fermented black beans

[KennethT]

So I'm prepping to make mapo tofu, and one of the ingredients is fermented black beans.  I haven't opened the package yet, but they look like they're preserved in salt.

Do they need rinsing or soaking before chopping them up?

[blue_dolphin]

I've seen recipes that suggest rinsing but my Chinese friends recommend against it.  I just give them a rough chop. 

[Duvel]

57 minutes ago, KennethT said:

So I'm prepping to make mapo tofu, and one of the ingredients is fermented black beans.  I haven't opened the package yet, but they look like they're preserved in salt.

Do they need rinsing or soaking before chopping them up?

If you are following a recipe it might be advisable to wash. You can add salt at the end if you feel that the dish is lacking. But most probably the recipe has been balanced with rinsed beans, as the added salt content of different products can vary significantly.

[heidih]

Agreed - I do not rinse. Perhaps a mental quirk but I don't want to lose any of their "funk" flavor   

[liuzhou]

Yes. They are salty. That's how they are made. I seldom rinse them.

 

When your dish is cooked, you can adjust the seasoning, if required. Probably not. Be careful if you are also using soy sauce.

Edited October 19, 2018 by liuzhou (log)