Write a composition with five-color rice

1. Five-color glutinous rice composition 400 words I was born in Guangxi. Every year on March 3, I can eat five-color glutinous rice cooked by my grandmother. When you hear colored glutinous rice, you will definitely have a great appetite. Five-color glutinous rice is composed of black, red, white, purple and yellow glutinous rice. Dark black symbolizes fertile land, red symbolizes the prosperity of future generations, and yellow symbolizes. Purple symbolizes wealth and white symbolizes pure love. These five-color glutinous rice constitute people's eager pursuit of life. After listening to my introduction, has your knowledge increased again?

I came to my grandmother's house in the morning and saw that she was busy preparing to cook five-color glutinous rice. I finally witnessed the whole production process. My grandmother told me that maple leaves are used in dark black. The yellow one is gardenia; Red glutinous rice and purple glutinous rice are the same red and blue grass with different leaves. This red and blue grass is really strange. You can make two kinds of glutinous rice pigments, then wash glutinous rice, soak glutinous rice, knead all kinds of glutinous rice into rice balls and prepare pots. I just sat there. When I watched grandma cover the pot, I felt in my heart that heaven and earth would give me delicious five-color glutinous rice.

Grandma just announced cooking, and I stood by and waited for a long time and immediately jumped on the lid. A delicious smell got into my nose, and I was too greedy to say anything. Five-color glutinous rice is bright in color, bright in color and crystal clear. I took a bite, it was soft and delicious, and I wanted to eat it again after the first bite. This is really unforgettable and amazing.

Yes! Looking at colorful, crystal clear, fragrant and delicious glutinous rice, how can you be indifferent?

I was born in Guangxi, and I can eat five-color glutinous rice cooked by my grandma every March 3rd.

When you hear five-color glutinous rice, and it is also five-color glutinous rice, I think everyone will have an appetite! Five-color glutinous rice is composed of black, red, white, purple and yellow glutinous rice. Black symbolizes fertile land, red symbolizes the prosperity of future generations, yellow symbolizes the abundance of grains, purple symbolizes wealth, and white symbolizes pure love. These five-color glutinous rice constitute the pursuit that people yearn for in life.

After listening to my introduction, has your knowledge increased again? I came to my grandmother's house in the morning and saw that she was busy preparing to cook five-color glutinous rice. I can finally witness the whole production process with my own eyes! Grandma told me that the black one is made of maple leaves; The yellow one is gardenia; Red glutinous rice and purple glutinous rice are the same red and blue grass with different leaves. This red and blue grass is really strange. It can make two kinds of glutinous rice pigments. Then wash the glutinous rice, soak the glutinous rice, knead all kinds of glutinous rice into rice balls and prepare to serve.

I just sat there and stared at it. When grandma put the lid on the pot, I felt in my heart that heaven and earth would give me delicious five-color glutinous rice.

As soon as grandma announced the cooking, I rushed aside and waited for a long time. When I opened the lid, a delicious smell got into my nose and left me speechless.

Look at the colors of five-color glutinous rice, bright, colorful and crystal clear. Take a bite, it tastes soft and delicious, but I don't want to eat it. I want to eat a second bite after eating the first bite. It's really hard to forget. It's amazing. Looking at colorful, crystal clear, fragrant and delicious glutinous rice, how can you be indifferent?

3. The composition "The Secret of Plants and Five-color Glutinous Rice" requires about 600 words. The cultural origin of five-color glutinous rice is a traditional food loved by ethnic minorities such as Zhuang and Miao.

Every year, on festivals such as "March 3rd", Tomb-Sweeping Day, April 8th, etc., every household should cook five-color glutinous rice to drive away the Gexu or offer sacrifices to ancestors and gods. Select high-quality glutinous rice, wash it clean, then dye it with colored juice extracted from red and blue grass, yellow rice flowers, maple leaves and wisteria, and then steam it in a steamer to make it into four colors: red, blue, yellow and purple, which are colorful and fragrant, which is beneficial to human health.

Du Fu once wrote a beautiful sentence for it, "Without polished rice, my color is good". It can be said that five-color glutinous rice is not only a delicacy of Zhuang and Miao, but also a ceremony, a symbol and a custom.

It has become an indispensable part of Zhuang, Miao and other minority cultures. So, where did the five-color glutinous rice originally come from? It is said that five-color glutinous rice is a custom in Zhuang township.

On the eighth day of the fourth lunar month, adults are busy cooking glutinous rice. According to the old man, Zhuangxiang relies on buffaloes to rake fields for farming.

April to September in the lunar calendar is the hardest time for buffaloes. In order to thank the buffalo for their contribution, people cooked five-color glutinous rice on the eighth day of April and wrapped it with buttonwood leaves for cows to eat.

From generation to generation, it has become a custom. Later, on the third day of March, "Song Festival", "Tomb-Sweeping Day" or festive days, Zhuang families like to cook colorful glutinous rice.

But this statement seems too far-fetched, because five-color glutinous rice is neither the favorite of cattle nor the best food to thank them. Besides, it is used to thank cows, and cows are not the ancestors of Zhuang nationality. Why use five-color glutinous rice to worship ancestors? The other is the legend of Shennong Gong, which is widely circulated in Miao areas of Hainan.

The main idea of the story is: Long before Pan Huang was born, the Miao people had an ancestor named Shennong Gong. He is an orphan. At that time, there was no food, so people could only eat leaves and roots.

In order to find food and benefit mankind, Shennong went through hardships and tasted all kinds of wild fruits, and finally found dozens of wild grains on the third day of the third lunar month. He planted these seeds on the ground.

When the grain germinated, he loosened the soil and pulled up the grass, and the seedlings blossomed and headed. He guarded the birds and beasts day and night, and finally harvested the ears of grain in Huang Cancan. He didn't eat a grain, but gave all the food to the Miao people and taught them to farm.

Later, Li and Han also learned to farm. After Shennong's death, in order to commemorate Shennong's merits, Miao people would cook a meal for Shennong's ancestors whenever transplanting rice and harvesting grain.

The third day of the third lunar month is an auspicious day for Shennong to find food seeds. On this day, Miao people, men, women and children celebrate March 3, catching fish and killing chickens to buy meat and wine, cooking red, yellow, black, green and white glutinous rice, putting on festive costumes, putting on gold and silver, and singing and dancing in memory of Shennong.

However, I think this legend may have spread late, because the earliest record of Pangu was Youyang Miscellanies in the Tang Dynasty, and the stories above also recorded gold and silver jewelry and ethnic divisions (Han and Li). Therefore, the five-color glutinous rice provided by this legend first appeared in the Tang Dynasty.

But the five-color glutinous rice appeared much longer than we thought. There are indications that the appearance of five-color glutinous rice is closely related to the dragon mother culture.

Many ethnic and cultural relics experts believe that "the birthplace of dragon mother culture originally originated in Daming Mountain area". In Wuming, Shanglin and other places around Daming Mountain, the dragon mother culture in Shimen Village, Tang Hong Township, Shanglin County is the most striking.

As early as 1972, Shi Mao, stone axe, pestle and other stone tools. Bronzes such as copper knives and shovels were found in the Bamboo Knife Sea. This shows that humans appeared in Shimen as early as the Neolithic Age.

In addition, a bronze drum unearthed in Tang Hong is bigger than the one in the tomb of Wei Jue, the great leader of Zhuang nationality. Pei Yuan, a native of A Jin, said in "Guangzhou Ji": "Liao Li (the name of the ancient Zhuang people) casts copper as a drum, which is only high and expensive."

Judging from the existing bronze drum technology in Shanglin County Cultural Relics Institute, these bronze drums rarely appeared in the Eastern Han Dynasty, indicating that the economic and cultural development of Shimen was very developed as early as the Eastern Han Dynasty or even the pre-Qin period, which laid a far-reaching historical foundation for the dragon mother culture. In addition, experts found that the stone steps of the Eight Immortals in Shimen, where the Dragon Mother's Tomb is located, from the foot of the mountain to the Ganxian in the cave where the Dragon Mother's Tomb is located, were neatly repaired, but there were no traces of iron chisel.

The distance from the foot of the mountain to the cave is about 300 meters. This kind of engineering is not rare in ancient times, but why is there no trace of iron carving? This shows that this stone road was built before the appearance of ironware, which should be in Neolithic ancient times before the appearance of bronze ware. In addition, from June 5438+1October 3 1 day to June 5438+065438+1October 3, 2005, an expert group headed by Xie Shouqiu, the general consultant of Zhuang Online, discovered another village in Shimen Village, Shanglin County.

Therefore, considering various factors, experts believe that the dragon mother culture in Shimen is the most primitive! It took so much effort to explain that the five-color glutinous rice originated from the following legend, a legend in the mouth and heart of Shanglin people, probably handed down from the Neolithic Age: there was an unfathomable deep pool in front of Shimen Village, and the locals called it Bamboo Knife Sea. Legend has it that there was a poor widow who had no children and was lonely.

One morning, she went to the bamboo knife beach to fetch water. When she was fetching water, a small snake swam into her bucket. Before fetching water, she quickly poured the water back into the pool.

Unexpectedly, the little snake swam into her bucket again and again, so she had to take it home and raise it in the water tank. When she is lonely and depressed, Little Snake is very considerate and always walks around her feet, making out like a son.

Once, she was cutting pork dishes, and the little snake was playing beside her, helping her sweep back the scattered pork dishes with her tail. The widow accidentally cut off the tail of the little snake. From then on, she asked Xiaoxi to dig exclusively ("exclusively" is an unmarried man and "digging" has no tail) when her son loves him.

As the days passed, "Teddy" grew up and became as thick as a pillar. He first went to the pond in front of the village, and then lived in the heather sea. Seeing that his "mother" was living too hard, he came back from Shinai Sea to support his "mother".

Later, when the widow died, Tediger flew north.

4. Three-color rice composition I read in Ma Xiaotiao's book that I also want to cook three-color rice. With my mother's permission, we can cook tricolor rice together.

My mother and I first came to the vegetable market to buy necessary materials, such as red amaranth and cucumber. My mother bought a lot of vegetables and didn't go home until there was no room in the box. When I get home, my mother will stew rice in a pressure cooker first. I'll help her wash the vegetables and prepare something for later use. The green stems and red leaves of red amaranth are really beautiful. I will help my mother choose vegetables, piece by piece, and I will help her wash cucumbers.

I saw my mother cut the washed cucumber into pieces, then put it in the juicer and mashed it into cucumber paste, and put a little sugar in the big bowl; Mother fried the red amaranth again, poured out the red water and put it in the bowl; Mother beat two more eggs and put them in the bowl, then put some jelly powder to stir. Everything is ready. I divided the stewed rice into three parts, one in the cucumber mud bowl, one in the red amaranth soup bowl and one in the egg bowl, and stirred them separately. Stir the eggs and steam the rice for five minutes, and the golden rice balls will come out.

Red amaranth mixed with red rice balls, cucumber mud mixed with green rice balls, three kinds of rice balls are ready. Looking at the tricolor rice cooked by my mother and me, I couldn't help taking a bite. There are three flavors of tricolor rice, and these three flavors really have their own characteristics. My mother made it look like ice cream. It was very delicious and beautiful.

5. Write the ending of five-color glutinous rice. Making five-color glutinous rice is more about methods.

Black glutinous rice and the skins of maple leaves and their tender stems are mashed in a mortar, slightly air-dried and immersed in a certain amount of water. After soaking for one day and one night, the leaf residue is taken out and filtered to obtain a black dye solution. Black dye juice should be put into a pot and boiled to 50-60 degrees Celsius with slow fire, and then glutinous rice should be immersed in it.

Yellow dyes can be extracted from the fruits and tubers of plants such as yellow flowers, gardenia and astragalus. Boil the yellow flower, or mash the gardenia and soak it in water to obtain a yellow-orange dye solution.

You can also mash it with Huang Qiang and rub it with glutinous rice to make yellow glutinous rice (you can steam it directly without soaking). Red dyes and purple dyes are made from the same red bluegrass with different leaves.

The leaves are slightly longer and darker, the boiled color is thicker, and the soaked rice turns purple; The leaves are round, the color is light, the boiled color is light, and the soaked rice turns bright red. After extracting the four kinds of juices, different amounts of rice are soaked in them for one night, and then steamed in a steamer for about one hour, so that glutinous rice with five colors (black, red, yellow, purple and white) can be steamed.

The five-color glutinous rice made in this way is bright in color, bright in color, crystal clear, soft, mellow and even, with a plant fragrance, which is memorable to eat and has certain medicinal value. Red bluegrass produces blood, gardenia has the function of clearing heat and cooling blood, and green japonica rice cooked with maple leaves can strengthen bones and muscles, benefit stomach and replenish marrow.

The flavor of Zhuang five-color glutinous rice varies from place to place. Some put the soaked Mi Dou or mung beans and five-color glutinous rice in a steamer, put the chopped semi-thin fat pork and chopped shallots in a hot pot, and then add a proper amount of salt, cooking wine, soy sauce and monosodium glutamate. , then pour the steamed five-color glutinous rice, Mi Dou and mung beans into the pot and catch them evenly.

This glutinous rice tastes delicious and has a unique flavor. Some steam glutinous rice, stir-fry peanuts and sesame seeds in a mortar, and then sprinkle peanuts and sesame seeds into five-color rice and mix well. This five-color glutinous rice has a strong flavor.

Others put five-color glutinous rice into a fresh bamboo tube, and then put the bamboo tube on a bonfire and bake it slowly. With the crackling sound of bamboo tubes, a burst of fragrance overflowed, and the unique fragrance of bamboo tubes made people salivate.

6. Imitate the etiquette ingredients of rice. 600-word composition on delicious rice

This morning, my father promised me to eat rice in the evening, and I jumped three feet for joy. I haven't eaten rice for almost a week. Go home at night and finish your homework in a hurry, waiting for dad to cook dinner. After a long time, I saw my father lazily go to the kitchen, turn on the induction cooker and start washing rice. After washing rice, put it into the pot and add water, one finger taller than the meter.

Our family of three ate rice with relish. From time to time, we put some pseudo-ginseng and some hemp juice on it. Because we haven't eaten rice for a long time, I ate two whole bowls! After eating, I felt a little pain in my stomach, so I quickly ran to the sofa and squatted down. Sure enough, my stomach stopped hurting, and my mother took my little hand for a walk in the house. I have a cold, and my mother is so patient. I really admire it!

Rice is delicious! I really hope I can eat it again in the future! Dad, just let me have another meal of rice in a few days! You let * * * anything! I have to play the piano!

7. "Daoxiang" Composition 700 words Daoxiang Most of the children living in cities now are only children. They have been spoiled since childhood, their clothes are stretched and their mouths are full of food. They don't know how to cherish food, they can't tell all kinds of crops, and many crops have never even been seen.

Once, I was one of them, but something happened in my grandpa's house during the winter vacation, which completely subverted my original values. In the first month, I ate at my grandfather's house. When eating, rice fell on the table, and there was still a lot of rice in the bowl.

Then grandpa asked me, "What's wrong with you? You can't eat? " "I have nothing, I will eat." After that, I ate two more mouthfuls, but I think these two mouthfuls of rice are the most bitter in the world, and I really can't swallow them.

What shall we do? Grandpa found that I didn't eat ... My eyes lit up: Grandpa usually eats the fastest, so I'll wait for Grandpa to finish eating before pouring! Sure enough, grandpa left after dinner. I quickly poured the rice into the trash can, but grandma could do nothing. Then grandpa strode over from behind the door: "What are you doing? Where's your meal? Did it fall? Say it quickly! " Mom, grandpa is a clairvoyant, clairvoyant. How would he know? Seeing that grandpa was a little angry, I stayed away and said nothing.

Grandpa saw that I didn't talk, and he understood seven points. He said to me earnestly, "You are in a good state now. You don't know what we have suffered before. Do you know that?/You know what? Do you know that?/You know what? When I was a child, I often ate some bark and wild vegetables to satisfy my hunger. There is no white rice at all. I can eat such good food, so I can't sleep together.

At that time, grandpa's greatest wish was to eat enough and eat white rice. "After listening to my grandfather's remarks, I was deeply touched.

"Food is the most important thing for the people". For food, human beings have waged wars again and again. For food, farmers braved the cold and heat to work hard in the fields; For food, the literati once sang a touching poem "Every grain is hard" ... Now our living conditions are good, but we don't know how to cherish it. I didn't know that these grains were the fruit of farmers' hard work. I don't know that our present life is an unattainable dream of our grandparents' generation ... Knowing how to cherish and learn to be grateful, let's start from the little things around us, even if it's just a small grain of rice, which is also a good start. I believe that as long as everyone acts, our life will be better.

8. How to write an essay about burning wild rice must be the first time you heard about it, but the first time I cooked wild rice was during military training. The teacher asked us to divide into groups. After grouping, the teacher asked me to cook wild rice, and I also brought some ingredients.

It is time to start cooking. My task is to make a fire. I put the hay in the first stove first, and then light it. When the fire is a little bigger, put a stick on it, and it won't be long before it becomes boiling hot. Next, it's a girl's job. The girls put the rice in the pot first, wait until the rice and water are boiled, then add vegetables and seasonings, and then cover the pot. About half an hour later, the water boiled and the rice was cooked.

At this time, a burst of fragrance came, only to hear every classmate's surprise: it smells good.

Some students swarmed with bowls and lunch boxes, giving people a feeling of "starving".

In less than ten minutes, a basin full of vegetables and rice was all eaten, and the students all ate with relish.

9. Wild Rice Composition This long summer, I went to the countryside to cook wild rice.

Let's prepare the ingredients for wild rice first. My brother washes vegetables, my sister peels bamboo shoots, I peel new broad beans, my mother cuts bacon, and my grandmother washes rice.

We are anxious to leave. After we were busy, we built a stove with bricks and put the pot on the stove. Then, we put all the "materials" of wild rice into the pot and add some water.

Then, grandma took a bundle of firewood and lit the fire with matches. The blazing flame burns more violently under the spring breeze. The flame went straight to the bottom of the pot with thick smoke, and the pungent smell of smoke came with the wind.

I quickly covered my nose and ran to the upwind. After a while, a fragrance floated out of the pot, getting stronger and stronger, and went straight into my nose, making my mouth water.

"The wild rice is ripe!" As soon as grandma's voice fell, I couldn't wait to fill a bowl and taste it with relish. Children were fined for eating rice, and wild rice was so delicious that I filled bowls after bowls.

Touching my bulging belly, I secretly thought that I would cook wild rice next year.