[Main and auxiliary ingredients]

Glutinous rice....200 grams

Chestnuts....200 grams

Corn... ..200 grams

Green silkworms....10 grams

Adzuki beans....200 grams

Osmanthus braised....10 grams

Peanut kernels...100 grams

Red dates....200 grams

Walnut kernels....25 grams

Rose Brine....10 g

Brown sugar....500 g

Melon seeds....25 g

Water....1500 g

Raisins...100 grams

Japonica rice...200 grams

Red silk...10 grams

Rice...200 g

White sugar....200 g

Water chestnut....200 g

[Cooking method]

1. Wash the red dates, remove the core and cut into 1 cm dice.

2. Chop the water chestnuts and chestnuts into pieces with a knife, cook and remove the shells, and cut the meat into dices.

3. Wash the glutinous rice, japonica rice, corn, young rice, and red bean parts with clean water respectively, put them into a large pot, add water, red dates, millet seeds, and water chestnuts, bring to a boil over high heat, and slowly When cooking, stir the bottom of the pot from time to time to prevent the bottom from being scorched. When the porridge is cooked, add brown sugar, osmanthus brine, and rose brine and mix well.

4. Put the porridge into bowls, put green silk thread, red silk thread, peanut kernels, raisins, melon seeds, walnut kernels, make various patterns and sprinkle with white sugar.

[Key to the process]

1. Laba porridge, in addition to the main ingredient glutinous rice, other auxiliary ingredients can be selected according to local specialties. If you make up eight kinds, it will be considered an authentic flavor.

2. Peanut kernels, grape kernels, melon seeds and walnut kernels can also be cooked with porridge.

3. Sprinkle sugar with words such as blessing, wealth, longevity, and happiness to show good luck.

4. For home production, reduce the amount as appropriate.

[Flavour characteristics]

On Laba Day, there is a folk custom of drinking "Laba porridge" in our country. It is said that the eighth day of the twelfth lunar month is the day when the Buddha Sakyamuni became enlightened. Therefore, ancient Buddhist temples often held Buddhist sutra chanting on Laba day, and followed the legend of the shepherdess offering milk, fragrant grains and fruits before the Buddha became enlightened. He cooked porridge to offer to the Buddha, and it was called Laba porridge. Nowadays, people use their own harvest of grains and dried fruits to make Laba porridge to celebrate the fruits of a year's hard work and pray for a good harvest in the coming year.