Name: Labada Bean Paste
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Pigskin; Some carrot; Some Dried Tofu; Some Water lump; Some soy; Some shallot; Some ginger; Some Aniseed; Some pepper; Some Cooking Wine; Some Soy sauce

Labada Bean Paste

by Xiao Ting

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

Laba is a very important day, not only to eat Laba porridge, soak Laba garlic, but also to beaten bean paste.

The name Douerjiang is very funny. You don't know what it is from the name, but it is actually an upgraded version of the meat jelly. Just put a few more ingredients in it: dried tofu, carrots, water bumps, soybeans, potatoes, etc., which have always been essential cold dishes for northerners during the New Year.

Bean paste should be called beating bean paste, no one said to make bean paste. As for why no one can say clearly, it has to be called that anyway. In the past, every family in old Beijing had to prepare this when it was about to celebrate the New Year. The skins that are usually removed when making meat are kept, and you can save a lot of them until the end of the year, which is just right for you to use.

Bean paste is a common cold dish. It’s a bit cumbersome and time-consuming to make, but it can be put when it’s done. It’s ready to be put in Laba, and it’s frozen outside the house. It can be kept for a long time. When you eat it, cut a small The plate contains laba vinegar, and some have ice ball, which has a special flavor when served with wine. Soy sauce is added to the bean paste and there are a lot of ingredients. After cooling and solidification, it looks like amber. From the translucent jelly, you can see the beans, dried beans, and carrots, which are pleasing to the eye and full of flavor. "

Labada Bean Paste

1. Ingredients: pig skin, carrots, dried tofu, water bumps, soybeans, green onions, ginger, aniseed, pepper, cooking wine, soy sauce.

2. Clean the pigskin, pluck the hair, then scrape the fat on the pigskin with a knife and wash it with water. Boil a pot of boiling water, add the skin after boiling, blanch for 5 minutes and then remove;

3. After blanching the skin, let it cool slightly, scrape the fat on the surface of the skin again to remove all the fat, rinse with water, cut into thin strips, and then cut into small cubes for later use;

4. Soak the soybeans in water in advance, and then cook until they are 8 mature, that is, take out when there is a little firmness and set aside;

5. Wash the carrots and cut into small dices, and cut the dried tofu and water lump into small dices;

6. Pour about 1200ML of water into the pot. After boiling, pour in thin strips of pork skin, green onion, sliced ginger, aniseed, and pepper, and skim out any foam;

7. After the water is boiled again, turn to low heat and cook for about 40 minutes until the skin is cooked and soft, then remove the green onion, ginger, pepper and aniseed;