In our ordinary daily life, everyone will inevitably come into contact with composition. Composition writing can exercise our habit of being alone, calm down our mind, and think about our future direction. I believe that writing essays is a headache for many people. Below is a 600-word essay on Laba porridge that I collected. Welcome to read and collect it.

At the end of the year, the Spring Festival is approaching, and big fish and meat satisfy people’s stomachs. On the day of Laba, the steaming bowl of Laba porridge cooked by my grandma is what I look forward to most.

Grandma believes in Buddhism. I remember that when I was a child, there was always a small altar table in the house, and there were always two oil lamps on the altar table. Every fifteenth day or festival, grandma would roll the purchased cotton into a wick, soak it in oil, insert it into the oil lamp, light the oil lamp, protect the flame, put it on the table with several dishes of offerings, and pray devoutly. Say goodbye. Two beams of flames quietly illuminated grandma's face.

I don’t understand why grandma did this. I just know that those offerings ended up in my stomach. On the day of Laba, grandma will cook a big pot of Laba porridge.

Laba porridge contains glutinous rice, walnuts, peanuts, longans, red dates, almonds, wolfberries, raisins, various beans, etc. These materials need to be soaked for two or three hours first, grandma said, so that the various materials will "live". After soaking all kinds of dried fruits, grandma boiled a large pot of water, poured these ingredients in, and added to the fire. When the soup gradually thickened, grandma broke off a piece of brown sugar and put it into the boiling porridge. I stood aside and watched the brown sugar melt little by little. I pestered my grandma to take a bite, pretending to stir the brown sugar evenly with a spoon. In fact, I didn’t know how many spoonfuls I had secretly tasted. The brown sugar gradually dyes the porridge in the pot into sugar color, and the steaming Laba porridge is out of the pot.

Grandma first took out a bowl of Laba porridge and carried it to the altar table. I stared at the bowl of Laba porridge and kept smashing it in my mouth. Grandma put the Laba porridge on the altar table and bowed. My hand secretly reached towards the bowl of Laba porridge, and then I received a slap on the back of my hand. Grandma said with a straight face: "I don't learn well at a young age!" Then she couldn't help laughing.

Finally I can eat it! The porridge is fragrant and sticky, the various beans and dried fruits have been cooked until soft, and the raisins are also sweet to the heart. Grandma looked at us eating porridge with a smile, as if saying to herself: "Drinking Laba porridge, celebrating the New Year in a muddle-headed manner!" Then she got up, took out the porridge from the pot, and gave it to the neighbors.

Many years later, I also learned to make Laba porridge, and the steps were correct. However, without the strong fire on the stove, the Laba porridge made on the induction cooker, even though sugar was added, did not have the sweetness of my childhood. taste.