Sentences about Dragon Boat Festival rice dumplings How to describe Dragon Boat Festival rice dumplings

1. She looks serious and very careful. Layer after layer, one after another, the two hands flew up and down skillfully like butterfly wings. No, after a while, a chubby meat dumpling was wrapped, with edges and corners, and it actually looked a bit tall. powerful. It is true that practice makes perfect. My mother, a good Zongzi maker, has already made dozens of Zongzi and arranged them neatly.

2. I wanted to learn, so I picked up a green reed leaf, rolled it into a small "funnel" like hahaha, and then put in a few tablespoons of glutinous rice. A few more large red dates were placed and tied with hemp rope. Because there was too much glutinous rice, the little rice dumpling turned into a "fat baby with a big belly". Everyone laughed when they saw it, and we spent a happy time making rice dumplings amidst the laughter.

3. Being greedy, I couldn’t wait to ask my mother to grab a rice dumpling from the pot. No matter how hot it was, I untied the thread ball, put it into my mouth, and took a bite of the hot rice dumpling. Sometimes it gets to the roots of my teeth, and my tongue and mouth are suddenly filled with bubbles of all sizes. Even so, I still refuse to spit it out. It tastes so good.

4. The rice dumplings are wrapped and started to cook. Mom added a lot of water to the pot, and then started to boil it. After boiling for a while, the zongzi was ready. At this time, the fragrance of zongzi was everywhere in the house, and finally we could eat fragrant zongzi.

5. This rice dumpling contains the fragrance of glutinous rice, the fragrance of rice dumpling leaves, the sweetness of peanuts and the sweetness of candied dates. These flavors are intertwined and mixed together, leaving people with endless aftertaste.

6. When I got home, I found that moxa sticks had been inserted into the door of every room. The tips of the moxa sticks were slightly curved and fresh green with a little white on them. They must have been inserted just after they were cut. The color and posture are very flattering.

7. Mom put the rice dumplings into a large pot, soaked them in enough water, brought to a boil over high heat, then threw in some wood such as tree roots, and slowly covered them. The fragrance of the rice dumpling leaves was as silky as silk. The thread spreads. Of course, in the pot for cooking rice dumplings, my mother will put more than ten salted eggs. The salted eggs cooked in reed leaves will be particularly fragrant, with the fragrance of reed leaves, and there will be more oil. of egg butter.

8. The rice dumplings are cooked, and the alluring fragrance fills the whole house. The steaming rice dumplings are more delicious than anything else. Our family sat together eating rice dumplings, feeling extremely happy!

9. I first stacked two leaves together, added glutinous rice, peanuts... and wrapped them into a triangle, and tied them tightly with string. There are many flavors, including egg yolk, meat floss, ham... I really want to try every flavor. Zongzi not only has many flavors, but also has many shapes, including oval, axe-shaped... It's really dazzling.

10. The waiting time is always very long. When I saw the steaming rice dumplings finally "liberated" from the pot, I danced with joy. Put it in a bowl and peel it open with chopsticks, and you can see the golden and soft "rice dumpling meat" inside. Take a bite and it is so delicious that I almost bite off my chopsticks.