Laba porridge
Overview
[Laba Porridge] Cook the fragrant porridge. This kind of multigrain porridge is cooked on the eighth day of the twelfth lunar month. It has been done since ancient times. I won’t tell you the origin, it’s a sacrifice, worship to gods, celebration or something else. There is no way to verify the original method, and the interpretation will be different in each household, but the need to eat this special meal on this day has never changed. Country people have the simple wishes of country people, that is, they hope that their families will be healthy, their crops will be abundant, and their livestock will be prosperous. Therefore, not only the whole family must eat Laba rice porridge, but also the trees in the yard, the livestock and the crops in the field must taste Laba rice porridge. When we were young, we didn’t get everything we wanted like we do now. On Laba day, my mother usually used corn grits and noodles and some kind of beans to make a weird salty rice called Laba rice. I can still vaguely remember the taste of this kind of rice. I will go back and ask my mother for the specific recipe and copy it once. Today's Laba porridge uses eight kinds of ingredients, which are very casually matched. If these foods happen to be available, they are used.
Tags
Ingredients
Steps
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Material diagram.
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Wash the grain. (It doesn’t matter if you soak it or not, as long as the heat is right, the porridge will be very fragrant)
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After the water in the soup pot boils, add the rice. Bring to a boil, turn to low heat and simmer for an hour.
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Cooked porridge.
