1. Wash the soybeans, skim off the empty skins and residual particles, soak them in cold water, take them out, add water to the pressure cooker (boiling water should cover the soybeans by one inch), cook them on high fire for 5 minutes, then cook them on low fire for 10 minute, then turn off the fire and let off the air.

Second step

Use a clean non-woven chef's hat as a support, then put on a cage cloth, and use a colander to fish out the soybeans without draining too much, so that the bean fermentation drawing effect is good.

Third step

It is very important to wrap it with a clean towel and an unused T-shirt, that is, to keep it warm and ventilated.

Put it in the corner of about 20 degrees Celsius, the soybean will be hot after 2 days, and fluff will grow after 3 days of fermentation, accompanied by a smelly and fragrant fermentation flavor.

Fourth step

Four days later, I smelled the smell of lobster sauce like moldy tofu. Haha, is it a bit contradictory?

At this time, the package can be opened, and the fermented soybeans are pulled out into long filaments. The best state of successful laba beans is like this ~

Step five

Wine (according to the amount of soybeans, I put half a bottle of this amount), salt and ginger are a lot of minced, antiseptic and fresh.

They are the best companions of laba beans.

Step 6

Then add some chopped pepper and pepper according to personal taste, and turn it in the microwave for 2 minutes until the fragrance overflows.

Step 7

Add all the ingredients into the soybean shreds and stir well.

Step 8

Put it in a clay pot and sprinkle a thin layer of salt on the surface. The clay pot is chosen because it is breathable and the beans are alive.

Step 9

Cover with plastic wrap to block impurities and bacteria in the air, put it in a cool and dry place, preferably in a cold place, and let all the flavors blend ~ blend ~ in 6 to 10 days. What a long week ~

Step 10

After 10 days of brewing and expectation, the food finally made a magnificent appearance. I don't want to pour some sesame oil to soak rice and change the meat. Report a few more dishes to the pro ~

1, fried jade with laba beans (egg leek);

2, Laba bean fried meat (pork belly);

3. Baked salmon with laba beans (comparable to stinky fish)

4, Laba beans boiled tofu (tofu should be fried first)

5. Fried dried green peppers with Laba beans (same taste)

Step 1 1

I put the bean curd in the cupboard in the kitchen sink, where there are two heating pipes passing under it, and the temperature inside is just right when the door is closed. To hide my shame, I used calico and Mito Xiu Xiu, hehe, be beautiful ~