Traditional Culture Encyclopedia - Traditional festivals - Steps and materials of Laba porridge
Steps and materials of Laba porridge
Raw materials:
Glutinous rice 200
Kehe chestnuts 200
Mung bean and millet 200
Keke and Qingsi. 10
Mung bean and red bean 200
G. Osmanthus fragrans Brine 10
Mung beans and peanuts 100
Kehe Jujube 200
Mung bean and walnut kernel 25
G, rose halogen 10
Kehe brown sugar 500
G, 25 melon seeds
G, clear water 1500
Kehe raisins 100
Mung bean and japonica rice 200
Dick and red silk. 10
Kehe glutinous rice 200
Gram, sugar 200
Mung bean and water chestnut 200
Dick.
Exercise:
1. Wash red dates, remove cores and cut into 1.
Xiaoding in centimeter size.
2. Take a bite of water chestnut and chestnuts with a knife, cook them, shell them, and cut the meat into cubes.
3. Don't wash glutinous rice, japonica rice, millet, glutinous rice and red beans with water, put them in a large pot, add water, red dates, millet and water chestnut, and cook slowly, stirring the bottom of the pot from time to time.
Prevent the bottom from being burnt. After the porridge is cooked, add brown sugar, osmanthus brine and rose brine and mix well.
4. Put the porridge into bowls respectively, add shredded green, red silk, peanut kernels, raisins, melon seeds and walnut kernels, make various patterns, and sprinkle with white sugar.
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