laba
VicentaLakin
It's another annual festival of the La 8th. It's also the biggest festival of the month, 8th of December, anciently known as "Raj" and commonly known as "Raqqah." From the time of the late Qin, Ra's 8th festival was used to worship the ancestors and the gods and to pray for harvest and blessings. It is said that the day when the founder of Buddhism set the course for Garouni was also set for the beginning of December, so that Rachi is also a Buddhist holiday known as "Buddong Festival". It's the custom to eat the porridge, and it's called the porridge. We've been drinking porridge for over a thousand years. The beginning of Song Dynasty. Every day, the court, the court, the monasteries or the house of the people of Lebanon were to make a porridge. The custom of drinking porridge is more prevalent in the Qing Dynasty. In the court, the Emperor, the Queen and the Crown Prince, among others, provide eight porridges to the Minister and the maid of the palace and distribute rice and fruit to the monasteries for the food of monks. In the private sector, families are also made to feed their ancestors; at the same time, they are reunited to eat together and give gifts to family and friends. When the porridge is ready, the gods must sacrifice their ancestors. The family and friends will be given after this, and they must be delivered before noon. Finally, the whole family eats. The rest of the porridge, the rest of it for a few days, is a good sign of what it means to be "over the years." And if the porridge is given to the needy, it is more for themselves. Every year, on the 8th of the year, our local temples make a few pots of porridge for handouts to the local population. In addition to the monks in the temple, there were many Buddhist disciples and local Buddhists who were among those who struggled. The next day, before dawn, the people who had come from all sides came to the mountains with pots and pots, waiting for porridge, hoping for enough. It means, on the one hand, the eradication of ill health and the maintenance of a healthy life, and, on the other hand, the smoothing of the wind and the rain. I've also received porridge from friends in line for the 8th of the year. As this year's Lai 8 festival happens to be Saturday, I have time today. So I got up early in the morning and made a pot of porridge. There are different recipes everywhere. It is often made of eight food items or more, which are slowly prepared with water. In some cases, food products with local characteristics will be added for production. This year, I selected red bean with blood-wetted red bean, red bean with kidney lumbers, red palms with blood on the back, long fruit with blood and lungs — peanuts, sarcophagus with silhouetted lungs, sweet raisins, crystal rice with pneumatic lungs, and green beans with some heat-free green beans. This mix of nutrients is very good for me and my family。
VicentaLakin
It's Lachi today. There's different customs and customs everywhere, and we don't seem to have any special treatment here. Today, the husband is at home. In the morning, two lazy people were asleep and I got up and started cooking. Because I have a fat chick who likes porridge, so the porridge is fresh every day, but it's a lot of fun, because it's Shichi who mixs a variety of ingredients and adds a little ice cream. After more than an hour of slow cooking through the electric cooker, this bowl of porridge is rich in nutrients and tastes, and is particularly good. Breakfast eats little staple food, drinks two bowls of porridge, and suddenly feels like his skin is warm and beautiful. The heavy weather today in Xi'an, which predicts that there will be little snow in the sky, hopes that tomorrow's snow will be on schedule and that the heavy levels of air pollution in the near future will be mitigated. A bowl of greasy porridge for your relatives who haven't had their porridge today
VicentaLakin
This dish is definitely a strong local food. Maybe you'd say, it's just a carrot, something beautiful -- that's a big mistake. I couldn't eat anything because I couldn't. It's called cuisine. At home, the raisins were made about a week early, and on the morning of the eighth of the month, they were fed with porridge. The porridge is different from what you know. It's salty. When I do put it on. Almost every family in our village does it, and every time we get there, it smells like it. If you know which ones have not done it, the neighbours will send it, and the families who have not done it tend to have more than the families who have done it. This can last through the New Year. I did it my way, and I did it. Because of tradition, a great deal of salt and vinegar has been put in place for long periods. We don't eat that now. It's so sweet, it's so sweet。
VicentaLakin
Canada ' s wild Arctic shrimp harvests 100 per cent pure wild shrimp from cold and clean Arctic and North Atlantic waters. The deep sea, which grows below 200-250 metres above sea level. The whole shell was boiled on board the vessel within one hour of the water being harvested and quickly frozen at 30 degrees below zero. In cold seawater, three to four years of growth, slow growth, individual compactness, close meat and excellent taste. Even though I'm using Arctic shrimp from Canada, when I'm in the hands of a Chinese man, I'm using it to make the traditional Chinese food -- the porridge. The porridge usually eats congee in the north, mixed with a variety of cereals in batches that are boiled for a long time. In the south of the country, where salt porridge is prevalent, it is very appropriate for those who cannot eat sugar or are unsweet. After the year, the family started cleaning and preparing their annual goods, and in the next few days, pigs and sheep will be slaughtered in the countryside. This week is also available for consumption, except for the 8-spring season, because of the addition of dry beaks, Arctic shrimp, ribs, and the need to add fresh spices, such as spices, chicken powder and so forth, which I love very much。
VicentaLakin
Kachi is a very important day, not only for porridge, but also for bean sauce. It's a funny name for bean sauce. You can't tell what it is, but it's an upgraded lid. There are just a few more things to put in there: soy-dry, carrots, pickles, soybeans, potatoes and soybeans. No one said soy. Nobody can say anything, but that's what they call it. Old Beijing families had to prepare for this as soon as the New Year was over. The skins that are taken off when you make meat are kept. They'll be saved by the end of the year and will be used. The bean sauce is just a regular little cold dish, but it's a bit of a pain in the ass, but when it's ready, it's frozen outside, it's a long time, it's a small plate, it's a little bit of vinegar, and some of it's cold, it's delicious. With soy sauce and a lot of material, cooling and condensing is like amber, and you can see the dry carrots from the semi-transparent freeze。
