Labadou

Labadou

Introduction:

"Labadou is one of the traditional foods in the south. The traditional Labadou is made by putting the steamed soybean in the sealed container and using the microorganism existing in the nature. In the role of beneficial bacteria, into another form of food. After pickling and fermentation, soybean protein decomposes, amino acids increase, unique flavor, easier to digest and absorb. The cooking of Laba beans should be moderate, not too hard or too bad. The temperature and time of early fermentation should be changed with the environmental temperature, and the control time of late fermentation is generally 10-20 days, so the Laba bean can highlight its flavor. Labadou is not only a good seasoning, but also a delicious dish with unique taste. Taste a small mouthful, full of fragrance, let a person appetite big open · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·

Production steps:

Step 1: 1. Prepare 500 grams of dry soybeans.

Step 2: 2. Prepare shredded pepper, ginger and salt.

Step 3: 3. Soak soybean in advance.

Step 4: 4. Soak the soybeans in water and cook them.

Step 5: 5. Drain the boiled soybean and let it cool.

Step 6: 6. Put it into a clean and waterless container and let it stand for the first fermentation.

Step 7: 7. Until the soybeans are salivating and sticky (seen from the surface of soybeans); the first fermentation is completed.

Step 8: 8, ginger peeled, washed, finely chopped.

Step 9: 9. Pour the chopped ginger into the beans.

Step 10: 10. Add salt, chopped pepper and ginger.

Step 11: 11. Add the wax water (boil the water in December and cool it).

Step 12: 12. Mix well

Step 13: 13. Put it into the lotus leaf jar.

Step 14: 14. The mouth of the altar is tightly sealed; pour water on the edge of the altar to keep it airtight. The mixed beans are fermented twice, and can be eaten in the jar after 10-20 days.

Materials required:

Dried soybeans: 500g

Salt: 50g

Ginger: 100g

Chili powder: 50g

Notice: 1. Cool the boiled beans, put them in the container and ferment naturally; when the beans are sticky, add the seasoning. 2. Due to the low temperature this year, there is no additional heating, the fermentation time is a little longer, and the natural fermentation took 10 days. 3. Second fermentation, we must pay attention to observe whether the jar side of the water is dry, add at any time. So as not to make Laba beans with poor quality. 4. The prepared Laba beans can be put into glass bottles, sealed well, and avoid being placed in direct sunlight. It is best to store them in a cool place or refrigerator. 5. If you don't finish eating after opening the bottle, you can pour a little sesame oil into it, which will not change the flavor, and when you taste it again, the flavor is more delicious and unique.

Production difficulty: simple

Process: salting

Production time: several days

Taste: slightly spicy