I went home to pick up my things today, and I still had time to post this diary.
Tomorrow is the "Laba Festival", so I invite everyone to drink Laba porridge.
Every year, the eighth day of the twelfth lunar month is the "Laba Festival". Traditionally, Laba porridge is drunk.
It has been used to celebrate a bumper harvest since ancient times.
Laba porridge is porridge made with a variety of ingredients, also known as "Seven Treasures Five Flavors Congee".
Laba porridge is divided into sweet and salty. The one I cooked today is salty.
Not only eating Laba porridge is a good sign! It means that there is more than enough every year.
Salty Laba porridge
By EmelyStanton
Recipe Recommendations
- chicken breast 100 grams
- glutinous rice 100 grams
- corn 30 grams
- green beans 30 grams
- carrots 30 grams
- lettuce 30 grams
- mushrooms 30 grams
- white kidney bean 30 grams
- salt appropriate amount
- cooking wine appropriate amount
- pepper appropriate amount
- sesame oil appropriate amount
- salty and fresh
- cook
- an hour
- senior
Steps for Salty Laba porridge
1
1. Cut the muscles into diced pieces, soak the mushrooms and cut them into small pieces. Set aside.
2
2. Add cooking wine and pepper to marinate and stir for later use.
3
3. Soak glutinous rice and white kidney beans in water for 20 minutes, add a little salad oil.
4
4. Boil boiling water in the pot and pour in lettuce, carrots, mushrooms, and green beans to blanch and set aside.
5
5. Pour oil into a frying pan and pour in the chicken kernels, stir-fry until smooth and discolor, and set aside.
6
6. Add clear water to the casserole, pour in glutinous rice and kidney beans, and bring to a boil over high heat. Simmer for 40 minutes.
7
The rice has become sticky, add the chicken and continue to simmer for 15 minutes.
8
Then pour in the lettuce, carrot, mushroom, and green beans and stir well.
9
Stir constantly with a spoon to avoid burning the bottom, cook for another 5 minutes, add salt, pepper, and sesame oil to taste.
10
The salty Laba porridge is ready.