If you want to give the old man at home all the filial piety on the day of Lahai, and inconvenient to get up early to line up, you may wish to do their own cooking. Here to introduce you to sweet and salty two flavors of Laha congee practice ----
Practice 1: main ingredients: glutinous rice, cinnamon, sugar; ingredients: lotus seeds, silver ear, red dates, lily, yam, mung beans, red beans (other things like walnuts, pine nuts, gorgonzola can be added to see how happy everyone is) .
Sticky rice 50 grams first soak 10 minutes, add 6 cups of water, high heat boil, change to medium-low heat cook for 20 minutes, add cinnamon, sugar and cook for another 10 minutes, and finally add the boiled ingredients and boil again on OK.
Practice 2: main ingredients: millet, corn, soybeans, mung beans, red beans 2 tablespoons each; ingredients: about 100 grams of minced pork, lotus seeds, chestnuts, a few grains, a little salt.
First, soak all kinds of beans in cold water for 30 minutes and strain them; remove the heart of lotus seeds and the skin of chestnuts; bring water to a boil and cook the beans for about 15 minutes, then add the rest of the ingredients, and cook them for about 45 minutes after the water comes to a boil again.
According to the customs of the old days, Lahai congee is to be the seventh night of the first day of the month of Lahai began to do, washing rice, soaking fruit, peeling, removing the nucleus, to the second half of the night to start cooking, to be stewed with a slight fire to the early morning of the next day, the Lahai congee is considered to be simmering well. When done, it should be sent to friends and relatives first, and must be sent out before noon, and finally the whole family to eat.
What if you make too much and can't eat it all? If that's the case, here's your congratulations --- according to the custom, it's a good omen to eat more congee than you can eat, and it's a good sign that you'll have more than enough for every year!
Last but not least, we have to remind the elderly, Laha congee taste good, but do not eat more, after all, inside the lotus seed, peanuts and what is not easy to digest. I can teach you a trick to make the porridge become very mushy, and also can steal a little lazy. This is to go to buy some kind of thing called sago (supermarkets can buy, in fact, is a special small starch granules), about half an hour or so, put some sago down, you can make the congee into a paste, and more sweet. Various other small materials can be added or subtracted according to conditions, more who less who does not matter. Attached is the traditional practice of the national places Lapa congee: Lapa congee: Lapa congee traditional practice is to first barley rice, white cloud beans, red beans, mung beans, etc. to pick up a good wash, boiled into a half-cooked, and then put into the rice, millet, rice, and then simmering on a gentle fire is the porridge is thinned and thickened moderately, eaten with sugar and mixed with pre-cooked jujubes, chestnuts, and so on. Nowadays, the market is so rich that it is not difficult to find all these ingredients, but how many people will understand and have the patience to follow these traditional practices to make congee? Can remember the day is Laha, and buy back a bag of porridge ingredients in the pressure cooker, has been a rare people
Generally peanuts, dates, almonds, walnuts, chestnuts, lotus seeds, lilies, cinnamon meat, raisins, and a variety of rice and beans, etc.
Tianjin people Cooking congee on the eighth day of the Laha, the same as the Beijing similar to the more sophisticated but also to add lotus seeds, lilies, pearl rice, Yirendai rice, Barley kernel, sticky broomcorn millet, sticky yellow rice, cloud beans, mung beans, cinnamon, longan meat, white fruit, red dates and sugar cinnamon, etc., color, aroma and taste are excellent. In recent years, there are also added black rice. This kind of Laba congee can be used for therapeutic purposes, with the effects of strengthening the spleen, appetizing, tonifying the qi, tranquilizing the spirit, clearing the heart and nourishing the blood.
Shanxi's congee, also known as eight treasures porridge, millet-based, additional cowpeas, small beans, mung beans, jujubes, and sticky rice, rice, rice, rice and other cooking. Jin Dongnan area, the fifth day of the first month of the Lunar New Year with small beans, red beans, cowpeas, sweet potatoes, peanuts, glutinous rice, persimmon cake, water porridge, also known as sweet rice, is also one of the food customs.
Shaanxi Plateau on the day of Lahai, porridge in addition to a variety of rice, beans, but also to add a variety of dried fruits, tofu and meat mixed into. Usually cooked in the morning, or sweet or salty, depending on the taste of the people to choose their own discretion. If it is eaten at lunchtime, but also in the congee cooked on some noodles, the family reunion **** meal. After eating, but also the porridge will be smeared on the door, stove and outside the door on the tree to drive away evil spirits to avoid disasters, to meet the next year's bumper crop of agriculture. Folklore, Lahai this day avoid eating vegetables, said to eat Lai crop weeds. Southern Shaanxi people Lahai to eat mixed porridge, divided into "five flavors" and "eight flavors" two kinds. The former with rice, glutinous rice, peanuts, white fruit, beans cooked. The latter with the above five ingredients in addition to adding diced meat, tofu, radish, in addition to add flavorings. In addition to eating congee on the day of Lapa, people also have to use the congee to worship ancestors and granaries.
Gansu people traditionally cooked Lahai congee with grains, vegetables, cooked in addition to family members to eat, but also sent to the neighbors, but also used to feed livestock. In Lanzhou, Silver City area, Laha congee cooked very carefully, with rice, beans, jujubes, white fruit, lotus seeds, raisins, dried apricots, dried melon, walnuts, green and red silk, sugar, diced meat and other boiled. After cooking, it is first used to honor the gods of door, stove, earth and wealth, praying for good weather and good harvests in the coming year; then it is distributed to relatives and neighbors, and finally enjoyed by the whole family. Gansu Wuwei region to pay attention to the "vegetarian Lahai", eat rice thick rice, lentil rice or thick rice, cooked with fried loose seeds, sesame flowers with food, folklore called it "lentil congee bubble loose".
Ningxia people do Lahai rice generally with lentils, soybeans, red beans, fava beans, black beans, rice, potatoes, porridge, plus wheat flour or buckwheat noodles cut into rhombus-shaped willow leaf blade "wheat spike", or made into a small round egg "bird head", out of the pot! Before serving, it is fried with green onion oil. The whole family eats only Laha rice on this day, not vegetables.
The Xining people of Qinghai, though mostly Han Chinese, don't eat congee on Lahai, but eat rice with wheat kernels. Will be newly milled wheat kernels, and beef and mutton with cooking, plus green salt, ginger, pepper, fruits, seedling incense and other condiments, after a night of simmering fire, meat, wheat mingled into a creamy, early in the morning, uncovering the pot, the aroma of the nose, eat delicious.
In Shandong "Kongfu food system", the provisions of the "Lapa congee" is divided into two kinds of porridge, one is with rice kernels, cinnamon, lotus seeds, lily, chestnuts, jujubes, round-grained rice, etc. boiled, into a bowl and also add some "congee fruit! ", mainly carved into various shapes of fruits, is a garnish. This porridge is exclusively for the master of the Confucius House and the master of the twelve houses to eat. The other is cooked with rice, meat, cabbage, tofu, etc., is for the Confucius House when the officers drink.
Henan people eat rice on the eighth day of the month, is millet, green beans, cowpeas, wheat nuts, peanuts, jujubes, maize and other eight raw materials with the boiled, cooked with some brown sugar, walnuts, porridge thick flavor, a metaphor for the coming year of the five grains of abundance.
Jiangsu region to eat Lapa congee sweet and salty two, the same cooking method. Only the salty porridge is added vegetables and oil. Suzhou people cook Laha congee with mushrooms, water chestnuts, walnuts, pine nuts, gravy, jujubes, chestnuts, fungus, bok choy, enoki mushrooms and so on. Li Fu, a Suzhou literati in the Qing Dynasty, once wrote a poem, "The congee on the eighth day of the Lunar New Year is passed down from the kingdom of Van, the seven treasures are beautifully blended, and the five flavors are fragrantly mixed in."
Zhejiang people Cooking congee on the eighth day of the lunar month generally use walnut kernel, pine nut kernel, fructus cornutum, lotus seed, red dates, cinnamon meat, lychee meat, etc., sweet and savory, eat to pray for a long life. It is said that this method of cooking porridge from Nanjing, which contains a number of legends.
Sichuan is a big place. Lapa congee practice a variety of sweet, salty and spicy, while rural people eat more savory, mainly with soybeans, peanuts, diced meat, white radish, carrots boiled into. Strangers come here to taste, although into the local customs, but it is difficult to get used to, nowadays the city people eat sweet congee is also quite a lot, can be described as different flavors. Lapa and porridge can be said to be closely related to the porridge to drink in Lapa, is also considered to drink out of the pattern, drink out of the level.