Laba porridge comes from Indian Buddhist legends, and is also known as “Buddha porridge”. The main ingredients include rice, millet, corn, barley, red dates, lotus seeds, peanuts, longan and various beans and so on.
Laba Festival is a traditional festival in my country. It is on the eighth day of the twelfth lunar month every year. On this day, everyone will eat Laba porridge, which has become a habit. How much do you know about the origin of Laba porridge? The following editor will give you a specific introduction.
Wazhou originated from Indian Buddhist legend. It is said that the eighth day of the twelfth lunar month is the day when Buddha Sakyamuni became a Buddha. In memory of him, the ancient Indians realized enlightenment and became a Buddha on the eighth day of December. So on this day, I ate mixed porridge as a souvenir. Later, people gradually formed the custom of cooking porridge and drinking porridge on the day of Laba.
Laba porridge, also known as “Qibao five-flavor porridge”, “Buddha porridge”, “everyone’s rice” and so on, is a kind of porridge made from a variety of ingredients. Now people can mix and match as they like.
Laba porridge is rich in nutrition and is also very suitable for those with relatively weak physique. Laba porridge has the functions of stomach, spleen, heart, lungs, kidney, liver, eyesight, calming, laxative and other effects, in addition to enhancing human immunity and improving the ability to resist cold.
Since the various ingredients of Laba porridge are available all year round, and are easy to be absorbed by the human body, it is suitable for all ages, so Laba porridge does not have to wait until the eighth day of the twelfth lunar month to drink. In daily life, we can also cook Laba porridge to eat.
Matters needing attention in cooking laba porridge:
1. Rich ingredients and skillful collocation must be based on nutrition.
2, scientific preparation is very important, to avoid the loss of nutrition, LABA porridge preparation time can not be too long, also can not be too long.
3. Special people need to pay attention, especially those with poor spleen and stomach, and try to choose easily digestible ingredients when making porridge.