Yesterday was the Laba Festival, and as the saying goes, after Laba comes the new year. The Lunar New Year is getting closer, and many people have already started preparing to grab tickets and go home. Recently, the temperature has dropped and it has been snowing, but that hasn't dampened our enthusiasm for going home for the New Year. Yesterday, my friends' circle was flooded with Laba porridge from various households. Most of them were made with red beans, chestnuts, date paste, lily, peanuts... and cooked into a thick, sweet, and red rice porridge. However, many people don't know that Laba porridge can also be made with a savory taste. In other regions of our country, Laba porridge is made with a savory flavor. If yesterday's sweet porridge was a bit too much, and some patients with abnormal blood sugar can't eat sweets, let's take a look at how to make savory Laba porridge together.
Ingredients:
- 1 small bowl of rice
- A handful of glutinous rice
- 4-5 heads of leafy greens
- 4-5 shiitake mushrooms
- 50-100g of dried shiitake mushrooms
- 50-70g of cured pork
- 1 carrot
- Half a Chinese yam
- 5-6 black fungus
Instructions:
1. Soak the rice and glutinous rice in advance.
2. Wash and dice the other ingredients.
3. Stir-fry the diced cured pork, carrot, and mushrooms separately.
4. Put all the ingredients except for the leafy greens, Chinese yam, and carrot in a pot. Add an appropriate amount of water and bring to a boil, then simmer over low heat until thick. Add the carrot and Chinese yam and cook for about 5-6 minutes. Season with a little salt and pepper. Finally, add the leafy greens to ensure vibrant colors.
This is how you make savory Laba porridge. It is simple and quick, and it is also rich in nutrients, ensuring the intake of protein and vitamin C, as well as dietary fiber. Give it a try!
This article was created by Jiangsu Minfukang Technology Co., Ltd., and the copyright belongs to Jiangsu Minfukang Technology Co., Ltd. Without permission, reproduction is prohibited.
