The eighth day of the twelfth lunar month (called the twelfth lunar month) is the traditional Laba Festival in China, and it is also the most traditional custom for ordinary people to make and drink Laba porridge on this day. As the saying goes, Laba is the year, and Laba has always meant to say goodbye to the old and welcome the new. Here is to introduce the practice of Laba porridge with sweet and salty tastes.
The practice of sweet laba porridge
The main ingredients of sweet Laba porridge are whole grains and candied dried fruits, which should be as rich as possible, so that the cooked porridge will taste varied, sweet and delicious.
Practice 1
Ingredients: glutinous rice 1 50g, mung bean 25g, red bean 25g, cashew nut 25g, peanut 25g, longan 25g, red jujube 25g, dried tangerine peel1tablet, and rock sugar 75g.
Practice: first, soak all the materials in water, wash them, pour water into the porridge pot, add all the materials and boil them, turn to medium heat for about 30 minutes, and add rock sugar to taste.
Practice 2
Ingredients: rice, millet, glutinous rice, walnut kernel, almond, chestnut, red date, moss, red silk, brown sugar, white sugar, peanut kernel, melon seed kernel, osmanthus, etc.
Practice: Soak rice, millet and glutinous rice first, wash them with clear water, and put them into the pot (it is best to use casserole or copper pot, followed by aluminum pot, and avoid iron pot), and then put them into the pot in the order of non-perishable and perishable rice, otherwise the raw and cooked rice will be inconsistent. Add water and put it on a strong fire, then stir it as you cook it to prevent the bottom of the pot from sticking. When cooking, you can put a little edible alkali until the rice wants to stretch out and bloom slightly, and then slowly cook it with slow fire until the porridge juice is thick.
Practice 3
Ingredients: 50g of rice, 50g of yellow millet, 50g of sticky yellow rice, 50g of glutinous rice, 50g of glutinous rice (sticky sorghum), adzuki bean100g, lotus seed100g, longan100g, peanut/kloc.
Practice: First, put the lotus seeds into a bowl, soak them in water, then put them into a steamer, steam them with strong fire for about 1 hour, and take them out for later use. Remove the skin and core of longan, as long as it is meat; Peel the chestnuts off their shells and clothes. Put a proper amount of water into the pot, then wash the barnyard grass, red beans, peanuts and small red dates and pour them into the pot for cooking. When they are half cooked, wash the rice, yellow millet, sticky yellow rice and glutinous rice and pour them into the pot for cooking together. When the pot is boiled, cook them with low heat. When the porridge is cooked to 70-80% maturity, pour the steamed lotus seeds into the porridge and stir well. After boiling, remove the heat for a while, put it into a clean and disinfected pot and sprinkle with white sugar.
Practice 4
Ingredients: glutinous rice, longan, sugar. Lotus seeds, tremella, red dates, lilies, yams, mung beans and red beans (others such as walnut kernels, pine nuts and euryales can be added according to their own preferences).
Practice: soak 50 grams of glutinous rice for 10 minute, add 6 cups of water, boil over high fire, change to medium and low fire for 20 minutes, add longan and sugar, cook for 10 minute, and finally add the cooked ingredients and boil.
The practice of salty laba porridge
In addition to rice, beans and nuts as raw materials, salty Laba porridge is mostly added with vegetables, melons, fruits, meat and seafood. Compared with sweet Laba porridge, it has lower calories and is more favored by people with high blood sugar and weight loss.
Practice 1
Ingredients: 2 tablespoons of millet, corn, soybean, mung bean and red bean. Chopped pork is about100g, a few lotus seeds and chestnuts, and a little salt.
Practice: First, soak all kinds of beans in cold water for 30 minutes and drain; Lotus seeds go to the heart and chestnuts are peeled; Boil the water. First, put the beans into boiling for about 15 minutes, then add other materials. After boiling the water again, cook with slow fire for about 45 minutes.
Practice 2
Raw materials: rice, mushrooms, water chestnuts, auricularia, soybeans, taro, chestnuts, peanuts, vegetables, cooking wine, salt and pepper.
Practice: rice is washed clean, water chestnuts, mushrooms and fungus, taro and vegetables are diced, and soybeans are soaked; Put rice, soybeans, chestnuts and peanuts in the pot, and add enough water; After the fire boils, turn to low fire and cook for 30-40 minutes; Add mushrooms, water chestnuts, fungus, taro and vegetables, and continue to cook for about 20 minutes until the porridge is thick; Add the right amount of salt and white pepper.