山东腊八粥的做法

腊八节在中国具有很悠久的历史，你了解山东腊八粥的做法吗?下边完全免费范文网网我用心梳理了山东腊八粥的做法的相关资料，期待可以帮到你!

山东腊八粥的做法

在山东省 “孔府食制”中，要求“腊八粥”分二种，一种是作用米仁、干桂圆、莲籽、百合花、板栗、大枣、梗米等熬出的，盛入碗里还需要加些“粥果”，目的是为了手工雕刻成各种形状的新鲜水果，是为装点。这类粥特供孔府主人家及十二府主人家服用。另一种要用稻米、小肉、大白菜、水豆腐等熬成的，是给孔府里差役们喝的。

原材料：檽米、小米手机、小红豆、花生仁、大枣、板栗、白芝麻、核桃肉、甜杏仁、瓜子、蓝莓干、桂元、桂花树、红白砂糖等。这种原材料种类，可增可减，并没有统一标准，以合口味最合适。

实际操作：这也是关键阶段。先将米和小红豆及花生仁用水清洗洗净，再换冷水把小红豆和花生仁泡浸2钟头，随后将豆及花生仁捞出放水(适当)放入锅中烧开。水滚沸后改成文火煮至七成熟，再放米类及莲籽，要随熬随搅，避免底锅粘接。待粥即将浓稠时，再将准备好的枣、板栗(削皮)、白芝麻、核桃肉、甜杏仁、瓜子、蓝莓干、桂元及红白砂糖放进，用小火煮。假如原材料齐备，还能够依据自身的口感，增加少许的桂花树、玫瑰花、椰丝、椰丝等，以增加腊八粥的色、香、味。

腊八节英文介绍

Laba Festival, commonly known as "laba". Chinese traditional festival, folk eating "Congee with Nuts and Dried Fruits", Laba garlic bulbs (in some places is the custom of "Laba rice"). In Henan, Congee with Nuts and Dried Fruits also known as the "all rice", is a memorial festival custom of the national hero Yue Fei.

Since the first ancient, Laba is used in rituals of sacrifice to ancestors and gods, including the goalkeeper, household god, house of God, the kitchen god, Jing Shen. Pray for a harvest and good luck. According to the record, "worship of rural special offerings" records, "La Festival December, Heju all cable for it." Xia Dynasty Laba "Jia Ping", the Shang Dynasty as "worship" and Zhou Dynasty is the "wax"; because held in December, it said this month for the twelfth month of the lunar year, said La Festival this day as the Laba. Pre wax in after the winter solstice the third Xu days and later Buddhism. In order to expand in the local influence by farfetched traditional culture the Laba Festival as a Buddha into the road,. With the prevalence of Buddhism. The Buddha into Tao day and date fusion, in the field of Buddhism called "magic festival". The northern and Southern Dynasties was fixed on the eighth day of the twelfth lunar month.

传统式的腊八节风俗习惯

1、腊八水豆腐

腊八豆腐是腊八前后左右，黟县每家每户都需要晒制的水豆腐，生活简朴的黟县人出门做生意，做为菜式可以吃上相当长的时长。腊八水豆腐要用小黄豆制成水豆腐，正中间挖地洞放进食用盐，在柔和太阳下烤晒成的英语，使盐份渐渐地消化吸收。

制成品的腊八水豆腐圆柱型正中间一凹，不容易质变随吃随用。腊八水豆腐能够单吃，还可以和肉类食品同炒同炖，通道绵软，味咸带甜，又香又鲜。

2、腊八面

在我国北方地区一些不产或少产稻米的地区，大家不吃腊八粥，反而是吃腊八面。第二天用各种各样果、蔬制成肉臊子，把面擀好，到腊月初八早上全家人吃腊八面。

做腊八面前一天在下午就得炒好肉臊子、和好面。做肉臊子时，先把新鲜的猪肉或牛肉切割成肉粒，再把水豆腐、萝卜、胡萝卜、小葱等蔬菜水果切成丁;把肉粒放入热油锅炒成快熟时添加蔬菜丁，炒之后盛出预留;将和好的面擀成片状、再切割成棱形条形;锅中水烧开后，先把洗泡过的大豆、小米手机、红薯粉条、黑木耳、金针菜等放入，煮至快熟时，下入面，最终再把准备好的肉臊子调进去，添加盐、麻椒等调味品，那样，一锅香喷喷的腊八面就搞好啦。

3、粘火勺

俗话说得好腊八时间太冷了，会冻掉下巴，因而要吃一些黏性大的食品类把下颌黏住。粘火勺便是一项北方地区传统式的腊八节食材，腊八这一天一次烙上数以百计，烙之后，放厂房大缸中以雪冻之，服用时，取下放锅中馏一下就可以。

粘火勺以粘米粉为原材料，加上大米面中合黏性，锅中走红熬烂赤小豆或者烘熟的白芝麻做为包馅。粘米粉揉成面团，正中间填写甜滋滋红豆沙馅，碾成小厚饼，上锅烙熟。起锅后咬上一口，表皮松脆粘牙，内陷香甜软糯，块头又小巧精致，像极了中国版的铜锣烧。