Laba Congee-rosemary

Laba Congee-rosemary

by Rosemary

4.9 (1)
Favorite

Difficulty

Easy

Time

2h

Serving

2

In ancient my country, the emperor and monarch had to carry out a ceremonial sacrifice on the Laba Festival, offering sacrifices to the Eight Valley Star Gods to celebrate a good harvest; pray for good weather in the coming year. The folks have to offer sacrifices to heaven and earth, ancestors, and gods, to be grateful for the blessings and blessings this year, and to pray for continued grace in the coming year. In ancient times, dry matter was called wax. By the end of the year in December, when the gods are worshipped, all vegetables, fruits, grains, etc. will become dry things, and all the offerings for the sacrifice will be dry things. Later, the offerings gradually evolved from the original dry foods into porridge made with a variety of ingredients, commonly known as Laba porridge.

Speaking of folk stories about Laba porridge: some said it was to commemorate Zhu Yuanzhang's life saved by Laba porridge, some said it was to mourn the workers who died when he built the Great Wall for Qin Shihuang, and some even said it was to commemorate the founder of Buddhism, Shakyamuni Pu The merits of the world's sentient beings, or educating younger generations to be thrifty and housekeeping, not to be lazy, etc.... In short, Laba porridge is endowed with various legends, giving Laba porridge a hint of mystery in the strong traditional festival atmosphere. Today, cooking a pot of thick Laba porridge, watching the hot white gas keep coming out of the pot, as if turned into all kinds of villains, performing mysterious and rich folk tales, every bite is more than full The strong fragrant sticky glutinous glutinous rice is a taste of the charm of the profound Chinese traditional culture that has been passed down over a century!

Ingredients

Laba Congee-rosemary

1. Soak red kidney beans, peanuts, soybeans, mung beans, black beans, red beans, peas, which are hard and not easy to cook, soak them in water overnight.

Laba Congee-rosemary recipe

2. Then wash the rice, glutinous rice, millet, black rice, barley rice, and lotus seeds, add water to soak for three hours in advance, peel the chestnuts, walnuts, and dried longans, and wash the red dates, remove the core, and cut into strips.

Laba Congee-rosemary recipe

3. Pour the soaked red kidney beans, peanuts, soybeans, mung beans, black beans, red beans, and peas into the pot, add water and boil on high heat, cover and turn to low heat and cook for 30 minutes

Laba Congee-rosemary recipe

4. Open the lid and pour the soaked rice, glutinous rice, millet, black rice, barley rice, lotus seeds and other ingredients into the pot, boil on high heat, close the lid, and simmer for 1 hour

Laba Congee-rosemary recipe

5. Cook until the rice grains are soft and waxy and the beans are crispy. When the porridge becomes thick, add the sliced and pitted red dates, dried longans, chestnuts, walnuts, and raisins. After stirring, cover the lid and cook for 1 hour.

Laba Congee-rosemary recipe

6. The fragrant Laba porridge is out!

Laba Congee-rosemary recipe

Tips:

1. After boiling on high heat, cover the pot and turn to low heat, and open the lid from time to time and stir to prevent sticking to the pot.
2. Soak the hard and hard-to-ripe beans in water overnight, and soak the remaining rice and lotus seeds in water for 3 hours in advance.
3. Add rock sugar when drinking porridge according to personal preference.

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