Introduction: Laba porridge is a kind of porridge made with a variety of ingredients during the Laba Festival. It is also called Qibao and five-flavor porridge. Eating Laba porridge to celebrate the harvest has been passed down to this day. So on the occasion of the Laba Festival, do you also want to make a delicious bowl of Laba porridge to suit the occasion? Below I will share with you how to make Laba porridge, I hope it can be helpful to you!

Laba porridge is a kind of porridge made from a variety of ingredients during the Laba Festival. It is also called Qibao and five-flavor porridge. Laba porridge comes from Tianzhu, India. The eighth day of the twelfth lunar month is the anniversary of the Buddha's enlightenment, commonly known as the "Laba Festival", and in Buddhism it is called the "Dharma Treasure Festival". The custom of Laba porridge is no longer owned by Buddhism. As a folk custom, eating Laba porridge on December 8th of the lunar calendar is used to celebrate the harvest and has been passed down to this day. The earliest Laba porridge was cooked with red beans. How to make authentic Laba porridge

Ingredients:

50 grams of glutinous rice, 50 grams of japonica rice, 50 grams of black rice, 50 grams of rice kernels, 50 grams of longan, 100 grams of red beans, 100 grams of lotus seeds, 100 grams of longan, 100 grams of peanuts, 100 grams of chestnuts, 100 grams of red dates, and appropriate amount of sugar.

Method:

1. First, remove the clothes and core of the lotus seeds, put them into a bowl and submerge them in water, then put them in a steamer, steam them over high heat for about 1 hour, take them out and set aside.

2. Remove the skin and core of the longan, leaving only the meat; peel off the shell and coat of the chestnut.

3. Put an appropriate amount of water into the pot, then wash the black rice, red beans, peanuts and red dates, pour them into the pot and cook until they are half cooked. Wash the rice kernels, japonica rice, and glutinous rice, pour them into the pot and cook together. After the pot boils, cook over low heat.

4. When the porridge is cooked until it is seven or eight times ripe, pour the steamed lotus seeds into the porridge and stir evenly. After boiling the pot, cook for a while and remove from the heat. Put it into a clean pot and sprinkle with appropriate amount of sugar.

How to make Laba porridge in various places

Laba porridge has evolved and become more colorful with local characteristics.

Qinghai Laba porridge

Although the majority of Xining people in Qinghai are Han, they do not eat Laba porridge, but wheat kernel rice. Boil the newly ground wheat kernels with beef and mutton, add green salt, ginger peel, pepper, grass fruit, Miaoxiang and other seasonings. Simmer over a slow fire overnight until the meat and wheat blend into a chylo-like shape. Uncover the pot in the morning. The aroma is fragrant and delicious to eat.

Gansu Laba Porridge

Gansu people traditionally cook Laba porridge with grains and vegetables. After cooking, it is not only eaten by the family, but also distributed to neighbors and used to feed livestock. In Lanzhou and Baiyin City areas, Laba porridge is cooked very carefully, using rice, beans, red dates, ginkgo, lotus seeds, raisins, dried apricots, dried melons, walnut kernels, green and red shreds, white sugar, diced meat, etc. After cooking, it is first used to worship the door god, kitchen god, earth god, and wealth god, and pray for good weather and abundant harvests in the coming year; then it is distributed to relatives and neighbors, and finally the whole family enjoys it. In the Wuwei area of ??Gansu Province, people pay special attention to "vegetarian Laba", eating rice thick rice, lentil rice or thick rice. After cooking, it is eaten with fried dumplings and twists. The folk custom calls it "lentil porridge soaked loose".

Sichuan Laba Porridge

Sichuan has a large population. There are various ways to make Laba porridge, including sweet, salty and spicy. Rural people eat more salty ones, which are mainly made with soybeans, peanuts, diced meat, white radish and carrots. Foreigners come here to taste it. Although they follow the local customs, it is difficult to get used to it. Nowadays, many urban people eat sweet porridge, which can be said to have different flavors. Laba and porridge are closely related, and when you drink porridge in Laba, you can drink it in a variety of ways and at a high level.

Shaanxi Laba porridge

Shanxi’s Laba porridge, also known as eight-treasure porridge, is mainly millet, with cowpeas, adzuki beans, mung beans, jujubes, and sticky yellow rice, rice, glutinous rice, etc. Of. In the southeastern Shanxi region, on the fifth day of the twelfth lunar month, adzuki beans, red beans, cowpeas, sweet potatoes, peanuts, glutinous rice, persimmons, and water are used to cook porridge, also called sweet rice, which is also one of the food customs.

Tianjin Laba porridge

It is similar to Beijing. For more sophisticated ones, lotus seeds, lilies, pearl rice, Italian rice, barley kernels, sticky rice, sticky yellow rice, kidney beans, and mung beans are added. , longan meat, longan meat, ginkgo, red dates and sweet-scented osmanthus, etc., all have good color, aroma and taste. In recent years, black rice has also been added. This kind of Laba porridge can be used as a dietary therapy. It has the functions of strengthening the spleen, appetizing, replenishing qi, calming the nerves, clearing the heart, and nourishing the blood.

My tip: remove the lotus core from the lotus seeds. Those who like sweetness can add an appropriate amount of sugar to the prepared porridge.