Shandong commercial newspaper reporter Zhang Shu
today is the traditional Chinese Laba Festival in the 8th day of the twelfth month of the Chinese lunar calendar. "The old Jinan people will have Laba porridge after the festival." In the life of the old Jinan people, Laba porridge must be drunk on the festival of Laba to bless and prolong their lives for their families. On this day, most porridge shops will usher in the most busy days of the year.
(in fact the earliest "Laba porridge" of the food only seven kinds of porridge said the Laba porridge, the general understanding is that there are eight kinds of porridge in the porridge, and the earliest historical records of the Laba porridge, porridge, and porridge There are only seven things: walnuts, pine nuts, mushrooms, persimmons, millet, chestnuts and beans. The seven thing includes five flavors, so it is also called "Qibao five gruel", but it needs to be boiled on the day of Laba. This is written in the old things of the Wulin. In the Qing Dynasty, the material of "Laba porridge" had been very particular. It was recorded that the porridge was two yellow rice (millet and rice); two white rice (rice and rice); two beans (red beans and mung beans); two nuts (walnut kernel, almond); two dried fruit (jujube, raisin); and chestnut rice, chestnut rice, peanuts and peanuts. Hazelnut, pine nuts and sugar, brown sugar, mushroom (milk, letinous edodes) and other water boiled. "Laba porridge", also known as "Qibao porridge", is compared to the seven treasures of the Buddha (gold, silver, colored glaze, amber, agate, coral and Pearl). In the "Kong Fu food system" in Shandong, there are two kinds of Laba porridge. One is made of barley seed, cinnamon, lotus seed, lily, chestnut, red date, japonica rice and so on. In the bowl, we also add some "porridge fruit", which is mainly carved into various shapes of fruit. This gruel is for the owner of the house and the owner of the twelve house. The other is made from rice, meat, cabbage, tofu and so on. To this day, the significance of Laba porridge has been expanded.
[drink Laba porridge also pay attention to "private custom"] drinking Laba porridge, although it has the efficacy of enriching blood, invigorating the spleen and nourishing the stomach, is not suitable for everyone, especially diabetes, esophagus reflux, indigestion, spleen and stomach deficiency cold, acute pancreatitis, hypertension, cerebrovascular disease and other 7 groups of people, it is suggested to eat less or not eat. Congee with Nuts and Dried Fruits。 In the winter, people with cold, cold and dilute spleen and stomach are the best in winter. We should not put green beans, kidney beans, buckwheat, oats and other cold, easy to hurt the spleen and stomach, but we should put more glutinous rice, red bean, cinnamon and jujube to nourish the spleen and warm the stomach and cold. For those who are weak in waist and knees, hearing loss, shortness of breath and cold hands and feet, they should first choose walnut kernel, chestnut, millet and black bean. The Laba porridge of dyspepsia can be considered less beans, black beans and so on, because they digest a little bit hard. You can also put some warm glutinous rice, and add some brown rice to nourishing the stomach. Starch beans and health foods should be thoroughly soaked before cooking, and they will be softer and easier to digest after cooking. Do not add glutinous rice and white rice, but not sugar. Oats and barley should be used to increase the sticky feeling and put more than half of the beans in order to help control the rate of blood sugar rising.
[ancient] celebrities' Laba Festival eccentricities] Laba is known as "La day" in ancient times, and is a very important festival in a year. Of course, we must drink Laba porridge, but everyone's temperament is different, so is eating porridge. The hobby of historical celebrities is also strange. The drinking of the Laba porridge began in the Song Dynasty and was in the Ming and Qing Dynasties. At the beginning, people didn't pay much attention to porridge, and their practices and materials were relatively simple. In the Song Dynasty, Fan Zhongyan lost his father when he was young, and he used to be poor. After his success, he did not change his habit of living simply. Every year, he usually buys only the cheapest raw materials for gruel, such as jujube, sorghum and yellow rice, and seldom add walnuts, grapes and so on. Use his words to say "hot belly", as long as the gruel can drink the belly warm. Su Shi is a straightforward person who offends many people. He is suppressed in the officialdom, and his neighbors sometimes dislike him. The ancient Laba porridge, besides its own drinking, can also be presented to relatives, friends and sacrifices. But Lao Su was stubborn, and few of them wanted to give him Laba porridge. He could only do it himself. His poetry, calligraphy and painting are three wonders of culture and art. No cooking, no matter what they do. They often blindly command, and it is a small fire and fire, which means Dong Dao Xi. They are keen on directing people to cook. The Laba porridge made by him often does not taste right, but he drinks too much. Tang Bohu was unruly and unruly. He saw through the darkness of officialdom, the seclusion of the world, and he lived in Taohuawu and lived a fairy and happy life. Drink poetry, enjoy peach blossoms, and do some delicious food from time to time to reward your belly. He likes to drink Laba porridge very much. He once said, "Laba moisten the lungs and warm the belly like a woman". Women like flowers and have to be matched with red shirts and green clothes. He likes to use walnuts, cinnamon, white fruit, almonds, peanuts, and porridge with meat, and sometimes the word "Fu" on the walnut, hoping that he can drink the Laba porridge and be happy and happy. Pu Songling has some strange temper. When he wrote "strange stories from a lonely studio", in order to hear a good story, he often put a tea stall on the street to tell the passers-by to tell the story to drink tea and greet his face with a smile. But at home, you may often find it difficult to write, and often have a cold face. He has a hobby of drinking Laba porridge, which is to drink with wine and make porridge as wine. People say, "dumplings drink wine, drink more", but he is "porridge plus wine, drink dizzy". Maybe you can feel dizzy when you drink porridge.
[Laba] can not be lab. garlic is also an old custom in Ji'nan except for La Ba porridge. On the day of Laba, people put peeled garlic leaves into cans and bottles, then pour vinegar into them and put them in the open air. From Laba to the more than 20 day of new year's Eve, garlic was salted. On the thirty night of the year, they eat hot dumplings, garlic and nasal appetites.
[salted "Laba garlic" why to catch up? Laba garlic can be salted at any time. Why should it be stuck in the early eight of the lunar calendar in December? According to legend, the same sound of garlic, each year in the Laba, the business number to calculate the general ledger, settle a year of arrears, the debtor also began to start and borrow from this day to greet, the main debt will be soaked with some Laba garlic sent to people, after the receipt of debt, the folk proverb said: "Laba porridge, Laba garlic, send letter son of ledger, debt debt, debt debt, debt. To repay the money. " Later, people taboo "count", so every year, no one buys Laba garlic, and no one sells Laba garlic. Every household is pickled by itself. In addition, the ancient wealthy families had to pickle pork on the eight day of the twelfth lunar month. People wash the pork and dry it, cut them into pieces in the porcelain jar, and then use the right amount of peppery stalk, mint leaf, peppermint skin, ginger slices, anise fennel and edible salt to make "five flavors of spice salt water" on the pork.
why is green. The production of the garlic is simple. It is made of garlic in vinegar. It produces green pigment in the pickle. It adds color to the winter and can remove the hot taste of the garlic. So it is quite popular in the north. Garlic is easy to get purple and sprout in winter, and salted garlic is an effective way to "save" old garlic. Pickled garlic also has a "trick": there is no oil in the container of garlic, pour it into vinegar until it is just not garlic. Cover the lid and place the container at 10-15 degrees Celsius, preferably in the sun. In addition, vinegar for pickled garlic is best rice vinegar, because the color of rice vinegar is light, the color of garlic soaked, orange yellow green, the taste is sour and spicy, the aroma is strong and sweet. If the vinegar is smoked with old vinegar, the soaked garlic is darkened, the garlic is not green enough, and the taste is poor, especially the smoked vinegar.