CookEatShare is also available in
English
Cerrar
¡La cocina más grande del mundo!
Select Language
Español
Русский
English
日本語
Italiano
Preferencia de Lenguaje
Inscríbate
Iniciar sección para miembros
Inicio
Recetas
Chefs
Temas & Guías
Grupos
Mis Páginas
Recetario
Noticias
+ Receta
Homemade Black Bean Sauce (aka Black Bean Garlic Sauce or Black Bean Paste)
by
The Daring Gourmet
Calificación: 0
1
2
3
4
5
6
7
8
9
10
click to rate
0 votos
| 780 views
0 evaluaciónes
|
0 comentarios
Pin It
Add to Recipe Box
Print Recipe
You might also like
Stir Fried Pork Strings With Hot Sauce
Receta
Reviews/Comments
Close this frame
Comentarios
Leave a review or comment
Please
Inicia sesión
or
Inscríbate
to leave a review or comment
Leave a review
Please enter a review text
Calificación: 0
cancel rating
Yo he cocinado/probado esta receta
Add to my Recipe Box
Esta evaluación incluye una variación (ej. usar menos sal)
or
Cerrar
Recetas similares
Stir Fried Pork Strings With Hot Sauce
Achiote Chicken With Black Bean Sauce
Shrimp Skewered On Sugar Cane With Red Bean Habanero Sauce
Asparagus And Chicken In Black Bean Sauce
Chile Verde
© 2024 CookEatShare
Acerca de
|
Dinos lo que piensas
|
blog
Términos de Uso
.%20%20PLUS,%20it%20tastes%20even%20better%20than%20store-bought%20stuff%20AND%20you%20know%20exactly%20what%E2%80%99s%20in%20it%E2%80%A6and%20what%20isn%E2%80%99t!%3C/p%3E%3Cp%3EFor%20those%20of%20you%20who%20have%20no%20idea%20what%20this%20stuff%20is,%20you%E2%80%99ve%20now%20discovered%20a%20grand%20secret%20to%20making%20some%20of%20the%20best%20Chinese%20food%20on%20the%20planet!%3C/p%3E%3Cp%3ESo%20let%E2%80%99s%20get%20right%20down%20to%20it.%3C/p%3E%3Cp%3EWhat%20is%20Black%20Bean%20Sauce?%3C/p%3E%3Cp%3ELet%E2%80%99s%20begin%20with%20the%20central%20ingredient:%20%20Fermented%20black%20beans.%20%20No,%20they%E2%80%99re%20not%20your%20typical%20black%20beans,%20aka%20turtle%20beans,%20that%20you%20find%20in%20dishes%20like%20Black%20Beans%20&%20Rice%20or%20in%20South%20American%20cuisine.%20%20(Yes,%20I%20have%20seen%20several%20well-intentioned%20recipes%20online%20calling%20for%20regular%20black%20beans.)%20%20No,%20these%20black%20beans%20are%20actually%20black%20soybeans.%20%20These%20fermented%20black%20soybeans,%20called%20douchi%20in%20Chinese,%20are%20created%20through%20a%20process%20of%20boiling%20the%20beans,%20then%20inoculating%20them%20with%20a%20special%20mold%20spore%20(commonly%20aspergillus%20oryzae)%20as%20they%20dry%20in%20the%20sun.%20%20Then%20they%E2%80%99re%20typically%20either%20stored%20dry%20or%20in%20brine.%20%20This%20same%20mold%20variety%20is%20used%20in%20miso%20and%20soy%20sauce%20which%20are%20also%20both%20fermented%20products.%3C/p%3E%3Cp%3EBecause%20of%20their%20strong%20flavor,%20fermented%20black%20beans%20are%20frequently%20paired%20with%20other%20strong%20flavors%20like,%20most%20commonly%20garlic%20and%20also%20chilies%20for%20heat.%20%20Fermented%20black%20beans%20are%20most%20widely%20used%20to%20make%20Black%20Bean%20Sauce,%20also%20referred%20to%20as%20Black%20Bean%20Paste%20and%20Black%20Bean%20&%20Garlic%20Sauce.%20%20Black%20bean%20sauce%20is%20an%20important%20and%20popular%20ingredient%20in%20Chinese%20cuisine,%20particularly%20Cantonese%20and%20Sichuan%20cooking.%20%20It%E2%80%99s%20as%20common%20as%20an%20everyday%20condiment%20as%20ketchup%20is%20here.%3C/p%3E%3Cp%3ESharp,%20pungent,%20salty%20and%20spicy%20with%20a%20hint%20of%20sweet,%20black%20bean%20sauce%20contributes%20a%20flavor%20to%20Chinese%20food%20like%20no%20other.%20%20And%20a%20little%20goes%20a%20very%20long%20way,%20so%20use%20sparingly.%3C/p%3E%3Cp%3ESo%20now%20that%20we%E2%80%99ve%20established%20what%20black%20bean%20paste%20is,%20the%20next%20question%20arises:%3C/p%3E%3Cp%3EHow%20Do%20You%20Use%20Black%20Bean%20Sauce?%3C/p%3E%3Cp%3EThe%20sky%20is%20the%20limit!%3C/p%3E%3Cp%3ESome%20popular%20ways%20of%20using%20it%20include:%3C/p%3E%3Cp%3EReady%20to%20make%20some%20Chinese%20Black%20Bean%20Sauce?%3C/p%3E%3Cp%3ELet%E2%80%99s%20get%20started!%3C/p%3E%3Cp%3EMaking%20your%20own%20Chinese%20black%20bean%20paste%20takes%20all%20of%2010%20minutes.%20%20As%20long%20as%20you%20have%20the%20fermented%20black%20beans,%20the%20rest%20of%20the%20ingredients%20are%20common%20staples%20and%20easy%20to%20find.%20%20I%20got%20my%20fermented%20black%20beans%20from%20Hoosier%20Hill%20Farm.%3C/p%3E%3Cp%3EHuge%20quantity%20and%20a%20good%20price.%20%20Freeze%20them%20in%20ziplock%20bags%20and%20they%E2%80%99ll%20last%20forever.%3C/p%3E%3Cp%3EPlace%20the%20fermented%20black%20beans%20in%20a%20small%20bowl,%20cover%20with%20water%20and%20soak%20for%20an%20hour%20or%20so.%20%20Then%20rinse%20and%20drain%20them.%3C/p%3E%3Cp%3EMash%20the%20beans%20up%20with%20a%20fork%20and%20set%20them%20aside.%3C/p%3E%3Cp%3EFinely%20mince%20the%20garlic,%20ginger%20and%20green%20onions.%3C/p%3E%3Cp%3EHeat%20the%20oil%20in%20a%20small%20sauce%20pan%20over%20medium-high%20heat%20and%20cook%20the%20garlic%20and%20ginger%20for%20a%20minute%20or%20two%20until%20softened%20and%20very%20fragrant.%20%20Add%20the%20green%20onions%20and%20cook%20for%20another%20minute.%3C/p%3E%3Cp%3EAdd%20the%20mashed%20fermented%20black%20beans%20and%20cook%20for%20another%20minute.%3C/p%3E%3Cp%3EAdd%20the%20remaining%20ingredients,%20except%20for%20the%20cornstarch,%20and%20bring%20to%20a%20boil.%20%20Reduce%20the%20heat%20to%20medium%20and%20simmer%20for%2010-12%20minutes%20or%20until%20the%20liquid%20has%20been%20reduced%20by%20half.%3C/p%3E%3Cp%3EStir%20in%20the%20cornstarch%20mixture%20and%20simmer%20for%20another%20minute%20or%20until%20thickened.%3C/p%3E%3Cp%3ELet%20the%20Chinese%20Black%20Bean%20Paste%20(or%20Chinese%20Black%20Bean%20Sauce)%20cool%20and%20then%20store%20it%20in%20the%20fridge%20in%20an%20airtight%20container,%20preferably%20a%20glass%20jar,%20for%20at%20least%202%20weeks.%3C/p%3E%3Cp%3EHow%20To%20Make%20Chinese%20Black%20Bean%20Sauce%20(aka%20Black%20Bean%20Garlic%20Sauce%20or%20Black%20Bean%20Paste)%20%20%20%20%20%20%20%20:%20Kimberly%20Killebrew,%20www.daringgourmet.com%20Serves:%20About%20%C2%BE%20cup%20%20%20Ingredients%3C/p%3E%3Cp%3E3%20tablespoons%20fermented%20black%20beans,%20soaked%20in%20water%20about%20an%20hour%20then%20rinsed%20and%20drained%20(if%20you%20prefer%20a%20stronger%20and%20saltier%20flavor,%20use%20more%20beans)%202%20tablespoons%20oil%202%20tablespoons%20finely%20minced%20garlic%202%20tablespoons%20finely%20minced%20ginger%202%20green%20onions,%20finely%20chopped%20%C2%BD%20cup%20vegetable%20or%20chicken%20broth%202%20tablespoons%20Chinese%20rice%20wine%20or%20dry%20sherry%201%20tablespoon%20soy%20sauce%3C/p%3E%3Cp%3E1%20teaspoon%20sugar%20%C2%BD%20teaspoon%20rice%20vinegar%3C/p%3E%3Cp%3E%C2%BD%20to%201%20teaspoon%20hot%20red%20pepper%20sauce%20or%20sambal%20oelek,%20for%20heat%20(optional)%201%C2%BD%20teaspoons%20cornstarch%20dissolved%20in%201%20tablespoon%20water%20%20%20Instructions%3C/p%3E%3Cp%3EMash%20soaked%20and%20drained%20fermented%20black%20beans%20with%20a%20fork%20and%20set%20aside.%20Heat%20the%20oil%20in%20a%20small%20saucepan%20over%20medium-high%20heat.%20Add%20the%20garlic%20and%20ginger%20and%20cook%20for%20a%20minute%20or%20two%20until%20softened%20and%20very%20fragrant.%20Add%20the%20green%20onions%20and%20cook%20for%20another%20minute.%20Add%20the%20mashed%20beans%20and%20cook%20for%20another%20minute.%20Add%20all%20remaining%20ingredients,%20except%20for%20the%20cornstarch%20mixture,%20and%20bring%20to%20a%20boil.%20Reduce%20the%20heat%20to%20medium%20and%20simmer%20uncovered%20for%2010-12%20minutes%20or%20until%20the%20liquid%20is%20reduced%20by%20half.%20Stir%20in%20the%20cornstarch%20mixture%20and%20simmer%20for%20another%20minute%20or%20until%20thickened.%20Let%20the%20black%20bean%20sauce%20cool%20and%20store%20in%20an%20airtight%20container%20(preferably%20glass)%20for%20at%20least%202%20weeks.%20%20%20Notes%20For%20an%20additional%20touch%20of%20flavor%20(depending%20on%20what%20you're%20using%20it%20for)%20you%20can%20also%20add%20a%20%C2%BD%20teaspoon%20or%20so%20of%20orange%20zest.%20%203.5.3208%3C/p%3E%3Cp%3ELike%20Loading...%3C/p%3E){kind=link}