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Let's learn how to make laba porridge together.
Proportion and practice of Laba porridge
I. Name and nutrition:
1, name: Babao porridge, also known as Laba porridge and Buddha porridge, is a nourishing health food with traditional festivals in China. It is a porridge that is drunk on Laba Festival and cooked with various ingredients for a long time.
2. Nutrition: rich in protein, plant fat, carbohydrate and dietary fiber. Has effects in invigorating spleen, nourishing stomach, reducing weight, invigorating qi, calming nerves, promoting digestion, stimulating appetite, and supplementing physical strength. Suitable for keeping out the cold and supplementing nutrition, suitable for all ages, best in winter.
Second, the ingredients and proportion:
(Based on the finished product of 100 kg, you can make 250 to 300 cups, each cup is 150 g or 200 g, and each cup is 8.5 or 90% full. )
1, common version ingredients: 2.5kg of rice, 5kg of white glutinous rice (glutinous rice) 1 .5kg, 6kg of black glutinous rice, 6kg of red beans 1 kg, adzuki beans 1 kg, 8kg of coix seed, 5kg of peanuts1.5kg, and small red dates.
Experience: to cook 100 kg of finished products, it takes about 100 kg of water, eight-treasure rice 10 kg, * * * 1 0 kg. After the water is boiled, the cooking time is about1hour. According to whether the rice soaked in advance is soaked thoroughly, you can choose to cook 40 kg.
2. Essential version of ingredients: rice, white glutinous rice (glutinous rice), black glutinous rice, adzuki bean, adzuki bean, coix seed, peanut, jujube, medlar, lotus seed, rock sugar, white kidney bean, oat, raisin, dried longan, chestnut, pine nuts and walnut kernel, *** 18.
About the same proportion as above, add 2 kg of oats, raisins, dried longan, chestnuts, pine nuts and walnuts, and reduce the rest to 8 kg.
Third, the production of porridge:
1. First, wash adzuki bean, adzuki bean, peanut, white kidney bean, lotus seed and coix seed, soak them in cold water for one night, about 12 hours, and wash them in the middle to remove dirty water;
2. Wash white glutinous rice and black glutinous rice and soak them in cold water for more than 6 hours respectively;
3, lotus seeds can be directly selected from unintentional lotus seeds, or you can use a toothpick to remove the lotus plumule to avoid the bitter porridge cooked; Walnut kernel can be soaked, peeled and jujube washed;
4. When cooking porridge, you can cook small red beans, flower beans, peanuts, white kidney beans, lotus seeds and barley with cold water. These boil for a long time, do not stick to the bottom of the pot, and can be put in cold water.
5. When the water is boiling, rice, black glutinous rice, white glutinous rice and red dates need to be enlarged, and need special care. At this time, sticky rice plays a sticky role, and it is the easiest to stick to the bottom of the pot. When stirring, it must be stirred at the bottom of the pot, clockwise, every three to five minutes, and within ten minutes of leaving the pot, it must be stirred for half a minute or 1 minute.
6. When leaving the pot for 5 minutes, put rock sugar or white sugar, taste it and keep a certain sweetness. If it is not sweet, it will be angry and bored. The trick to suppress sweetness and increase fragrance is to put a little salt to relieve boredom and increase fragrance;
7. Take out the pot 1 min, and put the medlar.
IV. Key Points and Precautions
1, soaked in cold water, no loss of nutrients;
2. The proportion of raw materials should be well controlled, which can be boiled thinly or thickly. After the porridge is cooked, put it in the customer's hands 1 hour. It is best to keep it moderate, and it can flow easily, not too thick, because the porridge will absorb water and thicken after being put in a heat preservation bucket for one hour. In addition, it should be noted that water should be added once before the porridge is cooked, and no water should be added in the middle. If it is thick, add boiling water to the pot.
3, eight-treasure porridge is the most taboo to paste the pot, this is the first key to success, the watershed of success or failure, paste the pot, is zero;
4, sequential feeding, one-pot ripening, this is the basic skill to master the properties of various rice, which requires experience. After porridge is cooked, it is soft and waxy, and there is no difference between semi-cooked and over-cooked, taking into account the relationship between the ratio of raw materials and water, the size of heat and cooking time;
5. If you want to cook Laba porridge for hundreds or thousands of people, you need a professional chef and experience in cooking porridge;
6. If you want to cook 100 kg, hundreds of people need to cook once three days in advance, and the scale of 100 kg will be reduced. Practice and practice are necessary steps and must be done;
7. When cooking porridge, try to have the shadow of eight treasures in each cup and bowl, so as to avoid some from sinking into the bottom of the pot and the bucket and fishing together.
9. Full-score porridge: sparse and suitable, beans are unified and mature, and the color is red and bright, which is pleasing to the eye. Put too much black glutinous rice, neither too dark nor too white to have an appetite. Too sweet or not is below 80. The performance shows that the result is steaming and harmonious.
Laba porridge? Meade aesthetics
I believe many post-80s and post-90s students have read Bing Xin's Laba Porridge in primary school. Now let's reread "Childhood Essays" together. Will you find different feelings as you get older?
As long as I can remember, I remember that every year on the eighth day of the twelfth lunar month, my mother would cook laba porridge for us.
This Laba porridge is made of glutinous rice, brown sugar and eighteen kinds of dried fruits. Among the dried fruits, the big ones are red dates, longan, walnuts, ginkgo, almonds, chestnuts, peanuts and raisins. And the small ones are all kinds of beans and sesame seeds, which are very sweet and delicious. Mother cooks a big pot every year, which is not only eaten by the whole family, but also distributed to neighbors and relatives.
Mother said: This Laba porridge was originally made for the Buddha in the Buddhist temple? Eighteen kinds of dried fruits symbolize eighteen arhats, and later this custom became popular among the people. Because it is also a good way to save money to take this opportunity to clean the kitchen cabinet and cook these extra miscellaneous fruits for children. Finally, she sighed and said, my mother died in Laba! I was only fourteen years old then. After I fell on her and wept bitterly, I hurried to the kitchen to make breakfast for my father and brother. I also saw a small pot of Laba porridge she cooked yesterday on the stove. Now I still cook this Laba porridge every year, not to sacrifice Buddha, but to commemorate my mother. ?
My mother died on 1930 1 7th of the month, which happened to be the Laba of the lunar calendar! At that time, I had my own home. In memory of my mother, I cook Laba porridge on this day every year. Although I can't make up eighteen kinds of dried fruits, children still love them. After the Anti-Japanese War, we migrated north and south, sometimes abroad, especially in the last ten years. Home? No, just? Rabbah? This day has been forgotten.
This year? Rabbah? This morning, I happened to see my third-generation children around the table, washing red dates and peeling peanuts. When they saw me coming, they all looked up and said, Grandma, let's make laba porridge every year! Mom says this Laba porridge is delicious. You used to cook this dish every year. ? I smiled, thinking that these children are really greedy. I said:? That was when your mother was young. During the Anti-Japanese War, it was rare to eat sweets, and eating Laba porridge became a grand ceremony. Why bother now?
They looked at each other and bowed their heads. A child said softly. Mom and Menstruation say that your mother makes Laba porridge every year in memory of her mother, and you make Laba porridge every year in memory of her mother. Now we cook Laba porridge every year to commemorate our beloved Premier Zhou and Grandpa Zhou! These red dates, peanuts, chestnuts and all kinds of beans that we can get together do not represent the eighteen arhats, but symbolize the young people in China who are ready to embark on various fronts. Everyone is closely, harmoniously and sweetly United. When he took out a small piece of neatly folded calendar paper from his pocket, 1976 1 8/month, it was printed with:? The eighth day of the second lunar month? Words. He put this little note in front of me and said, look, my mother kept it. Grandpa Zhou's taboo watch is Laba! ?
I didn't say anything, so I bowed my head and peeled peanuts with them.
1979 in the early morning of February 3rd.
Laba porridge is porridge cooked with a variety of ingredients in Laba Festival. The earliest Laba porridge was boiled with adzuki beans, which gradually enriched through evolution and local characteristics. The history of drinking Laba porridge in China began in the Song Dynasty, and it has a history of 1000 years.
What is the ancient name of the eighth day of the twelfth lunar month every year? Lari? Commonly known as Laba Festival? . Since the pre-Qin period, Laba Festival has been used to worship ancestors and gods and pray for good harvest and good luck. It is said that Sakyamuni, the founder of Buddhism, had been ascetic for many years before Laba converted to Buddhism. He was so hungry that he decided not to be an ascetic. At this time, he met a shepherdess and gave him chyle to eat. After eating chyle, he regained his strength and sat down under the bodhi tree. On February 8, 65438, he became a Taoist. Buddha Light Festival? .
When it comes to porridge, its main ingredient, rice, must be carefully selected. Although rice is small, the concern is serious. According to historical records, the dragon saliva beads have been constantly multiplying in the harsh natural environment of Xinjiang since the reign of Kangxi. Through the natural survival of the fittest, it has become a unique variety that can only grow here. Its long growth cycle and natural environment make it rich in vitamins and protein. The content of zinc and selenium is more than 30 times higher than that of similar high-quality rice. Full grain of rice created by pure ecology, legendary cultural value.
If the aura and essence of Tianshan Mountain create an irreplaceable environment for the growth of dragon saliva beads, then the unique rice varieties are the crystallization of wisdom cultivated by farmers in past dynasties. The nutrients poured by the workers with their heart are combined with the gifts from nature to nourish the growth of every grain of rice. Whenever there is a harvest season, there is a unique one? Long Xianxiang? It permeates the whole Ili Valley: the fragrance is rich and pure, just like the magnificence of Tianshan Mountain, which makes people warm and quiet. Pure ecological tending
The growing environment of Long Xianxiang pearls is harsh, and the ecology follows natural tending from sowing to growth and harvest.
Every spring equinox, seedling preparation begins, and Long Xianxiang pearl seedlings gradually emerge in Qingming period, which is the best stage of seedling cultivation. After Grain Rain, the work of transplanting rice seedlings in long summer fields began. During the growing period of rice, ducks and crabs in rice fields are used to weed out weeds, control pests and diseases, put an end to the use of all pesticides, herbicides and other chemicals, and ensure natural, organic and pure ecological recycling planting.
It was not until the cold dew (common rice white dew and autumn equinox), after a natural growth cycle of about 200 days, that the harvest season of dragon saliva beads was ushered in. In order to ensure the quality and taste of each ear of rice, we harvest five-grain rice after the first frost according to the ancient method and divide the rice professionally. After the rice changed from wheat yellow to soft white beige, professional and technical personnel completed the screening of high-quality rice.
Dragon saliva beads, from rice field sorting, seed selection, seedling raising, transplanting, weeding, fertilization, pest control field management to professional harvesting, processing and packaging, ensure that every grain of rice comes from nature!
nutritional ingredient
Amylopectin: an important component of indica rice, accounting for more than 85% of the total starch content, which is larger than the starch particles contained in daily food. Provides a more elastic taste, is not easy to be converted into fat, and is suitable for diabetics.
Trace element zinc: the average content of absorbable zinc reaches 8.3mg/kg, and the zinc content of Long Xianxiang pearl is 50 times higher than that of similar high-quality rice. It is a key element for brain cell growth, physical development, germ cell generation and improving immunity. Wisdom element? 、? The spark of life? 、? Elements of marital harmony? It is one of the most important trace elements for life gestation and children's growth and development.
Trace element selenium: the average content of absorbable selenium is 0.065mg/kg, which is 30 times that of similar high-quality rice, more than 10 times that of sesame, pork and other selenium-enriched animals and plants, and the selenium content of wild ginseng in Changbai Mountain is only 3.5 times that of Dendrocalamus giganteus. Selenium, as a good medicine for anti-aging, cancer prevention and improving immunity, is the first basic element needed for middle-aged people's immunity and health care for the elderly.
Vitamins: Mi Long is rich in various vitamins, among which high content of Ve is an important element to breed new life.
Protein: Rich amino acids are needed by human body to meet the basic health of daily life.
Minerals: A combination of various minerals, which supplements the nutritional basis of the human body.
Double-chain sucrose: Double-chain sucrose is several times higher than ordinary rice, which greatly improves the sweetness and aroma of long rice.