The Laba Festival is here. There are many delicacies during the Laba Festival. Among them, Laba beans are my favorite. Every year during the Laba Festival, I pickle a few jars and eat them slowly. The rich aroma of self-fermentation is eaten with porridge and steamed buns. , the condiments are very delicious in stir-fries, stews and stews. ”

Ingredients

Main ingredients

500 grams of soybeans

Accessories

Ginger

Salt

30g

Dried chili

50g

How to make Laba beans

1.

Prepare the ingredients: soybeans, ginger, dried chili peppers, salt, etc.;

2.

Wash the soybeans. Soak for 6 hours until the soaked soybeans are cooked;

3.

Drain the soaked soybeans and put them in a pot to cook;

3.

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4.

Drain the cooked soybeans and let them cool;

5.

Put them into a clean water-free container. Let it stand for the first fermentation;

6.

The first fermentation is completed when the soybeans are salivating and sticky (visible on the surface of the green onions and beans);

Peel the ginger, wash it, and cut it into fine pieces; mince the chili pepper; stir-fry the salt until it turns slightly yellow;

8.

Use Mix the fermented soybeans, minced ginger, crushed pepper, and salt in a large container;

9.

Wash the jar, drain the water, and put the mixed soybeans into it. In the jar;

10.

Tightly seal the mouth of the jar with plastic wrap and cover it tightly; the beans undergo secondary fermentation and are eaten after 10-20 days.

1. The first fermentation must be completed with a mucous membrane;

2. It can be kept for a long time if stir-fried with salt;

3. Do not eat it For chili peppers, you can add less chili peppers or no chili peppers;

4. When the mixture is dry, you can add Laba water and mix well to make it easier to ferment.