Laba porridge is divided into two groups: the southern one is salty, while the northern one is mostly sweet. Commonly known as "Laba Festival", it is also a health-preserving porridge, suitable for all kinds of people. For people with weak spleen and stomach, drinking a bowl of it can nourish the stomach in the cold season. Original. No sugar is added, I don’t like sweet things, and the salty porridge is a bit unaccustomed to it. Now as a folk custom, people must eat Laba porridge on the 28th of the twelfth lunar month every year.

Put all the ingredients into the electric pressure cooker, add 4 times the amount of water, press the boil meat button, Laba rice, on cold days, put in all kinds of rice and beans, and cook in the kitchen With the strong fire, accompanied by the heat, the aroma hits your face, and you can't wait to fill a bowl, which is mainly made of some rice, jujubes, lotus seeds, peanuts, red beans, etc., which has been made since the Qing Dynasty and continues to this day. The porridge is ready in about an hour. The long meat cooking process can fully cook various beans and nuts without uneven heating of the ingredients and a non-glutinous texture.

My mother used rice, red beans, black beans, jujubes, bacon, sausages, radishes, etc. to make porridge. She prepared eight ingredients: rice, glutinous rice, blood glutinous rice, adzuki beans, coix kernels, lotus seeds, red dates and peanut. In Buddhism, it is called "Dharma Treasure Festival". It has evolved over the years in folk times and is no longer owned by Buddhism. I cooked Laba porridge early this morning and drank it. In the morning, I started soaking red beans, coix seeds and lotus seeds in water. . When it's almost ready, put some twists in it and put it in. It tastes so delicious!

The porridge should not be too thick, but should have a little thin porridge juice. Before serving, turn off the heat and let it simmer for two to three minutes, then turn on a low heat and bring it to a boil to allow all the ingredients to blend and cook thoroughly. Wash rice and soak beans. The history of eating Laba porridge in our country has been more than a thousand years. On Laba day, no matter the government, monasteries or ordinary people’s homes, they must make Laba porridge. In ancient times, during the Laba Festival, the palace would cook porridge and distribute it to civil and military officials. Temples in various places would give porridge to the people to express their wishes for the spread of Dharma and benefiting people.