Write a composition with jiaozi.

Zongzi Composition (72 Selected Articles)

In our daily life, everyone has written a composition, and you must be familiar with all kinds of compositions. Writing is a kind of speech activity with strong comprehensiveness and creativity. How to write a composition to avoid stepping on thunder? The following is Bian Xiao's composition about jiaozi. Welcome to share.

Write a composition about zongzi 1

Today is the Dragon Boat Festival. I'm going to experience making zongzi myself.

Grandma guided me in the maze. She first asked me to beat rice, then washed it white and flawless, then soaked it in clear water and fished it up a few hours later. Everything is ready except the east wind. Just as I was expecting, Grandpa finally came back from the street with a bunch of bamboo leaves in his basket. I said happily, "Ready, let's start making zongzi!" " Look, grandma rolls bamboo leaves into a triangular tube, then puts glutinous rice in it, then covers the bamboo leaves and wraps them with cotton thread. Wrapped a complete zongzi. Seeing grandma finished it as easy as blowing off dust, I also think grandma looks like a bag, but the triangle is not like a triangle, and the four corners can't be said. Make grandma laugh.

It's time to cook. Grandma carried zongzi and put them down one by one. Then a raging fire rose, and soon I heard Zongzi singing in the pot. I held back my saliva, waited for three hours, and finally heard grandma lift the lid. I sat in my chair at lightning speed, and the delicious smell came to my face. Before grandma put the zongzi on the table, I couldn't wait to catch one, wolfed it down and said to myself, "It's delicious!" "

Zongzi is delicious. I love zongzi and Dragon Boat Festival!

Write a composition about zongzi.

The fifth day of May is a traditional festival in China-Dragon Boat Festival. People make zongzi and row dragon boats to commemorate the great patriotic poet Qu Yuan in various ways. Today, the school organized us to study jiaozi together. I am extremely happy.

To wrap zongzi, you should first wash the leaves and soak them in hot water until they are soft green, like seedlings that have just emerged from the ground. Then prepare glutinous rice, dates, eggs, meat, etc. As stuffing, cook the delicious stuffing you like, and you can start working.

Why don't I fold the long leaves, enclose them, make them into a funnel shape, and then put some shiny flowers in them? P Noemie. Then put the prepared glutinous rice and japonica rice in the middle and wrap the edges and corners. Then put the stuffing in the rice, knead it into a ball, and finally make the zongzi wrapped in bamboo leaves into a quadrangle. After a while, a "gentleman" with a big belly appeared in front of me, and then tied a "belt" on it, and he was an arrogant guy. At this moment, I finally understood the meaning of "nothing is difficult in the world, nothing is impossible to a willing mind". ,

When I was eating, I smelled zongzi and ate it myself. I thought to myself: This is the first time I have eaten my own dumplings, which is sweeter than any other time.

Write a composition about zongzi 3

The fifth day of the fifth lunar month is a traditional festival in China-Dragon Boat Festival. On this day, people hold activities such as making zongzi and dragon boat races to commemorate the great poet Qu Yuan, but my favorite is making zongzi. In the morning, my mother and I went to the market to buy zongye, pork belly, glutinous rice and rope. Mother washed the glutinous rice, pork belly and rope first, then cut the pork belly into small pieces, and then boiled the zongzi leaves and rope, so that the zongzi leaves and rope can become softer and better bags, and the glutinous rice is not easy to fall out.

Start making zongzi! Mother first took out two zongzi leaves, rolled them into a cone, put some glutinous rice, put two or three pieces of pork belly, cover them with glutinous rice, then mix them with chopsticks, fold them and tie them with ropes. After watching my mother's demonstration, I carefully began to learn to make zongzi. I did as my mother taught me, but I pushed too hard and the leaves broke, but the glutinous rice didn't leak out. Then I tied the zongzi tightly with a rope. I tried to tie the zongzi tighter, but all the leaves were broken and the rice leaked. In this chaos, I didn't wrap the zongzi well, but I spilled glutinous rice all over the floor. I am not discouraged, as the saying goes, once born, twice cooked? I wrapped the zongzi carefully. Under the guidance of my mother, I finally wrapped it. I call it "Dwarf Winter Melon" Zongzi, because it is small and short.

The last step is to cook zongzi. After more than an hour, the delicious zongzi was cooked. I found my "dwarf melon" zongzi and took a bite, ah! It smells good. I will never forget this smell in my life. Really unforgettable! Through this study of Zongzi, I realized that I can get satisfactory results if I do anything sincerely, carefully, persistently and persistently.

Write a composition about zongzi 4

There are many customs of the Dragon Boat Festival in my hometown that are the same as those in other places: making zongzi, putting stuffing in the leaves of zongzi, some putting meat, some putting bean paste and some putting egg yolk; Hanging wormwood and drying wormwood on the door can "ward off evil spirits"; Drinking realgar wine and drawing a king on a child's forehead with realgar wine are found in many places.

On the Dragon Boat Festival, I like to eat zongzi wrapped by my grandmother. Jiaozi in Wufangzhai, Jiaxing is very famous. As long as people from other places talk about Jiaxing, they will naturally talk about jiaozi in Wufangzhai, Jiaxing.

Jiaozi in Wufangzhai is famous and delicious, but jiaozi wrapped by my grandmother is not bad. They are all made of good glutinous rice, white and fragrant, and even the leaves are the best, with the fragrance of bamboo.

Speaking of zongzi, we have to mention our unique mini zongzi, just like this name. One bite and it's gone. If you are hungry after drinking wine, you will have one in your stomach. At this time, almost every household will make zongzi, and the procedure of making zongzi is very complicated, and the technology and skills of making zongzi are very difficult. Let me briefly introduce: first, wash the glutinous rice, soak the zongzi in water for one night, pour some soy sauce (including white soy sauce and soy sauce) into the washed glutinous rice, then add some salt and monosodium glutamate, stir the glutinous rice evenly, cut some meat, cut it into pieces, put some white soy sauce and soy sauce, and then mix the meat with soy sauce. )

This is zongzi in my hometown! When I think of my hometown, I think of Zongzi in my hometown.

Write a composition about Zongzi 5.

There are many customs in the traditional Dragon Boat Festival, such as dragon boat racing, drinking realgar wine, making zongzi and inserting mugwort leaves. It's a pity that we seldom row dragon boats here and don't drink realgar wine, so we take the Dragon Boat Festival as the center. Now let me show you.

Tomorrow is the Dragon Boat Festival, so my mother bought a lot of things today, saying that she wanted to make zongzi. My hands began to itch when I watched my mother make zongzi. So, I said to my mother, "Can you teach me how to make zongzi?" Mom said, "OK, but it's a little difficult. You have to be prepared." First, my mother washed the leaves of Zongzi several times, and then mixed the soaked glutinous rice, mung beans, flower beans and a small amount of meat. After preparing the materials, my mother began to teach me how to make zongzi.

I saw my mother pick up two zongzi leaves, fold them carefully, and roll them with her hands, and they became hollow cones. I tried to roll them into cones like my mother did, but they rolled around and didn't look good. I didn't care that much. I scooped the stuffing directly. I dug a spoonful of stuffing with a big spoon and put it in. I thought it was too little, so I put in a few more spoonfuls. I covered the zongzi leaves, but it was too full to cover them. I poured out the stuffing again, but some of the stuffing didn't come out. I dug them out by hand. No, my hands are too dirty. I hurried to wash my hands. This time, I put the stuffing just right. I carefully covered two zongzi leaves, but forgot how to tie the rope. I scratched my head angrily.

I had to call my mother again and ask her for advice. My mother said carefully, "Hold the triangle on the zongzi firmly, bite one end of the rope with your teeth, wind the rope around the triangle several times, and then tie a knot very tightly, otherwise the zongzi will fall apart." "But no matter how I wrap it, it's not tight, or I spilled the glutinous rice. I thought about it for a long time, and after hard work, I fought and fought! It took twenty minutes to finally tie a zongzi.

The next day, we ate our own jiaozi, oily, fragrant and soft. It's delicious. I ate several at a time.

I thought to myself: nothing is difficult in the world, nothing is impossible to a willing mind. Students, will you package jiaozi yourself?

Write a composition about zongzi 6

We are all very happy to hear that we will package jiaozi tomorrow. Of course, I also prepared dumplings. But I can't make zongzi yet! Hey! Got it! On the way after school, I asked my mother how to make zongzi. My mother told me the general meaning of the materials and how to make zongzi. I'm dubious.

The next day, I came to school happily. I opened my schoolbag, and the glutinous rice was taken out, and then the zongzi leaves were taken out. The bell of zongzi needle, peanut, water and thread rang, and the teacher came into the classroom and said, "Now start making zongzi." No, you can learn from me. "

Say that finish, go to the front of Tang Zihao. Pick up four leaves, grab the center of the leaves with your left hand and the roughest end of the leaves with your right hand, and roll them into a cone, the teacher said; "The top here must be pointed." Later, the teacher held the leaf in his hand, put the rice and stuffing in, covered it from top to bottom, and rotated it in turn. When it was about four centimeters, he inserted the needle in front of the leaf, left about half of it through the hole in front of the needle, and then pulled it out from the next one. In this way, a zongzi is wrapped.

Zongzi is so small, but it is very troublesome to wrap it!

Write a composition about Zongzi 7.

I like delicious zongzi best, and I have seen others make zongzi, but I have never made it myself. Well, it's the Dragon Boat Festival again, and I'm going to "show my talents".

I sat next to my grandmother and found it difficult to simply wrap zongzi. Who knows, when I really go to bag, I know that bag is really a technical job, and it is not easy to bag beautifully and firmly.

At first, I took out two leaves, one big and one small, and folded them into a cone like grandma. Then I put the soaked glutinous rice in a folded cone, stuffed a large piece of pork and covered it tightly with glutinous rice. I'm proud that I finished more than half of it successfully than I expected. When I covered the rice leaves again, glutinous rice jumped out one after another like naughty children. I was so anxious that I stamped my feet. Fortunately, my grandmother helped me out ―― I was relieved to pour some glutinous rice.

After a little setback, we finally reached the final and simplest step-tying zongzi rope. Nothing, look at me! As we all know, zongzi should be tied tightly so as not to come apart. I took the zongzi rope and tied it first. I think grandma and her bag look particularly rustic, so I tied a bow myself, so as long as it doesn't touch the rope, the zongzi won't come apart. You're finished. I picked up the zongzi and prepared to put it in the basin, but I accidentally pulled the zongzi rope and "bumped" it, and the leaves of the zongzi were scattered all over the floor.

I am not reconciled, all kinds of zongzi are born by my grandmother, but I can't wrap any of them well, and my strength in my bones comes up at once. When I failed, I was much more careful, and I managed to get a few.

Jiaozi, who eats his own bag, is very happy.

Write a composition about zongzi.

The fifth day of the fifth lunar month is the annual Dragon Boat Festival, which is a traditional festival in China. On this day, people eat zongzi, race dragon boats and hang sachets together. Yesterday, my mother took me to ef education to take part in the activity of making zongzi. When I got there, the teacher put on my apron and chef's hat. I am so proud!

Under the guidance of the teacher, I rolled the leaves of Zongzi into a cone, put some rice, buried the bean paste in the rice, and added a layer of rice. Snow-white rice grains are like baby rice grains, lying in the green "cradle", which is really leisurely. But they are disobedient and always run out of the cradle. The teacher said that the rice should be pressed tightly so as not to leak out, and the wrapped zongzi is delicious. The last step is to tie the thread, but my hand is too small to tie it tightly. With the help of the teacher, my first zongzi was finally finished. Although it looks a bit like a "sandbag", it is the fruit of my labor, and I still like it.

Grandma cooks zongzi at night, and the house is full of strong zongzi fragrance. Take a bite until it is sweet to my heart.

Write a composition about Zongzi 9.

The Dragon Boat Festival is coming, and people will eat zongzi, because it is a traditional festival in China to commemorate the national hero Qu Yuan.

I also want to learn how to make zongzi, so I asked my mother to teach me. So my mother prepared washed zongzi leaves, soaked glutinous rice and red dates, and my mother and I began to make zongzi. Mother took two zongzi leaves and folded them together, and rolled them into a triangular bucket. Then, she put the glutinous rice in and filled it in half, put the red dates on it, then filled the glutinous rice in, covered the top zongzi leaves, wrapped them with zongzi leaves, tied them with ropes, and the zongzi was wrapped.

"ha! It's too easy, "I said. "No, no, no," mother nodded and said, "it's not as simple as you think. You'd better try it yourself! " "Okay," I replied. So I also took two zongzi leaves and rolled them up like my mother. It looks easier than it is done. I don't know where to bend my hand. My mother looked at them and wanted to laugh. She gave me several demonstrations. I always roll them into a small bucket, but the bucket is cylindrical and can't hold rice! Once, twice and three times is better than rolling, but the leaves are rotten. I put in glutinous rice and red dates and tied the rope with my mother's help. I carefully looked at my jiaozi, triangle flat, alas! There seems to be another corner missing, but this is also my first work. With this experience, I tried to install a few more, and they all succeeded.

It's nice to eat your own dumplings during the Dragon Boat Festival!

Write a composition about jiaozi 10.

When the Dragon Boat Festival arrived, my mother and I went to the streets to buy red dates, meat and zongzi leaves for jiaozi.

When I started making brown rice dumplings, my mother asked me to look at them carefully. I saw my mother put two leaves in her hand first, then put some rice on the leaves, then cover the red dates or meat with rice, and finally tie the zongzi, so that a zongzi is ready.

Then, my mother asked me to make zongzi together. I said, "All right." At first, making zongzi went smoothly, but in the place where zongzi was made, rice came out. I did it many times without success, and I was a little discouraged. At this time, my mother encouraged me to say, "Don't lose heart! Have confidence in yourself. As long as you work hard, mother believes that nothing can beat the clever sail. " So, my mother taught me carefully, and I made dumplings patiently, and then I finally learned to make zongzi.

Jiaozi cooked, and I ate my own sweet and delicious jiaozi, thinking:

Nothing is difficult in the world, as long as I have confidence in myself, no matter how big the difficulty is, it will not overwhelm me.

Write a composition about jiaozi 1 1

Dragon Boat Festival is a traditional folk festival in China. On this day, dragon boat racing and eating zongzi are the main activities of the Dragon Boat Festival. My mother and I are also going to make zongzi at home.

Early in the morning, we went to the market and chose zongzi leaves. After careful selection, we bought a wide and long leaf, because this leaf is undoubtedly the best bag for us novices. At home, we prepared all the materials for making zongzi, including glutinous rice, yellow peaches, candied dates, raisins, red bean paste and washed zongzi leaves. Mom gave me a few demonstrations first, and it was wrapped in a few simple times. It should look simple, I am confident.

Finally, it's my turn to show my talents, but the leaves don't seem to listen to me and can't be rolled into a funnel shape. I'm sweating with anxiety. My mother helped me roll the leaves into a funnel. I took a big spoon and put glutinous rice, yellow peaches, candied dates and raisins into the funnel-shaped zongzi leaves. My mother told me to cover this "funnel" tightly with the leaves at the top of the zongzi leaves, and the extra leaves should be folded in half on both sides. Kind of like zongzi. Finally, tie this zongzi with a rope to prevent it from "leaking stuffing"! After my meticulous work, my zongzi is ready, but it looks a bit like a steamed stuffed bun. I made several jiaozi's, and gradually became proficient, and the appearance of Zongzi was much better than before.

I admire myself! Although the shape of my "steamed stuffed bun" is not good-looking, I think it is delicious because I made it myself!

Write a composition about jiaozi 12.

Thursday is the annual Dragon Boat Festival. During the Dragon Boat Festival, every family will make zongzi. I also learned to make zongzi with my mother.

My mother and I went to our home and supermarket to buy raw materials from jiaozi, including glutinous rice, red dates, sugar and bamboo leaves. When I got home, my mother put glutinous rice and jujube in the pot for a while, and then wrapped zongzi with bamboo leaves. I learned to roll bamboo leaves into a tube like my mother, then put glutinous rice and jujube in it, then wrap them into triangular or quadrilateral zongzi, and finally tie them up with thread, and the zongzi is ready. Mother put zongzi in the pot and steamed it for half an hour. Look! Delicious zongzi is out of the pot. I peel a zongzi, ah! Tasty and delicious, delicious! I ate several in a row, and my face was covered with glutinous rice, which looked like a painted cat.

After eating zongzi, my mother gave me five pieces of silk. I heard from my mother that wearing five silk ropes will prolong life.

This Dragon Boat Festival is really rewarding. I like the Dragon Boat Festival and look forward to the next Dragon Boat Festival!

Write a composition about jiaozi 13.

Dragon Boat Festival is a traditional festival in China, which started in the Spring and Autumn Period in China and has a history of more than 2,000 years. On the fifth day of May every year, people are used to eating zongzi and dragon boat racing to commemorate the patriotic poet Qu Yuan.

Tomorrow is the Dragon Boat Festival. My mother and I decided to make zongzi today. Mother first bought high-quality rice, broad beans, red beans, peanuts, candied dates and zongzi leaves. First of all, soaking broad beans, red beans and peanuts in advance is beneficial to cooking. Then soak the zongzi leaves in water. Mom said: the leaves are fresh and bubbly. Mother cut off both ends of the leaves and picked out the bad ones. Then, I started packing. Take two or three leaves of Zongzi to form a funnel, take a peanut to block the funnel mouth, then put rice, broad beans, red beans, peanuts and candied dates into the leaves, wrap the head to prevent rice from leaking out, and finally tie the Zongzi tightly with thread. Such zongzi is wrapped. Seeing how skillfully my mother wrapped it, I was so envious that I said to my mother, "Mom, please teach me!" " "Mother nodded with a smile.

I quickly moved a small stool, sat next to my mother and followed her: I also made zongzi leaves into the shape of a funnel, and I put rice and other things in it in a panic. When I wrapped them with zongzi leaves, they jumped out from under the funnel. "Silly boy, don't gag with peanuts." I looked at it carefully. Oh, it was all my carelessness. Let's start over. I picked up two zongzi leaves to form a funnel shape. I'll plug my mouth with peanuts first, then I'll plug it with something. Finally, I put a candied date on it and began to wrap it tightly with zongzi leaves. Then I tied the zongzi with a rope. I was filled with joy and proudly showed it to my mother, but it opened with a bang and the rice spilled all over the floor. Mother said, "You tied it too loosely. Be sure to tie the rope tightly. " I picked up two more zongzi leaves and repackaged them. This time, I carefully mastered the main points of making zongzi: surrounding the funnel, stuffing the mouth, stuffing things, wrapping tightly and tying firmly. A perfect zongzi is wrapped. That's it, one, two, three until the bag is finished.

Finally, mother put zongzi into the pot to cook. A few hours later, the sweet and delicious zongzi was finally out of the pot. I'm eating my own bag of jiaozi, and I'm in a particularly good mood!

Write a composition about jiaozi 14.

I am a zongzi fan, and I like meat zongzi best. No, grandma knew that I liked jiaozi so much, so she came to my house from home to pack me jiaozi. Happy!

The night before making zongzi, grandma first cut the meat into pieces, then put it in a big bowl, then add soy sauce, old wine, salt, chicken essence and other seasonings, stir well and set it aside. Grandma says it's called curing meat to make it taste better. It takes more than ten hours.

The next day, grandma brought the salted meat to the table, and then cooked the Indocalamus leaves in a pot filled with water, in order to clean and disinfect the Indocalamus leaves. Then soak the glutinous rice in boiling water until it rises. The rising glutinous rice meat is layered on top of each other, which is very beautiful! This is to make zongzi easier to cook when cooking.

Everything is ready, grandma begins to make zongzi: grandma first rolls the leaves into a pointed cone from the middle, then pours a handful of glutinous rice into it and pokes it with chopsticks. I asked grandma what she was doing. Grandma said it was to make it tighter. So I put one or two pieces of braised pork in, and then I added glutinous rice for compaction, immediately wrapped the leaves, leaving two leaves like "rabbit ears" pressed forward to one side, thus basically forming a three-dimensional triangular jiaozi. Not yet. Grandma picked up the cotton thread made in advance, bit one end with her teeth and circled the jiaozi several times. A beautiful jiaozi was made. Grandma went on doing other things and soon got much better.

I am very interested in it and want to try to make it. I just followed in the footsteps of my grandmother, who kept giving me advice, and finally I made one. I saw that the shape of the rice dumplings I made was not very beautiful, and I could also see glutinous rice grains, which were not as beautiful as those made by my grandmother. But I am still very happy! Let grandma cook it for me first and then give it to me. Come here for half an hour, and the steaming zongzi will come out! I grabbed the most "beautiful" jiaozi in my bag, tore open the leaves, and a unique fragrance of new jiaozi floated away. While blowing, I gulped down my own dumplings. I said loudly, "It's really the best in the world!" "After that, I took a big bite.