Laba
Release time:
2022-02-08
# January 10 is the eighth day of the twelfth lunar month, and it is also the traditional "Laba Festival " . When I was a child, Chinese New Year's Day was the time I was most looking forward to, and Laba Festival was no exception. Whenever this day comes, my mother will cook laba porridge for our whole family. although the living conditions at that time are difficult, my mother will always try every means to cook a pot of laba porridge for the whole family.
At that time, my mother started washing rice and preparing to cook porridge in the morning. She mainly used yellow rice, as well as many auxiliary materials such as red kidney bean, flower kidney bean, glutinous rice, red bean, sweet jujube, peanut, millet, etc. These beans are not easy to cook, to cook two or three hours. After the porridge was boiled in the pan, I began to sit on the kang and peel the garlic. I found two large glass bottles filled with cans, peeled the garlic, filled it with vinegar and sealed it. I can eat it after more than ten days. This is the famous Laba garlic in the north. To say that this laba garlic is pickled every year, but some years are green and some years are not green all the time, which is related to the day when pickling starts and the weather. Northerners do not like to eat chili but garlic, which is greasy and refreshing. It is indispensable and most popular on the New Year's table, and eating dumplings makes people unable to stop chopsticks.
After the laba porridge is cooked, my mother will feed some animals, chickens and dogs first, then wipe some on the door, wall, tree and carriage, and ask her why. She doesn't know. She only says that the elders have been doing this for a long time, which may be a memorial to all things in the world. After drinking laba porridge, the Chinese New Year is coming soon. As the saying goes, "children, don't be greedy. After laba, it is year " . After laba, it means the prelude to the Chinese New Year.
Laba porridge, which represents a bumper harvest and abundant harvest, is no longer rare now that the country is rich and strong and economic. However, in this cold winter, during the ninth season, I can sit idly with my family and drink a bowl of delicious, sweet and hot Laba porridge. All the ups and downs of the past year have been relieved, leaving only the sweet and sweet between my lips and teeth.
(Lu Meiyan)
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