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The origin of laba rice
Han people have the custom of eating on folk festivals, and drinking laba rice (Laba porridge) on Laba Festival. Laba originated from the ancient La Worship ceremony in China. In the twelfth lunar month, when farmers have nothing to do, they worship heaven, land and gods to celebrate the harvest of the year and pray for a good harvest in the coming year. Now, people cook Laba porridge with their own harvested dry grains to celebrate the fruits of hard work for one year and pray for a bumper harvest in the coming year.
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How does laba rice do well?
Laba rice's home-cooked practice one
Ingredients: 300 grams of rice, 80 grams of corn residue, 60 grams of millet, 60 grams of red beans, 60 grams of mung beans, 60 grams of mung beans, 60 grams of soybeans, 60 grams of flower milk beans, 80 grams of glutinous rice and a proper amount of peanut oil.
Exercise:
1, preparation materials: fine corn residue (coarse is better), millet, red beans, mung beans, mung beans, soybeans, milk beans, glutinous rice and white rice.
2. All the above materials are soaked except white rice and millet (I soaked early at work and cooked late at home, and the beans are almost sprouting).
3. Put the white rice, millet and soaked miscellaneous grains together.
4. Drop a few drops of peanut oil (which can make rice more fragrant) and cook it in an electric pressure cooker.
Laba rice's home-cooked practice II
Ingredients: 500g of japonica rice, 50g of glutinous rice, 250g of bacon, 50g of peanuts, 40g of dried bean curd, 20g of seaweed, 80g of white radish, 50g of cabbage stalk, 3g of pepper, 0/0g of ginger slices10g of salt.
Exercise:
1. Wash the bacon and cut it into small pieces. Wash white radish, seaweed, dried bean curd and cabbage stalks and cut into small pieces. Wash japonica rice, glutinous rice and peanuts respectively.
2. Bring the wok to a boil with high fire, add water, bacon and ginger slices, skim off the floating foam after boiling, add kelp and peanuts, push with a spoon, cook for about 5 minutes, then add dried bean curd, white radish and Chinese cabbage stalks, stir well, cook until all the raw materials are soft, sprinkle with pepper and salt, and cook with low fire until the rice is cooked.
3. It is suggested that when cooking, the bacon should be cooked first, and then kelp and peanuts should be added. After a little cooking, add rice, dried bean curd, white radish, cabbage stalk and seasoning to make it mature and consistent. Features This kind of rice is rich in ingredients, delicious and nutritious.
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Other delicacies of Laba Festival
Laba noodles
In some places where rice is not produced, people don't eat Laba porridge. They like to wrap jiaozi with all kinds of fruits, vegetables and meat, roll noodles, and eat Laba noodles for the whole family on the morning of the eighth day of the twelfth lunar month.
Raw materials: flour, pork or mutton, tofu, white radish, carrot, green onion, soybean, millet, vermicelli, auricularia auricula and day lily.
Seasoning: soy sauce, salt, vinegar, pepper, oil.
Production method:
1, prepare reconciliation. Lunar calendar 2. Cut fresh pork or mutton into diced meat, and then cut tofu, radish, carrot and other ingredients into diced meat; Stir-fry diced meat in a hot oil pan until it is nearly cooked, add diced vegetables, stir-fry and remove for later use.
3. Roll the mixed noodles into thin slices and cut them into rhombic strips; After the water in the pot is boiled, put the soaked beans in it first, and then put the noodles in it when it is almost cooked. Finally, put the prepared meat in and add seasonings such as salt and pepper. In this way, a pot of delicious Laba noodles is ready.