Simmering Laha congee second step to do it, simmering out of the Laha congee thick and sticky, very simple oh! It's winter again, to drink Laha congee season. We all know a proverb, after the Laha is the year. That's right, when it comes to Laha congee, it's also considered something under the year, naturally, it's a little more elaborate. Today I will take you to see how to simmer Laha congee is the most delicious, don't let your clumsy wrong way to simmer bad good congee, words do not say, take a look at it!

The main ingredients of Laha congee are a variety of rice, beans, dried fruits and nuts. Nowadays, the production of Laha congee, with local customs, different types of raw materials are mainly composed of a variety of rice, beans, dried fruits and nuts. Laha congee is glutinous and delicious, winter consumption can warm the body to get rid of cold, and its flavor and calm, complementary but not greasy, can be a good winter health products.

The first step is to prepare the raw materials: rice, glutinous rice, peanuts, Job's tears, black rice, black beans, red beans, walnuts, lotus seeds, raisins, goji berries, jujubes, rock sugar. The ingredients of Lapa congee are all kinds of grains and cereals. Essential rice, you can choose rice, you can also choose glutinous rice.

The second step will be peanuts, walnuts, lotus seeds, jujubes, red beans soaked in advance for about 8 hours, so that the porridge will be more soft and sticky, fragrant and sticky. This step may not seem very important, but it plays a vital role in the production of Laba congee.

Peel the walnuts, remove the lotus seeds from the lotus heart, and core the jujubes and cut them into small pieces for easy preparation.

Wash all other ingredients except rock sugar and set aside.

Then add enough water, boil over high heat and then adjust to medium-low heat to simmer, so that the simmering Laha congee is more delicious. In fact, not only Laha congee, all porridge products should be done this way. To cook Laha congee, you can use a casserole, an electric crockpot or a rice cooker. Good Laha congee is best boiled first and then slowly boiled over a slight fire, so that the Laha congee, fragrant and sticky, very good to drink. These tips for making Laha congee have you learned?