Laba Congee

1. Materials that are not easily boiled should be soaked first, soaked the night before. This is Tremella fuciformis and lotus seeds, wash and soak.

Here, the soaked beans are kidney beans and red beans.

3. When the small red dates at home are finished, the big ones are used. It doesn't need to be dipped for a long time. Just soak a little before cooking Congee.

4. Peanuts don't need to be soaked, just rinse them slightly and set them aside.

5. Cinnamon meat doesn't need to be soaked, just rinse it clean and set aside.

6. The soaked silver ear has been washed clean and torn into small pieces.

7. The glutinous rice and red rice have also been washed and soaked in water in the pot.

8. Add soaked and washed red beans and kidney beans into glutinous rice and red rice.

9. Add the soaked and washed lotus seeds again.

10. Add the silver ear pulled into small pieces.

11. Add peanuts.

I originally planned to use an electric rice cooker to cook, but when I saw that there were too many ingredients added in the same way, I changed the pot. Hahaha~Did you see that? It's a steamer, and it's big enough to hold.

After boiling, pour in the red dates.

14. Cover and boil again.

15. Pour in the longan meat and add rock sugar.

16. After boiling again, it turned into a small fire and slowly boiled. I put it on the second gear for an hour. Since Congee will keep rising, I need to put more water at the beginning.

17. Well, a pot of fragrant and glutinous Laba Congee has been cooked~~Send Congee while it is hot. I went out to send Congee at 6:30 in the morning.