In addition to Laba congee, there are also Laba beans in some places. Laba beans are traditional snacks in Hunan Province. They are made of soybeans. Generally, it takes a while to marinate. How long does it take to marinate Laba beans? When is it appropriate to eat Laba beans on the day of Laba Festival? What is the way to make Laba beans?
When are Laba beans made
Generally speaking, Laba bean is made from the beginning of winter. Because Laba bean needs time to be salted, it can be eaten when Laba bean is made after the beginning of winter. However, people who like to eat Laba bean can do it at any time.
Many people don't know Laba bean, because it's a traditional snack in Hunan Province. Laba bean has a history of hundreds of years. People usually start to pickle it after the beginning of winter every year, and eat it after the eighth day of the twelfth lunar month, so it's called "Laba bean". The finished product has a special fragrance and is very delicious, so it is very popular with people. But since ancient times, it has been made by family or small workshop, and restricted by the season, it has not been able to become a food that consumers can enjoy all the seasons. However, the glass bottled Laba bean was launched in Pingjiang area of Hunan Province. Although affected by the season, it has been processed several times, retaining the original taste of Laba bean, and can be preserved for a long time.
The main raw material of Laba bean is soybean. The method and taste are similar to soybeans with sauce. Laba bean is rich in nutrients, such as amino acids, vitamins, functional peptides, soybean isoflavones and other physiological active substances. It is a health fermented food with high nutritional value. Laba bean has the effect of appetizer and digestion, and also has a certain effect on malnutrition. However, those with fatty liver, cirrhosis, peptic ulcer, nephrotic syndrome, renal failure, severe liver disease, nephropathy, gout, peptic ulcer and low iodine should not eat Laba bean.
Production method of Laba bean
Ingredients: 500g dried soybeans, 100g ginger, 50g salt, 50g dried red pepper, a clean container that can be sealed.
practice
1. Wash the prepared red pepper with clear water in advance, then chop it into pieces, put the soybean into clear water in advance to soak, and make it all soft.
2. Put the soaked soybeans into the pot, add water, cook them, take them out after cooking, remove the water, and then cool them for use.
3. Put the dried soybeans into an oil-free container, seal them, and then let them stand for a few days for the first fermentation. After the soybeans are sticky and salivated, the first fermentation is finished.
4. Remove the skin of the ginger, wash it with water, and chop it into small pieces. Put the chopped ginger into the soybeans, then add salt and pepper, and finally put the water of the lunar month. It's better to boil the water of the lunar month in advance and cool it in the air, otherwise it's easy to have problems during fermentation.
5. After adding the seasoning, mix it with chopsticks, and then put the beans into the container again to seal, and put them in a warm place for secondary fermentation. After 15 days or so, the fermentation can be completed. At this time, you can smell a light aroma after opening, and you can take them out at any time if you want.