Write an English essay about how to make zongzi.

Two days before the annual Dragon Boat Festival, mother began to prepare bamboo leaves, glutinous rice, jujube, red beans, bacon and other raw materials.

Reed leaves with moderate length and width should be selected, and fresh reed should be soaked for 12 hours or boiled in boiling water to be soft and elastic, so as to make it have tension. Wash and thin glutinous rice, soak for three or four hours, and soak red dates and red beans for later use. Mother spread out two reed leaves evenly, folded the slightly overlapping parts into a cone, scooped in a spoonful of rice and put it on the stuffing, then scooped in a spoonful of rice, compacted it hard by hand, kneaded the ball into a ball, wound it up, and wrapped the reed leaves around it with a rope. Looking at the reeds fluttering between mom's fingers, we children also "follow the trend", but the rice can't bear loneliness. From this perspective, there are leaks and the dumplings are loosely wrapped, which is quite different from the angular ones wrapped by mom.

Cooking jiaozi is a huge project. Add enough water to the pot at home, turn on the water, jiaozi, and soak the zongzi noodles with water. After the water is turned on again, simmer for about 2 hours, and jiaozi will be cooked. Glutinous rice and reeds are more intense in the dense heat. I am greedy, have no homework or play, just waiting for the white fat in the green hemp fiber.

Every year, two days before the Dragon Boat Festival, my mother began to prepare zongye, glutinous rice, red dates, red beans, bacon and other raw materials.

Smooth reed leaves with moderate length and width should be selected for zongzi leaves, and fresh reed leaves should be soaked for 12 hours or boiled in boiling water until they are elastic and stretchable. Soak the tapering glutinous rice for three or four hours after washing, and soak the red dates and red beans for later use. Mother spread out two reed leaves evenly, overlapped them slightly, folded them into a cone, scooped up a spoonful of rice, put the stuffing on it, scooped up another spoonful of rice, pressed them into rice balls with her hands, wrapped them with reed leaves, and tied them tightly with ropes. Looking at the reed leaves flying between mother's fingers, we children are also "painting a gourd ladle", but those rice grains can't bear loneliness, running from left to right, either coming out from this corner or leaking out from that corner, and the wrapped zongzi is baggy and not angular like mother's.

Cooking zongzi is a huge project. The cauldron at home is full of water. When the water boils, the zongzi will fall, and the water will soak the zongzi. After the water is boiled again, cook it for about 2 hours with low fire, and the zongzi will be cooked thoroughly. The fragrance of glutinous rice and reed leaves is getting stronger and stronger in the dense steam. I am too greedy to do my homework or play, just waiting for the white fat man in the green hemp fiber.