Name: Fragrant Laba Congee
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Rice; Some Glutinous rice; Some Millet; Some red beans; Some Pinto beans; Some green beans; Some Red dates; Some Lotus seed; Some peanut; Some Corn dregs; Some water; a little crystal sugar

Fragrant Laba Congee

by meggy dancing apple

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

The Laba Festival is commonly known as Laba. It is on the eighth day of the twelfth lunar month. The folks have "the new year is after Laba". The new year is coming soon, so hurry up to buy new year goods and clean the house. According to legend, the Laba Festival is a sacrificial activity that originated at the end of the year. It is a day when people worship gods and pray for good weather and good harvests in the coming year. Various localities have different customs in the Laba Festival, such as offering sacrifices, eating laba porridge, eating ice, eating laba noodles, making laba garlic, and making laba tofu. The history of drinking Laba porridge in my country first began in the Song Dynasty, and it has been more than a thousand years.
Every Laba day, whether it is the imperial court, the government, the monastery or the homes of the Li people, they will cook Laba porridge. In the Qing Dynasty, the custom of drinking Laba porridge became even more popular. In the palace, the emperor, empress, prince, etc. all give Laba porridge to ministers of civil and military affairs and servants, and distribute rice and fruit to monks for consumption. In the private sector, every household also makes Laba porridge to sacrifice to their ancestors; at the same time, the family reunite to eat together as a gift to relatives and friends. "

Fragrant Laba Congee

1. All the ingredients are ready, the variety and dosage can be adjusted as you like, but rice and glutinous rice must be present. Rice and glutinous rice are rich in starch, which is also the key to increasing the consistency of Laba porridge. If there are too many beans and less rice , The porridge is very thin and not sticky.

2. Put red beans, pinto beans, mung beans, and lotus seeds in the same pot. Wash them first, and then soak them in cold water overnight, so that the beans and lotus seeds can fully absorb enough water to expand; if you want laba porridge to be soft, these beans that are not easy to mature must be fully soaked It ripens quickly when it is good, and it can be cooked until it blooms, thereby increasing the consistency and soft taste of the porridge.

3. Put the rice, glutinous rice, millet, and corn dregs in the same bowl, wash them, and soak them in cold water for about 3 hours.

4. Put the red dates and peanuts in the same pot, wash them and soak them in cold water for about 3 hours, or soak them overnight with the beans.

5. Clean the soaked beans, red dates, etc. again, and put them in the pot with the rice.

6. Add enough water, try not to add water in the middle, if you add it, heat the water; the electric cooker I use has a porridge pot, which can be adjusted arbitrarily for 2-4 hours; if you use an ordinary boiling pot, you can adjust the firepower and time by yourself; If you use a rice cooker, please follow the instructions to determine the amount of materials and water; sprinkle a handful of rock sugar on the cooked porridge just before it comes out of the pot, stir it evenly and melt it before serving it in a bowl.

7. Thick and fragrant Laba porridge, soft and waxy in the mouth.

Tips:
1. The rice should not be too little, otherwise the porridge will not be sticky; beans and cereals that are not easy to be cooked can be soaked one night in advance, which not only ripens quickly but also increases the consistency, and the taste is soft and waxy.
2. Add enough water as much as possible at one time, simmer slowly on a low fire, scratch the bottom of the pot with a spoon from time to time in the middle, to prevent the material from sinking on the bottom of the pot and cause the pot to stick and affect the taste.