Laha congee, also known as "seven treasures and five flavors of congee", "Buddha porridge", "everyone rice", etc., is a kind of congee made from a variety of ingredients. "The traditional ingredients of Laha congee include rice, millet, corn, barley, jujubes, lotus seeds, peanuts, cinnamon and various kinds of beans (such as red beans, green beans, soybeans, black beans, kidney beans, etc.). Cook a bowl of delicious congee, you know what a few tips?

1. Ingredients to choose more

It is recommended that on the basis of white rice and other fine ingredients, appropriate with some brown rice, coarse grains and other grains. This kind of coarse and fine collocation not only eat more texture, but also can absorb richer nutrients. The beans in Lapa congee are rich in protein, dietary fiber, vitamins and minerals, and lysine is also very rich. Paired with grains such as rice, they can form an effective nutritional complement. At the same time, the appropriate addition of nuts and dried fruits and vegetables can enrich the nutrition, but also regulate the taste.

2. Fire grasp

If the temperature control is not good, either easy to paste the pot, or cooked non-stick. In short, the appearance and texture of the final Lapa congee has a great impact. In general, first cook with high heat, and then turn the fire slowly (it is recommended to enter the beans first, after the fire is open, turn the fire into the rice). When you turn the fire, the flavor will come out slowly, and the flavor will get stronger and stronger when you cook it slowly at a later stage. Why can't we use big fire? Because the fire is too big, the porridge is not cooked sticky, the water inside will be dry, it is easy to overflow the pot. So it is recommended to cook slowly with a small fire.

3. Soak the ingredients

Peas, cereals and other ingredients that are not easy to cook need to be soaked in advance, especially beans. It is best to soak them one night in advance. If you don't have enough soaking time, soak for at least 2 hours, while herbs and cereals only need to be soaked for 1 hour, and other easy-to-cook ingredients can be prepared.

4. Keep adding cold water

When cooking Laba congee, as long as the water in the pot boils, keep adding cold water to control the temperature of the soup. This process is called shivering red bean soup. When shivering the beans, turn on the medium-low heat, do not use high heat, and do not let the pot boil. Otherwise, the beans in the pot will easily break their skin after boiling at high temperatures. If the beans are broken, the shivered red bean soup will be sticky and the color will not look good. The cooked soup is not delicious.