Tomorrow is the eighth day of the twelfth lunar month - the Laba Festival. In ancient times, on this day, people would offer sacrifices to ancestors and gods to pray for a good harvest in the coming year! Now these old traditions have been omitted by people, and only a bowl of Laba porridge has been handed down. Drinking Laba porridge during the Laba Festival is related to the Buddhist Sakyamuni. It is said that that day is the day of Sakyamuni's enlightenment. In ancient times, Buddhism would hold a grand porridge ceremony to commemorate the Buddha! As time goes by, the traditional custom of drinking Laba porridge during the Laba Festival has emerged! In many areas in the north, people will pickle Laba garlic, dry Laba tofu, eat Laba ice, and make Laba beans on this day. These are traditional food customs passed down by the older generation.
But in our local area, in addition to drinking Laba porridge during the Laba Festival, we also cook a bowl of Laba rice. The Laba rice we make is not steamed with glutinous rice, red dates, dried fruits and other ingredients like the Babao rice on the Internet, but is made with dried Malantou, pork, rice and other ingredients. This kind of Laba rice is really delicious, fragrant and delicious. Dried Malan Tou is a product made by washing fresh Malan Tou, blanch it, rinsing in cold water and drying it in the sun. Cooking with it is particularly fragrant, and Malan Tou has the effects of clearing away heat and dampness, detoxifying and reducing swelling. Regular consumption of Malan Tou can improve immunity. During this special period, you must remember to eat this bowl of Laba rice to clear away heat, detoxify, and improve immunity during the Spring Festival.
On the morning of the Laba Festival, after drinking Laba porridge, people will start to get busy, washing rice, washing vegetables and soaking the malan head. After preparations are completed, they will carefully prepare a pot of fragrant Laba rice for their families. This not only affirms and joys the fruits of this year's labor, but also prays for a good harvest in the coming year! It can also clear away heat, detoxify and nourish the body! So how is this bowl of Laba Rice made? Let’s take a look.
Main ingredients : Malantou dried, salted pork, rice.
seasoning : 1 spoon of salt, 1 handful of chives, 2 slices of ginger, 2 spoons of cooking wine.
operation time : about half an hour.
operating steps :
The first step is to soak the malan head in . I picked and dried Malan Tou in early summer, when Malan Tou was at its peak. It will not go bad for a year if kept in a fresh-keeping bag. When you want to eat it, you just need to take a handful out, put it in a large basin, and soak it in warm water.
The second step is to dice the salted pork. Wash and dice a piece of salted pork , put it into the pot, add 1 handful of chives, 2 slices of ginger, 2 spoons of cooking wine, an appropriate amount of water, cook over high heat, skim off the foam and set aside.
The third step is to chop the into pieces. After soaking the malan head, wash it several times until the water is clear, then squeeze out the water and chop it on the cutting board.
The fourth step is to put the rice cooker . After making these preparations, put the washed rice into the pot, add bacon and soup. If it is not enough, add some water, just as much as usual for cooking, then add chopped Malan head and 1 spoon of salt.
The fifth step is to cook the rice. Cover the lid and press the cooking button to cook the rice. After about half an hour, the beep will sound. After another ten minutes of simmering, you can stir evenly and take it out of the pot.
Step six, finished picture . Tomorrow is Laba, remember to eat this rice, you can eat 2 big bowls without vegetables, simmer it in the pot, it’s really delicious!
------"Warm Tips"------
1, the fresh Malantou now are all grown in greenhouses. They are expensive and not delicious. I want to dry them like me. Wait until next spring, when the Malantou is at its peak after being unearthed, it will be cheap, delicious, and very nutritious.
2, there is a substance in malan head. After blanching, it must be rinsed clean to wash out the white foam. It will be particularly fragrant after drying, otherwise there will be an odor.
3, when cooking Laba rice, if you don’t have salted pork, you can use lard instead. It is also very delicious, but the lard can be added last.
What’s the best way to make Laba rice? Do you have any other good methods to recommend? Everyone is welcome to leave a message in the comment area and share it with Aixi. My cooking skills are limited, so please give me your advice.
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