How to make Laba porridge with traditional food Laba porridge

1. Material: 50g of rice, 50g of yellow rice, 50g of sticky yellow rice, 50g of glutinous rice, 50g of sticky sorghum rice, adzuki bean 100g, lotus seed 100g, longan 100g, peanut 100g.

2. First put the lotus seeds in a bowl, soak them in water, then put them in a steamer, steam them on high fire for about 1 hour, and take them out for later use.

3, remove the skin and core of longan, as long as the meat; Peel chestnuts from their shells and clothes.

4. Put a proper amount of water into the pot, then wash barnyard grass, red beans, peanuts and small red dates and pour them into the pot to cook. When they are half cooked, wash the rice, yellow rice, sticky yellow rice and glutinous rice, and pour them into the pot to cook together. After boiling, cook them with low heat.

5. When the porridge is cooked to 78% maturity, pour the steamed lotus seeds into the porridge and stir well. After boiling, cook for a while and turn off the heat. Put it in a clean and disinfected pot and sprinkle with white sugar.