1. A 600-word junior high school essay describing the Laba Festival. The eighth day of the twelfth lunar month of the lunar calendar every year is the Laba Festival. According to adults, the Laba Festival is the ancient people's sacrifice to ancestors and the gods of heaven and earth, and to pray for a good harvest and good luck. The Laba Festival every year is still winter.

The most lively and festive festival in China.

Speaking of the Laba Festival, we have to talk about the most important custom - drinking Laba porridge.

There are naturally many sayings about the culture of eating porridge. There is a folk saying: green beans, don't forget the original hardship; yellow beans, don't forget to make a fuss; red beans are red, don't forget the vegetable soup; broad beans and silkworms, don't forget the colder weather; peas

Pea, don’t be greedy as an official.

It turns out that these folk proverbs have such profound truths, and there is so much culture in drinking Laba porridge.

No, my family is still making porridge this year, but it is not prepared and delivered by grandma. Mom has to cook it herself. This makes me very happy. I can not only see the whole process of making porridge, but also be my assistant.

, learn to make Laba porridge.

My mother said that the traditional way of making Laba porridge requires soaking the beans the night before and soaking the various bean ingredients in place before making it the next morning. Today, many old people still continue to do this, but young people are different.

, you can still soak all kinds of beans in a short time using a pressure cooker. This is called "high technology".

I don’t know if it was my mother’s trick or if it was really technological. Anyway, my mother cooked the porridge this time on the morning of Laba Festival.

Early that morning, my mother started busy.

She put on a scarf, rolled up her cuffs, put all the ingredients together in proportion, and then started washing rice and washing red dates.

I was summoned by my mother from time to time, passing the basin and water, and was very busy.

After finishing these, put all the ingredients into the pressure cooker, add water, add a few spoons of sodium chloride, open the gas valve, and start "cooking".

Fifteen minutes later, my mother turned off the gas, poured the stewed bean porridge in the pressure cooker into an ordinary pot, added some rock sugar, and simmered it over low heat.

My mother said that the most important thing in this process is the heat. Only by slow fire can you cook good porridge.

Sure enough, the aroma of porridge overflowed from the pot after a while.

About half an hour later, the porridge was ready. The whole family sat around the table, tasting the fragrant eight-treasure porridge cooked by my mother, and talking about this year's harvest and festive things. It was really a happy thing.

I have a lot of childhood memories. My mother made enough Laba porridge for me to remember for a long time.

2. A 600-word junior high school essay describing the Laba Festival. Time flies so fast. I think of last year’s Laba Festival. I was still in school preparing for the exam, haha.

When I was sending a text message yesterday, an older brother actually asked me, what is Laba? I was so embarrassed that I had to explain it briefly. However, I only learned about the allusion to Laba last year, and it was not much better.

Laba is December 8th of the Chinese lunar calendar.

On this day, people have the custom of drinking Laba porridge.

The origin and formation of this custom are closely related to Buddhism.

Legend has it that before Buddha Sakyamuni attained enlightenment and became an immortal, he visited famous mountains and rivers in search of the truth of life.

One day, due to fatigue from the journey and hunger and thirst, Sakyamuni fainted beside the sparsely populated Nilian River.

Later, a shepherdess discovered him.

The shepherdess mixed the various grains she brought with her, as well as the wild fruits she collected, and the clear and sweet spring water to make a chyle-like porridge, and fed him bite by bite to revive him.

After waking up, Sakyamuni sat in meditation under the bodhi tree and finally achieved enlightenment on December 8th of the lunar calendar.

In order to commemorate this meaningful day, the monks in the temple cooked porridge with whole grains and offered it in front of the Buddha statue every December 8th of the lunar calendar.

Folks also followed suit one after another, and it became a custom over time.

By the Qing Dynasty, the custom of eating "Laba porridge" became more popular. The royal family also cooked porridge and offered it to Yonghe Temple. The etiquette of making porridge and offering it was very particular.

The Laba porridge in Yonghe Temple is sponsored by the Ministry of Internal Affairs. A meal of porridge costs one hundred thousand taels of silver! After cooking, it is first presented to the emperor respectfully, and then rewarded to the princes and ministers respectively.

Anyone who gets such a bowl of porridge will think it is a very honorable thing.

The specific method of making Laba porridge is: put the whole grains and porridge fruits that have been soaked in advance separately, add water and boil them.

The whole grains include rice, millet, glutinous rice, barley, barley, red beans, broad beans, etc. The porridge fruits include chestnuts, red dates, walnuts, longan, etc. While cooking, stir constantly with a long-handled spoon.

Those who are more particular should prepare another plate of fruit ingredients, such as melon seeds, almonds, pine nuts, raisins, candied fruits, and green and red shreds, which are meant to be placed on the porridge.

However, it seems that Laba porridge is more popular in the north, and I haven’t heard of it in Ningbo. I will cook it at home in the future.