Seasonal Food of Laba Festival: Hunan Laba Bean with a Long History?

It's the annual Laba Festival again. In many places in China, people will drink a bowl of Laba porridge with a few petals of Laba garlic in it, while in Hunan, local people will eat Laba beans, a local traditional snack with a history of hundreds of years, with attractive color and delicious taste. Then today's traditional festival will introduce this unique seasonal food to everyone.

Laba bean is one of the local traditional snacks in Hunan Province, and it is the eating custom of Laba Festival. It has a history of hundreds of years. People usually start pickling laba beans after beginning of winter every year and eat them after the eighth day of the twelfth lunar month, so it is called "laba beans". Since ancient times, local laba beans have been made by families or small workshops. Because of the limitation of seasons, they can't become the food that consumers can enjoy all year round. Nowadays, glass bottles of Laba beans have been introduced in Pingjiang, Hunan. Although affected by the seasons, the original flavor of Laba bean was preserved after many times of processing, and it can be preserved for a long time.

Laba beans have a special flavor and are very delicious, so they are very popular with people. It is not only delicious, but also rich in nutrients, such as amino acids, vitamins, functional short peptides, soybean isoflavones and other physiologically active substances. It is a health-care fermented food with high nutritional value. Generally speaking, eating laba beans can stimulate people's appetite, promote digestion, and have a certain effect on malnutrition.

However, it should be noted that laba beans are good, but not everyone can eat them. For example, patients with fatty liver, liver cirrhosis, peptic ulcer, nephrotic syndrome, renal failure and severe liver disease, nephropathy, gout, peptic ulcer, and low iodine should fast Laba beans so as not to affect their health.

Production method of Hunan Laba bean Raw materials: soybean, salt, pepper and ginger. Practice: 1, wash the soybeans, skim off the empty skins and residual particles, soak them in cold water, take them out, add water to the pot (boiling water should cover the soybeans by one inch), cook them with high fire first, and then cook them with low fire. 2. Take the beans out of the water (put some salt in the boiled bean water and store them for later use), spread them out and put them in a cloth bag. 3. Put the cloth bag into a straw bag or other container, wrap it with straw or cotton wool and keep it warm at about 20 degrees Celsius. After about 2-3 days, the soybean heats up, white mold ferments and grows, and it is taken out and cooled; 4. Then put the beans in the pot (pottery basin) and add the boiled water of the original beans; Add the right amount of ingredients, add 50 grams of salt and 2 yuan pepper per catty of soybeans, add the right amount of fresh ginger, and mix well with 5 yuan Chili powder if you like spicy food; If the salty taste is not enough when stirring, you can add some salt and finally add some white wine to mix well. 5. Take a jar, clean it with white wine, put the mixed beans in the jar, and seal the jar. 10 days later, you can eat it. Laba beans can be served with steamed, boiled, fried and other dishes. Vegetarian method is delicious with dinner.

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