"Laba porridge at Yanjing's age": "Laba porridge is cooked with yellow rice, white rice, glutinous rice, millet, water chestnut rice, chestnuts, red Jiang Dou and peeled jujube paste. And dyed with red peach kernels, almonds, melon seeds, peanuts, hazelnuts, pine nuts, white sugar, brown sugar and miscellaneous grapes for external use. " . Laba porridge, like laba rice, is a relic of ancient wax sacrifice.
"Special Sacrifice to the Suburb" says that the wax sacrifice is "December of a year, gathering all things for food". Laba porridge is a mixture of food from all directions and cooked in a pot with rice, which means bringing together everything and harmonizing thousands of spirits.
food
The ingredients of Laba porridge vary from place to place. On the eighth day of the eighth lunar month, eight things are mixed. Among them, rice, carrots and vegetables are indispensable three treasures. In addition, there are peanuts (or soybeans), lotus seeds, ginkgo, tofu or oily tofu, taro and other ingredients. If you want to add more ingredients, you can put Sichuan fungus, red dates and vegetarian bean cakes, but you can't put vegetarian ham and mushrooms.
The ingredient ratio of Laba porridge is usually:
Penglai rice accounts for 40%, glutinous rice accounts for 20%, vegetables account for 10%, carrots, peanuts (soybeans) each account for 5%, tofu (oily tofu) and fried dough sticks account for 5%, ginkgo, lotus seeds and taro account for 5%, and the other 10% can be considered unnecessary.
The so-called "five flavors are harmonious, and all flavors are fragrant." Heat the oil before cooking porridge, then fry the rice, then cook the fried rice in a hot water pot, and then put the peanuts and other materials in it. The whole pot of Laba porridge contains Huang Liang fried dough sticks, white tofu, red carrots and black.
Laba porridge
Auricularia auricula, blue Qingjiang cuisine, bright color.
There are a few things to deal with before cooking porridge. First, peanuts, soaked in water the night before. Second, the king beans are not easy to cook. You can fry them first, then cook them, or break them with a blender, then fry them in oil, and they will be cooked soon. Third, lotus seeds and ginkgo should be cooked. Fourth, taro should be fried. Fifth, as long as the leaves are placed on the vegetables, not on the stems, and not too much. And the fritters should not be too broken.
The porridge should not be too thick, and there should be a little porridge juice. Turn off the fire for two to three minutes before cooking, and then turn on a small fire to let all the ingredients blend and cook before cooking. Pepper can be added to improve the taste.
The significance of eating Laba porridge is not only to commemorate the enlightenment of the Buddha who saw the stars at night, but also to be warm, complete, harmonious, auspicious, healthy, cooperative, nutritious, indifferent, convenient, grateful, happy (porridge instead of tea) and attached to each other. The night before Laba, a good man believed a woman who twisted beans to make porridge. Every time she twists a bean, she calls it an affinity bean. Therefore, I wrote a poem: "Happy to the eighth day of the twelfth lunar month, the custom of leaving beans in front of the door continues, and believers and disciples cook porridge at night, and they are good at thinking about Buddhism and forming good relationships."
The ingredients of Laba porridge now depend on personal taste, generally including rice, peanuts, mung beans, red beans, lotus seeds and so on. Other accessories include lentils, red dates, longan, yam, lily, medlar, coix seed, millet and other beans. This kind of porridge can be made into dessert with sugar or salt.