Laba Festival composition 800 words (generally 5)

I didn't like to drink Laba porridge when I was a child. I think it tastes strange. Every time I watch adults drink so happily, I really don't know why they are so delicious. Did you like to drink Laba porridge when you were a child? The following is the "800-word Laba Composition (5 General Essays)" compiled by me for your reference only. Welcome to read this article.

Chapter 1: The 800-word composition of Laba Festival is universal, and time flies. It's another upcoming Spring Festival. Before the Spring Festival comes, the first festival is Laba in the old calendar year, commonly known as Laba in my hometown. "Laba" is deeply remembered in my mind. Because Laba will eat Laba porridge on this day, at this time, a long-lost sweetness will linger between the lips and teeth.

When I was a child, my family was not very rich, but my mother would still make every festival rich and sweet. I remember the night before the eighth day of the twelfth lunar month, my mother settled our brothers and sisters: tomorrow is Laba, and we should get up early to eat Laba porridge.

Mom said, pulling out a packet of red dates like magic. We are as happy as greedy cats, rolling on the kang, still screaming "Oh, Oh" in our mouths, wanting a few rare pieces of sumptuous food, but my mother quietly stuffed me with the biggest red dates in this noise. Oh, at that moment, I felt I was the happiest person in the world. My mother prepared barley, millet, rice, red beans and other things to make full preparations for the next day's work, and then told us to get up early, saying that otherwise it would become a "red eye." Of course, there is nowhere to prove where this statement comes from, because I have never seen anyone "red-eyed" the next day because he didn't get up early that day. On Laba Day, my mother always gets up early. When we were still asleep, we heard the sound of bellows "shout, shout". "Shout, shout ..." It sounds so melodious, so long and so warm. It's not light yet, but the red fire reflects the house brightly and beautifully. When the thick fragrance filled the room, mother began to wake us up. When we sat at the kang table happily after washing, waiting for our mother to put the delicious and bright Laba porridge into the bowl, our excitement could no longer be suppressed, and we would open our cheeks and munch on it, because the porridge was very hot, and the sound of "sucking and lingering" rang out. While eating, my brother threw the porridge in the bowl into the air uneasily. What I admire most is that the porridge thrown up like a ball falls back into his bowl accurately every time, like acrobatics. I learned several times to throw porridge either on the kang or on the back of my head, which made my family laugh. Mother sat with a bowl and ignored us, just staring at us with loving eyes. At this time, the cold wind is often whistling outside, and the ice and snow are cold, while we are bathed in our mother's warm eyes and eating delicious hot porridge with relish. What a happy scene this is!

Now that times have changed, "Laba porridge" is no longer the delicious food that children covet. Although the ingredients used in Laba porridge are very different from before, longan, lotus seeds, medlar and candied fruit are both nutritious and healthy, and they are very particular, but they always feel a little less delicious. When I am exhausted in the complicated life, how I want to bathe in my mother's warm eyes and eat a bowl of "Laba porridge" made by her own hands!

Chapter 2: Laba Festival composition 800 words can do everything. This day, as well as the whole day, should be a snowflake festival. They are as clean and simple as girls, and now they float lightly to the world. When they come, they hold everything in their arms: villages, fields, small yards, piles of firewood and straw.

The smoke from cooking on this day marks the beginning of the grand event at the end of the year, winding in the sky on the roof and continuing the rural customs for thousands of years. In the fragrance, the wanderer remembered his mother's call, the warmth of the old house and the feeling of coming home.

The flames jumped under the iron pot, like a group of active elves pulling firewood. The red brocade dispelled the pain of the villagers' hard work in four seasons and turned into an irresistible smile on their mother's face. In boiling water, the fragrance is elegant. The smell of sunlight is absorbed by all kinds of miscellaneous grains and turned into a wisp of fragrance in the dense water vapor.

This fragrance brought us the first faint happiness in the twelfth lunar month. Is the stone urn filled with clear mountain spring still standing awkwardly by the pot? Is big black still walking around the urn with his tail up? Is the thick ladle still floating in the urn? Is that old wooden basin still usable? Are there colorful lines in the wooden basin? Golden millet, bright red dates, white lotus seeds, all kinds of beans, walnuts and peanuts. So many colors, so thick sweet fragrance, attract the children's eager eyes and convey the villagers' gratitude to the land.

Where is the crying bug with a red face and pigtails? Are there any good old stories about mom in the roaring bellows? What does mom say every year? She said: Living is like cooking porridge. Cigarettes always need time to burn, and sweetness will slowly brew. Harvest always needs to be soaked, evaporated and boiled with the water of mood, in order to leave wisdom nutrition in your heart.

In the mellow Laba porridge, it is the joy and busyness of catching up with the Spring Festival.

In the memory of Laba Festival, it is the warmth and comfort of home.

Entering the threshold of the twelfth lunar month, the year is getting closer and closer. In my hometown, northeast Hubei, the eighth day of the twelfth lunar month is the first annual festival of Zhuang families, which is called "Laba Festival". On this day, every household will cook Laba porridge.

Among all porridge foods, delicious Laba porridge is what rural children look forward to most. Laba porridge is delicious because there are more than ten or twenty kinds of raw materials, most of which are rarely eaten on weekdays. Dried fruits include red dates, dried apricots, peanuts, crispy walnuts, lotus seeds, etc., fresh fruits include pears, hawthorn, orange petals, etc., and miscellaneous grains are relatively complete, such as glutinous rice, barley kernels, peas and soybean horns. Besides these, there are some dried vegetables in autumn, such as dried white radish, carrot sticks and lentils. Some people also put rock sugar and shredded mung beans.

Chapter III: Laba Festival Composition 800 words Sweet and delicious Laba porridge is warm and sweet, adding a festive atmosphere to the whole family before the Chinese New Year. At that time, I just thought Laba porridge was delicious and didn't think too much. It was not until I left home that I felt that it contained too many mothers' hard work and too many children's good wishes.

Folk customs say that Laba is the first festival before the Spring Festival. Since then, the "annual flavor" has become stronger and stronger. The custom of eating Laba porridge on the eighth day of the twelfth lunar month has been circulating among the people.

There is a beautiful legend about the origin of Laba porridge. According to legend, Buddha Sakyamuni became a monk and traveled around the world. One day, he fainted in the wild because of hunger and fatigue, and was found by a girl who was grazing. She hurried home to look for food. But her family is poor, and she lacks clothes and food. The miscellaneous grains planted at home are almost eaten up, leaving only a few grains of rice. This girl is always generous and helpful. She collected a little bit of grain left under each grain bag, added some home-grown nuts, cooked a big bowl of porridge with clear spring water, served it to the Buddha and fed it to him bit by bit.

After eating delicious porridge, Sakyamuni soon woke up, took a bath in the nearby river, sat under the bodhi tree and meditated, and finally became a Buddha at the beginning of the twelfth lunar month. Later, Buddhist believers cooked porridge for the Buddha on the eighth day of the twelfth lunar month every year. So Laba porridge is also called Buddha porridge. On this day, the monks in the temple cooked the vegetarian food collected from the donation into porridge to worship the Buddha, and then distributed the porridge to the poor. Later, Laba porridge spread and became a folk custom. Lu You, a poet in the Southern Song Dynasty, left such a poem: "Today, Buddha porridge is given to each other, and Jiangcun is more important." Laba porridge, as a folk auspicious food, is given to each other, which means a bumper harvest at the end of the year and good weather in the coming year.

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. At that time, life was hard and there were not many ingredients for porridge, but my mother always tried her best to make hot Laba porridge for us. Mother poured the pre-cooked red beans, mung beans, peanuts, washed rice, millet, glutinous rice and sesame seeds into the cauldron, covered the lid and made a fire in the stove. After the pot is boiled, my mother stirs it with a rice spoon every once in a while to prevent it from sticking to the pot. With the bubbles bubbling in the pot, the smell of Laba porridge suddenly overflowed the whole hut.

Holding a big bowl of delicious Laba porridge in my hand, I feel extremely happy. I couldn't wait to take a bite, and I couldn't put it down because it was sweet, sticky and slippery. Sweet and delicious Laba porridge, warm and sweet, added a festive atmosphere to the whole family before the Chinese New Year. At that time, I just thought Laba porridge was delicious and didn't think too much. It was not until I left home that I felt that it contained too many mothers' hard work and too many children's good wishes.

Chapter IV: Laba Festival Composition 800 words General, today is Laba, and we are going to drink Laba porridge. Laba porridge is a very special food. China has been drinking Laba porridge for more than 1000 years. It first started in the Song Dynasty. Every household has to do it. Legend has it that in some monasteries, before the eighth day of the twelfth lunar month, monks held alms bowls along the street and cooked the collected rice, chestnuts, dates, nuts and other materials into Laba porridge and distributed it to the poor. Legend has it that eating it can get the blessing of Buddha, so some poor people call it "Buddha porridge". No wonder this kind of porridge has various materials and is very delicious!

The day before, grandma was busy cooking this porridge. Grains such as yellow rice, black beans, red dates and peanuts are soaked in cold water. Just looking at it reminds people of delicious food. Early in the morning, grandma made a stove out of wood, made a disaster, added water and gently put the prepared food in. The pot immediately turned into a colorful world, colorful and emitting a slight fragrance. Grandma gently stirred with a big spoon, and the pot immediately churned. Grandma covered the pot with satisfaction and went to watch TV, but I was still very interested and waited carefully. Now I finally understand why grandma uses charcoal. The fire dyed with charcoal is very soft and gently sets off the bottom of the pot, so the porridge will be more sweet and delicious. The charcoal extends downward bit by bit, so I push it forward. For our delicious food, solid wood turned to ashes. After more than an hour, white gas emitted from the edge of the pot cover and the pot made a banging sound. I shouted excitedly, and my grandmother came and patted me on the head. "Wait, I'm coming, you greedy kitten!"

She lifted the lid and the water in it almost disappeared. Small bubbles appear from time to time between tangled rice grains, like volcanic eruption. Swelling red dates float on it, like a group of cute fat dolls. Grandma and I are all smiling. "All right!" Before I finished speaking, I put out my bowl chopsticks and woke up my family. The whole family sat around a table. Everyone has a bowl of fiery red Laba porridge in front of them. I can't wait to have a bite. Wow! This porridge is waxy and delicious! There is a little bit of smoothness, like singing when eating jelly. Attractive red dates are even more sweet and delicious.

After eating a bowl of porridge, the whole person is warm, and the cold in winter is swept away. The fairy tale says: "Laba porridge is delicious and nutritious, and it can also increase happiness and prolong life." Alas, if every day is Laba Festival, if only I could eat Laba porridge every day!

Article 5: Children with 800 words in Laba composition should not be greedy, and it will be the year after Laba. Laba porridge, drunk for a few days, Li Li La La twenty-three. "Whenever I get to Laba Festival, my mood is also comfortable, and my mouth naturally hums this easy-to-understand and pleasant nursery rhyme.

After hearing this, my mother mysteriously said to me, "You always hum Laba porridge. Do you want to do it yourself? " "good! Ok! " I jumped up with joy.

My mother and I found out from the Internet that Laba porridge is made of red dates, lotus seeds, red beans, peanuts, black beans, wheat kernels, lilies, glutinous rice, fragrant rice and other materials. Next, I go to buy materials. My mother and I went to the supermarket. Inexperienced, I grabbed a handful of beans, peanuts and fragrant rice and put them in the bag. My mother quickly stopped my hand and said to me, "When picking beans, there should be no bug eyes, and rice should be full of particles." I sorted out those beans and peanuts, and then carefully selected them one by one according to my mother's requirements. When I got home, my mother soaked red beans, mung beans and lotus seeds first, and then washed glutinous rice. Red beans and mung beans are like a pair of good brothers and sisters, roaming in the ocean together. After a while, my mother told me to wash the materials and put them in the rice cooker, then put water on them. I asked, "Mom, no sugar?" Mother plugged in the rice cooker and said to me, "Putting sugar first will stick to the pot, and then put it when it is cooked." .

Laba porridge should be cooked for an hour, during which it should be checked and stirred from time to time to ensure that Laba porridge does not stick to the pot. An hour later, my mother opened the pot and put sugar in it. I looked at it again. The original material with clear lines turned brown-red, which was very similar to the red bean soup I used to eat. It looks delicious, and the smell makes me want to eat it. But my mother said that I had to stir and cook with sugar for a while, then cover the rice cooker and cook for 5 minutes. I watched the wisps of fragrance from the rice cooker get into my nose and out of my mouth. Five minutes have finally passed, and I think it is longer than an hour.

Mom unplugged the plug and gave me a bowl of Laba porridge with a spoon, huh? How so thin! My mother and I, inexperienced, put too much water, but fortunately put too much rock sugar, sweet but not greasy.

Although the laba porridge made by myself is not as delicious as the one bought on the street, I think it is more meaningful, nutritious and hygienic than the one bought on the street. Drinking my own Laba porridge, I really felt the deep festive atmosphere and the charming charm of China traditional folk customs. Laba porridge contains a good wish to pray for a bumper harvest. Drink Laba porridge and hope that the next year will be a bumper harvest year.