Labada bean paste(la ba da dou er jiang )

Labada bean paste

Introduction:

"Laba is a very important day. We should not only eat Laba porridge, soak Laba garlic, but also make bean paste. The name of bean paste is very interesting. You can't see what it is from the name alone. In fact, it's an upgraded version of skin jelly. Just put a few more materials in it: dried beans, carrots, water pimples, soybeans, potatoes and so on, which have always been the necessary cold dishes for Northern Chinese New Year. When it comes to bean sauce, nobody says it's bean sauce. As for why no one can say clearly, anyway, we have to call it that. In the past, every family in old Beijing had to prepare this as soon as they arrived for the new year. I usually keep the skin when I make meat. I can save a lot until the end of the year, just to use it. Bean paste is an ordinary cold dish. It's a little troublesome and laborious to make. But it can be put when it's ready. When it's ready, it's frozen outside the house. It can be put for a long time. When eating it, cut a small plate and use Laba vinegar. Some of them have ice crumbs. It tastes like wine. Soy sauce is added to the bean paste, and there are many materials. After cooling and solidifying, it looks like amber. From the translucent frozen, you can see the beans, dried beans and carrots in it. It's very pleasant and full of flavor

Production steps:

Materials required:

Pigskin: right amount

Moderate amount: carrot

Dried tofu: right amount

Water pimple: appropriate amount

Soybeans: moderate

Scallion: right amount

Ginger: right amount

Large material: moderate amount

Zanthoxylum bungeanum: right amount

Cooking wine: moderate

Soy sauce: right amount

matters needing attention:

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : La Ba Da Dou Er Jiang