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Xiaohan traditional gourmet
The traditional food of Xiaohan is Laba porridge.

In the past, on the eighth day of the twelfth lunar month, people always liked to cook a pot of delicious Laba porridge. The origin and customs of Laba Festival have always been the same as eating jiaozi in Lantern Festival, zongzi in Dragon Boat Festival and moon cakes in Mid-Autumn Festival.

Laba porridge is named after the eighth day of the twelfth lunar month, commonly known as Laba. "La" was originally the name of an ancient sacrificial vessel. As early as the Historical Records of Qin Benji, there was a record of "Hui Wenjun's twelfth lunar month". In ancient times, La Worship was often held in December, so December was called "twelfth month".

According to legend, the eighth day of the twelfth lunar month is the day when Sakyamuni, the founder of Buddhism, became a monk. Therefore, on the day of Laba, ancient temples would cook porridge with fruits, vegetables and rice to worship gods and buddhas, and were honored as "Buddha porridge". After offering porridge to the Buddha, they distributed it to the poor. With the spread of Buddhism, eating Laba porridge has gradually become a folk custom.

Cooking method of Laba porridge:

1. To cook Laba porridge, you must soak milk-flavored kidney beans, mung beans, red beans, peanuts, northeast kidney beans, rice, glutinous rice, millet and other ingredients with clear water one night in advance.

2. Wash it with clear water the next morning, then pour it into a casserole, and add a proper amount of clear water, with the ratio of water to ingredients being 7: 1. After the fire boils, turn to low heat and cook for 40 minutes. In the process of cooking porridge, we should stir the bottom of the pot with a spoon from time to time to prevent the ingredients from sticking to the bottom of the pot.

After 3.40 minutes, add peeled longan, brown sugar and jujube, stir well and continue to cook for 20 minutes. You can enjoy it when the time is up, and the sweet and soft Laba porridge is ready.