1. Writing a composition about making Ciba in my hometown is urgent

Every year on the eve of the Spring Festival, every household in my hometown has the custom of making Ciba, because it symbolizes harvest, reunion and auspiciousness, and it is also the best gift for guests.

don't look at the little one, it's not easy to make it. First, soak rice in water for more than one day; Then put the rice into a wooden barrel and steam it, then put the steamed rice into a machine and stir it into mud; Sprinkle dried rice flour on a clean container, knead the stirred mud on the container, divide it into small groups, press it in a printed round mold, and then pour it out. In this way, a Ciba is ready. If it doesn't look good, you can also use edible red * * in the middle of the Ciba. At this time, you must want to eat, right? But you can't eat it yet, and you have to put it in a cool and dry place to air dry. After air drying, you can soak it in water and keep it for several months. Making Ciba is also a good time to get together. Adults are constantly busy, and children are not idle. They are busy helping adults with things. This scene is really lively and indescribable.

When it's cooked, you should eat it. There are many ways to eat it, such as cooking, steaming, frying and so on, and the most enjoyable one is baking. It's very cold in Hunan in winter. Families often sit by the fire, build an iron shelf on the fire, and bake it on the iron shelf. When baking, the fire should not be too big, otherwise it will only scorch the outer skin, but the inside is still hard. We should bake it slowly and turn it over constantly, and we should not be too anxious until it is baked. Take a bite of Ciba, it's really soft inside and fragrant outside, and it's full of color, smell and taste, which makes people never get tired of eating. 2. Please write a composition for me. It's the end of the year in a blink of an eye. City dwellers who don't pay much attention to form still live a good life of "every day is like Chinese New Year" as always. I walked past the bustling supermarket, and a dazzling array of goods passed before my eyes. My nearly numb heart suddenly has only one simple wish left, and I want to eat the Ciba cooked by my aunts and uncles.

I have only lived in the country for half a year. For children in the city, in addition to the beautiful scenery and the fun of cattle and sheep, the most attractive thing there is the inexhaustible farm hand-made food. Like sweet potato, it can be eaten raw, steamed or roasted, dried and fried into sweet potato slices. Because it is a very common crop in the countryside, every family has a cellar to store the harvested sweet potatoes, which can be eaten all year round. But Ciba is different. Because

it can only be eaten during the Spring Festival, it has become a rare delicacy.

In the past, Chinese New Year in the countryside was very lively, and children and grandchildren who were away from home would come back to get together. At this time, each family will steam a bucket of good glutinous rice for making rice cakes. The job of making Ciba usually begins in the evening.

When the steamed glutinous rice is carried into the main room, a stone kiln for making Ciba has been prepared there, which is the size of a drum. As crystal clear as snow, glutinous rice was poured into the stone kiln, and the fragrance spread out in the house. Uncle swung a special wooden pestle

-the handle was more than one meter long-and began to smash the glutinous rice in the kiln. The winter in the mountains is particularly cold, but the atmosphere inside the house is in full swing. With the rhythmic crash, the glutinous rice lost its original knot

structure in the rise and fall of the wooden raft, and gradually merged together to form a large white glutinous rice ball. Its huge viscosity makes uncles have to work hard to lift the wooden raft. My father and uncle are teachers who have been teaching in other places for many years, and they didn't

participate in Ciba. The young uncles took off their cotton-padded jackets and wore light clothes, still sweating like rain. I followed the aunts, watching them pack a long and big board, take over the glutinous rice balls made by the aunts, and divide them into countless small glutinous rice balls neatly. Some are wrapped in bean paste, while others are wrapped in nothing. When they are flattened, they become round Ciba. The freshly made rice cake is warm and can be eaten directly. And I refused to be the first to taste it because I suspected that < P > had been mixed into the rice cake, because my uncles were sweating with salty taste. There, uncles are hitting another kiln again. Repeat this for several rounds, and the wooden board will be full of shaped Ciba. After cooling, they will harden and < P > can be stored. Every family can get a lot of weight. There are many ways to eat Ciba, which can be baked soft on charcoal fire, so that the outer shell of Ciba is baked golden and crisp, but the inside is soft, which makes it taste different. You can also cut it into small pieces and cook it with sweet wine and eggs, which is a good breakfast; If it's not enough, just fry it, and it's a fragrant and waxy glutinous rice Baba ... Generally, you have to eat it until it's tied in winter after the Spring Festival. Because it is only played once a year, Ciba is the only food that can make us eat too fast for a month or two.

After leaving the countryside, I often receive Ciba from my aunts and uncles every New Year. In recent years, grandfathers and grandmothers have passed away one after another, and their uncles and grandmothers are getting old, and their younger generations have stepped out of the mountains and rushed to the outside world. I don't know if the noisy scene of Zanba has become a thing of the past. Facing the dishes on the dining table every day, I can't afford any appetite, but I deeply miss my hometown's Ciba. This Spring Festival, if I don't eat anything else, it's my deepest regret that I can't eat my uncles and aunts. 3. Ciba composition

"La Erba, Ciba" is a folk custom of Tujia people in Enshi.

On the 28th day of the twelfth lunar month, the farmyard is very lively, and several families join hands to make Ciba. Why do you want several families to partner? Because it is necessary for many people to cooperate to complete the fight.

You must be worried about making a mistake when several families are playing Ciba together, right? Don't worry, they have their own way. They steamed their own glutinous rice in their own retort, finished one and then made the next one.

On this day, all the men, women and children in the yard are very happy. Let's divide the work first: the women are responsible for steaming rice, the strong men are responsible for mashing the steamed rice, and the elderly are responsible for shaping it. As for the children, they mainly help to pass things or "make trouble" on the side. After the division of labor is completed, everyone does their job.

The women steamed the glutinous rice soaked the night before with a big steamer, then took the steamed glutinous rice to the shack with a ladle or basin and poured it into the shack. The two Hercules each held a stick pestle, and you pounded me with a pestle. After being mashed into mud, both of them finished the follow-up work-setting and printing.

it is worth noting that glutinous rice is very sticky and easy to stick to hands or shelves, so some glutinous rice powder must be prepared to prevent sticking. Seeing that the glutinous rice has been pounded, several old people quickly grabbed some glutinous rice and put it in their hands to prepare for making Ciba.

An old man kneaded rice paste into strips like flour and divided it into small balls. Several old people quickly grabbed a ball and made it. They put the rice paste on the shelf, rubbed it and patted it, just like magic, and suddenly turned the glutinous rice ball into a big round glutinous rice cake.

then give it to the "beautician" for printing. The box for printing Ciba is called Yin He, and the bottom of Yin He is carved with various patterns, such as flowers and birds, double happiness and "blessing", and "dragon and phoenix are auspicious", which are both beautiful and auspicious.

Just put it in the Yin He and press it with a hand for a while, and a beautiful pattern will be printed on it. In the first month of New Year's greetings, you don't have to bring anything else, but Zanba is indispensable. There is a saying among the people that "New Year's greetings, come forward with Zanba", which means that it is only when you bring Zanba to pay tribute to the New Year.

the way to eat zanba is similar to that of rice cake, and it can be fried, roasted or fried. Tujia people especially like to cut Ciba into the size of a matchbox and cook it in sweet wine.

The storage method of Ciba is also very simple. Just soak it in clear water and change the water once every few days, and it will not go bad for several months. If you are really worried that Ciba will go bad for too long, cut it into thin slices and dry it, then put it in food bags, put it in the freezer and fry it later.

When you come to Enshi in the first month and walk into the kitchen of Tujia people, you will surely see glistening rice cakes lying in the water tanks of every household, which makes people drool. 4. Ask for a composition about Ciba (with a story, a production process and how to eat it)

Today, grandma said that I would make Ciba, and I said I would do it, too, and grandma agreed.

Grandma first soaked the glutinous rice and mung beans in water. After the glutinous rice was soaked, Grandma put the glutinous rice in a big steamer and steamed it with strong fire. It took a long time to steam it, and it was necessary to steam it thoroughly. When the glutinous rice is steamed, grandpa will pour all the steamed glutinous rice into a jar prepared in advance and pound it with a big stick.

Grandpa and Dad pounded it for a while. It took a lot of effort. I also tried it. It was really fun! I also ate a bowl of glutinous rice steamed by grandma. It was delicious and delicious! When grandpa and dad pounded glutinous rice, grandma steamed the soaked mung beans, and then fried them with meat, which is the stuffing for making glutinous rice. Grandpa and Dad poured out the mashed glutinous rice balls, and we began to make Ciba.

When making Ciba, first, pull off the mashed glutinous rice balls, and knead them into a round shape or a square shape like dumpling wrappers. Then, put a little stuffing in, not too much. After the stuffing is put away, knead the glutinous rice into a cross first, and then press it into a circle, so that a glutinous rice cake is ready! Grandpa, grandma and dad and I have been cooking and cooking, making a big table of Ciba. How long will it take? Making Ciba is not difficult at all.

but where did mom go? It turned out that she was taking pictures of us, and I hadn't noticed! I asked my mother, "Mom, do you want to eat my Ciba?" Mom said, "Of course I want to eat it. It makes my mouth water!"! It's not easy to do it so well for the first time. " Grandma went to fry Zanba.

the fried zanba is yellow on the outside, crispy when bitten, and soft inside. The mung bean stuffing inside is really fragrant! Returning home for the New Year can be lively, and there are many pleasures that city people can't appreciate. You see, the Spring Festival is coming, and every household is busy steaming sweet wine, killing pigs and making rice cakes. The joy of the New Year is getting stronger and stronger.

our family of three also rushed back to their hometown for the Spring Festival as usual. Grandma smiled from ear to ear when she saw that more than a dozen children and grandchildren had gone home. Early in the morning, she put out a small machine, a big rectangular board, and made preparations for making Ciba.

at first, my father produced a pot of steaming glutinous rice, steamed glutinous rice, which was crystal-clear and full, as bright as pearls, and delicious, and the whole room was filled with thick waxy fragrance. I can't help but grab a handful of glutinous rice and stuff it in my mouth. Wow, it's soft and delicious, and it's full of fragrance.

Then, Dad poured the glutinous rice into Barry, the big mouth on the top of the small machine, and began to make Ciba. This year, modern tools were used to make Ciba. I remember that in the past, a big stone mortar was used with two thick round sticks, and several men took turns to go into battle, waving their arms and mashing the rice in the stone mortar into a big ball.

The sticky Baba stuck to the wooden stick in the stone mortar, making it more and more difficult to lift it up. After a game, the men were sweating and panting. I watched curiously as the machine grinded the rice cake.

I saw that the glutinous rice turned into sticky glutinous rice balls after being crushed by the wheels in a small machine, and it was spit out from a small bucket nearby. Erbo grabbed a handful of thin and white rice noodles, sprinkled them evenly on the Ciba ball, and then kneaded the last ball into a fist-sized Ciba ball. After a slight rotation, his left hand pulled hard, and his aunt immediately caught it. He rubbed it in his hand first, then held the Ciba ball, holding his finger on the center and his right hand.

gradually, more and more people have joined the ranks. After kneading, kneading, pressing and pressing, soft Ciba balls have been created by a pair of skillful hands, and round and soft Ciba balls have been born. While doing it, everyone talked and laughed, talking about the household words that had been saved for a year, and the laughter drowned out the sound of the small machine ... My favorite thing is the process of printing Ciba.

when grandpa printed the blanks in the mold carved with dragons and phoenixes, I arranged them neatly on the wooden board on the third floor and hurried away with the printing tools. The "food red" pigment is filled in a small white porcelain cup, accompanied by the smell of wine.

Printing means that a stick with a thick thumb and carved flowers is touched with "food red" in the center of Ciba, which immediately becomes beautiful and vivid, just like blossoming lotus flowers. I like to do this kind of work best. I carefully printed a small red flower on the center of Ciba, and sometimes I made a big creation, kneading Ciba into a small rabbit and drawing eyes, nose and mouth. It is really a rare hand-made place.

after half a day, my sleeves, socks and the back of my hand were all red and bright. Everyone looked at me and laughed. As soon as I looked in the mirror, my face was white on the left and red on the right, just like a singer.

Soft Ciba yo and deep nostalgia will always remain in my memory. At the end of the twelfth lunar month, my hometown has the custom of making Ciba.

When I went back to my hometown for the Spring Festival last year, I finally knew how to make Ciba. The night before Ciba, grandpa soaked the glutinous rice in a well, and my father and uncle prepared tools for Ciba, including mallets, stone mortars and templates for Ciba printing.

The next day, before dawn, grandma got up and steamed the glutinous rice. After breakfast, we began to make Ciba. Uncle used a washbasin filled with steamed glutinous rice and put it in a stone mortar. Dad and Uncle pounded the glutinous rice with a mallet. Please give me a look.

after about ten minutes, the glutinous rice was beaten into a paste, and there was no appearance of rice at all. Then pick the mashed glutinous rice into a bamboo dustpan, and there is a layer of gypsum powder under the dustpan, so that the glutinous rice will not stick to your hands or other things.

Grandpa kneaded the mass into small pieces, and my mother and aunt kneaded the small pieces into a circle. Other children and I put Ciba in the template, and the bottom of the template is engraved with some beautiful patterns. Because Ciba is hot and easily deformed, the patterns on the template are spread on it.

When the Ciba is cooled, take it out and put it on the board. The pattern on the template is fixed on the Ciba, including animals, traditional Chinese characters and landscape paintings. It is very beautiful. Some of us hit, some pinched, some printed, and nine rounds passed at once.

several times in the middle, I tried to play Ciba like my father, but it was not my turn. At the last round, I couldn't help it anymore and said loudly, "wait a minute, wait a minute!" I also want to fight! " . Please write me a composition about New Year's Eve and Zanba. Thank you, please. < P > It's the end of the year in a blink of an eye.

City dwellers who don't pay much attention to form still live a good life of "every day is like Chinese New Year" as always. I walked past the bustling supermarket, and a dazzling array of goods passed before my eyes.

My almost numb heart suddenly has only one simple wish left, and I want to eat again.