Tips for homemade salty laba porridge

I grew up eating salty laba porridge. I used to see grandma start cooking on the first day. Grandma woke up next to Laba at 6 am. As soon as she entered the kitchen, she saw a big pot of Laba porridge that had to be cooked in a big wooden pot for two days. Later, the big firewood pot was gone, and grandma was gone. I never felt that way again. As soon as I told my in-laws, they all said they had never eaten salty food, but they all ate sweet food in the northeast, so I made it today and let them try it.

Salted Laba porridge material tool

Ingredients: laba rice (300g), peanuts (1 00g), bacon (150g), Chinese cabbage (5 pieces), ginger (1piece) and pepper (5g).

Kitchenware: casserole classification The staple food porridge is salty and fresh for three quarters of an hour.

The practice of salty Laba porridge:

1. laba rice from the supermarket (convenient) Generally, peanuts, red beans, mung beans, glutinous rice, rice and black rice are used in Sichuan.

2. laba rice and peanuts soak in cold water for one night (I especially like to eat peanuts with peanuts).

3. Sit in a pot of boiling water in a casserole and put your favorite laba rice and peanuts in the pot.

4. Dice the bacon and fry the bacon with a few drops of oil.

5. Small fire, 10 minutes later, pour in the fried diced bacon.

6. Chop ginger (to be cooked with laba rice)

7. Shred Chinese cabbage

8. Boil cabbage 10 minute.

9. Put proper amount of salt, chicken essence and pepper before cooking.

Tip:

Laba rice soaked in cold water and boiled in water.