Laba beans

Overview

The Laba Festival is here. There are many Laba Festival delicacies, among which Laba beans are my favorite. Every year during the Laba Festival, I pickle a few jars and eat them slowly. The rich aroma of self-fermentation is very delicious when eaten in porridge, steamed buns, stir-fries, stews, and stews with seasonings.

Tags

• cold dishes
• pickles with soy sauce
• home cooking
• dried chili pepper
• ginger
• soybeans
• salt

Ingredients

Steps

1. 1 Prepare the ingredients: soybeans, ginger, dried chili peppers, salt, etc.;

   

2. 2 Wash the soybeans, soak them for 6 hours, and cook the soaked soybeans in water;

   

3. 3 Soak the soybeans, drain the water, put them into the pot and cook;

   

4. 4 Drain the cooked soybeans and let them cool;

   

5. 5 Put it into a clean water-free container and let it stand for the first fermentation;

   

6. 6 The first fermentation is completed when the soybeans are salivating and sticky (visible on the surface of the onions and beans);

   

7. 7 Peel the ginger, wash it, and chop into fine pieces; mince the chili pepper; stir-fry the salt until it turns slightly yellow;

   

8. 8 Use a large container to mix the fermented soybeans, minced ginger, crushed chili and salt;

   

9. 9 Rinse the jar, drain the water, and put the mixed soybeans into the jar;

   

10. 10 The mouth of the jar is tightly sealed with plastic wrap and the lid is tightly closed; the beans undergo secondary fermentation and are eaten after 10-20 days.