Laba porridge

Today is the eighth day of the twelfth lunar month, Laba Festival. Our custom here is to drink porridge and pickle Laba garlic on Laba Festival. In the past, we drank porridge with our parents. This year, I moved far away from my parents' home, so I had to make porridge by myself. I selected several materials in the market a week in advance, including white glutinous rice, black fragrant rice, coix seeds, red beans, flower beans, long red beans, water chestnut kernels, peanut kernels, plus fresh chestnuts, red dates, wolfberries, and rice, a total of more than ten kinds of materials. After dinner last night, I processed all the materials (the skin of fresh chestnuts is difficult to peel, but it tastes good) and soaked them in warm water overnight. I got up at five o'clock this morning, put all the materials into the electric pressure cooker, plugged in the power supply, and left it alone. I went back to bed and took a nap. When dinner was served at seven o'clock, everyone had a big bowl of Laba porridge. It was so nourishing!!

Ingredients for Laba Congee

A little white glutinous rice, a little black fragrant rice, a little red beans, a little flower beans, a little coix seeds, 6 red dates, a little peanuts, a little rice, 4 chestnuts

How to make Laba porridge

1. Ingredients: peanuts, dates, glutinous rice

2. Ingredients 2: red beans, pinto beans, coix seeds, chestnuts, dried water chestnuts, etc.

3. Ingredients 3. Wolfberry

4. My family’s “pot photo”

5. Sweet and smooth eight-treasure porridge

Tips

All materials need to be soaked in advance