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拉巴稀饭节腊八节_博懿_新浪博客

作者:企业资讯策划团队 来源:rwfb 发布时间:2010-02-01 浏览:197

本文介绍了有关腊八节的传说,腊八粥的制作方法极其成分。有趣的是,中国的腊八节竟与佛祖释迦牟尼有关。

Laba Rice Porridge Festival 腊八节

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多数汉人一直遵循的是吃了腊月初八拉巴稀饭传统。该日期通常分属于在1月,是我国传统节日。

传说关于这个节日的起源认为,丰富的一个三千多年前祭祀在腊月举行,届时人们提供了它们的猎物的天地神。对狩猎的汉字和第12个月(谎言和La)的互换,然后,此后拉被用来指两者。由于节日是在上个月举行的第8天,人们后来追加的人数的八分之一(中文学士学位),使我们目前的拉巴。

佛教被接受,在有人居住的汉人,谁相信释迦牟尼佛,佛头和宗教的创始人,达到12启示/ 8的领域。佛经是叫喊的寺庙和水稻与大豆粥,坚果和干果是为佛准备。随着时间的推移自定义扩展,特别是在农村地区,那里的农民会祈求这样好收成。

然而,另一个感人的故事。当释迦牟尼是在他的追求到高山途中理解和启示,他长大又累又饿。从走路天精疲力尽,他通过陷入昏迷状态,由在印度河。一个牧羊女发现他有他和她吃午饭,粥豆和大米。在这样的营养,他能够继续他的旅程。经过6年的严格的纪律,他终于实现了对腊月初八,他充分启蒙的梦想。从那时起,僧侣已经编写了关于广告稀饭前夕举行的仪式上,第二天,在此期间,他们唱的经典,并提供佛粥。因此,吃腊八粥的传统为基础的宗教,但随着时间的推移食物本身变得特别是在寒冷的北方冬季流行的中国菜。

腊八粥是由银杏,如水果,荸荠,栗子,莲子,除了大米红豆当地特产。其实8种使用,糖煮熟,使粥甘甜xx。北方人喜欢用糯米,红豆,日期,荷花认为,龙眼干纸浆,核桃,松子粥,在他们的坚果和其他干果,南方人喜欢吃,大豆,花生,蚕豆,芋头,水配制咸粥板栗,核桃,蔬菜和肉丁。有些人喜欢加入肉桂和其他调味品注入风味。控制热量的结果非常重要。在开始时,火焰要高,但火是当时拒绝让粥煮,直到它开始发出艾弗里的香味。这个过程非常耗时,但并不复杂。

腊八粥不仅容易准备,而且是冬天营养食品,因为它含有氨基酸,蛋白质,维生素和其他人民的需要。熟坚果和干果是良好的平滑神经,滋养人的心脏和活力,健脾。也许这就是为什么它也被称为八宝(八宝)粥。

 

The majority Han Chinese have long followed the tradition of eating laba rice porridge on the eighth day of the twelfth lunar month. The date usually falls in min-January and is a traditional Chinese festival.

Legend about the origin of this festivity abounds One maintains that over 3,000 years ago sacrificial rites were held in the twelfth lunar month when people offered up their prey to the gods of heaven and earth. The Chinese characters for the hunt and the twelfth month (lie and la) were interchangeable then, and ever since la has been used to refer to both. Since the festival was held on the eighth day of the last month, people later appended the number eighth (ba in Chinese), giving us the current laba.

Buddhism was well accepted in the areas inhabited Han Chinese, who believed that Sakyamuni, the first Buddha and founder of the religion, attained enlightenment on 12/8. Sutras were chanted in the temples and rice porridge with beans, nuts and dried fruit was prepared for the Buddha. With time the custom extended, especially in rural areas where peasants would pray for a plentiful harvest in this way.

There is, however, another touching story. When Sakyamuni was on his way into the high mountains in his quest for understanding and enlightenment, he grew tired and hungry. Exhausted from days of walking, he passed into unconsciousness by a river in India. A shepherdess found him there and fed him her lunch—porridge made with beans and rice. With such nourishment he was able to continue his journey. After six years of strict discipline, he finally realized his dream of full enlightenment on the eighth day of the twelfth lunar month. Ever since, monks have prepared rice porridge on the eve ad held a ceremony the following day, during which they chant the sutras and offer porridge to Buddha. Thus, the tradition of eating laba porridge was based in religion, though with time the food itself became a popular winter dish especially in cold northern China.

Laba porridge is made with local specialties such as ginkgo fruits, water chestnuts, chestnuts, lotus seeds and red beans in addition to the rice. Actually eight ingredients are used, cooked with sugar to make the porridge wonderfully sweet. Northerners prefer to use glutinous rice, red beans, dates, lotus sees, dried longan pulp, walnuts, pine nuts and other dried fruits in their porridge; southerners like a salty porridge prepared with rice, soybeans, peanuts, broad beans, taro, water chestnuts, walnuts, vegetables and diced meat. Some people like to add cinnamon and other condiments to inject flavor. Controlling the heat is of great importance in the outcome. At the start, the flame must be high, but the fire is then turned down to let the porridge simmer until it begins to emit avery delicious smell. The process is time-consuming but not complicated.

Laba porridge is not only easy to prepare, but also a nutritious winter food because it contains amino acids, protein and other vitamins people need. Cooked nuts and dried fruit are good for smoothing nerves, nourishing one’s heart and vitality, and strengthening the spleen. Perhaps that is why it is also called babao (Eight Treasure) porridge.

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