Black garlic paste recipe12/13/2023 ![]() ![]() Flip and shake the beans in the pan from time to time to ensure all the beans are dried evenly. This process requires some patience, as the beans can burn if the pan is too hot. Assuming blow-dry the beans are already quite dry, place them in a wok or a pan and toast over low heat until they are all dried up.The beans will break during toasting and flipping if they are too wet. The purpose is to keep it as dry as possible, as the following step is to toast it over low heat to bring out its flavor. Alternatively, you can leave it in the refrigerator overnight. Place the black beans in a colander to drain, transfer them to a tray, spread them into a single layer, and blow-dry under the fan for one hour.Therefore, do not rinse them for too long, which will wash away the flavor and saltiness. They have a strong umami taste and are salty. It should be a quick rinse of about ten seconds, and immediately remove the black beans by hand and leave the debris and dirt to sink to the bottom. ![]() Fill the large bowl with water, then have a quick rinse to remove the dirt and sand, if any.First, pour the fermented black beans into a large bowl.Here are the steps to prep the fermented black beans: Therefore, you need to clean them before using them to prepare the sauce. Since the black beans are fermented, they are pretty salty and might contain some dirt and sand. You could compare it to some cheese with a strong smell which you prefer not to eat on its own. However, don’t be put off by the smell as it is perfect after pairing with other aromatic and ingredients. They are a little sticky and have a strong smell. Fermented black beansĭouchiis sold either in jars or in plastic bags. It is available in most large Chinese grocery stores, or you can also get it online from Amazon. How to make black bean sauce? The main ingredient to make black bean sauce is the douchi (fermented black bean). After that, the beans are fermented with salt for a month, then repeatedly dried and steamed a few times to become the douchi we use in cooking. First, the beans are soaked, steamed, dried, and covered with common rush 灯芯草, then inoculated with the mold spore. The fermented black beans have a pungent, sharp, savory taste with a punch of umami.ĭouchi is made by using black soybeans. So what is douchi? It is fermented black beans, not the fresh black bean, aka turtle beans. Douchi is the direct phonetic translation from the two Chinese characters 豆豉. Making the Chinese fermented black bean sauce requires a special ingredient called douchi. As an Amazon Associate, I earn from qualifying purchases. I may receive commissions for purchases made through links in this post. Please read my privacy policy for more info. Note: This post may contain affiliate links. ![]()
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