In previous years, the dumplings are always mom or supermarket to buy ready-made in the market. This year, I tease mom, just to learn zongzi. Mother ao however, I had to be agreed.
4 in the afternoon, I have studied rice dumplings with my mother. Mother took a leaf, a roll with the hand, leaves became a hollow cone. I learn to mother's appearance, took a reed leaves, want to roll it into a conical shape, but volume is bad, go to roll or a straight. Mother saw, just beside directions: "left hand pinched leaves one horn, right hand will see another rested in volume, the following pull tight, loosen up above." In the mother under the guidance of, I roll the leaves.
Then, the mother in the hollow conical leaves with a stick, with the ladle some glutinous rice in it, and then shaking evenly chopsticks, until the tightly wrapped sticky rice. I pressed the chopsticks in reed leaves, glutinous rice. Can shake the chopsticks, not take leaves exploded, glutinous rice flour is not tight. Mother said: "shaking chopsticks to light some, wrapped leaves. You see..." Mom says, demonstration, I listen to and learn. Ha ha! I package dumplings like points.
And then there is a cord. I saw mother hands clench reed leaves, near the zongzi Angle with the rope around the two laps, knot rope on the head, a beautiful wrap dumplings. I also packed according to the first rice dumplings. Then, the second, third, fourth... I package several in a row.
The last procedure is the boiled dumplings. Tied to good dumplings one by one in the pan, then filled with cold water zongzi 1 centimeter or so, the ignition... The water is boiling after 15 minutes and rice dumplings in the pot for position, to simmer for 1 hour again.
Delicious dumplings cooked, I can't wait to taste his own work achievement. Ah! Are nice.
Through this package dumplings, eat the delicious rice dumplings, and understand a truth: if you want to learn a skill well, must be sincere, careful, perseverance, in this way can the ability to learn.
粽子是端午節(jié)的節(jié)日食品，傳說(shuō)是為祭投江的屈原而發(fā)明的，是中國(guó)歷迄今為止文化積淀最深厚的傳統(tǒng)食品。
往年的粽子總是媽媽在市場(chǎng)或超市買(mǎi)現(xiàn)成的。今年，我纏著媽媽?zhuān)彩且獙W(xué)包粽子。媽媽拗不過(guò)我，只好答應(yīng)了。
初四下午，我就跟媽媽學(xué)包粽子。媽媽拿了一張粽葉，用手一卷，粽葉便成了一個(gè)空心的圓錐形。我學(xué)著媽媽的樣子，拿了一張粽葉，想把它卷成圓椎形，可就是卷不好，卷來(lái)卷去還是一個(gè)直筒。媽媽見(jiàn)了，就在旁邊指點(diǎn)：“左手捏緊粽葉一角，右手將粽葉的另一角往里卷，下面用力拉緊，上面放松一些。”在媽媽的指點(diǎn)下，我卷好了粽葉。
接著，媽媽在空心圓錐形的粽葉里插上一根筷子，拿調(diào)勺舀一些糯米放在里面，然后均勻地?fù)u動(dòng)筷子，直到把糯米包的緊緊的。我也在粽葉里插好筷子，放好糯米�？蓳u動(dòng)筷子時(shí)，不是把粽葉戳穿了，就是糯米包不緊。媽媽說(shuō)：“搖動(dòng)筷子時(shí)要輕一些，把粽葉包緊些。你看……”媽媽邊說(shuō)邊示范，我邊聽(tīng)邊學(xué)。哈哈！我包的粽子像點(diǎn)樣子了。
然后是捆繩。只見(jiàn)媽媽兩手捏緊粽葉，用繩子在粽子尖角附近纏了兩圈，結(jié)上繩頭，一個(gè)漂亮的粽子就包好了。我也照著捆好了第一個(gè)粽子。隨之，第二個(gè)，第三個(gè)，第四個(gè)……我一連包了好幾個(gè)。
最后一道工序就是煮粽子了。把綁好的粽子逐一放到鍋里，然后放入冷水滿(mǎn)過(guò)粽子1厘米左右，點(diǎn)火……水開(kāi)15分鐘后把鍋里上下粽子兌換位置，再以慢火煮上1小時(shí)即可。
香噴噴的粽子煮好了，我迫不及待地品嘗了自己的勞動(dòng)成果。��！真好吃。
通過(guò)這次包粽子，既吃到了美味的粽子，又懂得了一個(gè)道理：要學(xué)好一種本領(lǐng)，就必須誠(chéng)心，細(xì)心，還要有恒心，這樣才能把本領(lǐng)學(xué)好。
