Salted laba porridge practice

Children, children, don't be greedy, it's the year after Laba! When I entered the twelfth lunar month, I smelled a strong flavor of the year. On Laba Day, every household will make Laba porridge. The following is my arrangement. Welcome to read the salty laba porridge method!

Practice of salty and fresh Laba porridge

condiments

Rice, yam

Chestnuts and ginkgo biloba

Mushrooms and carrots

Green beans, Kaiyang

Ham and shredded ginger

Cooking wine and salt

pepper

step

1, rice washed clean, Kaiyang soaked in cooking wine, diced ham and mushrooms, peeled carrots and diced yam;

2. Put rice, chestnuts, ginkgo, Kaiyang, diced ham and shredded ginger into a pot and add enough water;

3. After the fire boils, turn to low heat and cook for 30-40 minutes;

4. Add yam, mushrooms and diced carrots and continue to cook for about 20 minutes until the porridge is sticky;

5, add green beans, add the right amount of salt and white pepper.

The practice of salty laba porridge

condiments

Half cabbage and half tofu.

One ham sausage and proper amount of vermicelli.

Proper amount of salt

step

1. Cut cabbage, sausage, diced tofu and vermicelli into small pieces.

2. Add water to the pot and put the washed rice in. Boil the fire and turn to medium fire.

3. After the rice blooms, put vermicelli. After the vermicelli becomes soft, put the remaining ingredients into the pot. After the cabbage becomes soft, add appropriate amount of salt and sesame oil (pepper can be added according to personal taste).

4. Finished products