Laba porridge may be my deepest obsession with the Laba Festival. When I was a child, the day before Laba, I started to choose beans. The dried buds of the long buds are thrown out, leaving those large and full of beans, rolling in the sun, it is beautiful. When the porridge is cooked, the white mist on the side of the pot rises up and looks good. The sweet smell tempts me to burn my tongue every time, from young to modern.
Pick red beans, mung beans, soybeans, lotus seeds, peanuts, each 20g, must be soaked in the night to cook a soft taste ~
Then take 20g of rice, millet and glutinous rice, 50g of glutinous rice, wash and clean, soak for ten minutes.
Take four or five red dates. I usually go to the core and taste better.
Inject 2 liters of water into the pot and boil. Add a variety of beans and cook for 20 minutes on high heat.
Add a variety of cereals, and add chestnuts, red dates, lotus seeds, longan, yam, lily and other ingredients. Change to a small fire for about 1 hour, remember to have a small fire! The sweet and fragrant nutritious Laba porridge is out of the pan.