Health benefits
Glutinous rice: nourishes the stomach
Barley: clears away heat
Red beans: activates blood circulation
Ingredients
Glutinous rice ( 30g ) | Brown rice ( 30g ) |
Black glutinous rice ( 30g ) | Mairen( 30g ) |
Barley ( 30g ) | Red bean ( 30g ) |
Mung beans ( 30g ) | Black beans ( 30g span> ) |
Red dates ( 7 capsules ) | Xiaomi ( 30g ) |
Corn ballast ( 30g ) | Lotus seeds ( 30g ) |
Rock sugar ( Appropriate amount ) | Water ( About 2.5 liters ) |
Dried osmanthus ( a little ) |
How to make Laba porridge
1. Prepare the required ingredients.
2. Prepare rock sugar or brown sugar.
3.Soak red beans, mung beans and black beans overnight.
4.Soak glutinous rice, black glutinous rice, barley, brown rice, millet, wheat kernel, and corn crumbs one hour in advance.
5. Core the lotus seeds and soak them in advance for later use.
6.Peel the red dates.
7. Prepare a pot of water, put the red beans, black beans, mung beans and lotus seeds into the cold water pot and cook.
8. Bring to a boil over high heat, then reduce to low heat and simmer until the beans can be twisted with your hands.Cook for about thirty minutes.
9.Put in glutinous rice, black glutinous rice, barley, brown rice, millet, wheat kernels, and corn crumbs.
10.Add red dates.
11. Bring to a boil over high heat again, then reduce to low heat and simmer.
12. During the process of cooking porridge, use a spoon to slowly push the bottom of the pot in the same direction from time to time, so that the porridge will not be easy The paste base can also make the porridge thicker and smoother as soon as possible.
13. Boil the porridge for about forty minutes.When the water and rice are soft and greasy, add rock sugar, cover and simmer.a while.
14. Finally, you can add a little dried osmanthus to increase the aroma of the porridge.
15.The hot Laba porridge is ready!
Tips
1.Beans that are more difficult to cook need to be soaked longer.It is best to soak them overnight in winter.Do not soak all kinds of rice overnight.Just soak it one hour in advance.The rice will break after being soaked for a long time.
2.The water for cooking porridge must be added enough at one time.The rice-to-water ratio is about 1:8.Adding water later will affect the taste and thickness of the porridge.
3.During the process of making porridge, people should not leave the pot, and use a spoon to slowly push the bottom of the pot in the same direction from time to time.This will prevent the porridge from sticking to the bottom and make the porridge thicker and smoother as soon as possible.
4.Remove the pits from the red dates, which will make it less likely to cause internal heat.
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