Laba beans are one of the traditional local snacks in Hunan Province. It is a festival food custom during the Laba Festival. It is made from soybeans, pepper, salt, etc., and has the function of appetizing and digesting.

It has a history of hundreds of years. Folks usually start pickling it after the beginning of winter every year and eat it after the eighth day of the twelfth lunar month, so it is called "Laba beans". The finished product has a special fragrance and is extremely delicious, so it is very popular among people. However, it has been made in families or small workshops since ancient times and is subject to seasonal restrictions. It has never been able to become a food that consumers can enjoy all year round. The Hunan region has launched laba beans in glass bottles, which retains the original taste of laba beans and can be stored for a long time.

1. Original Laba beans are sold in the cold chain or need to be processed before being eaten, or are traditionally brewed.

2. Flavored Laba beans (instant Laba beans) are seasoned or packaged with other foods, can be stored at room temperature, and are ready to eat and open.

Nutritional composition editor

Laba beans are rich in nutrients, such as amino acids, vitamins, functional short peptides, soy isoflavones and other physiologically active substances. They are health care products with high nutritional value. Fermented food

Production and editing

Raw materials: soybeans, salt, pepper, ginger.

Laba Beans

Laba Beans

Method:

(1) Wash the soybeans and remove the empty skin particles. Soak in cold water, take out, add water to the pot (the boiling water should cover the soybeans by one inch), cook them over high heat first, then cook them over low heat.

(2) Take the beans out of the water (put some salt in the water to cook the beans and save them for later use), spread them to cool and put them in a cloth bag,

(3) Put the cloth bag in a straw bag In a bag or other container, wrap it with straw or cotton wool to keep it warm, and place it at about 20 degrees Celsius. After about 2-3 days, the soybeans will become hot and white mold will grow during fermentation. Take them out and let them cool;

(4) Then put the beans in a pot (ceramic basin) and add the original bean cooking water; then add Appropriate amount of ingredients, add 50 grams of salt per kilogram of soybeans, 2 cents of Sichuan peppercorns, appropriate amount of chopped fresh ginger, add 5 cents of chili powder for those who like spicy food, and mix well; if the saltiness is not enough when mixing, you can add some salt, and finally add some white wine , mix well.

(5) Take a jar, wipe the inside of the jar with white wine, put the mixed bean ingredients into the jar, seal the mouth of the jar tightly, and you can eat it after 10 days. Laba beans can be used with a variety of dishes, including steaming, boiling, frying and deep-frying; they are a delicious accompaniment to both meat and vegetarian dishes.

Main functions editor

Fair in nature

Five-flavored and sweet

Calories 359.00 kcal (1500 kilojoules)/100 grams

Efficacy for digestion

Taste

1. The sour taste has the functions of astringent sweat, antiperspirant, antidiarrheal, astringent essence, and contraction of urine;

2 , the bitter taste has the functions of clearing heat, purging fire, drying dampness, lowering Qi, and detoxifying;

3. The sweet taste is sweet, and has the functions of tonic, soothing, and relieving spasms;

4 , The salty taste has the effects of purging, softening and dispersing stagnation, and replenishing yin and blood;

5. The pungent taste has the effects of dispersing, promoting qi, and activating blood circulation.

Therapeutic effects

Laba beans have the effect of appetizing and digesting. It also has certain effects on malnutrition.