Laba Congee-rosemary
1.
Soak red kidney beans, peanuts, soybeans, mung beans, black beans, red beans, peas, which are hard and not easy to cook, soak them in water overnight.
2.
Then wash the rice, glutinous rice, millet, black rice, barley rice, and lotus seeds, add water to soak for three hours in advance, peel the chestnuts, walnuts, and dried longans, and wash the red dates, remove the core, and cut into strips.
3.
Pour the soaked red kidney beans, peanuts, soybeans, mung beans, black beans, red beans, and peas into the pot, add water and boil on high heat, cover and turn to low heat and cook for 30 minutes
4.
Open the lid and pour the soaked rice, glutinous rice, millet, black rice, barley rice, lotus seeds and other ingredients into the pot, boil on high heat, close the lid, and simmer for 1 hour
5.
Cook until the rice grains are soft and waxy and the beans are crispy. When the porridge becomes thick, add the sliced and pitted red dates, dried longans, chestnuts, walnuts, and raisins. After stirring, cover the lid and cook for 1 hour.
6.
The fragrant Laba porridge is out!
Tips:
1. After boiling on high heat, cover the pot and turn to low heat, and open the lid from time to time and stir to prevent sticking to the pot.
2. Soak the hard and hard-to-ripe beans in water overnight, and soak the remaining rice and lotus seeds in water for 3 hours in advance.
3. Add rock sugar when drinking porridge according to personal preference.