Generally there are peanuts, jujube, almonds, walnuts, chestnuts, lotus seeds, lilies, cinnamon meat, raisins, and a variety of rice and beans, etc.
Tianjin people Cooking Lahai congee, the same as the Beijing similar to the more sophisticated but also to add lotus seeds, lilies, pearl rice, rice, Yiren, 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, which has the effect of strengthening the spleen, appetizing, replenishing qi, tranquilizing the mind, 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 predominantly Han Chinese, do not eat congee on the eighth day of the Lahai, 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 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 the embellishment. This kind of 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 to the Confucius House when they 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 city people eat sweet porridge is also a lot of, can be called different flavors. Lapa and porridge can be said to be closely related, and porridge drinking in Lapa, is also considered to drink out of the pattern, drink out of the level.
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Laha congee production:
(1) rice (glutinous rice is better, add some purple rice or black is better), mung beans, red beans, wash, add water on the fire to cook. First large fire boil, heating 5 minutes
clock to small fire.
(2) jujube, cinnamon meat, fungus, chestnuts (raw, the rest of the sugar fried is fine, shells), walnuts, wolfberries, raisins, white fruit (ginkgo), lotus seeds, hawthorn, kumquat, plum meat (no nucleus of the words of the plum, apricot preserves and all kinds 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 into the pot.
(3) about 1-2 hours is ready. (The longer the better.)
Points to note:
I can teach you a trick to make the porridge mushy and a little lazy. This is to get some of something called sago (you can buy it in supermarkets, it's actually a special small starch granule), and in about half an hour or so, put some sago down to make the congee mushy and sweeter. Various other small materials can be added or subtracted according to conditions, more who less who does not matter.
PS: You can also prepare shrimp, green onion and ginger.
It is definitely good for the stomach, and some people say that this porridge is a long-life porridge. It is said that drinking more is also better than tonic medicine.