Laba bean is one of the traditional foods in Hunan province, which has a history of hundreds of years. People usually start pickling after beginning of winter every year and eat it after the eighth day of the twelfth lunar month, so it is called Laba bean. Its finished product has a special flavor and is very delicious, so it is very popular with people. Laba bean is rich in amino acids, vitamins, functional short peptides, soybean isoflavones and other physiologically active substances, and it is a health-care fermented food with high nutritional value. This is a hometown dish I learned from Sister Lan. The menu will not be issued until the twelfth lunar month is ready, because the laba beans will have to be kept for more than half a month if they are not cooked well, and all tastes must be tested once the menu is issued. Now this laba bean I made has become my husband's favorite porridge side dish. He said it was better than the one I bought. Yes, I can do this myself to adjust the number of peppers. This one I cooked was not too spicy, and it was delicious for dinner. This is worth recommending.

food

500g of soybean as the main ingredient, 0/00g of ginger/kloc-as the auxiliary ingredient, 50g of salt and 50g of dried pepper.

step

1. Soybeans are soaked in advance and completely swollen.

2. Soybeans are cooked in the rice cooker.

3. After the soybeans are cooled, put them in a sealed box or pour water for the first fermentation.

It's like this after ten days, and it's still a little sticky.

Step 5 chop ginger

6. Put the sticky soybeans in a clean bowl.

Add salt

8. Add chopped ginger

9. Add Chili powder

10. Fully mix

1 1. Boil a pot of boiling water to cool it and pour it in. According to Sister Lan, this is pickled water: cold boiled water in the twelfth lunar month.

12. Prepare several clean and waterless bottles, put the mixed laba beans into the bottles, and add some salt or cold cooked oil as the isolation layer.

13. Tie the bottle mouth tightly with plastic wrap. I left it for fifteen days, and it was very delicious. My own pickled side dishes are very fulfilling.

skill

1, spread the cooked beans, put them in a container, and naturally ferment; When the beans are drooling and sticky, add seasoning and mix well.

2. Due to the low temperature this year, there is no extra heating, and the fermentation time is slightly longer. Natural fermentation takes 65,438+00 days.

3. During the second fermentation, be sure to observe whether the water beside the altar is dry and replenish it at any time. In order to avoid poor quality of laba beans.

4. The prepared Laba beans can be put into glass bottles, sealed and kept away from direct sunlight, and it is best to store them in the shade or refrigerator.