Hometown Special Laba Congee

Name: Hometown Special Laba Congee
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 bowl Rice; 1 Gluten; A handful Rice noodles; 3 trees spinach; 1 carrot; A tablespoon Dried shrimp; 2 tablespoons peanut kernel; piece ginger; Some salt; 3 bowls Bone soup

by Old Yang's Kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

In our hometown, I have never eaten sweet laba rice since I was a child. Every year Laba is made with this salty flavor. For me, this is simply the only reason I look forward to Laba.
Gluten, vermicelli, spinach, crispy peanuts, and fresh shrimps are really unambiguous to eat three bowls in one go! "

Hometown Special Laba Congee

1. Raw material diagram. The rice is washed and drained.

2. Soak dried dried shrimps, chop peanuts, and tear fine gluten. The fans soaked softly. Ginger mashed. Shred carrots.

3. Put oil in the pan and fry the peanuts and dried shrimp to brown.

4. After adding gluten and stir-fry evenly, pour in rice and stir-fry evenly.

5. Add the bone broth to the same amount of water as the porridge. Cook until the rice is rotten. Add salt.

6. Add the vermicelli and cook until soft, unplug the pin, pour in the carrot shreds and spinach and mix well.

Tips:
1. Use a rice cooker to cook and finally put in the vegetables, then remove the plug, and it will be cooked after the remaining temperature.

2. Peanuts must be fried to make them delicious.

3. Spinach, vermicelli, gluten (bean skin), shrimp, peanuts must be available. Other subjects have been added and subtracted. I used to release kelp silk before.

4. If there is no bone broth, use boiling water, add some chicken essence or broth essence for freshness. You can also add a little if you like pepper.