The traditional salty laba porridge always makes people can't help eating more, so what is its practice?

Porridge is usually prepared on the seventh or even sixth day, beans are soaked early, and porridge is cooked early on the eighth day. Beijing porridge is mainly made of rice, beans and dates. There are four or five kinds of rice, millet, yellow rice, barley rice and beans. The same is true of mung beans and red porridge, whether it is sweet or salty. There are differences in customs between north and south, between urban and rural areas, and personal tastes. As the saying goes, it is difficult to adjust. Laba porridge is porridge cooked with a variety of ingredients in Laba Festival. The sadder the farmers are, the more they cook the harvested dry grains into Laba porridge to celebrate the hard work of one year and pray for a bumper harvest next year.

Yang's Laba also eats Laba porridge, and I haven't tried the salty taste, because everything I eat is sweet. Because the weather is cold, I always feel that the hot and sweet taste can make people feel warm. Peanut, jujube, adzuki bean, kidney bean, glutinous rice, black rice, longan and white laba porridge are made in different places, and the ingredients added are also different. For example, for sweetness, beans, red dates and so on. Usually added. Everyone in each family has different preferences and different ingredients, but the same is definitely grain (rice) and sugar. Speaking of the taste differences between the northern and southern Laba porridge, there are still obvious differences. Sweet Laba porridge is the main food in the north. When I was a child, I looked forward to Laba's bowl of porridge. The richness of ingredients and delicious taste are all in the past when material resources were scarce.

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According to Wang Fu Life in Qing Dynasty, "beans and dates are mixed and rice and fruit are cooked together", which is called "coarse porridge". This is not up to grade, let ordinary people eat it. The princes and grandchildren ate "gruel", also called "whole porridge". They separate red beans from red dates. Our Laba porridge here is sweet, because there are red dates. People who like to eat sweet like me need to add a spoonful of sugar or rock sugar. When I was a child, the sweet Laba porridge, on the morning of the eighth day of the twelfth lunar month, my mother cooked a meal and told me to get up. I was lazy and had to get up again.