Laba Congee
by Pomegranate tree 2008
Favorite
Difficulty
Normal
Time
1h
Serving
2
The ancient book "Yenjing Sui Shi Ji • Laba Congee" recorded in this way, "Laba congee people use yellow rice, white rice, river rice, millet, water chestnut rice, chestnuts, red cowpea, peeled jujube, etc., boiled in boiling water, and dyed red peach kernels for external use. , Almonds, melon seeds, peanuts, hazelnuts, pine nuts and white sugar, brown sugar, and Suo Suo grapes for dyeing.". It can be seen that what the ancients ate was really complicated.
However, it has been passed down to this day that we are not so particular about making Laba porridge at home. We just clean a few ingredients, put them in a pot and simmer until thick, ready to eat. Even this simple cooking is not that simple. How much water you add, when you add it, and how you cook it will directly affect the taste of the final Laba porridge. So how do you cook it? Let's look at it. "
However, it has been passed down to this day that we are not so particular about making Laba porridge at home. We just clean a few ingredients, put them in a pot and simmer until thick, ready to eat. Even this simple cooking is not that simple. How much water you add, when you add it, and how you cook it will directly affect the taste of the final Laba porridge. So how do you cook it? Let's look at it. "
