What is the black bean paste?

Paste Black Bean is made of mung beans and is a traditional attractive cooking for various Chinese recipes. Consistency varies depending on other ingredients added to the paste and some versions are more similar to sauce. The black beans varieties are not as known in some regions as its counterpart made of red beans, but the sauce is still as popular in Asia. This type of paste can be prepared from zero with black beans or purchased in jars of food sauces. Paste Black Bean is a popular ingredient in mixing fried foods as well as those that include chicken and fish. In parts of Asia, black or mung beans, they are traditionally used to create sweet traps for monthly cakes and other types of desserts. Sweet beans are traditionally prepared from scratch, which can often be time consuming depending on how long it takes to cook beans. To form a paste, black beans are boiled and porridge before they are combined with salt and other spices such as garlic. Water and soy sauce are often added if more liquid consistency is required.

Since sauces continue to gain popularity in other regions except China and Tai -wan, many Asian food manufacturers have decided to process their own versions and sell them in food stores. Paste Black Bean is usually sold as a sauce in supermarkets because it tends to keep better. Sauces are usually found in the ethnic streets of Western supermarkets, but in Asian food stores there is generally greater diversity of trap.

Deciding between home paste black beans and sauces sauces depend on what types of meals are cooked. The PASTE version tends to work best in Mooncakes and other traditional Chinese desserts, because the consistency is stronger. Black beans sauces are popular with fried food because they help cook vegetables while at the same timemaintain a damp texture. Paste and sauces can be used as friction for chicken and fish.

Creating black beans from zero may be more time -consuming, but there are usually greater health benefits. Packaging and processed sauces tend to contain high sodium levels, which can be particularly unhealthy for eaters who have hypertension. If the chef tends to use black beans often, it could consider that for later use it made bulk and freezing parts.