According to the custom of the old foundation, Laba porridge is cooked on the night of the seventh day of the twelfth lunar month. Rice is washed, fruit is soaked, peeled and pitted, and it is cooked in the middle of the night, and it is stewed with low fire until the next morning.
Materials?
rice
cured meat
sausage
water
red bean shrub
lotus seed
dried shrimps
How to make salty Laba porridge?
Wash rice with clear water, and also wash red beans and lotus seeds. It is best to soak them in advance (2-3 hours).
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Two sausages, a small piece of bacon, and a handful of dried seaweed.
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Put the rice, red beans and lotus seeds into a casserole in turn, add enough water, bring to a boil, then reduce the heat and cook slowly.
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In another pot, slice the sausage bacon and boil it in hot water, mainly to remove the fishy smell and dust on the surface of the meat slices.
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Cook for about 1 hour. When the porridge is cooked to 7% maturity, put the sausage, bacon slices and dried seaweed into the rice porridge.
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Small fire glugs until the rice grains bloom and the meat slices are cooked and rotten.
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