How to make steamed bacon with laba beans? The practice of steamed bacon with eight beans

To make the dish of steamed bacon with laba beans, you need to prepare the two main ingredients of bacon and laba beans, and then prepare some chicken essence, dried red pepper powder, minced ginger, minced garlic, salt, dark soy sauce, and peanut oil as seasonings. <>

After preparing these, soak the prepared bacon in warm water for a while, poke and wash it with your hands to remove the excess salty taste, cut it into large slices, choose the fat and lean of the bacon according to your preference, and then wash the laba beans, drain the water, fry them in an oil pan and put them in a bowl.

Then pour the prepared peanut oil into the pot and heat, wait until the oil is hot, pour the minced ginger and garlic into the country, pour the dried red pepper powder and laba beans into the country after frying until fragrant, add salt, monosodium glutamate, dark soy sauce after stir-frying, and put it on the plate after frying. Then put the bacon slices neatly on the plate, pour the fried laba beans into the bacon slices, and then sprinkle some green onions and coriander on the surface according to personal taste, and steam them in a steamer for about 30 minutes.

Ah, Laba Festival we must boil Laba porridge here, I like to drink Babao porridge the most, even if it is not Laba Festival, I often boil Babao porridge to drink, Babao porridge is suitable for all ages and is more nutritious, of course, steamed bacon is also indispensable, not to the winter mother always goes to the market to fill a lot of bacon, hanging on the balcony, has not been air-dried for a few days I and my brother can't wait to eat, not to Laba Festival this day my mother will give my brother and us steamed bacon, bacon accompanied by Babao porridge is a perfect match, Eight treasure porridge boiled is the simplest, we are generally our own beans, do not like to buy the supermarket with good, their own can be according to their favorite to add beans, Jiang rice, peanuts, red beans, mung beans, black beans, raisins, walnuts, sesame, red dates, wash clean and add an appropriate amount of water into the rice cooker, 2 hours after the hot eight treasure porridge is OK, bacon in a bowl steamed for more than ten minutes can also be eaten. <>

Ingredients: 750 grams of pork belly with skin, 200 grams of laba beans Seasoning: 10 grams of chicken powder, 5 grams of salt Cooking method:

Turn the pre-processed pork belly into a cross knife, add the above seasonings and steam it for 2 hours until it is cooked. Features: Fat but not greasy, spicy and delicious.

60 grams of laba beans as the base and 120 grams of noodles are covered, so that the fragrant taste is uniform. <>

The bacon is cooked and cut into slices, transparent and shiny, the color is red and bright, steamed together with laba beans, the taste is mellow and fragrant, the fat is not greasy, and the flavor is unique. Let's learn with me how to steam bacon with laba beans, welcome to read for reference!

Ingredients

Step 1

1.First, pour half a pot of water into the pot, add the bacon and cook for five minutes.

2.Remove and rinse in cool water, then slice the bacon and place it on a plate.

3.Pour oil into the pot, add laba beans, and add a little dried chili foil.

4.After stir-frying for a while, spread it on top of the bacon, then steam the bacon over water for 20 minutes, and then enjoy it from the pan.

Tips:

1.Washing bacon with warm water can remove harmful substances and burnt smell from the bacon making process.

2.Bacon should be evenly sliced when sliced.

Xiangxi bacon is a kind of pork food in western Hunan Province that is traditionally smoked and cold-dried, with a spicy and salty taste, delicious and delicious, and the longer it is stored, the more fragrant it is! Let's take a look at the method of steamed bacon with tempeh!

Ingredients: IngredientsXiangxi bacon 200g tempeh 40g

Excipients

Appropriate amount of oil: 10g of ginger and 20g of garlic

Step 1

1.A piece of Xiangxi bacon.

2.Cut into thin slices.

3.Prepare the tempeh, chop the garlic and ginger separately.

4.Put oil in a wok and stir-fry the ginger, garlic and tempeh until fragrant.

5.Stir-fry the tempeh and put it on the bottom of the plate.

6.Spread the bacon on top.

7.Steam for 15 minutes.

Ingredients: 500g soybeans

Excipients: 100g ginger, 50g salt, 50g1 dried red pepper, soybeans soaked in advance to completely rise.

2. Cook the soybeans in a rice cooker.

3. After the soybeans are cooled, put them in a sealed box or fill them for the first fermentation.

4. After more than ten days, the top is like this, a little sticky.

5. Chop the ginger.

6. Put the salivated soybeans in a large clean bowl.

7. Add salt.

8. Add the chopped ginger.

9. Add the chili flakes.

10. Mix well.

11. Boil a pot of boiling water and pour it in.

12. Prepare a few clean and waterless bottles, put the mixed laba beans into the bottles, cool boiled water to cover the beans, and then add some salt or cold cooked oil on top to make an isolation layer.

13. Tie the bottle tightly with plastic wrap and let it sit for fifteen days before eating.

The practice of laba beansIngredient breakdown. Ingredients.

Soybean. 500 grams.

Ginger. 100 grams.

Dried chili peppers. 50 grams. ExcipientsSalt.

30 grams. Slightly spicy.

Steps: 1. Prepare the ingredients: soybeans, ginger, dried chilies, salt, etc.;

Steps: 2 Wash the soybeans, soak them for 6 hours, and cook the soaked soybeans in water;

Steps: 3. Soak the soybeans, remove and drain the water, put them in a pot and cook;

Steps: 4Drain the boiled soybeans and let them cool;

Steps: 5 Put it in a clean and anhydrous container, let it stand, and carry out the first fermentation;

Steps: 6 The first fermentation is completed when the soybeans salivate and become sticky (visible on the surface of the green onion beans);

Steps: 7Peel and wash the ginger and finely chop it; chili flakes; Salt sauté in a pan until slightly yellow;

Steps: 8. Use a large container to mix the fermented soybeans, minced ginger, chili flakes and salt;

Steps: 9Wash and drain the jar and put the mixed soybeans into the jar;

Steps: 10. The mouth of the can is tightly sealed with plastic wrap and the lid is tightly closed; The beans are fermented a second time and eaten after 10-20 days.

Ingredients: Ingredients

200g bacon

Laba beans 250g

Trimmings: chopped green onions. Chicken essence to taste.

Appropriate steps. 1.Slice bacon (fat and lean are more delicious).

2.Place the beans directly in the bowl and place the bacon slices on the surface. Put it in a steamer and steam it on high heat for nearly an hour, steaming the meat until it is cooked through.

3.Sprinkle a little chopped green onion before cooking, steam for a few minutes and serve. It's delicious!

Tips: There is no need to add salt and various other seasonings to this dish, because salt and chili peppers are put in the curing of laba beans, and the bacon also has salt, which is simple to operate and tastes extremely good; Using fat and lean bacon will make the vegetables wrapped in oil, and the taste will be more sufficient, if it is pure lean meat, then you need to put some oil in the laba beans.

Laba bean is one of the traditional foods in Hunan Province of our country, has a history of hundreds of years, the folk start to pickle after the beginning of winter every year, and eat it after the eighth day of the lunar month, so it is called "Laba bean". The finished product has a special fragrance and is exceptionally delicious, so it is very popular with people. However, since ancient times, it has been made by families or small workshops, and due to seasonal constraints, it has not been able to become a food that consumers can enjoy in all seasons.

Laba bean method: (also called water tempeh).

Laba beans are a home-cooked dish. After the beans are pickled and fermented, the protein is decomposed, the amino acids are increased, the flavor is unique, and it is easy to digest and absorb. Here's how it works:

1.Wash the soybeans, and skim off the empty skin residues, soak them in cold water, take them out, add them to the pot under water (boiling water should cover the soybeans by one inch), cook them over high heat first, and then cook them over low heat, and cook them until they are squeezed into a puree by hand.

2.Then take the beans out of the water (put some salt in the boiling bean water, save for later use), spread it and put it in a cloth bag, 3Then put the cloth bag in a straw bag or other container, surrounded by straw or cotton wool to keep warm, and put it at about 20 degrees Celsius. After about 2 3 days, the soybeans are hot, ferment and grow mucor mold species, take them out and let them cool;

4.Then put the beans in a bowl and add the original boiled bean water; Add ingredients, add 50 grams of salt per catty of soybeans, 2 yuan of pepper, 5 yuan of chili powder, you can also add ginger in an appropriate amount, mix well; If the saltiness is not enough, you can add some salt and some white wine to increase the flavor and not spoil the beans.

5.Take a jar, wipe it with liquor, and finally put the mixed soybeans into the jar, seal the mouth of the jar, and you can eat it after 10 days.

Soybeans are soaked, half of soybeans and half of cold water are poured into the pressure cooker together, and the soybeans are boiled (about a quarter of an hour); Wrap the boiled soybeans in clean gauze, drain the water, cool thoroughly, and avoid contact with oil and salt.

Here's a key step in making laba beans: prepare a medium-sized carton with a layer of foam (or cotton wool to keep warm); Wrap the soybeans in gauze and put them in the box, close the lid tightly, and seal the fermentation; Fermentation is required for 7 to 8 days if it is kept above 10 at room temperature, and 10 days if it is below 10. Soybeans that have been fermented more successfully are covered with white mold on the surface, connected by brown sticky, and can be pulled up like syrup with chopsticks.

If it is green mold or black mold, the fermentation fails.

Further down is to prepare a variety of spices: ginger (according to the ratio of 1 kg of soybeans to 500 grams of ginger), an appropriate amount of salt, chili powder, white wine, mixed with fermented soybeans and put in a jar with ruffles, cover and seal. The eaves of the altar need to be constantly changed.

After sealing for 7 to 8 days, the laba beans are ready.

There are many ways to eat laba beans, such as cold salad, steamed bacon, fried meat, and fragrant dried beans.

Laba bean method:

1) Wash the soybeans, skim off the empty skin residues, soak them in cold water, remove them, add them to the pot under water (boiling water should cover the soybeans by one inch), cook them over high heat first, and then cook them over low heat.

2) Remove the beans from the water (put some salt in the boiling bean water, save for later use), spread them and put them in a cloth bag, 3) Put the cloth bag in a straw bag or other containers, wrap it with straw or cotton wool to keep warm, and put it at about 20 degrees Celsius. After about 2 3 days, the soybeans are hot, ferment and grow white mold, take them out and let them cool;

4) Then put the beans in a bowl (clay pot) and add the original boiled bean water; Add an appropriate amount of ingredients, add 50 grams of salt per catty of soybeans, 2 yuan of Sichuan pepper, add an appropriate amount of chopped fresh ginger, and add 5 yuan of chili powder for those who love spicy food and mix well; If the saltiness is not enough, you can add some salt, and finally add some white wine and mix well.

5) Take a jar, rub the inside of the jar with liquor, put the mixed beans into the jar, seal the mouth of the jar, and you can eat it after 10 days. Laba beans can be used with a variety of dishes, steamed, boiled, fried and fried; Meat and vegetarian dishes are delicious accompaniments.

If you are helpful, remember to give a thumbs up

Ask how to make two points moldy.

Put it on the vent and cover it with a damp cloth (preferably with hay) and it will become moldy for a few days