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What traditional food do you eat in the cold season?

The traditional food eaten in the slight cold season is Laba porridge and vegetable rice.

1, Laba porridge

Laba Festival is generally between the two solar terms of slight cold and great cold, so there is the custom of slight cold Laba porridge. Laba porridge is porridge cooked with a variety of ingredients on Laba Festival. Laba porridge was originally eaten to celebrate the harvest, and it has been passed down to the present.

Laba porridge recorded in Yanjing Times records that people who eat Laba porridge are boiled in boiling water with yellow rice, white rice, glutinous rice, millet, water chestnut rice, chestnuts, red Jiang Dou and peeled jujube paste, and dyed with red peach kernels, almonds, melon seeds, peanuts, hazelnuts, pine nuts, white sugar, brown sugar and miscellaneous grapes for external use.

2. Vegetable rice

In ancient times, Nanjing people paid attention to slight cold, but with the constant changes of the times, it has gradually faded, and now people can only find a little trace from their lives. During the slight cold, old Nanjing usually cooks and eats.

The content of vegetable rice is actually different. It is cooked with short-legged yellow vegetables and sliced bacon, sausage or salted duck, and then chopped with some ginger and glutinous rice. It smells delicious. Among them, dwarf yellow, sausage and dried salted duck are all famous specialties in Nanjing, which can be described as "Nanjing vegetable rice" and even comparable to Laba porridge.

Practice of Laba porridge

Ingredients: 80g of rice, 30g of millet, 30g of coix seed, 50g of red beans, 50g of mung beans, 25g of peanuts, 25g of walnuts, 2 teaspoons of lotus seeds (10g), 80g of glutinous rice, 25g of jujube, 25g of millet, 2 teaspoons of dried lily (10g), 2500ml of water and 2 tablespoons of topaz crystal sugar (30g.

1. Wash rice, glutinous rice, coix seed, adzuki bean and mung bean with clear water for later use.

2. Rinse red dates with clear water first, then soak them in warm water for 20 minutes to make them bubble.

3, millet, peanuts, walnuts, stripped clothes to leave meat, wrinkled parts can be cleaned with tweezers. Soak the lotus seeds and peel them. Soak the dried lily in warm water until it becomes soft.

4. Mix rice, glutinous rice, coix seed, adzuki bean, mung bean and lotus seed together, then pour into the pot, fill with water and bring to a boil.

5. Add red dates, millet, peanuts and walnuts, simmer for 40 minutes, and stir with a spoon from time to time to avoid burning the bottom of the pot.

6. Put the millet and lily into the pot and stir well, then continue to simmer for 20 minutes, while continuing to stir.

7. When the eight-treasure porridge is sticky and soft, add topaz rock sugar, continue heating and keep stirring until it melts.