500 grams of dried soybeans
An qi su fu qu 4g
Salt 60 grams
50 grams of Chili powder
0.5g star anise powder
25 grams of high-alcohol liquor
Suitable blending oil
How to make laba bean (bean paste)?
Wash the dried soybeans to avoid foaming, put them in an electric pressure cooker and keep the pressure for 35 ~ 40 minutes. I like to press hard for 35 minutes and gently for 40 minutes.
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Filter the cooked soybeans, cool them, and sprinkle with angel fermented bean curd.
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Then stir with a spoon, so that the fermented bean curd koji and soybeans are mixed evenly.
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Put the lid on. As for room temperature fermentation, the suitable temperature is about 20℃ and the fermentation time is 48-72 hours. Guangzhou is very humid these days. The beans in the above picture will grow beautiful Mao Mao after 48 hours of fermentation, which is ok.
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Then pour in Chili powder, star anise powder, salt and high-alcohol liquor.
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Stir well.
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Put it in a sealed glass jar or jar, pour in blended oil without beans, and leave it at room temperature for 30 days.
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Open the altar! Oil and spicy watercress is very appetizing.
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At 24:00 on April 6, 2020, the mold beans, that is, 450 grams of dry soybeans, were washed again and put into the pressure cooker for 40 minutes. Filter the cooked soybeans, let them cool, and sprinkle 4 grams of Anji sufu. Stir with a spoon to mix fermented bean curd koji and soybean evenly, put it in a container, cover it and ferment at room temperature. The temperature these days is 14-22℃. The above picture shows fermentation for 2 days.
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On April 9 15:00, beans have grown a thick layer of fluff.
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Pour 50 grams of crude salt and 50 grams of high-alcohol liquor, marinate and mix evenly, and let stand for more than ten minutes to wake up the musty smell.
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Then add 300 grams of carved wine.
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50 grams of dried Chili powder, 20 grams of pepper powder and star anise powder 1 g, and mix well.
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Put it into a ceramic jar, sprinkle a little high-alcohol liquor on the surface and seal it with plastic wrap.
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Sprinkle coarse salt evenly along the mouth of the jar, and then pour a little pure water on the coarse salt. This is done to better seal and isolate the air.
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The altar was opened on May 8, and the watercress granules were obvious. Take one and chew it slowly in your mouth. It is spicy and delicious, not astringent.
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On April 9th, make fermented soybean with moldy beans, take moldy beans, pour in a little coarse salt and a little high-alcohol liquor, marinate and mix evenly, let stand for more than ten minutes, wake up the musty smell, add a little carved wine, then add chopped pepper (see my kitchen menu for the method of chopping pepper, click my avatar, follow me and search my menu-chopped pepper), and turn over. The lobster sauce in the picture has been fermented for a month and a half. Chopped pepper itself contains enough salt, so when mixing moldy beans, put less salt.
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skill
1, Laba beans made last year were sealed with blended oil. A month later, the altar opened. Laba beans taste a little numb and astringent. Now I remember, because the oil seal sealed the beans, the mold of the beans would not wake up.
2. Make it again on April 6, 2020, and marinate it with carved wine, pepper and pepper. There is no oil. A month later, the jar was opened, spicy and delicious, and it tasted better.