What are the six practices of Laba porridge?

The eighth day of the twelfth lunar month (called the eighth day of the twelfth lunar month) is the traditional Laba Festival in China, and it is also the most traditional custom for ordinary people to make and drink Laba porridge on this day. As the saying goes, Laba is the year, and Laba has always meant to say goodbye to the old and welcome the new. Here is an introduction to the practice of Laba porridge, which is sweet and salty.

The practice of sweet laba porridge

The main ingredients of sweet Laba porridge are whole grains and candied dried fruits, which should be as rich as possible, so that the porridge cooked will be diverse, sweet and delicious.

Exercise 1

Ingredients: glutinous rice 1 50g, mung bean 25g, red bean 25g, cashew nut 25g, peanut 25g, longan 25g, red dates 25g, dried tangerine peel1g, and rock sugar 75g.

Practice: First soak all the materials in water, wash them, pour the water into the porridge pot, add all the materials to boil, turn to medium heat for about 30 minutes, and add rock sugar to taste.

Exercise 2

Ingredients: rice, millet, glutinous rice, walnut kernel, almond, chestnut, jujube, moss, red silk, brown sugar, white sugar, peanut kernel, melon seed kernel, osmanthus, etc.

Practice: Soak rice, millet and glutinous rice first, wash them with clear water, and put them into the pot (it is best to use casserole or copper pot, followed by aluminum pot, and avoid iron pot), and then put them into the pot in the order of non-perishable and perishable, otherwise there will be inconsistency between raw and cooked. Add water to the fire, then stir while cooking to prevent the bottom of the pot from sticking to the pot. When cooking, you can put a little edible alkali until the rice wants to stretch out and bloom slightly, and then cook it slowly with low fire until the porridge juice is thick.

Exercise 3

Ingredients: 50g of rice, 50g of yellow rice, 50g of sticky yellow rice, 50g of glutinous rice, 50g of glutinous rice (sticky sorghum), adzuki bean 100g, lotus seed 100g, longan 100g and peanut 100g.

Practice: first put the lotus seeds in a bowl, soak them in clear water, then put them in a steamer, steam them on high fire for about 1 hour, and take them out for later use. Longan removes the skin and core, as long as it is meat; Peel chestnuts from their shells and clothes. Put a proper amount of water into the pot, then wash barnyard grass, red beans, peanuts and small red dates and pour them into the pot for cooking. When they are half cooked, wash the rice, yellow rice, sticky yellow rice and glutinous rice, and pour them into the pot to cook together. After the pots are boiled, cook them with a small torch. When the porridge is cooked to 78% maturity, pour the steamed lotus seeds into the porridge and stir well. After boiling, turn off the fire for a while, put it in a clean and disinfected pot and sprinkle with sugar.

Exercise 4

Ingredients: glutinous rice, longan, sugar. Lotus seeds, tremella, red dates, lilies, yams, mung beans and red beans (others such as walnut kernels, pine nuts and euryales can be added according to their own preferences).

Practice: Soak 50 grams of glutinous rice for 10 minute, add 6 cups of water, boil over high fire, reduce the heat for 20 minutes, add longan and sugar, cook for 10 minute, and finally add the cooked ingredients and boil.

The practice of salty laba porridge

Salted Laba porridge is made of rice, beans and nuts, and most of them also contain vegetables, melons, fruits, meat and seafood. Compared with sweet Laba porridge, it has lower calories and is more favored by people with high blood sugar and weight loss.

Exercise 1

Ingredients: 2 tablespoons of millet, corn, soybean, mung bean and red bean. Chopped pork is about100g, with a little lotus seeds and chestnuts and a little salt.

Practice: first soak all kinds of beans in cold water for 30 minutes and drain them; Lotus seeds go to the heart and chestnuts are peeled; Boil the water, first put the beans in and cook for about 15 minutes, then add other materials, then boil the water and cook for about 45 minutes with low heat.

Exercise 2

Raw materials: rice, mushrooms, water chestnut, fungus, soybeans, taro, chestnuts, peanuts, vegetables, cooking wine, salt and pepper.

Practice: rice is washed clean, water chestnut, mushrooms and fungus, taro and vegetables are diced, and soybeans are soaked; Put rice, soybeans, chestnuts and peanuts into a pot and add enough water; After the fire boils, turn to low heat and cook for 30-40 minutes; Add mushrooms, water chestnuts, fungus, taro and vegetables, and continue to cook for about 20 minutes until the porridge is thick; Add appropriate amount of salt and white pepper.