Yes, the camel answered;

On the eighth day of the twelfth lunar month, my mother made eight-treasure porridge with glutinous rice, red kidney beans, red dates, chestnuts, a little millet and a little sorghum rice.

Using the large iron pot unique to Northeast China

Put red kidney beans, chestnuts and red dates in the pot on the evening of the seventh day of the twelfth lunar month and cook them early.

Laba needs to hurry at one or two o'clock in the morning, and ignite early to make the chimney smoke. Then put the glutinous rice in the pot and add some millet and sorghum rice to taste better.

Use firewood in the stove. It's better to have a hard fire.

Turn and stir quickly after boiling to prevent the bottom of the pot from being burnt.

It takes about time. Laba porridge has a high viscosity in more than two hours. It is just right to scoop up a long sticky strip with a spoon.

Laba must have eaten this for breakfast.

Laba porridge must not be eaten immediately after it is out of the pot. The heat is hundreds of degrees high, which is easy to burn your appetite. You must wait until it is cool and palatable before eating.

After the reform and opening up, all kinds of hometown cuisines have been cooked systematically, and the enterprises that make eight-treasure porridge are doing better than one.

Lotus seed, longan eight-treasure porridge, wheat kernel eight-treasure porridge, chestnut and barley eight-treasure porridge, but no one makes glutinous rice eight-treasure porridge. I think glutinous rice eight-treasure porridge is the most suitable for the public taste without sugar.

Today, when I talked about Laba and making eight-treasure porridge, I remembered the taste of my mother's cooking. It was really delicious, with sweetness and fragrance in the bitterness. Only the memories in dreams can never be eaten.

It is an urgent task to keep the old taste, the old craft and the spiritual material.

Yecamel August 2020 15