The “black” in their name has led to some naming confusion; black beans here refer to soy beans, fermented and heavily salted. The result of this process is a flavour at once gratingly salty, alarmingly trash-baggy, and suspiciously sweet. They are intensely savoury, a flavour enhancer as much as a flavour on their own. Next to some good soy sauce and a wok, they’re an indispensable ingredient that can almost instantly improve your efforts at Chinese cuisine.
Ingredients
- 20 g Chinese Fermented Black Beans
- 2 tbsp Minced Garlic
- 3 tbsp Caster Sugar
- Cornstarch Gravy ( 1/2 tsp Cornstarch + 1 tbsp Water )
- 1 tbsp Sesame Oil
- 1 tbsp Chinese Rice Wine
Preparation
1. Mash fermented black beans with a spoon. Mince garlic. Dissolved cornstarch in cold water.
2. Heat some oil over a saucepan, add minced garlic and rice wine and cook for a while. Add fermented black beans, caster sugar and cornstarch gravy. Stir constantly and simmer at low heat for about 1 mins. Transfer to a sterilised jar, let cool. It can be stored in refrigerator for 1 week if it is not to be used immediately.
Fried pumpkin with Homemade Garlic Chinese Fermented Black Bean Paste
Ingredients
- 500 g Pumpkin
- 5 tsp Homemade Garlic Chinese Fermented Black Bean Paste
- Rosemary
Preparation
1. Peel and remove seeds from pumpkin. Chop into small chunks, bigger chunks takes more time for cooking.
2. Heat 2 tsp black bean paste and some water over a frying pan. Add pumpkin and simmer at medium heat for 15 mins.
3. When water dry, turn to low heat. Add another 3 tsp black bean paste when the pumpkin is soft and stir well. Top with shredded rosemary to serve.
这个蒜蓉豆豉酱可以拿来蒸鱼吗?
可以,和巿售的用法是一樣的
今日整咗未試味,但賣相太正啦!仲好香呀!
小咪今天也來試這道…..
蒜頭可以增加免疫力預防感冒,我知道但,豆豉可以治傷風感冒我可就第一次聽到~做筆記^^我太懶了,蒜蓉豆豉醬都買現成的XD豆豉醬煮南瓜,學起來,感恩啦http://img.t.sinajs.cn/t35/style/images/common/face/ext/normal/6d/lovea_thumb.gif
蘋果米《草本鋼目》已有記載豆豉的製法,中醫師跟我說這是古方,藥性不猛,較溫和以我也像你一樣買現成後,後來看看成份,都是家裏常見的調味品,決定自己混混看,其實也不是很花時間,又能吃到新鮮的蒜頭 ~
只能夠keep係雪櫃內一週咁短時間?
可愛師奶
1~ 2 週理論上沒有問題,但由於沒有防腐劑,所以很容易長霉,還是盡快吃掉的好