I grew up eating salty laba porridge. I used to see grandma start preparing food on the first day. Grandma woke up next to Laba at 6 o'clock in the morning. As soon as she entered the kitchen, she saw that she had to cook a large pot of Laba porridge with a big wood pot for two days. Later, the big firewood pot was gone, and grandma was gone, so I never felt that way again. As soon as I told my in-laws, they all said that they had never eaten salty food, but they all ate sweet food in the northeast, so I made it today and let them try it.

Salty Laba porridge materials tools

Ingredients: Laba rice (300g), peanuts (1 00g), bacon (150g), Chinese cabbage (5 pieces), ginger (1block) and pepper (5g).

Kitchenware: casserole classification The main food porridge is salty and fresh for three quarters of an hour.

The practice of salty Laba porridge:

1. Laba rice bought in the supermarket (convenient) Generally, peanuts, red beans, mung beans, glutinous rice, rice and black rice are used in Sichuan.

2. soak laba rice and peanuts in cold water overnight (I especially like to eat peanuts with extra peanuts)

3. Sit in a pot of boiling water in the casserole, and put the favorite Laba rice and peanuts into the pot.

4. Dice the bacon and stir-fry the dried bacon with a few drops of oil.

5. Bring the fire to a low heat, and pour in the stir-fried diced bacon after 10 minutes.

6. Ginger minced (it should be cooked with Laba rice)

7. Shred Chinese cabbage

8. Boil the cabbage 10 minute.

9. Put a proper amount of salt, chicken essence and pepper before taking out the pot.

Tip:

Laba rice soaked in cold water, boiled in water.