Congee with Nuts and Dried Fruits(la ba zhou )

Congee with Nuts and Dried Fruits

Introduction:

Laba porridge is also known as "Wuwei porridge", "Qibao porridge" and "Babao porridge". According to legend, this porridge is related to Sakyamuni, so it is also called "Buddha porridge". It is said that Sakyamuni visited all the mountains and rivers in India. He was thirsty and fainted. Fortunately, I met a shepherdess who fed her with wild fruits and grains. She was full of energy and meditated under the bodhi tree. Finally, she became a Buddha on December 8. His followers then designated this day as Chengdao Festival, and imitated the shepherdess to cook porridge to commemorate it, which was called "Laba porridge". The custom of eating Laba porridge in China came into being after the Eastern Han Dynasty and the introduction of Buddhism into China. Spread to the Qing Dynasty, the Lama Temple Laba porridge into a grand ceremony, the scene is extremely spectacular. The porridge pot in the Yonghe temple is 2 meters in diameter and 1.5 meters in depth, and can hold 20-30 tons of rice (60 kg each). Laba porridge is made by more than 10 strong and specially trained cooks. On the morning of the seventh day of the lunar new year, he ordered the fire to be set on. According to the number of ingredients, the inside and outside of the porridge pot were full of people. The innermost three levels are the congee cooks, the lamas chanting sutras and the monks holding sutras. I was a eunuch who sent porridge. Cooking porridge completely burned with firewood, a total of 6 pots. The first pot was sent to Taimiao temple, shouhuang hall, temples and Buddhist halls in Qinggong and Xiyuan for worshiping ancestors. The second pot was sent to the emperor and empress, and given to the concubines, princes and grandchildren. The third pot is for princes and monks in Kyoto. The fourth pot is for the civil and military officials and local ministers in Beijing. The fifth pot is for lamas and monks holding Sutras in Yonghe temple. The sixth pot is distributed to the common people. The emperor was very devout in eating porridge. First hand porridge for the Buddha, kneel down with incense, incense after the return of food. It is said that if you eat the porridge used by the god Buddha, you will get the blessing of the god Buddha and have peace in the four seasons. Emperor Daoguang wrote a poem "Laba porridge": "in the early summer of Yiyang, zhongdalu, millet is cooked for porridge and beans. Offering the Buddha at the festival with the heart of the arrow, silently looking at the golden light to help the general public. Yingji fragrant, delicate floating, pile plate fruits and vegetables have gathered. A total of good taste of wonderful door, wonderful door color, according to legend lotus torch. "Children are full of food, celebrating Shengping, and beating wax drums on the streets." however... Is the porridge not cold at this time? There is no way to study the porridge that Buddha used to eat. There are many Laba porridge recipes, which are very homely. Even so, water chestnut and green red silk could not be found at home. Must this porridge come from Jiangnan? Fortunately, Laba porridge has a lot of ingredients, so there's no need to stick to it. Water chestnut for job's tears; green red silk with wolfberry, the role of the two is nothing more than to add color, increase the appreciation of porridge. Hesitated to reduce the amount of brown sugar, and then thankfully, thanks to the white sugar omitted, if the original side enough, this sweetness is not willing to suffer. It's better to make the original porridge in the future. "

Production steps:

Step 1: Materials

Step 2: wash the rice and beans and drain

Step 3: remove the core of red jujube and cut into small pieces

Step 4: chop the walnuts

Step 5: shell and dice chestnuts

Step 6: pour the ingredients into the electric stew pot, Chinese wolfberry, sweet scented osmanthus, sugar rose, except brown sugar,

Step 7: fill up with water

Step 8: put it into the electric stew pan and simmer overnight

Step 9: get up in the morning, rice rotten, add wolfberry, sugar osmanthus, sugar rose, brown sugar

Step 10: stir well and simmer for 15-30 minutes

Step 11: serve

Materials required:

Glutinous rice: 20g

Japonica rice: 20g

Corn: 20g

Rice: 20g

Red beans: 20g

Coix: 20g

Raisins: 10g

Chestnuts: 20g

Red dates: 20g

Peanuts: 10g

Melon seed kernel: 3 G

Walnut: 3 G

Wolfberry: 20g

Sweet osmanthus: 3 G

Sugar rose: 3 G

Brown sugar: 25g

Note: eating porridge in the morning is good for stomach qi. Shu, Xinhua Dictionary: "sticky sorghum, you can make wine." Ci yuan: "the stickiness of Ji is Shu. You can make wine. "

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: sweet

Chinese PinYin : La Ba Zhou