Hong Kong Style Laba porridge

Hong Kong Style Laba porridge

Introduction:

"It is said that this is a popular sweet Laba porridge in Hong Kong, so it is called Hong Kong Laba porridge. Sugar was originally added before the pot, however, for different tastes, this step is omitted. Those who like to add sugar add it themselves, but those who don't like to add sugar eat the flavor. However, the congee with red dates is somewhat sweet. Some chestnuts are big. Only four are used. For small chestnuts and big chestnuts, eight can be used. In order to distribute evenly, the walnut is also slightly cut. With glutinous rice porridge soup thick, sticky, feel particularly good

Production steps:

Step 1: Materials

Step 2: wash the red beans

Step 3: wash off the floating dust

Step 4: wash the glutinous rice slightly

Step 5: cut the walnuts crosswise

Step 6: dice chestnuts

Step 7: pour all materials except jujube into the electric stew pot

Step 8: add appropriate amount of water

Step 9: cover and cook overnight,

Step 10: add red dates in the morning, then cook for half an hour - 1 hour, then out of the pot, seasoning and eating

Materials required:

Round glutinous rice: 1 / 3 cup

Coix: 30g

Red beans: 30g

Red dates: 8

Lotus seed: 8

Chestnuts: 4

Pine nuts: 30

Walnut kernel: 4

Sugar: right amount

Water: moderate

Note: do not stew pot can be directly on the fire with a small fire boil. But the red beans need to be soaked in advance, so as to be easy to boil and soft.

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: sweet