In a blender equal parts of dried, salted black beans green onions (green and white part) or plain onion grated ginger chopped garlic
Add as much oil as you would use if you sauted up the garlic. I add enough to penetrate, but not come over the top of the mixture.
Blend into a paste. Saute in a pan until it separates a little. At this point, you can store it or use it.
When you're ready to use, put it into the wok with some soya and a pinch of sugar. Stir fry your crab in it quickly or pour over steamed clams.
I saw salted black beans in shop, which was highly exceptional. Didn't buy them, because I had no idea how they can be used. Thank you for giving me a reaon to buy them after all!
In a blender equal parts of dried, salted black beans green onions (green and white part) or plain onion grated ginger chopped garlic
Add as much oil as you would use if you sauted up the garlic. I add enough to penetrate, but not come over the top of the mixture.
Blend into a paste. Saute in a pan until it separates a little. At this point, you can store it or use it.
When you're ready to use, put it into the wok with some soya and a pinch of sugar. Stir fry your crab in it quickly or pour over steamed clams.
I saw salted black beans in shop, which was highly exceptional. Didn't buy them, because I had no idea how they can be used. Thank you for giving me a reaon to buy them after all!
aka fermented black beans or preserved black beans. If you're new to using them, I'll just point out that sf's sauce is also good with [beef and] asparagus or with spareribs, to mention just two more possibilities. If you like heat/spiciness, sometimes you can add a little bit of red pepper flakes to the sauce. -aem
aka fermented black beans or preserved black beans. If you're new to using them, I'll just point out that sf's sauce is also good with [beef and] asparagus or with spareribs, to mention just two more possibilities.
Yes, aem... you've opened the door a little to the possibilities.
If you like heat/spiciness, sometimes you can add a
Quoted message said:
little bit of red pepper flakes to the sauce. -aem
In article <[email hidden]>, [email hidden] says...
Quoted message said:
for stir fry... delicious with shellfish
In a blender equal parts of dried, salted black beans green onions (green and white part) or plain onion grated ginger chopped garlic
I do love the fermented black beans. But I think your proportions are off. Either the BB flavor will be too subtle, or the ginger and garlic will be too strong. Try a 4:1 ratio.
-- Peter Aitken Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm
In article <[email hidden]>, [email hidden] says...
Quoted message said:
for stir fry... delicious with shellfish
In a blender equal parts of dried, salted black beans green onions (green and white part) or plain onion grated ginger chopped garlic
I do love the fermented black beans. But I think your proportions are off. Either the BB flavor will be too subtle, or the ginger and garlic will be too strong. Try a 4:1 ratio.
I saw salted black beans in shop, which was highly exceptional. Didn't buy them, because I had no idea how they can be used. Thank you for giving me a reaon to buy them after all!
aka fermented black beans or preserved black beans. If you're new to using them, I'll just point out that sf's sauce is also good with [beef and] asparagus or with spareribs, to mention just two more possibilities. If you like heat/spiciness, sometimes you can add a little bit of red pepper flakes to the sauce. -aem
Thank you for those suggestions. I usually love fermented foods, so I defitinely want to try this.
