Lapa congee is also called "seven treasures porridge", "five flavors porridge". The earliest congee is red beans to cook, and then evolved, plus local characteristics, gradually colorful up. Southern Song Dynasty writer Zhou Mi wrote "Old Story of Wulin", "with walnuts, pine nuts, milk Qin, persimmons, chestnuts and so on for congee, known as Laha porridge." Qing Fuqa Dun Chong in the "Yanjing Times and Seasons" said "Laha congee, yellow rice, white rice, rice, millet, rice, chestnuts, peeled jujube mud, and boiled in water, outside the use of dyed red peach kernels, almonds, melon seeds, peanuts, hazelnut, pine nuts, and sugar, brown sugar, Zuo Zuo grapes for dyeing", quite a capital city characteristics. Tianjin people Cooking congee, similar to Beijing, more sophisticated also add lotus seeds, lilies, pearl rice, Italian rice, barley kernel, sticky broomcorn millet, sticky yellow rice, cloud beans, mung beans, cinnamon meat, longan meat, white fruit, red dates and sugar water cinnamon, etc., color, aroma and taste are all good. In recent years, there are also added black rice. This Laha congee can be used for therapeutic purposes, has the spleen, appetizer, tonic, tranquility, clear the heart, blood and other effects. Shanxi's congee, also known as eight treasures porridge, millet-based, additional cowpeas, beans, mung beans, jujubes, and sticky rice, rice, rice, rice, etc. Cooked. Southeast Jin, the first five days of Lunar New Year with small beans, red beans, cowpeas, sweet potatoes, peanuts, rice, persimmons, and water to cook congee, also known as sweet rice, is also one of the food customs. Shanbei Plateau On the day of the 8th day of the 12th lunar month, porridge is made with a variety of rice and beans, but also with a variety of dried fruits, tofu and meat mixed and cooked. Usually cooked in the morning, or sweet or salty, according to people's tastes 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 Laha congee on the day of Laha, people also have to use the congee to worship ancestors and granaries. Gansu people traditionally cook 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 the urban areas of Lanzhou and Baiyin, the congee is cooked with rice, beans, jujubes, white fruits, lotus seeds, raisins, dried apricots, dried melons, walnuts, green and red threads, sugar, diced meat and so on. 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 porridge 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 rhombic willow leaf blade "wheat spike", or made into a small round egg "bird's head", and then into the green onion oil before leaving the pot. On this day, the whole family only eats Lapa rice, not vegetables. Xining people in Qinghai, although the majority of Han Chinese, but Laha not eat congee, but eat wheat kernel rice. 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 surimi, early in the morning, uncovering the pot, the aroma of the nose, delicious food. In Shandong "Kongfu food system", the provisions of the "Lapa congee" is divided into two kinds, one is with rice kernels, cinnamon, lotus seeds, lilies, chestnuts, red dates, round-grained rice, etc. boiled, into a bowl and also add some "congee fruit", mainly carved into a variety of shapes of fruits, is for the embellishments. This kind of porridge is exclusively for the master of the Confucius House and the master of the twelve houses to eat. Another is cooked with rice, meat, cabbage, tofu, etc., is to the Confucius House when they drink. Henan people eat Laha rice, is millet, green beans, cowpeas, wheat kernels, peanuts, jujubes, corn, such as eight kinds of raw materials with boiled, cooked with some brown sugar, walnut kernels, porridge thick flavor, a metaphor for the next year's grain abundance. Jiangsu region to eat Laba 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, fructus 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 was passed down from the kingdom of Van, with the seven treasures beautifully blended and the five flavors fragrantly mixed in." Zhejiang people Cooking congee on the eighth day of the lunar month generally use walnut kernel, pine nut kernel, Gorgon fruit, lotus seed, jujube, cinnamon meat, lychee meat, etc., sweet and flavorful, eat to pray for a long life. It is said that this method of cooking congee was passed down from Nanjing, which contains a number of legends. There are many people in Sichuan. Lapa congee practice a variety of sweet, salty and spicy, while rural people eat more savory, mainly with soybeans, peanuts, diced meat, white radish, carrot boiled into. Strangers come here to taste, although into the local customs, but it is difficult to get used to, nowadays city people eat sweet porridge is also a lot of, can be called different flavors. Laha and porridge can be said to be closely related to the porridge to drink in Laha, is also considered to drink out of the pattern, drink out of the level. National so fond of Laha porridge, food customs, there are some scientific reasons. Qing Dynasty nutritionist Cao Yanshan wrote "porridge spectrum", the fitness and nutritional function of Laha congee is exhaustive, clear, regulate nutrition, easy to absorb, is a "therapeutic" good, and stomach, tonic spleen, nourish the heart, clear the lungs, benefit the kidneys, benefit the liver, thirst, eyesight, laxative, tranquilizing effect. These have been confirmed by modern medicine. For the elderly, Laha congee is also beneficial food, but should also pay attention to should not drink more. In fact, not only is Lahai, plain porridge, the elderly is also very beneficial. There are many varieties of congee, which can be chosen according to the needs of each person and consumed as appropriate. Laha congee practice (materials) Peanuts: 40 grams, soybean: 40 grams, Job's tears: 40 grams, red beans: 40 grams, red dates: 6 - 8, lotus seeds: 15 grams, cinnamon meat: 30 grams, sugar: 1/2 cup, water: 10 cups (method): ① peanuts, soybeans, Job's tears, red beans washed soak water 4 * 6 hours. ② Add 10 cups of water to the pot and cook the beans until soft and cooked. ③ Wash the glutinous rice and add red dates and cook for about 25 minutes, add the cooked beans and cinnamon and simmer for about 20 minutes, add sugar and cook, then turn off the heat. Laha congee practice Ingredients: 1 cup of glutinous rice, small red beans 100 grams, raisins, peanut kernels, lotus seeds, red dates, dried cinnamon, pine nuts 50 grams each, 300 grams of sugar Method: 1, glutinous rice washed, soaked for one night, small red beans washed, soaked for about 4 hours. 2, small red beans, lotus seeds, peanut kernels into the inner pot, 6 cups of tobacco water, transferred to an electric pot, the outside of the pot with 1 cup of water, steaming until the switch jumped up; add glutinous rice, the outer pot and then add 1 cup of water, steam until the switch jumped up; add glutinous rice, the outer pot and then add 1 cup of water, the outer pot and then add 1 cup of water. Add glutinous rice, add 1 cup of water to the outer pot, continue to steam until the switch jumps up; then add red dates, dried cinnamon, half a cup of water in the outer pot, continue to steam until the switch jumps up, and then mix in pine nuts, raisins and 300 grams of sugar can be. Two Laha congee practices ● sweet Laha congee Ingredients: sweet potatoes, green beans, millet, rice, rice, peanuts, red beans, red dates. Production process: 1. Wash the jujube, sweet potato peeled and washed and cut into pieces, and other raw materials washed clean and ready to use. 2. Add water to the pot to boil, put eight kinds of raw materials together with a small fire simmer until crispy and soft, thick soup can be eaten. Characteristics: soft, sweet, nutritious. Warm tips: 1. The proportion of water and raw materials should be appropriate. 2. When the porridge ingredients should be boiled water in the pot, and constantly stirred with a spoon to avoid paste pot. Ingredients: rice, peanuts, white fruit, pine nuts, corn, lean pork, lily, almonds, cilantro, green onion, ginger. Seasonings: salt, cooking wine, monosodium glutamate, pepper, sesame oil, soup. Production process: 1. Pork lean meat grain, rice and other raw materials clean, green onions, ginger slices, cilantro cleaned and chopped. 2. Put the soup in the pot to boil, down into the various raw materials together to simmer until the juice is thick, put the seasoning, sprinkle cilantro can be out of the pot to eat. Characteristics: fresh and salty flavor, nutritious. Warm tips: 1. lean pork and ingredients should not be too much, to rice-based. 2. This porridge should not be too salty, concentration should be appropriate. Main ingredients: the right amount of rice, 2 carrots, 2 pieces of smoked dried, 1 green bamboo shoots, 7-10 mushrooms, a little fungus, half a catty of pork stuffing, shrimp 5-8 Ingredients: a little fine salt 1, the first to pan the rice, put it into a casserole dish, add water and then boiled over a low fire. If there is no casserole with ordinary iron pot, aluminum pot can also be replaced. Do not add too little water, to diffuse over the pot of six or seven-tenths prevail. 2, put the pork filling into the pot, and skim off the foam when the pot is boiling. Try to use leaner pork stuffing. 3, the shrimp cleaned into the pot. 4: Cut the soaked mushrooms into 3mm cubes, and chop the fungus into pieces. 5: Cut the carrot into 3mm cubes and add to the pot. The carrots should be smaller and tender with no hard core in the center. 6、After 15 minutes, cut the smoked dried pork into 3mm cubes and add to the pot. 7: After 10 minutes, cut the green bamboo shoots into 3mm cubes and add to the pot. 8: During this time, the porridge should be stirred frequently to avoid sticking to the pot. Depending on its condition, you can also add more water (because after putting so many things, the porridge will become very thick, of course, if you like to drink thicker porridge). 9, 30 minutes later, add a little fine salt can be out of the pot. The above serves about 3-4 people, about 3-4 bowls per person. This Lapa congee has a strong flavor and a beautiful color. It has the redness of carrots, the blackness of mushrooms and fungus, the coffee color of smoked dried mushrooms, and the greenness of green bamboo shoots, so it can be said that it is full of colors and flavors. On a cold winter day, it is really cozy for a family to gather around the TV and drink a bowl of such Laba congee with a few small dishes.

Recommended method of simmering Laha congee in a pressure cooker. You don't have to soak the beans a day in advance. First of all, let's take a look at the ingredients used to make congee, "Laha congee" is the main raw material for the cereals, the ingredients are beans. Raw materials include glutinous rice, rice, purple rice, jujube, peanuts, walnuts, raisins, chestnuts, red beans, sesame seeds and so on.

According to legend, the richness of this Laha congee material, there is a story, said a poor scholar to go to the capital to catch the examination, in order to prepare for the food, before he left, he went from house to house begging, because the food given by each family is not the same, so he collected a variety of rice and beans. Scholar to these begging grain porridge to drink, think the flavor is very good, so there is also the origin of Laha congee. Because beans don't cook well, they were made first. Wash the beans and put them directly into the pot. Make the pressure cooker to simmer Laha congee, cook the beans first, wash these beans and beans, to be directly under the pot, and then light the fire. When the pot is open, we turn the fire down, cover the pressure cooker valve and smother for 15 minutes before turning off the fire. The purpose of this is to allow the beans to smother with the help of the pressure in the pot. Wait until the gas in the pressure cooker is dissipated, in the open valve, this time the beans will be easy to bloom. Next we put the prepared rice and red dates, chestnuts into the pot to simmer together, the use of pressure cooker porridge worth noting is that you can not put millet. To put millet, you can not cover the lid of the pressure cooker, so as not to block the valve. After 20 minutes of simmering, Laha congee is ready. On the day of Laha, drinking a bowl of sweet and savory Laha congee, heralding the coming year's days of red hot. P.S. The merits of congee: five (good) things of eating congee: good to get rid of hunger, get rid of thirst, get rid of food, get rid of urine and feces, and get rid of wind. Congee is good for the body in five ways: removing hunger, removing thirst, lowering qi, dispelling coldness under the umbilicus, and eliminating dormant food. Porridge has ten merits: those who give porridge give life, color, happiness, power and speech; those who drink porridge eliminate hunger, quench thirst, smooth the flow of Qi, purify the belly and help in the transformation of the body. There are five virtues in drinking porridge: to break hunger, to break thirst, to break wind, to kill sleep, and to make the uncooked ripe. Whether you are sick or not, there are five things that are beneficial to your body if you take congee regularly: eliminating hunger, quenching thirst, eliminating wind and cold diseases, facilitating the intestines and stomach, and ripening raw food. (1) rice (glutinous rice is better, add some purple rice or black better), mung beans, red beans, wash, add water to cook on the fire. First boil on high heat, heating 5 minutes to small fire. (2) jujube, cinnamon meat, fungus, chestnuts (raw, the rest of the sugar fried is fine, shelled), walnuts, goji berries, raisins, white fruit (ginkgo), lotus seeds, hawthorn, kumquat, plum meat (no nucleus words plum meat, apricot preserves and various types of dried fruit, etc.), peanut kernels, sesame seeds, kidney beans (cleaned, soaked), taro (cleaned and peeled and cut into small pieces), rock sugar and so on down in the pot. (3) about 1-2 hours is ready. (The longer the better.) If you want to Lapa day also want to give the elderly at home to fulfill their filial piety, and inconvenient to get up early to line up, 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 ears, red dates, lily, yam, mung beans, red beans (others like walnuts, pine nuts, gorgonzola can be added to see how happy everyone is). Glutinous rice 50 grams first soak 10 minutes, add 6 cups of water, boil over high heat, change to medium-low heat and cook for 20 minutes, add cinnamon, sugar and cook for another 10 minutes, and finally add the boiled ingredients and then bring to a boil on the 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 of all, all kinds of beans in cold water soaked 30 minutes, filtered; lotus seeds to remove the heart, chestnuts peeled; water boiling, first beans into the boil about 15 minutes, then into the other ingredients, water and then rolling with slow fire after cooking about 45 minutes that is complete.