Bai Xueqin introduced that the main ingredients of Laba congee are various grains, such as japonica rice, glutinous rice, and Job's tears. Traditional Chinese Medicine (TCM) believes that japonica rice has the effect of warming the spleen and replenishing Qi, making it suitable for those with weak spleen and stomach function, characterized by sallow complexion, loss of appetite, emaciation, and fatigue. Job's tears are particularly noted for their ability to drain dampness, clear heat, and strengthen the spleen, and regular consumption can be beneficial for those with a bitter taste in the mouth, bad breath, sticky stools, and a greasy tongue coating.
Beans are ingredients in "Laba congee," commonly including soybeans, red beans, and red lentils. Bai Xueqin stated that according to TCM, soybeans and red lentils have the effect of strengthening the spleen and replenishing Qi. Red beans can strengthen the spleen, dry dampness, and promote urination to reduce swelling, which is beneficial for those who are overweight and have lower limb edema. Nuts are also indispensable auxiliary ingredients; peanuts have the effects of moistening the lungs to stop coughing and harmonizing the stomach. Walnuts can warm the kidney's Yang, benefit intelligence and the brain, and strengthen muscles and bones. They can also darken hair and promote its growth, making them an excellent product for longevity.
How should one choose the main ingredients and condiments? Bai Xueqin recommends that ingredients should be added or subtracted based on different constitutions and symptoms.
For example, those who frequently suffer from insomnia can add sour jujube seeds and longan meat to nourish the heart and calm the mind. For those with dry skin who are prone to a dry cough after a cold, due to insufficient Yin fluids, one can add fleeceflower root and goji berries to nourish Yin and moisten the lungs. For those with a pale or sallow complexion, loss of appetite, and emaciation, one can add jujubes to strengthen the spleen, replenish Qi, and nourish blood.
Many people add alkali to the congee while cooking to improve the texture. Bai Xueqin mentioned that according to modern medical research, alkali can destroy the minerals and vitamins in grains and does not contribute to health preservation. Therefore, it is recommended not to add alkali.