There are many legends about the origin of Laba porridge. From the Buddha's enlightenment on the eighth day of the twelfth lunar month, to the fact that Yue Fei received food subsidies from the people in the twelfth lunar month, there are countless explanations. According to Mcbain's idea of having no EQ, at the end of the year, he cleaned the grain cabinet and pooled all kinds of grains to make porridge, just saying goodbye to the old and welcome the new.
In any case, Laba porridge is indeed the best among congee. It is sweet, glutinous, and has an aroma. No matter how many big fish and meat you have eaten, this porridge is not inferior!
Mixed grain and bean laba porridge
Recipe Recommendations
Steps for Mixed grain and bean laba porridge
1
Wash the miscellaneous grains and beans and soak them in water for half a day.
2
Bring to a boil over high heat and simmer slowly over low heat for about 2 hours.
3
Wash the red dates, peel the longan, place them in the porridge, and continue to cook until the red dates are crispy.
4
Add brown sugar, stir well, and cook slightly until the porridge becomes more viscous.
5
Take it out of the pan and drink it while it is hot.