Laba Festival, Pickled Black Laba Beans

Laba Festival, Pickled Black Laba Beans

by sourcehe

4.8 (1)
Favorite

Difficulty

Normal

Time

30m

Serving

5

Children, don't be greedy, Laba is the new year. Drinking Laba porridge for a few days is twenty-three miles away. Twenty-three sugar melon sticks,...This nursery rhyme is so nice, it also records the traditional New Year’s taste and customs.
The Laba Festival is here. There are a lot of delicacies for the Laba Festival. Among them, I love Laba Beans the most. Pickle a few jars for the Laba Festival every year and eat them slowly. , The stews are very delicious. Today I will introduce Laba Dou, which is made from black beans, which is more delicious than ordinary soybeans.

Ingredients

Laba Festival, Pickled Black Laba Beans

1. Prepare ingredients: black beans, ginger, dried chili, salt, etc.;

Laba Festival, Pickled Black Laba Beans recipe

2. Wash black beans and soak for 6 hours;

Laba Festival, Pickled Black Laba Beans recipe

3. Remove the soaked black beans, drain the water, and cook them in a pot;

Laba Festival, Pickled Black Laba Beans recipe

4. Drain the cooked soybeans and let cool;

Laba Festival, Pickled Black Laba Beans recipe

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

Laba Festival, Pickled Black Laba Beans recipe

6. The first fermentation is completed when the black beans are salivating and sticky (you can see from the surface of the beans);

Laba Festival, Pickled Black Laba Beans recipe

7. Peel the ginger, wash, and finely chop finely; minced peppers; fry the ginger in a pot to make it slightly yellow;

Laba Festival, Pickled Black Laba Beans recipe

8. Mix the fermented black beans, ground ginger, crushed pepper, and salt in a large container;

Laba Festival, Pickled Black Laba Beans recipe

9. Wash the jar and drain the water, and put the well-mixed black beans into the jar;

Laba Festival, Pickled Black Laba Beans recipe

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.

Laba Festival, Pickled Black Laba Beans recipe

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.

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