Make zongzi composition.

More than 2000 years ago, Qu Yuan, a great patriotic poet, sighed at the Guluo River and threw himself into the rapids. More than two thousand years later, the fifth day of May became a traditional festival-Dragon Boat Festival. People wrapped zongzi, rowed dragon boats and boiled eggs to commemorate this great patriotic poet in various ways.

2. I love to eat delicious zongzi, and I have seen others wrap zongzi, but I have never wrapped it myself; Until today, I was an eye-opener.

3. I took out two leaves of Zongzi, one big and one small, and folded a corner like my grandmother. I put a little soaked glutinous rice on the folded trumpet, stuffed a large piece of pork and covered it tightly with glutinous rice. I am proud that I have successfully completed more than half of it than I expected; When I covered the rice leaves again, the glutinous rice did not listen to me and jumped out one after another. I am sweating with anxiety. Fortunately, my grandmother untied me-cut some glutinous rice, and I was relieved.

4. I struggled for a while and finally reached the last step, which is also the most crucial step-pacifying Zongsheng; Grandma said that zongzi should be wrapped tightly to be delicious. I took the brown rope, tied the zongzi into a circle first, and made a bow on my own initiative, thinking it was wrapped; However, when I picked up the zongzi and prepared to put it in the bowl, I accidentally pulled the palm rope, only to hear a "crash". The leaves of the zongzi were scattered all over the floor, and the glutinous rice rolled down one by one like flying beads and rolling jade.

I don't want to try again, it's much smoother this time. I made several zongzi in a row. Put the wrapped zongzi into the pot and cook it with high fire. After about 1 hour, simmer for 30 minutes.

6. In the process of cooking zongzi, I always can't wait to open the lid to see the situation. 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.

7. Tasting the fruits of my labor, I can't help thinking that I will make zongzi on the Dragon Boat Festival next year.