How to make salty laba porridge, which is nutritious, healthy and delicious, and drinking three bowls is not enough? The ingredients of Laba porridge are different all over the country, but it is probably sweet in the north, with lotus seeds, dates and small red beans, which is somewhat similar to today's eight-treasure porridge. The southern region is salty, mainly beans and bean products, such as soybeans, peanuts, beans, veneers ... and fruits and vegetables, such as chrysanthemums or cabbage leaves. But regardless of the north and south, there will be eight kinds of materials, and the metaphors are basically the same. They are all looking forward to a bumper harvest, and everything is porridge.

The hometown of daily life is salty mouth, which was cooked on a firewood stove when I was a child. I cooked the good beans in food vacuole all night and ate them. I went down to cook porridge at four or five o'clock the next morning. I ate it in a thick pot all day, and the more I cooked, the more fragrant it became. Raw materials: rice, soybeans, beans, peanuts, carrots, sweet potatoes, blinds, fried tofu, cabbage leaves, seasoning: salt.

Step 1: Soak the rice overnight. Soak all the beans overnight and bring to a boil. Cooked taro, peeled, cut into small pieces, shredded with venetian blinds, cut into small pieces with carrots, cut into small pieces with fried tofu, and cut into pieces with green leaves for later use.

Step 2: Prepare a pot, drain the water, pour the steamed beans together with the water for boiling beans (the water for boiling beans is also nutritious, so don't waste it), boil, add the soaked rice, cook until it becomes sticky, add diced carrots, add salt and seasoning, and then cook.

Step 3: Cook all kinds of food until the porridge soup is crisp and sticky. Add the shredded venetian blinds, fried tofu, sweet potato pieces and cabbage leaves and cook for a while. Let's eat out of the pot The porridge is mixed with various bean flavors, so you can drink three bowls in a row.

Step 4: Tip: Laba porridge should be nominally filled with eight kinds, but it is not rigid, ranging from four or five kinds to more than a dozen. You can add anything you like to all kinds of food, such as Pleurotus ostreatus and arrowhead ... I still remember that every time my mother cooks, she likes to knead several steamed dumplings and put them in porridge, which is soft and delicious!