Laba bean is one of the traditional foods in the south. Traditional Laba beans are made by placing cooked soybeans in a sealed container and fermenting and marinating them using microorganisms existing in nature. Under the action of beneficial bacteria, it is transformed into another form of food. After pickled and fermented soybeans, the protein is decomposed, amino acids are increased, and the flavor is unique and easier to digest and absorb.
The beans used to make Laba beans should be cooked moderately, not too hard or too rotten. The temperature and time of early fermentation should be determined according to the change of environmental temperature; the control time of late fermentation is generally 10-20 days, so that the Laba beans produced in this way can highlight its due flavor.
Laba beans are not only good seasonings, but also delicious dishes with unique taste. Taste a small mouthful, full of fragrance, make people appetite......
Delicious Laba Bean
By SamSanford
Recipe Recommendations
- dried soybeans 500 grams
- salt 50 grams
- ginger 100 grams
- chili 50 grams
Steps for Delicious Laba Bean
1
Prepare dried soybeans.
2
Prepare the dressing.
3
Soak soybeans in advance.
4
Pour the soaked soybeans into water and cook them.
5
Drain the boiled soybeans and let cool.
6
Put it in a clean waterless container, let stand, and carry out the first fermentation.
7
until the soybeans are salivated; the first fermentation is completed.
8
Peel the ginger, wash it, and cut it into fine powder.
9
Pour the chopped ginger into the beans.
10
Add salt, chopped pepper, and ginger
11
Then add the wax water (the water in the twelfth lunar month is boiled and cooled).
12
Mix well.
13
Put it into a lotus leaf jar.
14
The mouth of the jar is tightly sealed; water is poured on the edge of the jar to keep it airtight. The mixed beans are fermented twice and can be eaten in the jar after 10-20 days.Delicious Laba Bean Make Tips
1. Spread and cool the cooked beans, put them into containers, and ferment naturally; when the beans come out and become sticky, add the seasoning and mix well. 2. Due to the low temperature this year, there was no additional heating, and the fermentation time was slightly longer. Natural fermentation took 10 days. 3. During secondary fermentation, you must pay attention to observe whether the water at the edge of the jar has dried up and add it at any time. In order to avoid poor quality Laba beans. 4. The prepared Laba beans can be put into a glass bottle and sealed to avoid placing them in direct sunlight. It is best to store them in a cool place or in a refrigerator. 5. If you open the bottle and don't finish it, you can pour a little sesame oil into it, so that not only will it not taste bad, but when you taste it again, the flavor will be more delicious and unique.