Six ways to make Laha congee

The eighth day of the twelfth month of the lunar calendar (the twelfth month of the lunar calendar is known as the month of waxing), is China's traditional Laha Festival, the people do Laha congee, drink Laha congee is also the most traditional customs on this day. As the saying goes, after Laha is the year, Laha has always had the meaning of saying goodbye to the old and welcoming the new. Here to introduce you to the sweet and salty two flavors of Laha congee practice.

Sweet Lahai congee

Sweet Lahai congee main ingredients are grains and cereals and preserved fruits, as rich as possible, cooked porridge taste will be a variety of layers, sweet and savory.

Practice 1

Materials: 150 grams of round glutinous rice, 25 grams of mung beans, 25 grams of red beans, 25 grams of cashew nuts, 25 grams of peanuts, 25 grams of cinnamon, 25 grams of jujubes, 1 small slice of peel, 75 grams of rock sugar.

Practice: soak all the ingredients in water, wash, porridge pot filled with water, add all the ingredients to boil, turn to medium heat and cook for about thirty minutes, put the rock sugar seasoning can be eaten.

Practice two

Materials: rice, millet, river rice, walnuts, almonds, chestnuts, red dates, green silk, red silk, brown sugar, white sugar, peanut kernels, melon seeds, cinnamon and so on.

Practice: first will be rice, millet, river rice soak well, with water to wash clean, into the pot (the best choice of casserole or copper pot, followed by aluminum pots, avoid iron pots), according to the order of rice and grain is not easy to rot, easy to rot the order of successively under the pot, otherwise the raw and cooked is not consistent. Add water and put on the fire, and then to simmer with the stir, to prevent the bottom of the pot sticky. Simmering can be slightly put a little bit of edible alkali, simmering to the rice to stretch, slightly blossom, and then switch to simmer slowly, to be thick porridge juice into.

Practice three

Materials: 50 grams of rice, 50 grams of yellow millet, sticky yellow rice 50 grams, 50 grams of glutinous rice, Panicum (sticky sorghum rice) 50 grams of red beans 100 grams, 100 grams of lotus seeds, 100 grams of cinnamon, 100 grams of peanuts, 100 grams of chestnuts, 100 grams of small red dates, sugar.

Practice: first of all, the lotus seed to coat the heart into a bowl with water to submerge, and then into the steamer, with a high fire steam about 1 hour, steamed out of standby. The cinnamon will remove the skin, nucleus, as long as the meat; chestnut peeled off the shell and coat. Pot into the appropriate amount of water, and then Panicum, red beans, peanut rice, small red dates cleaned and poured into the pot to cook, to be cooked into a half-cooked, and then rice, yellow millet, sticky rice, sticky rice cleaned and poured into the pot to cook, to be open, and then with a slight fire to cook. The porridge will be boiled and simmered to seven or eight mature, the steamed lotus seeds poured into the porridge and stirred well, open the pot and then cook for a while to move down the fire, served in a clean and sterilized pot, sprinkled with sugar.

Practice four

Materials: glutinous rice, cinnamon, sugar. Lotus seed, silver fungus, red dates, lily, yam, green beans, red beans (others such as walnut, pine nuts, gravy can be added according to their own preferences).

Practice: Soak 50 grams of glutinous rice for 10 minutes, add 6 cups of water, bring to a boil over high heat, change to medium-low heat and cook for 20 minutes, add cinnamon and sugar and cook for another 10 minutes, and finally add the cooked ingredients and bring to a boil again.

Salty Lapa congee practice

Salty taste of Lapa congee in addition to the general use of rice, beans, nuts as raw materials, most of the vegetables, fruits and vegetables, meat, seafood, etc., compared with sweet Lapa congee calorie is lower, more favored by the high blood sugar and weight loss people.

Practice 1

Materials: millet, corn, soybeans, mung beans, red beans 2 tablespoons each. About 100 grams of minced pork, a few lotus seeds, chestnuts, a little salt.

How to do: soak all kinds of beans in cold water for 30 minutes, drain; remove the heart of lotus seeds, chestnuts peeled; water boiling, first beans into the boil for about 15 minutes, then add the other ingredients, the water again after rolling with a slow fire cooking, about 45 minutes that is complete.

Practice 2

Raw materials: rice, mushrooms, water chestnuts, black fungus, soybeans, taro, chestnuts, peanuts, bok choy, cooking wine, salt, pepper.

Practice: rice washed clean, water chestnuts, mushrooms, fungus, taro, bok choy diced, soaked soybeans; pot into the rice, soybeans, chestnuts, peanuts, add a sufficient amount of water; high heat to a boil and then turn to a low fire to simmer for 30-40 minutes; add mushrooms, water chestnuts, fungus, taro, bok choy continue to simmer for about 20 minutes to the porridge is thick; seasoned with the right amount of salt and white pepper can be.