Peace every year---Laba porridge

Overview

Don’t be greedy, little kids, come here and it’s the New Year’s Eve. The annual Laba Festival is here again, and every time it comes to Laba, memories of Laba arise unconsciously. When I was a child, my mother would get up in the morning during Laba! Get up! Today we have Laba sweet porridge! I woke up suddenly to the cry, sweet! Therefore, the sweet source of Laba Festival is always filled with my memory. When you make Laba porridge at home, you can use more or less raw materials and mix it with a variety of grains. Peanuts and black beans are nutritious enough, so there is no need to pay too much attention to it. I dug out everything that could be used to make porridge at home and added it all, and put them all to use. The finer the pieces, the more peace they have.

Tags

• staple food
• snacks
• porridge
• home cooking
• maternity
• festival customs
• traditional food
• laba
• laba porridge
• summer recipes
• autumn recipes
• dahan
• barley rice
• glutinous rice
• jujube
• lily
• mung beans
• peanuts
• pinto beans
• raisins
• red beans
• red kidney beans
• rice
• rock sugar
• kidney beans
• lotus seeds

Ingredients

Steps

1. 1 Soak various beans overnight, soak rice, lotus seeds, and lilies for 2-3 hours, and wash red dates.

   

2. 2 Pour all ingredients except lily and rock sugar into a rice cooker and add appropriate amount of hot water.

   

3. 3 Set the "grains" setting and simmer for 2 hours, adding the swollen lilies halfway through.

   

4. 4 Finally, add rock sugar and simmer for another 10 minutes to help the residual heat of the pot.