Laba Congee

2025-01-22 03:00:08 934

It is almost a tradition in all parts of the country to eat Laba Congee on the eighth day of the twelfth lunar month. Laba Congee stresses the harmony of five flavors and the fragrance of all flavors. With regional differences, the Laba Congee varies from place to place. In most places, Laba Congee is boiled into salty food, and vegetables are added. Rice is first fried and then boiled. The Laba Congee I recommend is cooked into sweetness because of the family's taste preferences and sweet practices, which are also loved by many people.

Details of ingredients

rice75 grams
Glutinous rice75 grams
Black beans50 grams
Black rice50 grams
Job's tears50 grams
peanut100 grams
Red beans50 grams
Walnut kernel30 grams
Raisins10 grams
medlar5 grams

Technique

difficultySimple
workmanshipcook
tasteSweetness
timeThree quarters of an hour

Steps to make Laba Congee

1. Prepare raw materials
2. Soak peanuts, walnut kernels, lotus seeds, dates, and red beans for about 8 hours in advance
3. Peel walnuts
4. Remove the lotus seed and lotus heart
5. Remove the seeds from the jujube and cut it into small pieces
6. Wash all ingredients except rock sugar thoroughly
7. Add enough water, boil it over high heat and then adjust it to medium heat
8. Cook until viscous, add rock sugar, and cook for another two minutes
9. It's out of the pot