Preparation materials: silk threads of different colors.
1, take No.5 gold thread 1 10cm× 3, and fold each thread in half at the center.
2. The intersection center of three orange lines is nested into a buttonhole hanging line.
3. Choose any three axes and weave a diagonal knot with a gold thread of 100 cm.
4. 100 cm gold wire has the same length on both sides.
5. Make five more lines, from top to bottom, gold, yellow and green.
6. The axes of the other two sides are also nested on the line 100 cm.
7. According to this arrangement, the whole process is woven with oblique knots, and the remaining two sides are also arranged in this way.
8. Tie two symmetrical lines in an anti-angle knot.
9. Every time you make an anti-diagonal knot, press the front thread inward, and the thread woven by the anti-diagonal knot can be cut off appropriately.
10, and the other two sides are also tied with oblique knots. The thread on the last side is not cut, so it is stuffed in, pulled out from the intersection of the three sides, and tied with a green thread in a Peruvian knot.
1 1, tie a splayed knot at the end of the line.
12, the thread end is cut off and sintered.
Detailed introduction:
Zongzi, a steamed food made by wrapping glutinous rice with Zongzi leaves, is one of the traditional festival foods in China. Zongzi, as one of the traditional foods with the deepest historical and cultural accumulation in China, is widely spread. The custom of eating zongzi on Dragon Boat Festival has been popular in China for thousands of years, and even spread to East Asian countries.
Zongzi, or Zongzi Zan, is made of glutinous rice and stuffing and wrapped with bamboo leaves (or Hiragi leaves, bamboo leaves, etc.). ) and has various shapes such as sharp corners and quadrangles. Zongzi has a long history, originally as a tribute to ancestors and gods. North and South have different names. Millet is produced in the north, and glutinous rice is made into zongzi, which is angular. In ancient north, it was called "corn millet".