On the eighth day of the twelfth lunar month, the first festival of the twelfth lunar month is the "Laba Festival". The Laba Festival comes from the "Laba Day" and is the most important festival of the twelfth lunar month.
As the saying goes, "the New Year will be celebrated after Laba Festival", so the New Year flavor will become more and more intense after Laba Festival. In northern my country, there is a saying, "Children, don't be greedy, it's the New Year after Laba Festival." Celebrating Laba Festival means the beginning of the New Year. Every year on this day, people begin to prepare new year's goods, clean their houses, and pray for blessings to welcome the spring.
Speaking of the Laba Festival, it is indispensable to eat some Laba specialty foods. As the Laba Festival is approaching, I suggest you: eat more of these 5 kinds of delicacies. Traditional delicacies are nutritious and have the meaning of eliminating epidemics and welcoming good luck.
1. Laba porridge
Ingredients: 10 grams of dried lotus leaves, 50 grams of glutinous rice, 50 grams of purple rice, 30 grams of red beans, mung beans 30 grams, barley 20 grams, 20 grams of lotus seeds, dried dates 8 pieces
Method: 1. Soak purple rice, barley, lotus seeds, red beans and mung beans 8 hours
2. Soak dried lotus leaves and dried dates for 5 minutes
3. Put all the ingredients in the pot, add water and bring to a boil, then turn to low heat and cook until soft.
Cooking tips: 1. The ingredients can be soaked overnight before cooking, but do not discard the rice soaking water, otherwise the nutrients will be lost with the water.
2. It can be put into a pressure cooker, which saves time.
3. The porridge will become thicker when it cools down. Remember to increase or decrease the water according to your preferred thickness.
2. Laba noodles
Soybean noodles recipe:
Ingredients: 180g flour, 860g soybean noodles, 1 egg, salt 2 Gram
method: 1. Mix flour, soybean noodles, eggs and salt evenly, slowly add water, and knead into a smooth and slightly harder dough. Cover with plastic wrap and let it sit for 15 minutes;
2. Sprinkle a little flour on the board and put the dough on it. Knead for a while longer, use a rolling pin to roll the dough into a large round piece, fold the rolled round piece back and forth,
3. Sprinkle a little flour in the middle, use a knife to cut into even noodles
4. Shake the noodles with your hands and let them cool on the cover.
Recipe for mutton dumplings
Ingredients: 300 grams of mutton leg meat, 50 grams of tomatoes, 850 grams of green radish, beans 50 grams of tofu, 50 grams of mushrooms, and 50 grams of green garlic.
Seasonings: ginger, garlic, light soy sauce, salt
Method: 1. Wash tomatoes, radish, mushrooms, and green garlic, dice them, and dice tofu.
2. Cut the mutton into cubes
3. Pour a little more oil into the pot than usual for cooking. When the oil is 80% hot, add the mutton and stir-fry. Add dark soy sauce and an appropriate amount of salt. When it is cooked, take it out and set aside.
4. Put oil in the pot, add tomatoes and stir-fry until the juice comes out, then add tofu, mushrooms and radish and stir-fry.
5. Add appropriate amount of boiling water, simmer for a while, then add light soy sauce and season with salt
6. Add the fried mutton to the pot, cook for 2 minutes, sprinkle with green garlic and serve.
7. Put the noodles into the pot, cook until cooked, add the mutton saute and serve.
3. Laba Garlic
Ingredients: Purple Garlic 800g, 1 bottle of mature vinegar, 5g of white sugar, 5g of high-quality white wine
Method: 1. Pickle It is best to choose purple-skinned garlic for Laba garlic. Pick out the broken garlic and garlic with scars, peel it and rinse it with clean water. After completely draining the water, cut off the roots of the garlic cloves to expose the inner core. This can increase the contact surface between the garlic and the vinegar, make it easier to color and turn green, and the color of the garlic cloves will look better.
2. Clean the glass container and make sure it is oil-free and water-free. Put the garlic cloves into a glass container, add 5 grams of white sugar and 5 grams of high-strength white wine. White sugar and white wine. Adding white sugar can neutralize the acidity of some mature vinegar. It has the strong aroma of mature vinegar without losing the sweet and sour taste. Adding a few drops of high-strength white wine can promote the fermentation of garlic and can also be antiseptic. It will not deteriorate after being stored for a long time.
3. Add mature vinegar until just enough to cover the garlic. If you like it sweeter, you can add rock sugar. If you like it saltier, add salt.
4. Tighten the lid of the Laba garlic bottle and seal it completely. If you let it marinate naturally, you can place it on the balcony with a lower temperature at home or in the refrigerator. Generally, a low temperature environment of 5-10 degrees is best. If you want the garlic cloves to turn green faster, you can place them in a slightly higher temperature.
Basically the garlic starts to turn green on the second day, and after soaking for 7 days, the color becomes emerald green, as attractive as jade.
cooking tips:
1､It is best to choose purple-skinned garlic for pickled Laba garlic. Cut off the roots of the garlic cloves to expose the inner core. This will make it easier to color and turn green, and the color of the garlic cloves will look better.
2. Add more white sugar and white wine. Adding white sugar can neutralize some of the acidity of the aged vinegar. It has the strong aroma of aged vinegar without losing the sweet and sour taste. Adding a few drops of high-strength white wine can promote the fermentation of garlic and can also prevent corrosion. It will not deteriorate after being stored for a long time.
Four, eight-treasure rice
Ingredients: 200 grams of glutinous rice, 1 pineapple, 83 dried apricots, 10 grams of black grapes, 5 grams of wolfberry, 20 grams of sweet corn kernels, 20 grams of white honey beans, 20 grams of red honey beans, 820 grams of longan meat.
seasoning: 30 grams of sugar, 8 grams of olive oil.
Raw material picture:
Method: 1. Soak black grapes and wolfberry in warm water.
2. Soak the glutinous rice for 6 hours.
3. Mix the soaked glutinous rice with sugar and a spoonful of oil, put it into a steamer, and steam for 30 minutes until cooked.
4. Remove the stems from the pineapple, take out the inner pulp and cut into cubes.
5. Add dried apricots, black grapes, wolfberries, sweet corn kernels, white honey beans, red honey beans, and longan meat to the steamed glutinous rice and mix well.
6. Add diced pineapple and mix well.
7. Put it into the pineapple shell and steam it for 10 minutes.
Kitchen Tips: 1. Dried fruits and pineapple dices must not be steamed together with raw glutinous rice, otherwise they will melt. The glutinous rice should be cooked, stir in after cooling, and steam for 10 minutes to get the right taste.
2. You can mix dried fruits according to your own preferences.
5. Sausage
Ingredients: 2500g pork (fat to lean ratio 3:7), 75g salt, fermented glutinous rice juice 100g, 25g strong liquor, 20g allspice powder, 10g white sugar, 25g light soy sauce, pig casing 5m , funnel a
Method: 1. Soak casings in clean water for 10 minutes, then rub it repeatedly 3-4 times to wash off the salt on the surface, and finally change to clean water and add a few drops of
white wine to soak it to remove the fishy smell
2. Remove the fascia from the pork, cut the lean meat into 4.5 cm long, 2 cm wide, and 0.5 cm thick slices. Cut the fat meat into small dices
3. Add salt, fermented glutinous rice juice, high-strength white wine, five-spice powder, and white sugar to the diced meat. , light soy sauce, put on disposable gloves and stir evenly
, and then beat in the same direction until the meat becomes viscous
4. Tie one end of the casing tightly with cotton thread, and put a funnel on the other end. Pour the marinated meat slices into the casing from the mouth of the tube until it is full.
5. After filling, use a needle to poke a few small holes in the swollen casings to allow for exhaust, and tie them every 10 centimeters.
6. Hang the prepared sausages in a cool and ventilated place to avoid direct sunlight, otherwise they will easily deteriorate.
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