LaBaDou is one of the traditional foods in Hunan Province, China, has a history of hundreds of years, the folk more in the winter every year after the beginning of pickling, to the eighth day of the month after eating, so called "LaBaDou". The finished product has a special flavor, and exceptionally delicious, and therefore very popular. However, since ancient times, it has been a family or small workshop production, and subject to seasonal constraints, has not been able to become a consumer food can be enjoyed in all seasons.

Laiba beans: (also known as edamame)

Laiba beans are a home-cooked dish. After the beans are pickled and fermented, the protein is broken down and amino acids are increased, which makes the flavor unique and easy to digest and absorb. It is done as follows:

1. Wash soybeans, and skim the empty skin remnants, soak in cool water to swell, fish out, add water to the pot (cooking water to cover soybeans an inch), the first to cook with high heat, and then with a small fire to cook, cook to a hand squeeze into the mud can be.

2. And then the beans out of the water (put some salt in the cooking water, save for later), cooled in a cloth bag,

3. And then put the cloth bag in a straw bag or other containers, surrounded by straw or cotton wool around the heat preservation, placed in a place of about 20 degrees Celsius. About 2-3 days later, soybeans hot, fermentation grow hairy mold species, take out and spread cool;

4. Then the beans in the bowl, add the original boiled beans water; then add ingredients, according to each catty of soybeans with 50 grams of salt, pepper 2 money, paprika 5 money, but also can be added to the appropriate amount of ginger, mix together; mixing, such as not enough salty flavor, you can add some salt, another point of white wine! to increase the flavor, but also will not be bad beans.

5. Take an altar, wipe the inside with white wine, and finally put the well-mixed soybeans into the altar, seal the mouth of the altar tightly, 10 days after you can take food.