Laba Congee
by Mu Ke
Favorite
Difficulty
Easy
Time
1h
Serving
3
The time is really fast. It's another year of Laba. After eating Laba porridge, the New Year is not far away! There are many topics about Laba porridge, salty and sweet, meaty and vegetarian. I have added everything from snacks to large laba porridge. The salty laba porridge of beans, and the soul of this bowl of laba porridge is the salty ribs that must be added. This is probably related to the fact that every family used to pickle bacon during the Chinese New Year. By the time of Laba, the pickled pork ribs and bacon are almost ready to eat. Add some when cooking Laba porridge. Soy and rice dishes absorb the salty and fresh aroma of salted pork ribs. The taste is unexpectedly good. Few people now pickled bacon for the New Year, but when cooking Laba porridge, they still buy salty chops from the vegetable farm or supermarket and cook them together.
Another important thing in Laba porridge is taro. Now, I pay more attention to it when it is cooked. It is cooked after removing the skin. The Laba porridge I ate when I was a child was full of unpeeled taro. Flavor! Now that the pace of life is fast, cooking Laba porridge is not so particular about heat. In the past, Laba porridge was cooked slowly at low heat, until the beans were so crispy that it melted in your mouth, and the rice even melted, although the color was not so distinct and good-looking , But it tastes sticky and fragrant, and all kinds of flavors are exuding vividly. So compared to the Laba porridge cooked on the same day, I prefer the Laba porridge cooked the next day, the more delicious it gets!
Another important thing in Laba porridge is taro. Now, I pay more attention to it when it is cooked. It is cooked after removing the skin. The Laba porridge I ate when I was a child was full of unpeeled taro. Flavor! Now that the pace of life is fast, cooking Laba porridge is not so particular about heat. In the past, Laba porridge was cooked slowly at low heat, until the beans were so crispy that it melted in your mouth, and the rice even melted, although the color was not so distinct and good-looking , But it tastes sticky and fragrant, and all kinds of flavors are exuding vividly. So compared to the Laba porridge cooked on the same day, I prefer the Laba porridge cooked the next day, the more delicious it gets!
