Laba Congee

Name: Laba Congee
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Eight Treasure Rice; 50g chestnut; 25g Longan; 20g crystal sugar; 3g Wolfberry; 1200ml Purified water; 40g Red dates

by Short and long

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

It doesn't matter what ingredients are put in Laba porridge. What we drink is not porridge, but the warmth of traditional festivals.
New Year's Day is the Laba Festival of this year, the eighth day of the twelfth lunar month, which is a traditional Chinese holiday. On this day, no matter how different the holiday styles are between the North and the South, every household will habitually cook a pot of steaming Laba porridge, looking forward to happiness in the coming year Safe. In Beijing, the nursery rhyme "Don't be greedy, children, Laba is the new year. Laba porridge, drink a few days, you can almost sing it." As soon as the Laba Festival is over, it means the beginning of the Spring Festival. So no matter what ingredients are used in Laba Congee, the custom of celebrating Laba Congee and drinking Laba Congee has not changed, and the warm feelings conveyed through traditional festivals have never stopped.
Rice is the basic grain of Laba porridge. Rice and white glutinous rice are generally used because glutinous rice will make the porridge thicker and more dense. Rice is rich in carbohydrates and is the main source of energy required by the human body. Combining rice and glutinous rice with miscellaneous grains and beans to make porridge together can achieve protein complementation and make the body's nutrient absorption more balanced. The beans in Laba porridge are what old people often call "grains". The skin of beans in coarse grains is rich in dietary fiber, which can help detoxify and detoxify the intestinal tract. It is especially suitable for people with work pressure. The barley, wolfberry, peanut, jujube, and longan that are added to Laba porridge have a good food tonic effect, especially for girls with blood deficiency and cold, it is a good choice to drink Laba porridge.

Ingredients

Laba Congee

1. First, let's prepare the ingredients needed to make Laba Congee, because Babao Rice is bought and prepared outside, so there is no need to go for ingredients separately. Probably there are: wheat kernels, red beans, mung beans, oats rice, barley, black rice, red peanuts, rice, glutinous rice. It is said to be eight-treasure porridge. In fact, there are more than a dozen kinds of porridge, so it is not necessary to fix which beans are used for the ingredients. For rice-like products, you can mix and match according to your family's preferences, or mix and match with the existing ingredients in the kitchen. Now I need to mix some ingredients that are not in the eight treasures. Add some red dates, chestnut and dried longan together. Since these three ingredients are sweet, the eight-treasure porridge will taste slightly sweet without adding sugar and will be more nutritious.

2. Next, the chestnut needs to be peeled and peeled. Because it is a dry chestnut, tap it with a hammer and the chestnut kernel will be separated from the core. There will be wrinkled thin skins on the chestnut pulp. It can be easily peeled by soaking it in warm water for a few minutes. Down.

3. Soak the peeled chestnuts and longans in warm water respectively, and check whether there are any remaining crusty residues, so as not to boil them into the porridge and affect the taste. Then soak the red dates and wolfberry in water for a few minutes.

4. In order to save time, the eight-treasure porridge made today is a pressure cooker version. So there is no need to soak the beans with different hardness separately. First, clean the pot and connect it with an appropriate amount of purified water. Tap water directly in areas with good water quality. Then wash the red dates, longan and Babao rice twice to remove the sediment impurities, pour it into the pot and start cooking the porridge over high fire.

5. After the main ingredients are put in the pot, the inner thin layer of chestnut can be easily removed by soaking in warm water to soften it. After cleaning the chestnut, pour it into the porridge pot and boil it together. Because the pressure cooker steers the rice into porridge and does not evaporate too much water, it is good to control the amount of water according to the number of people in the family. If you like to drink thinner porridge, add more water. If you like to drink thicker porridge, add more rice.

6. After all the ingredients are in the pot, they can be cooked together! For safety reasons, it is recommended to check whether the rubber pressure ring in the pressure cooker has shifted and whether the valve above the cover has returned to its position before closing the lid of the pressure cooker. After ensuring safety, you can fasten the lid and cook the porridge over high heat.

7. After the pressure cooker is aired, change the heat to a low heat and cook for about 10 minutes. The rice and beans in the porridge can be simmered. This is a pressure cooker in my home, which saves time than ordinary pressure cookers. Therefore, the specific time for cooking porridge should be mastered by yourself according to your own cooking habits.

8. After turning off the heat, let the pressure cooker stand for a few minutes, and then open the lid to serve the porridge after the high pressure gas is released. After the fire is turned off, high-temperature and high-pressure gas condenses in the pressure cooker. It is very dangerous to open the lid directly. If you can’t hear the sizzling sound of the pressure cooker valve, it means that the gas has been released. Open the lid, the aroma of Laba porridge lingers on the tip of your nose. Use a spoon to take out a bit of beans and crush them. Even the hardest chestnut kernels are braised and soft. Up.

9. In the last step, wash the soaked wolfberry and put it in the pot, turn on the fire again and cook with Laba porridge for a few minutes to turn off the fire.

10. The fragrant and dense Laba porridge is ready to be served. The ingredients are rich, soft and glutinous and sweet, and a bowl will help you dissipate the severe cold of the twelfth lunar month.

Tips:
1. Laba porridge may not be boiled exactly according to my ingredients. If you like to boil it in a casserole soup pot on a low heat, you need to soak the beans in advance, because beans with different volumes and densities are very hard, and rice-based ingredients are granular. It is small and easier to cook. If the two are mixed and boiled together, the beans are easy to get raw, and the taste will be affected if they are not boiled.
2. For people with indigestion, soy beans, black beans and other legumes should be avoided in Laba porridge, because legumes contain flatulence factors. If consumed too much, it will cause abdominal distension and cause gastrointestinal discomfort.
3. Don't lift the lid of the pressure cooker version of Laba porridge after turning off the heat. Don't worry, let the pressure in the pot slowly release. If you are anxious, you can soak the towel with cold water and apply a cold compress to the pot cover to accelerate the cooling and release of air. You can drink the fragrant Laba porridge earlier.
4. If you have diabetes at home, try to choose laba porridge without sugar. It is advisable to use oats and barley to increase the stickiness and help control the rate of blood sugar rise.
5. Because many of the ingredients of Laba porridge are sweet, the cooked porridge has a light sweetness. Those who like sweets can add some rock sugar according to their personal taste. For healthy people, drinking Laba porridge warms the stomach when it is hot, refreshing and full stomach when it is cold, and it tastes good when it is eaten cold or hot.
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