“榴花三日迎端午，蕉叶千春纪诞辰。”端午将至，粽叶的清香悠悠飘来，撩拨着我对传统节日的眷恋。

去年端午，我满心期待地踏上包粽子之旅。食材准备妥当，翠绿的粽叶似翡翠，莹白的糯米像珍珠，咸香的五花肉和流油的咸蛋黄更是诱人。

我学着记忆中长辈的模样，笨拙地拿起粽叶。可这粽叶在我手里就像个调皮的孩子，怎么都不听使唤，好不容易折出个漏斗状，填米放馅时又撒了不少。我手忙脚乱地用棉线捆扎，那粽子歪歪扭扭，像喝醉了酒的士兵。看着自己包的“丑八怪”，我既尴尬又期待，仿佛看到了它们在锅中“变身”后的美味模样。

煮粽子时，我犯了直接用清水煮的大错。结果，出锅的粽子半数裂开，米粒散落一锅，活像战场上的残兵败将。咬上一口，中间的糯米硬得硌牙，咸蛋黄也寡淡无味。家人们强颜欢笑，那勉强的神情让我如坠冰窖，满心的期待碎了一地。

后来，我向邻居王婶请教。她包的粽子外形规整，味道绝佳。在她的指导下，我才明白煮粽子有诸多讲究。要在水中加盐和小苏打，盐能增强糯米韧性，小苏打可激发粽叶清香。水量要没过粽子，中途缺水只能加热水，否则粽子会“炸膛”。

今年端午，我再次挑战。泡粽叶时，我轻轻抚摸着它们，感受着那细腻的纹理；腌肉时，我仔细地撒着调料，想象着它们在粽子里的美妙滋味。包粽子时，我更加专注，手指灵活地舞动着，一个个饱满的粽子在我手中诞生。煮粽子时，我守在锅边，听着锅里咕噜咕噜的声音，闻着那愈发浓郁的粽香，心中满是期待。

当锅盖揭开，青翠饱满的粽子映入眼帘。我迫不及待地咬上一口，软糯的米粒、咸香的肉和流油的蛋黄在口中交融，粽叶的清香萦绕舌尖。那一刻，我心中满是成就感，仿佛自己完成了一件伟大的作品。

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这小小的粽子，承载着传统文化的韵味，也让我在制作中懂得了耐心与专注。这个端午，粽香里满是温情与成长。