I want to eat Laba beans in summer. I don't know how to do it. Because of the high temperature in summer, do you need air conditioning to control the temperature? How to make Laba beans in summer? How to make Laba beans in summer.
1. Wash the soybeans, skim off the residual grains, soak them in cold water, remove them, add water to the pot (the boiling water should cover the soybeans by an inch). First, cook them with high heat, then cook them with low heat until they are mashed with hands.
2. Then remove the beans from the water (add salt to the boiling water and keep them for future use). Cool it in a cloth bag, and then put the bag in a basket or other container. Keep warm around it with straw or cotton wadding, and place it at about 20 ℃. About 2-3 days, soybeans are scalded, salivated, taken out and cooled.
3. Then put it in a bowl, add the original boiled bean water; add ingredients, add 50 grams of salt per kilogram of soybean, 2 yuan of Chinese prickly ash, 5 yuan of chili powder, or add appropriate amount of ginger, mix well. If the salty taste is not enough, you can add some salt and add some wine to increase the flavor. Finally, put the mixed soybeans into the jar, seal the mouth of the jar tightly, and eat after 10 days.