1.关于腊八节的手抄报资料 篇一
On the eighth day of the twelfth lunar month every year, it is the traditional Laba Festival of the Han ethnic group in China. On this day, most parts of China have the custom of eating Laba Congee. Laba Congee is made from eight kinds of fresh grains, melons and fruits harvested in the same year. It is generally sweet Congee.The Laba Festival, also known as the Laba Festival, is the day when kings, marquises, or Buddhas become enlightened. The ancient ritual of celebrating a bountiful harvest and thanking ancestors and gods, including door gods, household gods, house gods, fire earth gods, well gods, etc. There is a wonderful legend about the Laba Festival! It is said that Laba Congee came from India. Sakyamuni, a Buddhist, was the son of King Jingfan of Kapilawei in northern India. He saw all living beings suffering from life, old age, sickness and death, and was dissatisfied with the divine rule of Brahman at that time. He abandoned the throne and became a monk. At first, there was no harvest, but after six years of asceticism, he attained enlightenment and became a Buddha under the Bodhi tree on the eighth day of the twelfth lunar month. During these six years of asceticism, I only ate one sesame and one rice per day. Later generations will not forget his sufferings and eat Congee on the eighth day of the twelfth lunar month every year as a souvenir. Laba became the anniversary of the Buddha's enlightenment. Laba is a grand Buddhist festival.
There are so many stories about the small Laba Festival. After knowing its origin, you will feel particularly meaningful when eating Laba Congee after the Laba Festival.
2.关于腊八节的手抄报资料 篇二
The annual Laba Festival is coming again. The day before yesterday, my mother carried a lot of things home and said cheerfully, "Boil Laba Congee!"I saw my mother first cook the rice and beans that are not easy to cook. When the bean soup turns red, add the nuts to the pot and stir continuously with a spoon. After about an hour, a strong aroma began to overflow from the edge of the pot and drifted into my nose. "I have drunk Congee." I can't wait to take up the delicious Congee, which is delicious and delicious, and I am salivating after smelling it. Take another gentle sip, it's sticky, thick, and sweet, and the taste is amazing. As I drank, I raised my thumb and muttered, "Good, good, really good! Mom is still skilled in cooking!" Mom smiled, and Dad also smiled.
Soon, a bowl of Congee was finished, and I licked it with my little tongue, thinking it could not be wasted! Hey, I accidentally turned into a "Laba Cat" and another burst of laughter rang out.
3.关于腊八节的手抄报资料 篇三
Laba Tofu: "Laba Tofu" is a folk specialty of Qian County, Anhui Province. On the eve of the Spring Festival, around the eighth day of the twelfth lunar month, every household in Qian County is required to sun dry tofu. This naturally sun dried tofu is called "Laba Tofu" by the people.Jade and Jade Laba Garlic: Soaking Laba Garlic is a custom in the northern region, especially in North China. As the name suggests, garlic is brewed on the eighth day of the twelfth lunar month. The ingredients are actually very simple, just vinegar and garlic cloves. The method is also extremely simple. Put the peeled garlic into a container that can be sealed, such as a jar or bottle, then pour vinegar, seal the mouth, and place it in a cold place. Slowly, the garlic soaked in vinegar will turn green, and then it will become completely emerald green, like jade.
Boiling "Five Beans": In some places, Congee is cooked in Laba, not called "Laba Congee", but "Five Beans". Some are cooked on the day of Laba, and some are cooked on the fifth day of the twelfth lunar month. They also need to pinch some "Queer Tou" with noodles to cook with rice and beans (five kinds of beans). It is said that the people of Laba ate sparrows' heads, causing sparrows to have headaches and not harming crops the following year. The cooked "five beans" are not only eaten by oneself, but also given to relatives and neighbors. Heat up and pair with food every day, eating until the 23rd day of the twelfth lunar month, symbolizing a surplus year after year.
Laba noodles: In some places in the north of China where there is little or no rice, people don't eat Laba Congee, but Laba noodles. The next day, various fruits and vegetables are used to make saozi, and the noodles are rolled out. On the morning of the eighth day of the twelfth lunar month, the whole family eats Laba noodles.
4.关于腊八节的手抄报资料 篇四
Today is Laba Festival. We should buy six kinds of beans to cook Laba Congee.But what we actually drink is not Laba Congee, but millet porridge Congee. In the morning, I heard my father ask my mother: "Today is the Laba Festival, how to celebrate this festival?" My mother said: "Just drink some Laba Congee and eat some dishes." I sat on the chair and began to do my homework. My father went to work at school, and my mother cooked in the kitchen. Once again, I heard my mother say: "In order to have a little festive atmosphere, it is better to cook Laba Congee at noon."
After finishing my Chinese homework, I also finished breakfast and walked towards the dining table, wolfing down the delicious food my mother had made. I couldn't help but exclaim, "It's really delicious!"
As it was almost noon, I asked my mother, "Why don't we go buy beans?" My mother said, "We already have beans at home and don't need to buy them anymore." After saying that, I had a little anticipation in my heart. Walking towards the kitchen to investigate, I saw my mother pouring Xiaomi into an iron basin, using water once, and then pouring water into the bottom of the pot to prevent fire. Then, I added water to Xiaomi.
I looked at each step carefully and found something wrong. Isn't this the ingredients and steps of millet gruel Congee? When I came to the table, I found that it was really millet porridge Congee, not Laba Congee.
I asked my mother: "Mom, shouldn't we make Laba Congee today?" My mother didn't answer, her face was red, and I thought she certainly didn't know what to do.
Sigh! Today's Laba Festival was really boring. Since it was the Laba Festival, we should have Laba Congee, but we had millet porridge Congee.
5.关于腊八节的手抄报资料 篇五
Today is the eighth day of the twelfth lunar month - Laba Festival. It is a custom to eat Laba Congee on this day. Laba Congee is also called "Seven Treasures and Five Flavors Congee". China has a history of drinking Laba Congee for more than 1000 years. It started as early as the Song Dynasty. Every Laba Congee is made by the imperial court, the government, the temple and the people's families. In the Qing Dynasty, the custom of drinking Laba Congee was even more popular.In the evening, Dad cooked a pot of delicious Laba Congee with eight materials, including red dates, lotus seeds, red beans, peanuts, black beans, wheat kernels, lilies, and fragrant rice.
Mother put Congee on the table. I gently scratched the bowl with a spoon a few times to make it cool faster. Then, I scooped a spoonful and put it into my mouth. The Congee is so rotten that it melts quickly when put in your mouth. I said to my father, "Dad, your Laba Congee is really delicious." My father said, "You will be happy if you drink this bowl of Laba Congee." After listening to my father's words, I felt particularly warm and happy.
6.关于腊八节的手抄报资料 篇六
Don't be greedy, children. After Laba, it's New Year. The Laba Congee can be drunk for a few days. It's twenty-three...... "Whenever it comes to the Laba Festival, my mood is also relaxed, and my mouth naturally hums this popular and pleasant nursery rhyme.After listening to this, my mother said to me mysteriously: "You always hum Laba Congee. Do you want to make it yourself?" "OK! OK!" I jumped up happily.
My mother and I found on the Internet that Laba Congee is made of red dates, lotus seeds, red beans, peanuts, black beans, wheat kernels, lilies, glutinous rice, fragrant rice and other materials. Next, I went to the supermarket to purchase materials. My mother and I went to the supermarket. As inexperienced, I grabbed a handful of beans, peanuts, and fragrant rice each and put them in a bag. My mother quickly stopped me and said to me, "You should choose beans without insect holes, and rice should have full grains." I sorted and put those beans and peanuts back, and then carefully selected them one by one according to my mother's requirements. When I got home, my mother first brewed red, green beans, and lotus seeds, and then went to make glutinous rice. Red beans and mung beans are like a pair of good siblings, swimming together in the ocean. After a while, my mother asked me to wash the ingredients clean and put them into the rice cooker, then add water. I asked, "Mom, don't you put sugar in?" Mom plugged in the rice cooker and said to me, "Adding sugar first will stick to the pot, so wait until it's cooked before adding it."
Laba Congee needs to be cooked for one hour. During this period, check and stir it irregularly to ensure that Laba Congee does not stick to the pan. An hour later, my mother opened the pot and added sugar. I glanced next to her and saw that the clearly defined ingredients had turned into a hazy brownish red color, similar to the red bean soup I used to eat. It looked very delicious, and the fragrance made me want to enjoy it. However, my mother said that after adding the sugar, I had to stir and cook for a while, then cover it with an electric rice cooker and cook for 5 minutes. I watched as the aroma wafted out of the rice cooker, entering my nose and then coming out of my mouth. Five minutes have finally passed, and I feel like these five minutes are even longer than an hour.
Mother pulled out the plug and scooped a bowl of Laba Congee for me. Eh? Why is it so thin! My mother and I, who used to be inexperienced, added too much water, but fortunately, we added too much rock sugar, which tasted sweet and not boring.
Although the Laba Congee made by myself is not as delicious and beautiful as that bought on the street, I think it is more meaningful, nutritious and hygienic than that bought on the street. Drinking my own Laba Congee, I really felt the strong festival atmosphere, as well as the charming charm of Chinese traditional folk customs. Laba Congee contains a good wish to pray for a bumper harvest. Drinking Laba Congee, I hope the next year will be a bumper harvest year.
7.关于腊八节的手抄报资料 篇七
Laba Congee is also called "Seven Treasures and Five Flavors Congee". China has a history of drinking Laba Congee for more than 1000 years. It started as early as the Song Dynasty. Every Laba Congee is made by the imperial court, the government, the temple and the people's families. In the Qing Dynasty, the custom of drinking Laba Congee was even more popular. In the palace, the emperor, queen, prince, etc. will give Laba Congee to civil and military ministers and attendants, and distribute rice, fruit, etc. to each temple for monks to eat. In the folk, every household also needs to make Laba Congee to worship their ancestors; At the same time, the whole family gathers together to eat and give gifts to family and friends.The patterns of Laba Congee in various parts of China compete for novelty and ingenuity. Among them, the ones in Peiping are particular. There are more items mixed in white rice, such as red dates, lotus seeds, walnuts, chestnuts, almonds, pine nuts, longans, hazelnuts, grapes, ginkgo, water chestnut, green silk, roses, red beans, peanuts, etc. There are no less than 20 kinds in total. On the evening of the seventh day of the twelfth lunar month, people began to get busy. They washed rice, soaked fruit, peeled, cored, and picked carefully. Then they began to cook in the middle of the night, and then simmered with a light fire until the next morning, when Laba Congee was cooked.
For more sophisticated families, they need to first carve the fruits into human shapes, animals, and patterns, and then boil them in a pot. The distinctive feature is to put "fruit lions" in Laba Congee. The fruit lion is a lion shaped object made from several types of fruits, with crispy dates that have been roasted and dried after removing the dates as the lion's body, half a walnut kernel as the lion's head, peach kernels as the lion's feet, and sweet almonds as the lion's tail. Then stick them together with sugar and put them in a porridge bowl, like a little lion. If the bowl is large, two lions or four little lions can be placed on it. More importantly, it is to use jujube paste, bean paste, yam, hawthorn cake and other foods with various colors to make the figures of the Eight Immortals, Old Longevity Star and Arhat. This kind of decorative Laba Congee can only be seen on the offering table of the former big temple.
After the Laba Congee is cooked, worship the gods and ancestors first. Afterwards, if you want to give gifts to relatives and friends, make sure to send them out before noon. Only then will it be consumed by the whole family. The leftover Laba Congee, which has been preserved for a few days, is a good omen, taking the meaning of "annual surplus". If you give Congee to the poor, it is more for your own good.
Laba Congee also plays a role in witchcraft among the people. If flowers and fruit trees are planted in the yard, some Laba Congee should also be painted on the branches. I believe it will bear more fruits in the coming year.
On the day of Laba, everyone has to eat Laba rice and soak Laba garlic in addition to Laba Congee.
On the day of Laba, in addition to ancestor worship and deity worship, there are also occasions to mourn the loss of the country and express condolences.
In the northeast, there is also a saying "Laba Laba, freeze your chin", which means Laba is very cold on this day. Eating Laba Congee can make people warm and resist the cold.
"Laba Congee can't be eaten out. After eating Laba Congee, there will be a bumper harvest". The eighth day of the twelfth lunar month is a traditional folk festival in China - the Laba Festival. On this day, every family in Guanzhong will cook a pot of Laba Congee and have a good meal. Not only adults and dolls, but also animals, chickens, and dogs should be fed some, and some should be wiped on doors, walls, and trees for good luck.
8.关于腊八节的手抄报资料 篇八
Laba Congee is also called Qibao Wuwei Congee. China has a history of drinking Laba Congee for more than 1000 years. It began in the Song Dynasty. Every Laba Festival, every family will cook Laba Congee. In the Qing Dynasty, the custom of drinking Laba Congee became more popular. At the court, the emperor gave Laba Congee to the Minister of Civil Affairs. In the private sector, each family also makes Laba Congee to worship their ancestors. At the same time, the family gathers together as a gift for family and friends.The Laba Festival is also a grand festival in Buddhism. In the past, Buddhist temples around the country used to serve as bath clubs and Congee for Buddha. Legend has it that after eating it, you can receive blessings from the Buddha, as well as increase luck and life. Therefore, people call it "Buddha porridge". In the Southern Song Dynasty, Lu You's poem said: "There are more and more porridge nowadays, and I think the festival in Jiangcun is new."
Laba Congee is found all over the country. Among them, Beijing is the center. There are red dates and lotus seeds in Congee. There are no less than 20 types in total. On the evening of the seventh day of the seventh lunar month, I began to get busy, washing rice, soaking fruit, and cooking at midnight, until the next morning, the sausage Congee was cooked. Don't you think it's so complicated? For those who are particularly interested in this, they must first carve the fruit into various styles and then boil it in a pot. After cooking Laba Congee, you must first worship the gods and ancestors. Afterwards, you must give it as a gift to relatives and friends, and send it out before noon. Afterwards, the whole family ate together.
With so much knowledge in a bowl of Congee, China should really become a civilized country! I am Chinese and I feel very proud!
9.关于腊八节的手抄报资料 篇九
"Don't be greedy, kid. After Laba Festival, you will have a new year." Laba Congee is the most delicious food on Laba Festival.On Laba Day, Grandma was busy cooking Laba Congee in the kitchen early in the morning. Combine rice, peanuts, red beans and lotus seeds with boiling water, boil for seven or eight hours, and a pot of fragrant Laba Congee is finished!
Before Laba Congee was cooked, I couldn't wait to fill a large bowl. Laba Congee was red, like a shy child. Just one look at it, people's appetite would be greatly increased. I poured a mouthful into my mouth: "Eh? How salty! The color is so red, shouldn't it be sweet?" Grandma explained to me that northerners would cook Laba Congee as sweet, while southerners like to cook it as salty. I drank a large bowl of Congee, but I didn't feel anything special after drinking it. Grandma also told me: "Laba Congee is not cooked yet, and the Laba Congee is delicious after cooking." Ah! I had to wait patiently for Laba Congee to be cooked.
In the evening, Laba Congee is finally out of the pot! This Laba Congee is not only more fragrant than last time, but also much darker in color. The aroma from my nose made me unable to stop. The dark red color made my mouth water three thousand feet. Not only me, but also my whole family were immersed in this delicious Laba Congee.
After I had eaten enough, I touched my round belly and my curious little brain started moving again. How did Laba Congee come from? Ask dad, dad shakes his head; Ask your mother, she is also speechless. Oh, I'll go check online.
After inquiry, I know that the eighth day of December is the day when Sakyamuni, the founder of Buddhism, became a Taoist priest. In order to not forget the suffering of Sakyamuni before becoming a Taoist priest, Indians will eat mixed companion Congee on the eighth day of December every year. As time passed, this custom spread to China.
On the cold Laba Festival, I ate warm Laba Congee with my family, and I no longer felt cold.
10.关于腊八节的手抄报资料 篇十
This year's Laba Festival, my day has been very meaningful.During the Laba Festival this year, my mother decided to cook Laba Congee at home. The ingredients of Laba Congee were prepared by my mother in advance, including peanuts, longans, and of course, some cereals. My mother soaked the ingredients in water in advance, which is convenient for cooking. When getting up in the morning, put the Laba Congee material soaked in advance into the pot, add some water, and put it on the fire. When the water boils, change it to a low fire and cook it slowly until it is soft and rotten. During this period, the home has been filled with the sweet smell of Laba Congee, which is very attractive. When the Laba Congee is ready, I can't wait to serve a bowl of it. Looking at the red Laba Congee, with some sugar, it is very delicious.
After eating Laba Congee, my mother and I went out to buy vegetables. Due to the large number of people coming to our house at noon, my mother decided to buy more vegetables. When we arrived at the vegetable market, we found that there were quite a few people in the market today. However, my mother and I still found several fresh shops among the crowd and bought some vegetables and meat and went home. When she returned home, her mother immediately started preparing. I help my mother wash vegetables and tidy up plates. So my mother and I cooked a big table of food together. When dad returned home, he even praised me.
In the afternoon, our family and my aunt decided to go shopping. When I walked down the street, I found that there were still quite a few people on the street, and some shops even had signs promoting the Laba Festival pasted on them. Although I don't know what the relationship between Laba Festival and promotions is, I still admire the shop owners' ability to do business. At night, I returned home, reviewed my homework, and then went to bed.
I had a very fulfilling day on Laba Festival.
