ALL ABOUT FERMENTED BLACK BEANS

 FERMENTED BLACK BEANS

Fermented Black Beans, also known as 豆豉 dòuchǐ , is a flavouring that is most popular in the cuisine of China, where they are most widely used to make black bean sauce.

 Fermented Black Beans is made by fermenting and salting soybeans. The black soybean is most commonly used and the process turns the beans soft, and mostly dry. Regular soybeans are also used, but this doesn't produce "salted black beans", instead these beans become brown. The flavour is sharp, pungent, and spicy in smell, with a taste that is salty and somewhat bitter and sweet.


RAW MATERIALS NEEDED 

Fermentation Method 1: 

Soy Bean:

•  A small yellow bean which is a species of legume
• It is extensively used in the Szechuan province of China

Aspergillus oryzae

•  Fungus used to ferment soybeans
• Commonly used in Chinese, Korean and Japanese Cuisines

Fermentation Method 2:

Black Soy Bean Seeds

Mugwort

Licorice

Mulberry leaves 

Perilla leaves

Water Smartweed 

PROCESS STEPS

Fermentation Method 1: 

1. The soybeans are cooked, drained and Aspergillus oryzae is added to it.
2. The soybeans are then incubated until they are covered with a fragrant mycelium.
3. The soybeans will then be soaked in a mixture filled with salt water, fresh ginger and other herbs and spices in a wooden vat.
4. Pressure is then applied on the wooden vat using stones.
5. The mixture will be set aside for it to age and ripen for about 6 months.
6. The soybeans are then drained and dried under sunlight.

Fermentation Method 2:

1. The black soy bean seeds are cleaned then soaked in a mixture of mugwort, licorice, mulberry leaves, perilla leaves and water smartweed.
2. The soaked soy beans are then steamed and allowed to cool.
3. The cooled beans are then transferred into a container together with the herb containing liquid.
4. The beans will then be fermented in the container until a layer of yellow mold is formed.
5. The beans are then mixed with salt and dried under the sun.

PROCESSING PARAMETER

• Salt levels needs to be controlled to prevent beans from being too salty
• Make sure that the black beans are properly fermented by making sure that the yellow mold is formed in the bean mixture before mixing it with salt and drying it.
• Make sure that the beans are being dried fully under the sunlight before packing it.

PACKAGING AND STORAGE CONDITIONS

Fermented black beans are usually packed in cans, jars and vacuum packs. There are two ways of storing fermented black beans. The first method is to remove any impurities by washing and draining the fermented black beans and then heating it with water to give the black beans a glossy black colour before storing them into a airtight container or a jar. The other method is to directly transfer the fermented black beans from the packaging into a airtight container or jar. The black beans will then be stored in the refrigerator or in a cool and dark place.

Packaging of fermented black beans

In a Can

In a Jar

Vacuum Pack

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Lobster Cantonese

The classic Cantonese dish, in which lobster tails are simmered in a savoury black bean mixture

Mapo Dofu

One of the most well-known dishes to come out of Szechuan province, the name Mapo Dofu is roughly translated as "pockmarked grandmother bean curd," in honour of the old woman rumoured to have invented the dish

Beef with spicy black bean sauce

Marinated beef is stir-fried with a spicy mixture including fermented black beans and chili paste.

Spare ribs with black bean sauce

Spareribs are slowly simmered in savory black bean sauce with garlic. This recipe is reader-rated at 5 out of 5 stars.

Beef and peppers in black bean sauce

A reader gives this recipe for 5 out of 5 stars and writes: "Excellent and easy recipe. I marinated mine overnight and cooked it in a slow cooker to further tenderise the beef. Mouth watering results." (When I wrote asking for more details, he explained that he cooked the beef on low for about 5 hours, using a large Breville Slow Cooker).

Stir fried shrimp with lobster sauce

Don't let the name fool you - there is no lobster to be found in this popular dish. Its name comes from the sauce, which is virtually identical to the sauce for Cantonese Lobster.

Shrimp in black bean sauce

Got a yen for shrimp and savoury black bean sauce but don't want to go to all the trouble of making Shrimp with lobster sauce? Shrimp and red bell peppers are paired with pre-made black bean sauce in this easy stir-fry.

Pork with bitter melon

Salted Chinese black beans are more than able to hold their own against the strong flavor of bitter melon in this flavourful stir-fry

Beef and black beans with asparagus

The sweet taste of fresh asparagus contrasts nicely with Chinese black beans.

Stir fried clams in black bean sauce

Black beans can hold their own against the strong flavor of clams in this Cantonese dish

   

asian culinary practicum

I T S A L L A B O U T T H E M S E A F O O D

Shellfish are aquatic animals protected by shells.
Based on their skeletal structure, they are segmented into 4 distinct categories:

1. Univalves - single shelled mollusks
                    - e.g. Abalone, Conchs 
2. Bivalves - mollusks with 2 shells joined by a hinge
                 -  e.g. Scallop, Oyster
3. Crustaceans - jointed exterior skeletons/shells
                       - e.g. Crabs, Prawn
4. Cephalopods - mollusks with tentacles attached directly to its head
                        -  e.g. Squid, Octopus

                         M O L L U S K S
QUALITY CHECK!

Mollusks should be alive when bought. The shells of the mollusk should be closed. Tap the shell if they are slightly open and it will close 30 seconds to 1 minute after tapping if it is fresh. Mollusks should smell sweet and not have a fishy smell. Always check the shells of the mollusks to make sure that they are not broken or cracked.  A hollow sound can be heard when fresh mollusks are being knocked together.

C L A M S

COMMON COOKING METHODS: 

• Steamed
• Stewed

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Stir-fried Clams in Black Bean Sauce

Japanese Sake Steamed Clams

FUN FACT:

• Did you know that clams have no eyes, ears, or noses? So they cannot see, hear, or smell!
• Clams measure about 1" to 2" across the shell
• Their diet consists of mainly plankton as they are herbivores

C O C K L E S

  COMMON COOKING METHODS: 

• Baked
• Steamed

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Fried Kway Teow

Steamed Cockles with Garlic & Chilli

FUN FACT:

• The size of their shells are uniformed, obliquely spherical, & possess distinct radiating ridges/ribs. This aids the animal in gripping the sand.

O Y S T E R S

QUALITY CHECK!

Frozen shucked oysters should have a natural creamy colour. The natural juice in the packaging should be clear and not milky and the meat of the oysters should be plump. It is important to check the packaging for the expiry date of the frozen oysters and also for traces of ice crystals as the presence of ice crystals shows that the oysters were being thawed and refrozen or stored for a long time.

COMMON COOKING METHODS: 

• Batter fried
• Steamed

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Oyster omelette 

FUN FACT:

• Is It a Male or Female Oyster? Just like warm-blooded animals, oysters are either male or female. However, oysters have gonads that are able to generate eggs, as well as sperms. Therefore oysters have the ability to change gender.

*gonads are the tastiest part of the oyster

C R A B

M U D C R A B

QUALITY CHECK! 

Crabs should feel heavy for their size and have their legs and claws intact. Look out for firm, intact shells without any discolouration particularly at the joints. Fresh crabs usually has a pleasant fresh sea smell. The best way to choose a crab is to look and see whether is it still moving around energetically. Do not buy crabs that are not moving around as this means that they were being starved and the shells are often empty when being crack open. 

COMMON COOKING METHODS: 

• Steamed
• Stewed
• Stir-fried 

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Chilli Crab

Asian Style Salt and Pepper Mud Crab

FUN FACT:

• Mud crabs are fast growing and shortly lived.

F L O W E R C R A B

QUALITY CHECK! 

To Choose a good flower crab, choose the female one as it usually contains a rich orange coloured roe in them which is delicious when cooked. Female crabs are identified by its pointed tail flap. Besides that, female crabs has a wider and rounder flap and the underside of the crab should feel firm when press upon lightly. A good flower crab should be solid and heavy when picked.

 COMMON COOKING METHODS:

• Baked
• Broiled 
• Grilled
• Deep-fried

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Steamed Flower Crab

Korean Flower Crab Stew

FUN FACT:

•  Small juvenile flower crabs (1-2cm) may have a wide variety of colours and patterns including bold bars and blotches.

P R A W N S

QUALITY CHECK!

Fresh prawns should not smell fishy and be covered in slime. The head of a fresh prawn should not be loose as the digestive enzymes located in the head will start to eat into the flesh of the prawn which will cause the head of the prawn to loosen. The digestive enzymes will also break down the flesh of the tail which will cause the meat to be mushy.

G L A S S P R A W N

COMMON COOKING METHODS:

• Steamed
• Stir frying

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Chilli Prawn Stir Fry

FUN FACT:

• Are widespread, and can be found near the seafloor of most coasts and estuaries, as well as in rivers and lakes

S E A P R A W N

COMMON COOKING METHODS:

• Baked 
• Steamed
• Stir frying

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Pan-Fried Prawn (干烧虾)

R E D L E G P R A W N

COMMON COOKING METHODS:

• Baked
• Broiled
• Steamed
• Sautéed

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Prawn  Noodles

FUN FACT:

• Their colour ranges from a transparent yellowish white to a reddish hue and can grow to quite a large size

C R A Y F I S H

QUALITY CHECK!

Fresh crayfish have uniform light coloured tails that are not slimy. Live crayfish should be moving. This can be checked by carefully picking up a crayfish. The tail of the live ones will curl up.

COMMON COOKING METHODS:

• Boiled
• Steamed

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Sze Chuan Crayfish 

FUN FACT:

• Over 350 species of the 500 crayfish species of the world live in the United States

S Q U I D 

QUALITY CHECK!

Fresh squids are determined by looking at its eyeball. The eyeball of a fresh squid should be white wuth a clear black dot in the center. Fresh squids with very clear skin color are squids that were just caught while squid with very dark purple skin are a litlle older. Clear squids are hard to find as the skin of the squid turns dark at a rapid rate. Therefore, the freshness of the squid can then be determined by smelling the squid. Fresh squids should not have any pungent or rotten smell.

COMMON COOKING METHODS:

• Baked
• Boiled
• Broiled
• Pan-fried
• Deep-fried

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Sze Chuan Kung Pao Squid

FUN FACT:

• Some species of squid can swim at speeds up to 25 miles per hour, as fast as some sharks, but only in short spurts.