Laba Festival, Pickled Black Laba Beans

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.