1. Articles describing Laba porridge

Laba porridge is also called Buddha porridge, five-flavor porridge, Qibao porridge, Qibao five-flavor porridge, etc. Made from japonica rice, glutinous rice, wheat rice, corn, barley rice, etc., it is a popular custom to eat this food on the eighth day of the twelfth lunar month throughout the country.

According to legend, the Buddha Sakyamuni became a monk and traveled around the world. One day, he passed out in the wild due to hunger and fatigue, and was discovered by a herding girl. The girl hurriedly ran home to look for food. But her family was poor and lacked food and clothing. The grains grown at home are almost all eaten up, with only a few grains left. The girl was always generous and willing to help others. She collected the few grains left under each grain bag, added some home-grown nuts, cooked a large bowl of porridge with clear spring water, brought it to the Buddha, and took one mouthful after another. Feed him. After eating the fragrant porridge, Sakyamuni quickly woke up and ran to a nearby river to take a bath. He sat under the bodhi tree and meditated. Finally, he became enlightened and became a Buddha on the eighth day of the twelfth lunar month. Later, Buddhist believers cooked porridge to offer to Buddha on the eighth day of the twelfth lunar month every year. Therefore, Laba porridge is also called Buddha porridge. Every day on this day, the monks in the temple cook the collected vegetarian food into porridge to offer to the gods and Buddhas. After offering the porridge to the Buddha, they distribute it to the poor. Later, Laba porridge spread and became a folk custom. Lu You, a poet of the Southern Song Dynasty, left this poem: "Nowadays, Buddhist porridge is given to each other more often, and the villages are more aware of the new things." Laba porridge is a folk auspicious food given to each other, which means a good harvest at the end of the year and good weather and good luck in the coming year.

There is another interesting story about the origin of Laba porridge: It is said that when he was young, Zhu Yuanzhang worked for the landlord's family as a herdsman and lived a life without enough food and clothing. Once, on the eighth day of the twelfth lunar month, he spent a day grazing sheep in the wild and had not eaten a decent meal by night. So he looked for things to satisfy his hunger in the wild. Suddenly, he found a big fat mouse on the edge of the field and hurriedly fled into a mouse hole. Zhu Yuanzhang approached the hole, dug out with a branch, and found some various kinds of things in the mouse hole. The grain, obviously, is the winter grain storage for mice. Zhu Yuanzhang took out a large handful of grains, including millet, corn, peanuts, red beans, etc. He washed these grains and cooked them into porridge, which tasted delicious. After Zhu Yuanzhang became emperor, he still missed the "multigrain porridge" he made personally when he was young. He stipulated that this kind of whole grain porridge should be made in the imperial dining hall, and designated the name of this kind of porridge as "Laba porridge". The imperial chef added gorgon seeds, lotus seeds, osmanthus, peach kernels, jujubes, etc. to the porridge to make the porridge extra sweet and delicious. Later, this kind of porridge spread to the people and continues to this day.

There is a folk custom of cooking porridge on the eighth day of the twelfth lunar month (the twelfth lunar month), so it is also called Laba porridge.

Making raw materials: There are many kinds of materials, and there are no fixed rules. They can be determined according to local habits, people's hobbies and conditions, and any whole grains can be used. In northern my country, people commonly cook millet, adzuki beans, candied dates, soybeans, rice kernels, longan, lotus seeds, walnuts, and pine nuts. It tastes sweet and can relieve stomach qi and produce body fluids. In southern my country, people like to use ginkgo, peanuts, lotus seeds, red dates, chestnuts, etc., plus ginger and cinnamon and other condiments, and mix them into glutinous rice to cook salty porridge, which is warm and nourishing and can dispel cold.

25 grams of japonica rice, 50 grams of glutinous rice, 25 grams of wheat kernel rice, 25 grams of corn, 25 grams of barley rice, 50 grams of kudzu rice, 100 grams of rice beans, white lotus seeds 50 grams, 50 grams of white beans, 100 grams of jujubes, 10 jujubes, 25 grams of almonds, 25 grams of walnut kernels, 25 grams of chestnuts, 25 grams of peanut kernels, 50 grams of honeyed osmanthus, and 100 grams of brown sugar.

Preparation method: Soak the large white cloud beans in advance (it is best to soak them the night before and use them the next day) until they are fat; use hot water to swell the white lotus seeds, remove the green core, and prepare them with the white cloud beans first. Put it into the pot and cook for 20 minutes, then add rice, glutinous rice, wheat kernels, kudzu rice, jujubes and rice beans. Remove the hard shells and underwear from the chestnuts. Wash the above raw materials, put them into a pot, add enough water, bring to a boil over high heat, then reduce the heat to low and simmer for 40 minutes, until the porridge is thick, the beans are glutinous, and the dates are rotten.

After the porridge is cooked, add honeyed osmanthus and brown sugar (or boil the brown sugar into syrup first and add it to the porridge) and mix well.

Features: Sticky, glutinous and soft, sweet and delicious, rich in nutrients and easy to digest. Eating this porridge for the elderly and infirm will help restore health. No matter what kind of Laba porridge, it has the functions of warming the stomach, moistening the intestines, tonifying the spleen, and clearing the lungs. 2. An essay on eating Laba porridge

The eighth day of the twelfth lunar month is called Laba porridge by folk custom. It is the first festival before the Spring Festival. Since then, the "New Year's flavor" has become increasingly intense.

Among the people, there has been a custom of eating Laba porridge on the eighth day of the twelfth lunar month. There is a beautiful legend about the origin of Laba porridge.

According to legend, the Buddha Sakyamuni became a monk and traveled around the world. One day, he passed out in the wild due to hunger and fatigue, and was discovered by a herding girl. The girl hurriedly ran home to look for food.

But her family was poor and lacked food and clothing. All the grains grown at home are almost gone, leaving only a few grains of rice.

The girl has always been generous and willing to help others. She collected the few grains left under each grain bag, added some home-grown nuts, and cooked a large bowl of porridge with clear spring water. Bring it to the Buddha and feed him one bite at a time. After eating the fragrant porridge, Sakyamuni quickly woke up and ran to a nearby river to take a bath. He sat under the bodhi tree and meditated. Finally, he became enlightened and became a Buddha on the eighth day of the twelfth lunar month.

Later, Buddhist believers cooked porridge to offer to Buddha on the eighth day of the twelfth lunar month every year. Therefore, Laba porridge is also called Buddha porridge.

Every day on this day, the monks in the temple cook the collected vegetarian food into porridge to offer to the gods and Buddhas. After offering the porridge to the Buddha, they distribute it to the poor. Later, Laba porridge spread and became a folk custom.

Lu You, a poet of the Southern Song Dynasty, left this poem: "Nowadays, Buddhas give each other more porridge, and more people feel that Jiang Village is saving new things." Laba porridge is an auspicious food among the people and is given to each other, implying a good harvest at the end of the year. And the coming year will be smooth and auspicious.

In my childhood memory, every year on the eighth day of the twelfth lunar month, my mother would cook a pot of sweet and delicious Laba porridge for the whole family. Life was very poor at that time, and there were not many ingredients for making porridge, but my mother would always try her best to make hot Laba porridge for us.

Mother poured the pre-cooked red beans, mung beans, peanuts, washed rice, millet, sticky rice, and sesame seeds into the large pot, covered the pot, and set up a fire in the stove. After the pot was boiled, my mother stirred it a few times with a rice spoon to prevent it from sticking to the pot. As the bubbles bubbled up in the pot, the aroma of Laba porridge suddenly filled the entire earthen house.

Holding a big bowl full of fragrant Laba porridge, I felt extremely happy. I couldn't wait to take a bite. The sweet, sticky and slippery feeling made me unable to put it down.

The sweet and delicious Laba porridge is warm and cozy, adding a festive atmosphere before the New Year to the whole family. At that time, I just thought Laba porridge was delicious and didn’t think too much about it. It wasn’t until I started working and left home that I realized more and more that it contained too much hard work of a mother and too many good wishes for her children.

With the continuous improvement of living standards, Laba porridge is no longer a novel food. Nowadays, there are ready-made Laba porridge ingredients for sale in supermarkets, with various varieties and exquisite packaging. I also bought some at home and tried to survive by myself, but I no longer have the memories and warmth of my childhood. 3. A composition on eating Laba porridge during the Laba Festival

Today is the eighth day of the twelfth lunar month - the Laba Festival.

The Laba Festival has a long tradition and history in China. Drinking and making Laba porridge on this day are the most traditional and exquisite customs of people all over the country. In the evening, Dad cooked a pot of fragrant Laba porridge with eight ingredients including red dates, lotus seeds, red beans, peanuts, black beans, wheat kernels, lilies, and fragrant rice.

Mom filled the porridge and put it on the dining table. I lightly scratched the bowl with a spoon a few times to make it cool faster.

Then, he took a spoonful and put it into his mouth. The porridge was cooked to a pulp and melted quickly in your mouth.

I said to my father: "Dad, the Laba porridge you made is really delicious." Dad said: "If you drink this bowl of Laba porridge, you will be happy and auspicious."

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After hearing these words from my father, I felt very warm and happy. 4. A 250-word essay on drinking Laba porridge during the Laba Festival

[250-word essay on drinking Laba porridge during the Laba Festival] Today is The eighth day of the twelfth lunar month - Laba Festival. A 250-word essay on eating Laba porridge on Laba Festival. The Laba Festival has a long tradition and history in China. Drinking Laba porridge and making Laba porridge on this day are the most traditional and exquisite customs of people all over the country. .

In the evening, my father cooked a pot of fragrant Laba porridge with eight ingredients including red dates, lotus seeds, red beans, peanuts, black beans, wheat kernels, lilies, and fragrant rice. 250-word essay.

Mom put the porridge on the table. I lightly scratched the bowl with a spoon to make it cool faster, and then scooped it out. Put a spoonful into my mouth. The porridge was so good that it melted quickly in my mouth. I said to my father: Dad, you made the Laba porridge really delicious. Dad said: You drank this bowl. If you eat Laba porridge, you will be happy and auspicious. After hearing these words from my father, I feel very warm and happy.

Grade 3: Nie Xiaotong 5. A little writing practice on Laba porridge

1. A bowl of colorful porridge exudes an attractive aroma. Every household will eat this kind of food on the eighth day of the twelfth lunar month. It is Laba porridge.

Speaking of this unique porridge, its origin is also unknown. It is quite legendary. According to legend, Zhu Yuanzhang, the founding emperor of the Ming Dynasty, lived a life without enough food and clothing for the big landowners when he was a child.

It happened to be the eighth day of the twelfth lunar month, and he had already been herding cattle for a whole day. The cattle had not had a decent meal at night, so he went to the wild to find something to satisfy his hunger. Suddenly, he found a mouse in the field and hurriedly escaped into a hole. Zhu Yuanzhang approached the hole and dug it out with a branch. When digging, he unexpectedly found a variety of grains in the mouse hole.

Zhu Yuanzhang immediately took out a lot of cereals, millet, peanuts, red beans, corn... and cooked a pot of porridge. It was delicious. After Zhu Yuanzhang became emperor, he still missed this bowl of multigrain porridge.

So he stipulated that Yushanfang should make it with radish, green vegetables, peanuts, white lotus seeds, and tofu every year on the eighth day of the twelfth lunar month. This kind of whole grain porridge was later named Babao porridge, which means remembering the bitter and thinking of the sweet.