How to cook steamed bacon with laba beans? Why eat laba beans?

How to cook steamed bacon with laba beans?

1, how to cook steamed bacon with laba beans?

Ingredients: 250g of bacon, 250g of preserved fish, 50g of preserved duck150g, 50g of oil pepper, 50g of laba bean150g, and 5g of steamed lobster sauce/kloc-0. Seasoning: salad oil 750g, dried pepper 10g, chicken essence 6g, cooking wine 10g and chopped green onion 2g.

Exercise:

1. 1. Wash the cured duck, steam it in a cage for 50 minutes, and cut it into pieces with a thickness of 0.2 cm.

1.2. Scaled preserved fish, cut into 2.5 cm square pieces, soaked in warm water for 30 minutes, and drained.

1.3, put the oil in the pot and heat it to 70%, fry the pickled fish until the skin is crisp, pour it into a colander to drain the oil, and put it in a steaming bowl with the meat duck. Leave the oil in the pot and heat it to 50% heat. Stir-fry Laba beans until golden brown. Stir-fry dried pepper over high heat. Pour into a steaming bowl and sprinkle with chicken essence and cooking wine. Steam in a cage over high fire for 40 minutes. Take it out and pour it into the plate.

1.4, put the base oil in the pot and heat it to 60%. Add oil pepper and black lobster sauce and fry 1 min. Pour it on a plate and sprinkle chopped green onion on the table.

Tips:

Three kinds of bacon are steamed together, and the bacon oil penetrates into fish, ducks and beans, which is spicy and delicious.

I want to remind everyone that the elderly and people with bad stomachs should try not to eat bacon. When buying bacon, you must pay attention to buying some bright meat, which is usually fresh meat, and some dark yellow meat will be left over after a long time.

2. The origin of Laba bean

Laba bean is one of the traditional foods in Hunan province, which has a history of hundreds of years. People usually start pickling after beginning of winter every year and eat it after the eighth day of the twelfth lunar month, so it is called Laba bean. Its finished product has a special flavor and is extremely delicious, so it is very popular with people. However, since ancient times, it has always been a family or small workshop-style production, and it cannot be a food that consumers can enjoy all year round due to seasonal restrictions.

3. Method of making Laba beans

3. 1. Soak the soybeans in advance.

3.2. Soybeans are cooked in the rice cooker.

3.3. After the soybeans are cooled, put them in a sealed box or pour water for the first fermentation.

3.4. After ten days, it looks a little sticky, as shown in the above picture.

3.5. Put the sticky soybeans in a clean bowl.

3.6, ginger chopped.

3.7, add salt

3.8. Join Jiang Mo.

3.9. Add pepper powder.

3. 10, mix well, boil a pot of boiling water and let it cool, then pour in. According to Sister Lan, this is pickled water: cold boiled water in the twelfth lunar month. Prepare several clean and waterless bottles, put the mixed Laba beans into the bottles, and add some salt or cold cooked oil on them to make an isolation layer.

Tips:

Spreading cooked beans, cooling, and naturally fermenting in a container; When the beans are drooling and sticky, add seasoning and mix well. Due to the low temperature this year, there is no extra heating, and the fermentation time is slightly longer. Natural fermentation takes 10 days.

In the process of secondary fermentation, be sure to observe whether the water beside the jar is dry and replenish it at any time. In order to avoid poor quality of laba beans.

The prepared Laba beans can be put into glass bottles, sealed and kept away from direct sunlight, and it is best to store them in the shade or refrigerator.

Efficacy and Taboo of Laba Bean

1 and the nutritional value of laba bean

All kinds of beans in Laba bean are rich in amino acids and protein, which have the effects of promoting digestion, removing stasis and appetizing. Making laba beans on laba is a good blessing of our China tradition, and it also adds a festive atmosphere. Laba beans are easy to preserve, can be eaten for a long time, and are very delicious.

2. Taboo of Laba bean

Fatty liver, liver cirrhosis, peptic ulcer, nephrotic syndrome, renal failure, severe liver disease, nephropathy, gout, peptic ulcer and low iodine should be fasted.

3. Labadou's fitness

The general population can eat it.

How to eat laba beans

1, fried pork belly with laba beans

Practice: Wash pork belly and cut into thin slices; Wash the green pepper and cut into pieces, wash the garlic seedlings and cut them obliquely, and shred the ginger; Put oil in a hot pan, add pork belly, stir-fry over high fire until pork belly becomes discolored and oily, and add two teaspoons of cooking wine and stir-fry evenly; Add green pepper, ginger, salt, oyster sauce and chicken powder and stir well; Add Laba beans and stir well; Finally, add garlic sprouts and soy sauce and stir well.

2. Fried Laba Bean with Duck Wings

Practice: first wash the duck wings and chop them into small pieces, and grab them evenly with salt, soy sauce and cooking wine; Cut ginger into small pieces and green garlic into sections; Heat oil in the pan and fry laba beans until golden brown. In addition, heat oil, stir-fry ginger slices, pour marinated duck wings and stir-fry until golden brown, sprinkle with Chili powder, add fried laba beans, and finally add green garlic and chicken essence and mix well.

Why eat laba beans?

Laba bean is one of the traditional foods in Hunan province, which has a history of hundreds of years. People usually start pickling after beginning of winter every year and eat it after the eighth day of the twelfth lunar month, so it is called Laba bean. Its finished product has a special flavor and is extremely delicious, so it is very popular with people. However, since ancient times, it has always been a family or small workshop-style production, and it cannot be a food that consumers can enjoy all year round due to seasonal restrictions.

Laba beans are only cooked in winter in rural areas. Why not make laba beans all year round? Laba beans made by small family workshops can only be selected in winter, because only when the temperature is low in winter and there are few rot-causing bacteria in the air will the beans ferment and not rot. The fermentation environment of Laba bean must be clean, otherwise it will not produce white Mucor, but black mold and yellow mold, which is why Laba bean is dirty in some people's eyes.

There is a record that "Douchi is bitter and salty" in "Songs of the South", which shows that Labadou was produced in the Warring States Period. The folk method of making Laba beans is to choose good soybeans after winter, cook them, ferment them naturally, add salt, wine and spices, and then pickle them in a jar. It is usually eaten after the eighth day of the twelfth lunar month, so it is called "Labadou".

All kinds of beans in Laba bean are rich in amino acids and protein, which have the effects of promoting digestion, removing stasis and appetizing. Making laba beans on laba is a good blessing of our China tradition, and it also adds a festive atmosphere. Laba beans are easy to preserve, can be eaten for a long time, and are very delicious.

The practice of laba bean

Ingredients: soybean, salt, pepper and ginger.

Exercise:

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. Take the beans out of the water (put some salt in the boiled bean water for later use), spread them out and put them in a cloth bag.

2. Put the cloth bag into a straw bag or other container, wrap it with straw or cotton wool and keep it warm, and place it at about 20 degrees Celsius. After about 2-3 days, the soybean becomes hot, and the white mold ferments and grows, and it is taken out and cooled.

3. 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.

4. Take a jar, clean the jar with white wine, put the evenly stirred bean materials into the jar, seal the jar mouth, and take food after 10. Laba beans can be served with steamed, boiled, fried and other dishes. Vegetarian method is delicious with dinner.

How to eat laba beans

1, fried pork belly with laba beans

Practice: Wash pork belly and cut into thin slices; Wash the green pepper and cut into pieces, wash the garlic seedlings and cut them obliquely, and shred the ginger; Put oil in a hot pan, add pork belly, stir-fry over high fire until pork belly becomes discolored and oily, and add two teaspoons of cooking wine and stir-fry evenly; Add green pepper, ginger, salt, oyster sauce and chicken powder and stir well; Add Laba beans and stir well; Finally, add garlic sprouts and soy sauce and stir well.

2. Fried Laba Bean with Duck Wings

Practice: first wash the duck wings and chop them into small pieces, and grab them evenly with salt, soy sauce and cooking wine; Cut ginger into small pieces and green garlic into sections; Heat oil in the pan and fry laba beans until golden brown. In addition, heat oil, stir-fry ginger slices, pour marinated duck wings and stir-fry until golden brown, sprinkle with Chili powder, add fried laba beans, and finally add green garlic and chicken essence and mix well.