Savory Laba Porridge

Overview

As a Sichuanese, I grew up eating salty Laba porridge. I used to see my grandma start preparing the ingredients on the first day. She would wake her up at around 6 o'clock in the morning for Laba. As soon as I entered the kitchen, I saw her using a big wood pot to cook a big pot of Laba porridge for two days. Later, the big firewood pot was gone, and grandma was gone, and I no longer had that feeling. When I told my parents-in-law, they both said that they had never eaten salty food, and they all eat sweet food in the Northeast. I made it today for them to try.

Tags

• staple food
• porridge
• home cooking
• baby
• laba
• winter recipes
• banquet dishes
• dinner
• bacon
• cabbage bang
• laba rice
• peanuts
• ginger
• pepper

Ingredients

Steps

1. 1 Laba rice (convenient) bought in supermarkets generally uses peanuts, red beans, mung beans, glutinous rice, rice, and black rice in Sichuan

   

2. 2 Soak laba rice and peanuts in cold water overnight (I especially like to eat peanuts alone and add more peanuts)

   

3. 3 Put a pot of boiling water in a casserole, put the laba rice and peanuts into the pot

   

4. 4 Dice the bacon, stir-fry the diced bacon with a few drops of oil

   

5. 5 Bring to a boil over high heat, then reduce to low heat, and after 10 minutes pour in the diced bacon

   

6. 6 Finely chop the ginger (it should be cooked together with the laba rice)

   

7. 7 Shred cabbage

   

8. 8 Boil the cabbage for 10 minutes

   

9. 9 Before cooking, add appropriate amount of salt, chicken essence and pepper