Six ways to make Laba porridge

The eighth day of the twelfth lunar month (the twelfth lunar month is called the twelfth lunar month) is the traditional Laba Festival in my country. On this day, people make Laba porridge and drink it. Laba porridge is also the most traditional custom. As the saying goes, Laba is the New Year, and Laba has always meant saying goodbye to the old and welcoming the new. Here I will introduce to you how to make sweet and salty Laba porridge.

How to make Sweet Laba Porridge

The main ingredients of Sweet Laba Porridge are whole grains and candied dried fruits. Try to make it as rich as possible so that the taste of the cooked porridge will be diverse, sweet and delicious.

Method 1

Ingredients: 150 grams of round glutinous rice, 25 grams of mung beans, 25 grams of red beans, 25 grams of cashew nuts, 25 grams of peanuts, 25 grams of longan, 25 grams of red dates, 1 small piece of tangerine peel , 75 grams of rock sugar.

Method: Soak all the ingredients in water until soft, wash them, pour water into the porridge pot, add all the ingredients and bring to a boil, then turn to medium heat and simmer for about 30 minutes, add rock sugar to taste and serve.

Method 2

Ingredients: rice, millet, glutinous rice, walnut kernels, almonds, chestnuts, red dates, green silk, red silk, brown sugar, white sugar, peanut kernels, melon seeds, osmanthus, etc. .

Method: Soak the rice, millet, and glutinous rice first, wash them with clean water, and put them into a pot (it is best to use a clay pot or a copper pot, followed by an aluminum pot, avoid an iron pot), press The rice that is not easy to rot is put into the pot separately in the order that it is not easy to rot, otherwise the raw and cooked rice will not be consistent. Add water and place over high heat, then stir as it simmers to prevent the bottom of the pot from sticking. When boiling, you can add a little bit of edible alkali. Boil until the rice is about to stretch its waist and bloom slightly, then switch to slow fire and simmer slowly until the porridge is thick and thick.

Method 3

Ingredients: 50g rice, 50g yellow millet, 50g sticky yellow rice, 50g glutinous rice, 50g rice (sticky sorghum rice), 100g red adzuki beans Grams, 100 grams of lotus seeds, 100 grams of longan, 100 grams of peanuts, 100 grams of chestnuts, 100 grams of red dates, appropriate amount of sugar.

Method: First remove the clothes and core of the lotus seeds, put them into a bowl and submerge them in water, then put them in a steamer, steam them over high heat for about 1 hour, take them out and set aside. Remove the skin and core of the longan, leaving only the flesh; peel off the shell and coat of the chestnuts. Put an appropriate amount of water into the pot, then wash the rice, red beans, peanuts, and red dates and pour them into the pot to cook. When they are half cooked, wash and pour in the rice, yellow millet, sticky yellow rice, and glutinous rice. Put them into the pot and cook together. After the pot boils, cook over low heat. Boil the porridge until it is about seven or eight times ripe. Pour the steamed lotus seeds into the porridge and stir evenly. After boiling the pot, cook for a while, remove from the heat, put it into a clean and sterilized pot, and sprinkle with white sugar.

Method 4

Ingredients: glutinous rice, longan, sugar. Lotus seeds, white fungus, red dates, lilies, yams, mung beans, and red beans (others such as walnut kernels, pine nuts, and gorgon seeds can be added according to your preference).

Method: Soak 50 grams of glutinous rice for 10 minutes, add 6 cups of water, bring to a boil over high heat, change to medium to low heat and cook for 20 minutes, add longan and sugar and cook for another 10 minutes, finally add the cooked ingredients, and then Just boil it.

How to make salty Laba porridge

In addition to generally using rice, beans, and nuts as raw materials, salty Laba porridge also mostly adds vegetables, fruits, meat, seafood, etc. Compared with sweet Laba porridge, it has lower calories and is more popular among people with high blood sugar and weight loss.

Method 1

Ingredients: 2 tablespoons each of millet, corn, soybeans, mung beans, and red beans. About 100 grams of minced pork, a few lotus seeds and chestnuts, and a little salt.

Method: Soak all kinds of beans in cold water for 30 minutes and drain; remove the hearts of lotus seeds and peel the chestnuts; boil the water, put the beans in and cook for about 15 minutes, then put them in Add other ingredients, bring the water to a boil and simmer over low heat for about 45 minutes.

Method 2

Ingredients: rice, mushrooms, water chestnuts, black fungus, soybeans, taro, chestnuts, peanuts, vegetables, cooking wine, salt, and pepper.

Method: Wash the rice, dice water chestnuts, mushrooms, fungus, taro, and green vegetables, and soak the soybeans; add rice, soybeans, chestnuts, and peanuts to the pot, and add enough water; bring to a boil over high heat. Simmer over low heat for 30-40 minutes; add mushrooms, water chestnuts, fungus, taro, and green vegetables and continue to simmer for about 20 minutes until the porridge becomes thick; add appropriate amount of salt and white pepper.