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

-D I S H E S-

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