Laba Festival, Pickled Black Laba Beans
1.
Prepare ingredients: black beans, ginger, dried chili, salt, etc.;
2.
Wash black beans and soak for 6 hours;
3.
Remove the soaked black beans, drain the water, and cook them in a pot;
4.
Drain the cooked soybeans and let cool;
5.
Put it in a clean water-free container and let it stand for the first fermentation;
6.
The first fermentation is completed when the black beans are salivating and sticky (you can see from the surface of the beans);
7.
Peel the ginger, wash, and finely chop finely; minced peppers; fry the ginger in a pot to make it slightly yellow;
8.
Mix the fermented black beans, ground ginger, crushed pepper, and salt in a large container;
9.
Wash the jar and drain the water, and put the well-mixed black beans into the jar;
10.
The mouth of the can is tightly sealed with plastic wrap, and the lid is tightly closed; the beans are subjected to secondary fermentation, and the jar is eaten after 10-20 days.
Tips:
1. The first fermentation is completed with mucosa;
2. Salt fry can last a long time;
3. Those who do not eat chili can put less chili or no chili;
4. When mixing evenly, it is dry, you can add laba water and mix evenly, which is easier to ferment.