What's the point of eating Laba porridge?

There are many ways to eat Laba porridge, which can generally be decided according to the family situation. In the old days, rice grain shops mixed kidney beans, red beans, peas, mung beans, cowpeas, millet, rice and sorghum rice and sold them together, which were called miscellaneous bean rice and Labami rice.

Generally, people add dried fruits such as dates and chestnuts to this bean-mixed rice, brown sugar and white sugar to porridge, and some add sweet seasonings such as roses and osmanthus (pickled osmanthus) to eat.

More exquisite family cooking Laba porridge pays great attention to the color of porridge. They generally do not use black beans, but only use glutinous rice (glutinous rice), coix seed (which must be washed with silver needle in advance), water chestnut rice, chicken head rice (Euryale ferox), lotus seed meat (heart-removed lotus seed) and other raw materials. The porridge boiled with the above raw materials is white and transparent with delicate texture.

After the porridge is cooked, put it in a bowl or a special porridge box, and spread it with candied fruit (peaches, apricots and apples), litchi meat, longan meat, peach kernel, pine nuts, dyed melon seeds and green silk, which is called porridge fruit; And put on a pattern, called eight-treasure porridge.

On Laba Festival, people not only boil Laba porridge, but also soak garlic in a jar filled with rice vinegar, which is called Laba garlic. From the eighth day of the twelfth lunar month, the altar was sealed and placed in a warmer room, and jiaozi ate it on New Year's Eve.