Laha congee is generally salty and sweet two ways to eat. In the savory method, there are soy products, diced meat or preserved sausage. Here is the traditional sweet way of eating Laha congee.
Materials: white glutinous rice, cinnamon, sugar; ingredients are lotus seeds, silver ears, red dates, lily, yam, beans (green beans, red beans, etc.).
Practice: 1, 50 grams of glutinous rice soaked for 10 minutes, add 6 cups of water, boil over high heat, change to medium-low heat and cook for 20 minutes , add cinnamon and sugar and cook for another 10 minutes to complete the bottom of the congee. 2, add the boiled toppings and bring to a boil again.
The efficacy of Laha congee is a lot, can improve the weak body, make up for the heart and blood, but also can stop coughing and moistening the lungs, to prevent constipation, skin beauty, to name a few. Diabetes, high blood fat patients can eat savory congee. Winter climate is dry, cold wind into the bones. Meat porridge is both delicious and cold. In addition, you can also eat more jujube porridge, corn porridge and so on.
Another practice is:
Several kinds of beans, plus red dates, raisins, walnuts can be simmered a pot of sweet and savory Lahai porridge. On the day of Lapa, according to Chinese custom, every family will boil Lapa congee to drink. Some people may be in the supermarket to buy some with good beans and rice, directly on the day of Lahai porridge, in fact, this method is incorrect, used to porridge beans are generally not good cooked, so the rice and beans should not be together under the pot.
Recommended here to use the pressure cooker porridge method. You don't need to soak the beans a day in advance for this method. First of all, let's take a look at the ingredients used to make congee, "Laha congee" is the main raw material for cereals, the ingredients are beans. Raw materials include glutinous rice, rice, purple rice, jujube, peanuts, walnuts, raisins, chestnuts, red beans, sesame seeds and so on.
According to legend, the richness of this Laha congee material, there is a story, said a poor scholar to go to the capital to catch the examination, in order to prepare for the food, before he left, he went from house to house to beg, because the food given by each family is not the same, so he collected a variety of rice and beans. The scholar made congee out of these begged grains, and found the flavor very good, so there was also the origin of Laha congee.
Because beans don't cook well, they were made first. Wash the beans and put them directly into the pot. Make the pressure cooker to simmer Laha congee, cook the beans first, wash these beans and beans, to be directly into the pot, and then light the fire. When the pot is open, we turn the fire down, cover the pressure cooker valve and smother for 15 minutes before turning off the fire. The purpose of this is to allow the beans to smother with the help of the pressure in the pot. When the gas in the pressure cooker is dissipated, open the valve, then the beans will be easy to bloom. Next we put the prepared rice and red dates, chestnuts into the pot to simmer together, the use of pressure cooker porridge worth noting is that you can not put millet. To put millet, you can not cover the lid of the pressure cooker, so as not to block the valve.
After 20 minutes of simmering, Laha congee is ready. Drinking a bowl of sweet and savory Laha congee on the day of Laha is a sign of prosperous days in the coming year.
Laha congee: the traditional practice of laha congee is first barley rice, white cloud beans, red beans, mung beans and so on to pick up a good wash, boiled into a half-cooked, and then put into the rice, millet, yellow rice, and then simmering, is the porridge is thin and thick, eaten with sugar and mixed with pre-cooked jujubes, chestnuts and so on. Nowadays, the market is so rich that it is not difficult to find all these ingredients, but how many people will understand and have the patience to follow these traditional practices to make congee? Can remember the day is Lahai, and buy back a bag of porridge ingredients in the pressure cooker, has been a rare people
Generally there are peanuts, jujube, almonds, walnuts, chestnuts, lotus seeds, lilies, cinnamon meat, raisins, and a variety of rice and beans, etc.
Tianjin people Cooking Lahai congee, the same as the Beijing similar to the more sophisticated but also to add lotus seeds, lilies, pearl rice, Yirendai rice, Barley kernel, sticky broomcorn millet, sticky yellow rice, cloud beans, mung beans, cinnamon, longan meat, white fruit, red dates and sugar cinnamon, etc., color, aroma and taste are excellent. In recent years, there are also added black rice. This kind of Laba congee can be used for therapeutic purposes, with the effects of strengthening the spleen, appetizing, replenishing qi, tranquilizing the mind, clearing the heart and nourishing the blood.
LaBa congee
Raw materials:
200 grams of glutinous rice, 200 grams of chestnuts, 200 grams of corn, green silk.10 grams, 200 grams of adzuki beans, cinnamon brine 10 grams, 100 grams of peanut kernels, 200 grams of jujubes, walnuts 25 grams of rose brine 10 grams of brown sugar 500 grams of melon seeds 25 grams of water 1500 grams of raisins 100 grams of polished polished polished rice, 200 grams of red silk. 200 grams of polished rice, red silk. 100 grams of raisins. 200 grams, red silk. 10 grams, Panicum 200 grams, 200 grams of sugar, 200 grams of rhombus.
Practice:
1. jujube clean, remove the core, cut into 1 cm size of the small dice.
2. rhombus, chestnut with a knife cut a mouth, boiled shell, take the meat cut into pieces.
3. Glutinous rice, round-grained rice, corn, broomcorn millet, red beans partially washed with water, put into a pot, plus water, red dates, corn, rhombus on the fire boil, slowly simmering, from time to time to stir the bottom of the pot, to prevent the bottom of the paste. When the porridge is cooked, add brown sugar, cinnamon brine, rose brine mix evenly.
4. Porridge into the bowl, put green silk, red silk, peanut kernels, raisins, melon seeds, walnuts, for a variety of patterns, sprinkled with sugar that is.
Key to the process:
1. Lapa congee, in addition to the main ingredient of glutinous rice, other accessories can be selected according to local specialties. If you have enough of the eight, it will be considered an authentic flavor.
2. Peanut kernel, grape kernel, melon seed kernel, walnut kernel, can also be into the porridge with cooking.
3. Sugar is sprinkled into the characters of fortune, wealth, longevity and happiness for good luck.
4. Family production, reduce the amount of discretion. Second, Lapa congee ingredients
The eighth day of the twelfth month of the lunar calendar, the ancient name "Lapa month" on the eighth day of the month, the folk are treated as a New Year's Day, the day of sacrifice to the gods of heaven and earth and ancestors, and to pray for a good harvest and good fortune. Once the Lapa Festival, every family has to cook Lapa congee, which has become a custom handed down to this day.
Lapa congee was prevalent in the Song Dynasty, then known as the "five flavors of porridge", mainly rice and millet and fruit beans as raw materials, and then the ingredients continue to improve, the Yuan Dynasty, that is, walnuts, pine nuts, persimmons, chestnuts for the ingredients, the Ming Dynasty will be Lapa congee known as the seven treasures porridge, ingredients **** 7 kinds. Ming and Qing dynasties, the production of Lapa congee is more delicate, to use yellow rice, white rice, rice, millet, end of rhododendron, chestnuts, red beans, peeled jujube puree, etc. boiled in water, outside the red dyed peach kernels, almonds, melon seeds, peanuts, hazelnuts, pine nuts, and brown sugar, sugar, etc. embellishments. Every festival, the Palace not only cook congee, but also to give the people.
Nowadays, the production of Laha congee, along with local customs, different kinds of raw materials are mainly composed of a variety of rice, beans, dried fruits and nuts. From a modern nutritional point of view, beans contain the only animal protein comparable to high-quality plant proteins, dried fruit, "concentrated" in many fresh fruit nutrients, nuts are not only rich in protein, but also rich in vitamin E and a variety of trace elements, which is to improve the human body's immunity, not without benefit to slow down the aging process. According to the traditional health point of view, Lapa congee has the effect of strengthening the spleen and kidney, nourishing the deficiency. Spleen, kidney for people respectively "day after day" and "innate" of this, spleen and kidney full of health, body from the strong and healthy, "righteousness within, the evil can not be dry".
Lapa congee is glutinous and delicious, eaten in winter, can warm the body to get rid of the cold, and its flavor and calm, complementary and not greasy, can be a good product for winter health. With the improvement of people's standard of living, Lapa congee is not only in the "Lapa Day", all winter season can be consumed irregularly. Seasonal food, can be beneficial.