On which day of the twelfth lunar month do we eat Laba porridge? How do we make Laba porridge in different regions?

On the Laba Festival in the twelfth lunar month, it is customary to cook "Laba porridge", and all kinds of grains can be used in the porridge. Drinking Laba porridge in winter can nourish the stomach, produce body fluids, warm and nourish, and dispel the cold. Therefore, Laba porridge should not only be a special product for Laba Festival, but should become an indispensable delicacy on the winter table of ordinary people. If you want to know more about how to cook Laba porridge in different regions, open the following article and read it slowly!

Contents of this article

1. On which day of the twelfth lunar month should Laba porridge be eaten?

2. How to make Laba porridge in different regions

3. The proportion of ingredients in Laba porridge

When is Laba porridge eaten in the beginning of the twelfth lunar month?

Laba porridge is eaten on the Laba Festival. The eighth day of the twelfth lunar month is the Laba Festival every year.

The last month of the lunar year is the "La Yue"! The La Yue is the month with the most folk festivals and the most lively. The early part of the twelfth lunar month welcomes a traditional festival, the "Laba Festival". On this day, the custom is to cook "Laba porridge", and all kinds of grains can be used in the porridge. Drinking Laba porridge in winter can nourish the stomach, produce body fluids, warm and nourish, and can dispel the cold. Therefore, Laba porridge should not only be a special product for Laba Festival, but should become an indispensable delicacy on the winter table of ordinary people.

How to cook Laba porridge in different regions

The same Laba porridge has different cooking methods in different places. Most people like to simmer it with glutinous rice, millet, red beans, soybeans, coix seeds, peanuts, red dates and longans.

Jiangsu Laba porridge is divided into sweet and salty varieties. Vegetables and oil are added to the salty porridge. In the northern Shaanxi plateau, in addition to a variety of rice and beans, various dried fruits, tofu and meat are added to the porridge.

Old Nanjing people usually cook vegetable rice. The content of vegetable rice varies. Some people cook it with dwarf yellow cabbage, bacon slices, sausage slices or pressed duck cubes, and then add some chopped ginger and glutinous rice. It is very fragrant and delicious.

The Laba porridge in Gansu is made with grains and vegetables. After it is cooked, it is not only eaten by the family, but also distributed to neighbors and used to feed livestock.

The Laba porridge in Lanzhou is made of rice, red beans, red dates, ginkgo, lotus seeds, raisins, dried apricots, dried melons, walnuts, sugar and diced meat. After being cooked, it is first used to worship the door gods, kitchen gods, earth gods and wealth gods, praying for a good harvest in the coming year, and then distributed to relatives and neighbors, and finally enjoyed by the whole family.

Beijing's Laba porridge is cooked with coix seed, white rice, millet, chestnuts, peeled date paste and water, and then colored with peach kernels, almonds, melon seeds, peanuts, hazelnuts, pine nuts, white sugar, brown sugar and raisins.

The Laba porridge in Tianjin is similar to that in Beijing. Those who are more particular will add lotus seeds, lilies, pearl rice, coix rice, barley kernels, kidney beans, mung beans, longan meat, longan meat, ginkgo nuts, red dates and osmanthus in sugar water.

Suzhou people add water chestnuts, walnut kernels, pine nuts, Euryale ferox, red dates, chestnuts, fungus, green vegetables and enoki mushrooms when cooking Laba porridge.

There are particular things to put in Laba porridge. Red dates and peanuts represent early birth of a son, walnuts represent harmony and happiness, longans symbolize wealth and reunion, and chestnuts represent good luck. A bowl of porridge is full of Chinese people's wishes for a better life.

The proportion of ingredients in Laba porridge

Penglai rice accounts for 40%, glutinous rice accounts for 20%, green vegetables account for 10%, carrots and peanuts (soybeans) each account for 5%, tofu (fried tofu) and fried dough sticks account for 5%, ginkgo nuts, lotus seeds and taro account for 5%, and the remaining 10% can be omitted depending on the situation.

As the saying goes, "five flavors are harmonious, and a hundred flavors are fragrant." Before cooking porridge, heat the oil, fry the rice, and then put the fried rice into the hot water pot to cook, and then put peanuts and other ingredients in. The whole pot of Laba porridge has bright yellow fried dough sticks, white tofu, red carrots, black fungus, and green bok choy, with bright colors.

Before cooking porridge, there are a few things to prepare. First, soak peanuts in water the night before. Second, it is not easy to cook the emperor beans, so you can fry them before cooking, or use a juicer to crush them, then add oil and fry them, and they will cook quickly. Third, the lotus seeds and ginkgo nuts must be cooked. Fourth, the taro must be fried. Fifth, only the leaves of the green vegetables should be put, not the stems, and not too much. The fried dough sticks should not be too broken.

The porridge should not be too thick, but should have a thin porridge texture. Before serving, turn off the heat and simmer for two to three minutes, then boil over low heat to allow all ingredients to blend and cook. Pepper can be added to enhance the flavor.