What are fermented black beans?

fermented black beans are a common flavor used in Asian dishes. Are made of salt and fermenting soybeans; The process changes the beans black. These beans should not be confused with conventional black beans because they are completely different and are not interchangeable. In China, these fermented black beans are known as douchi and are common flavors in different Chinese meals.

fermented black beans are used in fries and fish dishes. Usually beans are used sparingly because the salty, pungent taste can be stunning if they overuse them. The taste is sweet and bitter, very sharp and very salty. Due to these properties, fermented black beans are often combined with other strong spices or foods such as garlic. Before using in a bowl, fermented black beans are sometimes rinsed, so the taste will not be too salty.

Douchi is a common aroma in canton foods such as shrimp with lobster sauce. Douchi is in some availableCurrent with food, but in some areas it is only available in Asian markets. Commercially made fermented paste or black bean sauce is more common in food stores and is contained in small glass glasses, while real fermented black beans usually come in a plastic package to preserve the taste.

In a common way to use Douchi, it is to crush garlic beans and/or ginger until it has the consistency of the paste. The paste can be spread over the meat before cooking or added to hot oil before adding meat. Other ways of using Douchi are to add it to vegetables because they steam. If you use black beans as a spare paste, simply add a paste along with any other ingredient sauce at the end of frying, meat or fish cooking.

The versatility of fermented black beans is a draw for many chefs. Simple meals canBeing highlighted with beans, resulting in tastier food. For example, black beans can be added to simple frying fried beans, broccoli or any other vegetables for taste that is not stunning. Add chicken or pork to the mixture, mix for a few minutes and then serve the bowl over the rice. Meals, like this, usually have a sauce in addition to the taste of black beans, because Douchi should be an accent of taste, not the main taste itself. Some chefs recommend crushing black beans with a flat knife or a teaspoon before cooking to release the tastes.