C Ji Laba Congee

200g glutinous rice, 50g each of oats, coix seeds, gorgon seeds, soybeans, mung beans, and red beans, 30g each of walnut kernels, chestnut kernels, peanut kernels, lotus seeds, and raisins, 10g each of wolfberry and dried lily, 30g of white fungus, and 50g of red dates

C remember the recipe of Laba porridge

1. Prepare oats, coix seeds, water chestnuts, soybeans, mung beans, red beans, peanuts, lotus seeds, and dried lilies the night before, wash them clean, and soak them in cold boiled water.

2. Wash the glutinous rice in the morning and soak it in cold boiled water for about 3 hours; soak the white fungus in cold boiled water; wash and pit the red dates; shell the walnuts and chestnuts and set aside; wash the raisins and wolfberries and set aside.

3. Pour clean water into the pot in the ratio of (ingredients: water = 1:4), boil it slightly, then add the soaked oats, coix seeds, water chestnuts, soybeans, mung beans, red beans, peanuts, and lotus seeds. Bring to a boil over high heat, then turn to medium-low heat, keep the pot boiling, and simmer for about 1 hour.

4. Add glutinous rice, red dates, white fungus, lily, wolfberry, walnut kernels and chestnut kernels, turn to high heat until it boils thoroughly, then continue to simmer over low heat until the pot is slightly open.

5. Stir with a long-handled soup spoon from time to time to fully blend the ingredients and water. When the ingredients are cooked and the porridge becomes thick, soft and fragrant, sprinkle with raisins, turn off the heat, cover the pot, and continue to simmer for a while with the residual heat. You're done.

Tips

1. Various ingredients should be soaked separately. The reason for using cold boiled water is that the ingredients will release some nutrients during the soaking process. If you don’t want these nutrients to be lost, you can directly add the soaking water into the pot.

2. Stirring at the right time can make the porridge easier to achieve the state of "harmony between water and milk", but be sure to stir in the same direction, otherwise it will be counterproductive.

3. Depending on personal habits and tastes, you can add a few drops of oil about 10 minutes before turning off the heat to make the porridge taste smoother and the aroma richer.