Lapa congee is a kind of congee made of many kinds of ingredients on the Lapa Festival, also known as the Seven Treasures and Five Flavors Congee.

The custom of Laha congee is no longer Buddhist, but has been passed down to the present day as a folk custom of eating Laha congee on the eighth day of the twelfth month of the lunar calendar to celebrate a good harvest. The earliest congee is red beans to cook, and then evolved, coupled with local characteristics, gradually colorful.

Raw material: 50 grams of glutinous rice, 50 grams of round-grained rice, 50 grams of black rice, 50 grams of rice kernels, 50 grams of cinnamon, 100 grams of red beans, 100 grams of lotus seeds, 100 grams of cinnamon, 100 grams of peanuts, 100 grams of chestnuts, 100 grams of jujubes, sugar in moderation.

Practice:

2.1, first of all, the lotus seeds to remove the clothes and heart into a bowl with water submerged, and then into the steamer, with a high fire steam about 1 hour, steamed out of standby.

2.2, will be removed from the skin of cinnamon, core, as long as the meat; will be peeled off the shell of chestnuts and clothing.

2.3, the pot into the appropriate amount of water, and then the black rice, red beans, peanut rice, red dates, cleaned into the pot to cook, to be cooked into half-cooked, and then the rice, round-grained rice, glutinous rice, cleaned into the pot to cook, to be open, and then cook with a slight fire.

2.4, the porridge will be boiled to seven or eight mature, the steamed lotus seeds into the porridge and mix well, after the pot boiled for a while removed from the fire, into a clean pot, sprinkled with an appropriate amount of sugar.