Method for making spicy laba bean

500 grams of dried soybeans

An qi su fu qu 4g

Salt 60 grams

50 grams of Chili powder

0.5g star anise powder

25 grams of high-alcohol liquor

Suitable blending oil

How to make laba bean (bean paste)?

Wash the dried soybeans to avoid foaming, put them into an electric pressure cooker and keep the pressure for 35 ~ 40 minutes. I like to press hard for 35 minutes and gently for 40 minutes.

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Filter the cooked soybeans, let them cool, and sprinkle with angel sufu.

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Then stir with a spoon to mix the fermented bean curd koji and soybeans evenly.

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Put the lid on. As for room temperature fermentation, the suitable temperature is about 20℃ and the fermentation time is 48-72 hours. The weather in Guangzhou is humid these days. It is ok that the beans in the above picture grow beautiful Mao Mao after 48 hours of fermentation.

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Then pour in Chili powder, star anise powder, salt and high-alcohol liquor.

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Stir well.

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Put it in a sealed glass jar or jar, pour in bean-free blended oil and leave it at room temperature for 30 days.

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Open the altar! The oily and spicy douban is very appetizing.

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At 24:00 on April 6, 2020, the moldy beans and 450 grams of dried soybeans were washed again and put into the pressure cooker for 40 minutes. Filter the cooked soybeans, let them cool, and sprinkle with 4 grams of Angel fermented bean curd. Stir with a spoon to mix fermented bean curd koji and soybean evenly, put it in a container, cover it and ferment at room temperature. The temperature these days is 14-22℃. The above picture shows fermentation for 2 days.

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On April 9 15:00, beans have grown a thick layer of fluff.

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Pour 50 grams of crude salt and 50 grams of high-alcohol liquor, marinate and mix evenly, and let stand for more than ten minutes to wake up the musty smell.

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Then add 300 grams of carved wine.

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50g of dried chilli powder, 20g of pepper powder and star anise powder 1 g, and mix well.

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Put it in a ceramic jar, sprinkle a little high-alcohol on the surface and seal it with plastic wrap.

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Spread the coarse salt evenly along the bottle mouth, and pour a little pure water on the coarse salt. This is done to better seal and isolate the air.

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The altar was opened on May 8, and the watercress granules were obvious. Take one and chew it slowly in your mouth. Very spicy and delicious, not astringent.

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On April 9th, make fermented soybean with moldy beans, take moldy beans, pour in a little coarse salt and a little high-alcohol liquor, marinate and stir evenly, let stand for more than ten minutes, wake up the musty smell, add a little carved wine, and then add chopped pepper (see my kitchen menu for the method of chopping pepper, click my avatar, follow me and search my menu-chopped pepper), and turn over. The lobster sauce in the picture has been fermented for a month and a half. Chopped peppers themselves contain enough salt, so when mixing moldy beans, put less salt.

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skill

1, the laba bean made last year is made with a blending oil seal. A month later, the altar opened. Laba beans taste a little rough. Now that I think about it, because the oil seal seals the beans, the mold of the beans will not wake up.

2. Do it again on April 6, 2020, and marinate it with carved wine, pepper and pepper. , no oil. After a month, the altar was opened, spicy and delicious, and the taste was better.