also the custom of rowing dragon boats on the Dragon Boat Festival, commonly known as "Dragon Boat". On the Dragon Boat Festival, the village will organize a small "dragon boat" competition. Every strong man in every household must attend, and the woman leans aside and only watches. Five or six narrow and slender boats with a big faucet in front. A dozen people sat together, struggling to paddle forward and strive to be the first to reach the finish line. Although it rained like a needle, everyone on the boat was soaked and could not tell whether it was sweat or rain, it didn't matter. At this critical moment, it is very important to win the race ... The men rowing dragon boats gather in the big ancestral hall in the village at noon to have a sumptuous dragon boat meal. The women in our village didn't attend, so I don't know what the dish is, because I am a girl.

The "dragon boat" in the village is so naive! It's not enough for me. I want to watch the live TV show, the out-and-out dragon boat race. On the vast river, more than 20 "traditional dragons" competed. The long dragon boat is full of big men with bulging muscles. In the middle is the drummer, and the person in front is cheering, loud and domineering. Power and prestige, shocking ... it's raining and the river is surging. It's great that men are brave and strong here! In the north, the custom of "picking dragon boats" is not common, because there are not so many rivers in the north as in the south, so the Dragon Boat Festival in the north only eats zongzi, which is not as vigorous and lively as in the south. This is the uniqueness of the Dragon Boat Festival in my hometown.

How much joy and joy you gave me during the Dragon Boat Festival in my hometown! Dragon Boat Festival dumplings are fragrant, dragon boats ring, and yes-men are double! What the Dragon Boat Festival reveals is authentic homesickness, an ancient tradition, and a admiration and praise for the patriotic spirit of the poet Qu Yuan. Eating authentic hometown zongzi and watching the wonderful hometown dragon boat race have a different taste in my heart.

Why do you eat zongzi on Dragon Boat Festival? According to legend, there was a patriotic poet Qu Yuan in ancient times who put forward many patriotic ideas. At that time, the court refused to adopt them, and the land fell. Qu Yuan was so angry that he threw himself into the Miluo River and died. People at that time were very sad to hear the news, so they wrapped glutinous rice with bamboo leaves and threw it into the Miluo River as a sacrifice. Later, in memory of the patriotic poet Qu Yuan, people designated this day as Dragon Boat Festival and ate zongzi on this day.

Dragon Boat Festival, I got up in the morning, washed up and was preparing to eat. I saw my mother bring me steaming zongzi. There are several flavors: red bean paste, pork, red beans, mung beans, candied fruit, red dates, candied dates and so on. I took a bean paste zongzi, first untied the thread wrapped outside, and then peeled off the layers of bamboo leaves to reveal the crystal white zongzi. I want a bite. Very soft, very soft. It is really sweet and delicious.

I ate delicious zongzi and couldn't help thinking of the great patriotic poet Qu Yuan. We should learn from his patriotism. Only by studying hard and mastering skills can we serve the motherland when we grow up.

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The characteristics of the first five jiaozi in May 350 words Today is the fifth day of May, a day to commemorate the patriotic poet Qu Yuan. It is said that on this day, jiaozi is indispensable to every household. Hey hey! Of course, my family is no exception!

Early in the morning, my mother bought bamboo leaves, red dates and glutinous rice from the market.

Mother first boiled the glutinous rice in the pot, and then fished out the soaked bamboo leaves from the pot. This is when I went to the kitchen and saw my mother busy making zongzi. I immediately joined the ranks of dumplings. I saw my mother pick up the bamboo leaves and fold them into triangles. She put glutinous rice first, then two jujubes, and then folded the bamboo leaves and wrapped them. Finally, she tied the zongzi firmly with thread and wrapped a zongzi. I made one bag after another like my mother. But it's not as delicious as mom's bag, and zongzi is either pouting or showing its face. Seeing this, my mother quickly taught me a trick. My mother filled the glutinous rice tightly, wrapped it tightly with bamboo leaves and tied it tightly with string. I did what my mother said, and it really worked! Zongzi is finally wrapped. After cooking, you can smell the fragrance coming from the kitchen. I rushed over, picked up the zongzi and took a bite, which was especially delicious because there was my hard sweat in it.

Bao Zongzi's composition is 300 words,

First, my father went to the market to buy glutinous rice and zongye. As soon as my father bought it home, I couldn't wait to say, "Get started, I can't wait!" " "My father and I are responsible for wrapping zongzi, and my mother is responsible for tying the wrapped zongzi with a rope.

Dad prepared a basin first, and then began to pack. Dad did it skillfully, and so did jiaozi. To me, some are like biscuits, others are as big and flat as erasers. Either there is too little glutinous rice or jiaozi is too small. My mother is like a conveyor belt, one by one, and gradually more and more dumplings are piled up in pots like hills. But I sometimes make a good zongzi. While my parents weren't looking, I wrapped an empty zongzi, but fortunately my mother didn't find it.

Finally, jiaozi is ready. It's time to cook. I ask my mother from time to time, "Are you ready?" Are you ready? "Zongzi is finally ripe. Mother picked up a zongzi and said with a smile, "OK, greedy cat, you can eat it. ".I eagerly took a zongzi and tore its leaves, but the color of the bag was still a little shiny! I tasted it and shouted, "Mmm, delicious! "Mom and dad looked at me and wolfed down and laughed.

Ah, this Dragon Boat Festival is really meaningful!

Second,

During the Dragon Boat Festival, my mother and I went back to our hometown for the New Year. Back in Longquan, we also bought a pack of zongzi leaves.

When we got home, we began to make zongzi. First of all, soak peanuts, red beans and other materials in water and listen to your mother's words. Zongzi will taste better. Wash the glutinous rice again, scoop it up and put it in the basin after washing, so that the little pearl can have a rest. You must cut the meat into pieces and put it in a bowl. Finally, I began to wash palm leaves, one by one slowly, and every leaf should be washed clean. Green zongzi leaves are really attractive!

"Mom, you can start making zongzi." I can't wait to shout. When wrapping zongzi, first wrap the palm leaves into sharp corners, then put the soaked peanuts, red beans and glutinous rice, then pour the meat in the middle, put some glutinous rice on it, wrap the palm leaves, and finally tie them with ropes. Ah, you're finished! Wrapped in a delicious zongzi.

Third,

We have a veritable jiaozi manufacturer, my mother. Every Dragon Boat Festival, our whole family can eat delicious zongzi. My mother often said, "Zongzi wrapped in leaves is the most fragrant." Therefore, every year during the Dragon Boat Festival, my mother wraps zongzi with reed leaves. Before making zongzi, she made preparations: cooked reed leaves, washed glutinous rice, big drops of meat and essential peanuts respectively. After the leaves of reeds became cold, my mother began to make zongzi. She first took three leaves and rolled them into a cone, then put a big meat, then put glutinous rice, add some peanuts in the middle, and finally tie them up with thread to make a zongzi. The jiaozi she wrapped is fat and big, and I want it delicious. After jiaozi is wrapped, mom puts it in the pressure cooker for 40 minutes, and then puts it in three or four hours, and then she can eat it!

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The 350-word composition of war fairy tales of sweet zongzi and salty zongzi, also known as "Jiao Su" and "Tong Zongzi", is a traditional festival food of the Han nationality during the Dragon Boat Festival, which is steamed with glutinous rice wrapped in zongzi leaves. Legend has been passed down to this day to commemorate Qu Yuan, which is the traditional food with the deepest cultural accumulation in China history. It has a heavy sense of history and is deeply loved by people.

Legend has it that it was born in memory of Qu Yuan who threw himself into the river. On that day, Zongzi was presented to the other party as a souvenir. Zongzi is still the traditional food with the deepest cultural accumulation in the history of China. To this day, every year at the beginning of the fifth lunar month, people in China have to soak glutinous rice, wash zongzi leaves and wrap zongzi, and the varieties are even more varied. From the perspective of stuffing, there are many dates in the north, such as jiaozi; In the south, there are many kinds of fillings, such as bean paste, fresh meat, eight treasures, ham and egg yolk, among which Zhejiang Jiaxing Zongzi is the representative. The custom of eating zongzi has been popular in China for thousands of years and spread to South Korea, Japan and Southeast Asian countries. Zongzi not only has many shapes and varieties, but also has a sweet and salty taste in different parts of China. Sweet dumplings include white dumplings, red bean dumplings, broad bean dumplings, red date dumplings, rose dumplings, melon seeds dumplings, red bean paste lard dumplings, jujube paste lard dumplings and so on. Salty taste: pork jiaozi, ham jiaozi, sausage jiaozi, shrimp dumplings, diced pork jiaozi, etc. But there are more pork dumplings. There are also assorted dumplings, bean paste dumplings and mushrooms with southern flavor; There is also a sweet and salty "double dumpling". These zongzi all have different tastes.

Zongzi in Jiangnan is the most famous and complicated, especially the stuffing, which is varied. A big difference with the northern rice dumplings is that the glutinous rice raw materials of Jiangnan rice dumplings are mostly soaked in grass ash soup in advance and steamed with meat stuffing, which is fragrant.

Zongzi in the north is mostly made of glutinous rice and eaten with white sugar or brown sugar.

The Dragon Boat Festival is composed of 350 words of brown incense music. Everyone must be familiar with the Dragon Boat Festival. There is a custom of eating Huang Wu and making zongzi. Dragon boat races are held in some places. In my hometown, only jiaozi celebrates this festival.

Early in the morning, my parents and I came to my hometown for a holiday. As soon as I got home, I saw my grandmother as busy as a bee. When she saw us coming, she put down her work and said happily, "I just want to find someone to package jiaozi. Since you are here, please help me! " We walked into the kitchen with grandma. I think I have only eaten zongzi and never wrapped it. I'll wrap it up, too After thinking about it, I quickly washed my hands and wrapped zongzi.

It's not easy to wrap a seemingly simple zongzi. I followed grandma's example: first, roll two zongzi leaves, pick up some beans, pour rice into the bucket, add delicious sauce meat, and add some glutinous rice. You can't add too much glutinous rice at this time, or it will swell out. Although it was barely wrapped, the rice dumplings that exploded were ugly, either with a mouth or few sides. "Bad zongzi, don't listen, I must wrap you up!" My joke made grandma laugh.

By noon, the zongzi on the table is full and all the zongzi are wrapped. Grandma invited zongzi to the pot and boiled it in water. The water in the pot creaks like a chicken singing, as if celebrating the Dragon Boat Festival for us.

An hour and a half later, delicious zongzi came out. I opened the green leaves of Zongzi and took a bite of glutinous rice, which was soft and savory, making people love it more.

Dragon Boat Festival, delicious zongzi, I like you very much!

eat Zongzi

The Dragon Boat Festival is coming, and people will eat zongzi on it. Next, I'll tell you something about Zongzi on the Dragon Boat Festival.

First of all, introduce the origin of eating zongzi on Dragon Boat Festival. Dragon Boat Festival is a festival left by people to commemorate Qu Yuan. Qu Yuan is an immortal in ancient China. He was brilliant, but was killed by a traitor and forced to jump into the river to commit suicide. In order to prevent his body from being ruined by fish, people go home and throw rice balls into the water. After a long time, the Dragon Boat Festival was formed, and there were zongzi. There are many nicknames for the Dragon Boat Festival, such as Duanyang Festival, Double Ninth Festival, Zhongyuan Festival, Bathing Orchid Festival, Dragon Boat Festival and jiaozi Festival.

I think everyone likes to eat zongzi. There are many kinds of zongzi on the market now, including longan zongzi, meat zongzi, crystal zongzi, lotus seed zongzi, candied zongzi, chestnut zongzi, spicy zongzi, sauerkraut zongzi, ham zongzi, salted egg zongzi and barbecued dumplings. You must be drooling.

There are many ways to make zongzi, and different zongzi are different. Let me talk about jiaozi's method of red bean paste. Before making zongzi, you should first prepare the materials, which mainly include: a bag of bean paste, a bowl of glutinous rice and a string of zongzi leaves, most of which are bamboo leaves and reed leaves. After preparing the materials, we began to enter the process: first, wash the zongye zongsheng and soak it in clear water; Then wash the glutinous rice with clear water, then put it into a pot, and add a proper amount of clear water to cook or steam it; Then the red beans are cooked in the same way, and the cooked beans are stirred into paste, which becomes bean paste; The procedure of wrapping zongzi is as follows: firstly, take out two leaves of zongzi, stack them back to back, then fold them into a triangular spoon, then add 1 spoon of rice, add 1 spoon of bean paste after flattening, then add 1 spoon of rice on them as appropriate, wrap them into a triangular cone, and tie them with a brown rope. Making zongzi is very skillful. Those that can't be wrapped can't be wrapped with zongzi leaves, and some wrapped zongzi have different sizes. Jiaozi is wrapped, steamed in a steamer for 20 minutes, or boiled in clear water for 20 minutes before eating.

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