Fragrant Laba Porridge

The fragrant Laba porridge tastes very fragrant. Here I will introduce to you how to make it.

The eighth day of the twelfth lunar month is the traditional Laba Festival in my country. The twelfth lunar month is the end of the year, so the Laba Festival is the first festival before the Spring Festival. With the arrival of the Laba Festival, the "flavor of the New Year" will become stronger. In the old days, the Chinese people had a custom of making a Laba porridge on the eighth day of the twelfth lunar month, using all the delicious and edible things in the house, which meant good health and prosperity for the whole family. In addition, for farmers who make a living by farming, they pay attention to eating and harvesting everything. After the twelfth lunar month, the new year comes. When eating Laba porridge, they eat all the grains and vegetables grown in the fields that year, which shows that they cherish every bit of the harvest on the land and hope for a better harvest next year.

The earliest Laba porridge was cooked with only red beans. Later, after evolution and with the addition of local characteristics, the varieties and methods gradually became richer. Laba porridge nominally needs to have at least eight ingredients, but it is not rigid, as few as four or five, or as many as a dozen. Some families cook Laba porridge with glutinous rice, brown sugar, and 18 kinds of dried fruits and beans, which is very grand. In some places in northern my country where rice is not produced or produced in small quantities, people do not eat Laba porridge, but Laba noodles, with various fruits and vegetables as sauce, which is poured on the rolled noodles.

I have been thinking about Laba porridge for a whole day, and I can't wait to start making it as soon as I get home from work. I use all the grains and nuts I can find, including rice, coix seed, oatmeal, glutinous rice, red beans, mung beans, black beans, lotus seeds, water chestnuts, peanuts... Coix seed removes dampness, oats benefit the spleen, red beans warm the stomach, mung beans detoxify... Finally, I add a handful of black sesame seeds to nourish the kidneys and blacken the hair, and a handful of wolfberries to nourish the liver and improve eyesight. With more than ten kinds of ingredients, big and small, this pot of porridge nourishes all the internal organs.

A small bowl of porridge contains the essence of grains. It is like a small universe full of energy, satisfying all the nutritional needs of the human body at one time.

Nutritional value of fragrant Laba porridge

Usually, the raw materials of Laba porridge are a mixture of cereals and beans, which can give full play to the complementary effect of proteins. Nuts are foods with high nutritional value, characterized by low water content and high energy, and rich in various minerals and B vitamins. Therefore, nutrition experts call Laba porridge "a classic food with nutritional matching and protein complementation." However, different people need to choose Laba porridge suitable for themselves according to their own health conditions. For example, diabetic patients should mainly choose oats and buckwheat, and fat people should choose ingredients rich in high dietary fiber and control the total amount of intake. Women who love beauty can add more walnuts and water chestnuts.

Material

1 cup of rice, 1 cup of oatmeal, 1/2 cup of coix seed, 1/2 cup of purple glutinous rice, 1/4 cup of red beans, 1/4 cup of mung beans, 1/4 cup of black beans, 1/4 cup of water chestnuts, 15 lotus seeds, 20 peanuts, 20 wolfberries, and 1/4 cup of black sesame seeds.

Fragrant Laba porridge operation steps

1. Wash all the ingredients except wolfberry, soak them in a basin for 30 minutes, and wash the wolfberry for later use;

2. Put 3-4 times the amount of water as all the ingredients into the pot, bring it to a boil and add the rice;

3. Cook over high heat until the water boils again, then turn to low heat and cook for 20 minutes;

4. Add wolfberry and stir continuously in one direction with a spoon;

5. Continue cooking for about 10 minutes until the porridge becomes thick, then turn off the heat and serve.

Tips:

1. Soak the rice for about 30 minutes in advance so that the rice grains can expand, which can save cooking time and make the porridge taste better;

2. Add rice to cook porridge after the water boils to prevent the porridge from getting mushy at the bottom.

3. After cooking on low heat for 20 minutes, stir constantly with a spoon for 10 minutes to make the rice grains fuller and more sticky.