children, don't be greedy, it's the year after Laba. The eighth day of the twelfth lunar month is called Laba Festival by China people. Laba Festival has a long tradition and history in China. On this day, people have the custom of drinking Laba porridge and eating Laba food, which is used to worship ancestors and gods and pray for a good harvest. This is also the most traditional and exquisite custom of China people.

In Huxiang area, there is a traditional Laba snack which is loved by local people. It has been circulated among the people for hundreds of years. People used to pickle it after beginning of winter every year and eat it after the eighth day of the twelfth lunar month. It smells fresh and fragrant, tastes cool and delicious. Besides being eaten alone, it can also be used as ingredients with other ingredients to make various dishes. It has always been widely loved by Hunan people, and it is Labadou.

An old customer on the dining table of Huxiang people

Labadou is a frequent visitor on the dining table of Huxiang people. Pickled mature Laba beans have a soft, waxy and refreshing taste, and are moderately sour and spicy, which is completely different from ordinary soybeans. Previous laba beans have been unable to become a food that consumers can enjoy all the year round because of the limitation of production methods and seasons. Nowadays, with the development of technology, it is customary in Huxiang area to pickle Laba beans with glass bottles or ceramic pickling bottles, which can not only retain the original taste of Laba beans, but also be stored for a long time. The unique taste and easy storage make Laba bean stand out among many Hunan cuisine pedigrees. Many Hunan people who have been away from home all the year round can't get used to the taste of other places. When they leave their hometown, they will always bring a bottle of Laba beans with them. It is a good choice to mix rice and stir-fry with it. No matter how far and how long the road goes, Hunan people who like food will never forget the taste of their hometown wherever they go, as long as they put a delicious food from their hometown on the table.

Microbial delicacies are the crystallization of people's wisdom

Traditional Laba beans are made by putting steamed soybeans in a sealed container and using microorganisms existing in nature to ferment and pickle them. Under the action of beneficial bacteria, it is transformed into another form of food. After pickling and fermentation, soybean has increased amino acids, unique flavor and easier digestion and absorption. The world of microorganisms, which changes and restricts each other, is fermented and matured in a sealed world, which is a unique way for food to give back to nature and human beings. For hundreds of years, Laba bean has become a unique landscape in Hunan's dining, and it has also made the basis of the taste on the table of local people. A small bottle of Laba beans is the wisdom crystallized by people in the kitchen and time, and the fruit obtained by the people of Huxiang in their labor practice. Delicate and mellow Laba beans, a little taste, full of fragrance, make people appetite.

production method of laba bean

main ingredients: soybean

ingredients: ginger, garlic, millet pepper, chopped pepper

seasoning: salt, high-alcohol liquor, sesame oil

First, prepare a proper amount of soybeans, wash them and soak them in clear water for 6-8 hours.

2. Cook the soaked soybean water (pressure cooker can be used instead), neither too hard nor too rotten, until the soybeans are crushed.

thirdly, drain the boiled soybeans and cool them with flannel.

fourthly, wrap the soybean with thick cloth or towel, put it in a clean container without water, and let it stand for 3-4 days for the first fermentation.

the first fermentation is completed when the soybeans are salivating and sticky (in wiredrawing state) or moldy state.

chopped garlic into powder, peeled ginger, washed and cut into powder; Chop appropriate amount of pepper and millet pepper (according to personal taste).

7. Mix the fermented soybeans, minced garlic, minced ginger and minced pepper in a large container, and add proper amount of salt, sesame oil and high-alcohol liquor.

eight clean jars are washed and drained, and the well-mixed soybeans are put into the jars;

nine cans are sealed tightly with plastic wrap, and the lid is tightly closed; The beans are fermented for the second time, and are eaten after 11-21 days.

The prepared laba beans can be made into a single dish, or mixed with a variety of ingredients to make a new dish, which can be steamed, boiled or fried. Vegetarian methods are delicious with meals. Here are some classic ways to mix laba beans:

Steamed bacon with laba beans

Ingredients: 311g of bacon and 111g of laba beans

Ingredients: dried red pepper powder, Jiang Mo and garlic

Seasoning: salt, soy sauce and peanut oil

Making method:

1. Soak the bacon in warm water.

2. Heat the peanut oil from the pan, add ginger and minced garlic and stir-fry until fragrant, add dried red pepper powder and laba beans and stir-fry until fragrant, add salt and soy sauce for seasoning, then take it out of the pan and cool it for later use.

3. Put the sliced bacon neatly on the plate, drizzle with fried laba beans, and steam in the cage for 31 minutes.

Laba bean mixed with Flammulina velutipes

Ingredients: Flammulina velutipes 211g, Laba bean 111g

Ingredients: chopped green onion, minced garlic, red pepper (or chopped pepper)

Seasoning: sesame oil, salt, soy sauce

Preparation method:

1. Wash Flammulina velutipes, cut off the roots and put them in boiling water.

2. Pour sesame oil into the oil pan, pour chopped green onion, garlic and laba beans into the pan to saute until fragrant, add a proper amount of salt, pour in light soy sauce and mix well to become a sauce.

3. Pour the sauce on the Flammulina velutipes and mix well to serve.

scrambled eggs with laba beans

Ingredients: 111g laba beans, two eggs

Ingredients: chopped green onion

Seasoning: Chili powder, chicken essence

Method of making:

1. Oil laba beans, fry until the grains are golden, and serve them out.

2. Add a little salt to the eggs and stir fry. Pour in the fried laba beans, sprinkle with Chili powder and a little chicken essence and mix well.

3. Sprinkle with chopped green onion and serve.