The wind of the waxing moon and the intention have been spring, and the time has been scattered by my neighbors.
In the grass smoke desert firewood gate, cattle trails are on the wild waterfront.
The only thing necessary for many diseases is medicine, and the poor department is idle.
Nowadays, the Buddhist porridge is fed together, and it is even more aware of the new festivals in Jiangcun.
- "December 8th To The West Village"
Ingredients: 100 grams of glutinous rice, 10 grams each of guiyuan, red dates, mustard fruit, lotus seeds, coix seeds, black beans, walnut kernels and goji berries.
Preparation method
Step 1: Soak the materials that need to be soaked first, and wash the materials that need to be washed;
Step 2: Put all the ingredients into a pot, add water, and then simmer over low heat until the porridge is in shape, and the authentic Eight Treasures porridge is ready.
Ingredients: 100 grams of soybeans, 100 grams of corn, 50 grams of white fungus, 9 jujubes, 9 coumba, 50 grams of lotus seeds, 30 grams of goji berries, and honey to taste.
Step 1: Put the white fungus in a bowl, soak it in boiling water, and drain it after the water has cooled.
Step 2: Wash the soybeans, corn, dates, lotus seeds, coriander beans and goji berries in cold water, put them in a casserole dish with the white fungus, add cold water to the boil, and boil into a porridge. Mix honey into porridge and eat.
Ingredients: 50 grams each of rice, red adzuki beans, peanut rice, chestnut meat, lotus seeds, red dates, cinnamon balls, golden cakes, sugar to taste
Production practices
Step 1: Chestnut meat washed and cut into small pieces, lotus seeds soaked in lye water to remove green hearts, red dates washed and pitted, peanuts and rice washed with hot water and peeled, cinnamon meat chopped up without pie.
Step 2: Wash the red adzuki beans and add water to cook until five ripe, put in the washed rice, boil and then add chestnut meat, peanut rice, lotus seeds to cook together, wait for the rice and beans to boil, add cinnamon meat, golden cake, red dates and other ingredients, cook for five minutes on low heat.
Ingredients: 2 taro, 50 grams of glutinous rice, 30 grams of barley, 20 grams of black rice, 20 grams of millet, 15 grams of peanuts, 20 grams of millet, 20 grams of red adzuki beans, 20 grams of mung beans, 9 red dates
Step 1: Wash peanuts, red beans, barley and black rice. The dates are soaked 10 minutes in advance, and the mung beans, glutinous rice and millet are washed and set aside. Wash and peel the taro and cut into small pieces for later.
Step 2: Put 1000 ml of cold water in the pot, first put the peanuts, red adzuki beans, barley and black rice into the pot, first cook for 30 minutes and add taro, red dates, glutinous rice, mung beans and millet to cover the pot and continue to cook with the boiling porridge button. After 50 minutes the porridge is cooked, automatically jumping to the insulation function. Put it in a bowl and eat it!
Ingredients: 1/2 cup glutinous rice, 1/3 cup coix kernels, 1/3 cup red beans, a little cinnamon ball meat, 60 grams of lotus seeds, 12 cups of water, a little sugar.
Step 1: Wash the coix seeds and red beans and soak in water to be soft; wash the glutinous rice and set aside;
Step 2; Add coix seeds and red beans to 12 cups of water and cook for about 20 minutes, add lotus seeds, glutinous rice, cinnamon balls, add to the pot and cook until cooked thoroughly; add sugar to the porridge and serve.
The "Past Events of Wulin" records in detail that the ingredients used in the temple to make Laba porridge are: walnuts, pine nuts, milk mushrooms, plums, chestnuts and other porridges. "Yanjing Chronicles. The record in the "Laba Porridge" is more detailed: those who use yellow rice, white rice, red rice, millet, diamond horn rice, chestnuts, red beans, peeled date paste, etc., and boiled in water, and dye red peach kernels, almonds, melon seeds, peanuts, pine nuts and sugar, brown sugar, grapes, etc. externally for spot dyeing.
First pick up the ingredients and wash them, it is best to soak the hard-to-cook beans in advance. When cooking porridge, you should pay attention to putting in the ingredients in batches, first cook the ingredients that are difficult to cook, in addition, the water should be added at one time. When cooking porridge, use high heat first, and then use simmering when the rice is about to bloom. Stir while cooking, be careful not to paste the pot, cook until the porridge body is viscous and integrated.
Although Laba porridge is a seasonal snack, but because all kinds of ingredients are available all year round, and are easy for the human body to absorb, suitable for all ages, so Lapa porridge does not have to wait until the eighth day of the first month of the Wax to drink, it can be used as a daily nutritional meal and a delicacy of dietary life, especially suitable for the elderly and weak or weak spleen and stomach after recovery.
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