1. Jujube
In traditional Laba porridge, red dates are one of the essential ingredients. After the jujube is cooked, you need to peel off the skin, then remove the jujube stones inside, mash them into mud and cook them in porridge. The laba porridge cooked in this way tastes very delicate and full of jujube flavor.
2. Longan
There is also longan in traditional laba porridge. Longan is usually dried in the sun. After the shell is removed and the core inside is removed, the longan meat is peeled off and then cooked in Laba porridge, which is especially sweet and chewy, and will also make Laba porridge have a faint longan flavor.
3. Coix seed
Anyone who has eaten Laba porridge knows that Laba porridge tastes sticky after it is cooked thick, because it contains Coix seed, which is particularly chewy and elastic in QQ. This is also one of the indispensable ingredients in Laba porridge, and it is best to fry Coix seed first and turn red, so that the cooked Laba porridge will have the meaning of prosperity.
4. Glutinous rice
It is best to cook laba porridge with glutinous rice, because the porridge cooked in this way is very sticky and very thick, and it will taste very good. Nowadays, many people will also add a proper amount of japonica rice to glutinous rice, and the hardness is just right.
5.peanuts
Peanuts will also be put in Laba porridge, which actually means longevity, which is a good sign, so peanuts are also one of the ingredients that must be put in Laba porridge.