Children, children, don't be greedy, it's the year after Laba! When I entered the twelfth lunar month, I smelled the strong flavor of the year. On Laba Day, every household would make Laba porridge. The following is my arrangement. Welcome to read the salty Laba porridge method!

Practice of salty and fresh Laba porridge

Ingredients

Rice, yam

Chestnut and ginkgo

Mushrooms and carrots

Green beans, kai yang

Ham and shredded ginger

Cooking wine and salt

pepper

step

1, rice washed clean, kai yang soaked in cooking wine, diced ham and mushrooms, peeled carrots and Chinese yam;

2. Put rice, chestnuts, ginkgo, kai yang, diced ham and shredded ginger in the pot, and add enough water;

3. After the fire boils, turn to low fire and cook for 30-40 minutes;

4. Add yam, mushrooms and diced carrots and continue to cook for about 20 minutes until the porridge is sticky;

5, add green beans, add the right amount of salt and white pepper.

Practice of salty Laba porridge

Ingredients

Half a cabbage and half a tofu.

One ham sausage and proper amount of vermicelli.

Proper amount of salt

step

1, shred Chinese cabbage, ham sausage, diced tofu and vermicelli into small pieces.

2. Add water to the pot and put the washed rice into it. Boil it over high heat and turn to medium heat.

3. After the rice blooms, put the vermicelli. After the vermicelli becomes soft, put the remaining ingredients in the pot. After the cabbage becomes soft, add a proper amount of salt and sesame oil (pepper can be added according to personal taste).

4. Finished products