Laha congee practice

Ingredients

50 grams of rice, 50 grams of yellow millet, 50 grams of sticky yellow rice, 50 grams of glutinous rice, 50 grams of glutinous millet (sticky sorghum rice) 50 grams of Panicum (sticky sorghum rice) 100 grams of red soybeans, 100 grams of lotus seeds, 100 grams of cinnamon

100 grams of peanuts, chestnuts 100 grams of chestnut, 100 grams of red jujubes, sugar, appropriate amount.

Preparation method

1, first of all, the lotus seed to coat the heart into the bowl with water submerged, and then into the steamer, with a high fire steam about 1 hour, steamed out of standby.

2, will be removed from the cinnamon skin, core, as long as the meat; will be peeled off the chestnut shell and coat.

3, the pot into the appropriate amount of water, and then Panicum, red beans, peanut rice, small red dates cleaned and poured into the pot to cook, to be cooked into a half-cooked, and then rice, yellow millet, sticky yellow rice, sticky rice, cleaned and poured into the pot to cook, to be open, and then cook with a slight fire. The porridge will be boiled and simmered to seven or eight mature, the steamed lotus seeds poured into the porridge and stirred well, after the pot was opened and then cooked for a while to move down the fire, served in a clean sterilized pot, sprinkled with sugar. Nowadays, there are supermarkets with good Laha congee ingredients, but you can also choose the ingredients of Laha congee according to their own dietary habits and physical condition, the Laha congee will be unique.