Prepare ingredients: soybean, garlic, ginger, millet pepper, pepper, star anise, fragrant leaves, sesame oil, monosodium glutamate and spiced powder.
Production method:
Step 1: Rinse the prepared 2 kg of soybeans with clear water, then put them in a basin filled with clear water and soak them for about one night. When the volume of soybean becomes twice as large, it means that it has been soaked. Then, pour a proper amount of water into the pot, heat it with strong fire, and then put the soaked soybeans into the pot and cook until soft and rotten. If there are pressure cookers at home, it is better to take them out, drain them and use them.
Step 2: When the time is up, take out the moldy soybeans. If the soybeans can be in the drawing state, the ingredients can be prepared at this time. Peel garlic and cut into pieces, wash ginger and cut into pieces, and cut millet pepper. Mix all the cut ingredients together, add appropriate amount of salt and high-alcohol liquor, and stir evenly with chopsticks.
The third step is to pour a proper amount of cooking oil into the pot, and you can put a little more cooking oil here. When the oil temperature reaches 50%, add pepper, star anise and fragrant leaves, stir-fry and take them out. Then cool the fried edible oil to 50% heat, pour it into the stirred laba beans, add a little sesame oil, monosodium glutamate and a little spiced powder, stir while pouring, and finally cool it and put it into the anhydrous laba beans.
3 tips:
1, soybean soaking time must be sufficient, which can save a lot of stewing time and make soybean fermentation effect better. It is generally best to soak soybeans one night in advance.
2. When mixing laba beans, adding a proper amount of high-alcohol liquor can not only enhance the flavor, but also prolong the storage time of laba beans.
3. Finally, when pickling laba beans, you must be willing to put oil, so that the pickled taste and taste will be better, and the oil can isolate the outside air, and the laba beans will be stored for a longer time.