"Children, don't be greedy, it's the New Year after Laba" , many people have heard this saying. Nowadays, many young people celebrate Christmas, but few remember the Laba Festival. In fact, China's traditional festivals are summed up by the experiences of our ancestors from generation to generation. They are most in line with our nature, history and culture, and should not be forgotten. Especially young people must pass on our fine traditions, rather than being assimilated by the West and eventually forgetting their origins.
The Laba Festival falls on the 8th day of the twelfth lunar month every year, hence the name Laba. The Laba Festival originates from the ancient custom of offering sacrifices to gods and praying for a good harvest. The Laba Festival has inherited many cultural customs, the most famous of which is the food, Laba porridge, Laba garlic , etc., which are all the characteristics of the Laba Festival. Laba Festival is coming soon. Whether you have money or not, you must remember to eat these four traditional delicacies to pray for peace and welcome the New Year.
1. Laba porridge
Ingredients: 35 grams of yellow millet, 30 grams of red dates, 24 grams of barley, 650 grams of red beans, 20 grams of lotus seeds, 20 grams of purple rice, 615 grams of black beans, 50 grams of rock sugar, and 70 grams of glutinous rice.
Method:
1. First wash the red beans, black beans and lotus seeds, soak them in water for 3 hours.
2 Put millet, barley, glutinous rice and purple rice into the pot together and wash them thoroughly.
3. Put the yellow millet, barley, red beans, lotus seeds, purple rice, black beans and glutinous rice into the rice cooker, add an appropriate amount of water, and press the porridge button to start cooking.
4. While the porridge is cooking, wash the red dates, cut them, peel off the core, and set aside.
5. Wait for the porridge to cook for about 90 minutes. Open it and take a look. All the ingredients should be cooked until soft and glutinous. Put down the red dates and continue to cook for 30 minutes.
6. When the time is up, add rock sugar, cook until the rock sugar melts, remove from the pan, and complete.
2. Laba garlic
Ingredients: 6 heads of garlic, 500 grams of rice vinegar.
Method:
1. Choose garlic that has no broken skin and is firm when pinched. purple-skinned garlic .
2. Break the garlic into cloves, and then peel off the skin of each clove.
3. Pay attention to the selection and throw away the rotten, scarred and damaged ones.
4. Take a fruit knife and peel off the top and bottom of each clove of garlic. Peel off a thin layer. This will allow the garlic to quickly absorb the rice vinegar and turn green quickly.
5. Take a clean glass jar that is oil-free and water-free, and put the garlic cloves in it. Do not stack it too full, it should be about eight minutes full.
6. Pour an appropriate amount of rice vinegar into the bottle, and the vinegar should not cover the garlic cloves.
7. Use a lid to seal tightly. You can also cover it with a layer of plastic film first, so that it can be covered more tightly. Then place it in a warm place, or directly on the heater.
8. On the second day, you can see that the garlic has turned a little green. By the third day, it has basically turned green. After it turns green, move the garlic to a cool place, otherwise the garlic will overheat and turn yellow.
9. That’s it. Eat as you please.
3. Fried Laba Rice
Ingredients: glutinous rice 15g, 15g millet, purple glutinous rice 15g, oats, 45g rice, pinto beans 30g, 80g carrots, 30g peas, 30g sausage, 2 mushrooms, a little soy sauce.
Method:
1. Wash the glutinous rice and purple glutinous rice, put them into clean water and soak them for 3 hours.
2. Mix millet, rice, pinto beans, and oats, wash them thoroughly, and put them into the rice cooker. Then put the glutinous rice and purple glutinous rice in, add an appropriate amount of water, and press the cooking button to start cooking.
3. Wash the carrots and cut into cubes.
4. Boil water in a pot, put the carrots and peas in and blanch them, take them out and drain them.
5. Heat the oil in a pan, add the sausage, stir-fry until the oil comes out, then add the mushrooms, carrots and peas and stir-fry until cooked.
6. Pour in appropriate amount of soy sauce and stir-fry evenly. Then pour in the cooked rice and stir-fry evenly.
7. Pour out and eat.
Four, Laba noodles
Ingredients: 150 grams of wide noodles, appropriate amount of salt, 50 grams of tenderloin, 50 grams of dried soybeans, 5 grams of dried fungus, dried fragrance 5 mushrooms, 610 grams of day lily, 50 grams of carrots, 680 grams of king oyster mushroom, 650 grams of dried fragrant mushrooms, appropriate amount of green onion, appropriate amount of ginger, 20 grams of bean paste, 10 grams of light soy sauce, 3 grams of dark soy sauce, 5 grams of cooking wine, and 2 grams of corn starch.
Method:
1. Soak the soybeans in water one day in advance.
2. Put the soaked soybeans into the steamer, steam until cooked, and set aside.
3, shiitake mushrooms, fungus , and day lily are also soaked and cut into cubes. Carrots, king oyster mushrooms and dried fragrant oysters are also cut into cubes.
4. Wash the tenderloin, cut into cubes, add a little salt, cooking wine and corn starch, stir evenly.
5. Heat oil in a pan, add onions and minced ginger and saute until fragrant, then add diced tenderloin and stir-fry.
6. Stir-fry until the meat turns white, add bean paste, light soy sauce and dark soy sauce, and stir-fry for half a minute.
7. Add shiitake mushrooms, fungus, day lily, carrots, king oyster mushrooms and dried fragrant spices, stir-fry for 2 minutes.
8. Add half of the pot of hot water, cover and cook for 10 minutes.
9. Pour in the soybeans and continue to cook for 5 minutes.
10. Add appropriate amount of salt, stir evenly, take it out and set aside.
11. Boil water in a soup pot, add noodles and blanch until cooked.
12. Put the cooked noodles into a bowl, then pour the freshly made sautee, soup and vegetables on the noodles, stir evenly, and you can eat.
