Forum > Food
Chinese salted beans, maybe fermented
Natasha:
Does anyone have experience using these? What kind of dishes do I add them to? How long do they last in storage?
The bag I bought just says salted, and in the ingredients list it says black beans (soy beans) ginger, orange peel, soy sauce and salt. It smells but in a good way.
radial:
--- Quote from: Natasha on January 30, 2023, 05:13:43 PM ---Does anyone have experience using these? What kind of dishes do I add them to? How long do they last in storage?
The bag I bought just says salted, and in the ingredients list it says black beans (soy beans) ginger, orange peel, soy sauce and salt. It smells but in a good way.
--- End quote ---
My great Uncle (old China hand) used these in cooking. I think they would work anywhere you want to add some umami to a dish.
Natasha:
Did he mash them up? Rinse before using? Did he keep them in the fridge? Would they work in any kind of cuisine or mainly Asian?
I've found a couple of recipes I'd like to try to get the hang of it.
radial:
--- Quote from: Natasha on January 30, 2023, 07:37:34 PM ---Did he mash them up? Rinse before using? Did he keep them in the fridge? Would they work in any kind of cuisine or mainly Asian?
I've found a couple of recipes I'd like to try to get the hang of it.
--- End quote ---
He definitely mashed them up. They were the base for a sauce that went on various dishes. But they turned up whole in some things he made. Not sure about rinsing or refrigeration. I think they would work for lots of things, not just Asian food.
Natasha:
I made this
https://thewoksoflife.com/spicy-black-bean-twice-cooked-potatoes/
Exactly according to the recipe, and loved it. Great vegan option. I like strong and spicy flavors, so YMMV. It's spicy and a little funky.
And I love the fermented black beans. They remind me a little of fish sauce.
ETA, it was too funky for DH. Not surprising since he doesn't like fish sauce.
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