Fermented black (soy) beans

[liuzhou]

Fermented black soy beans (豆豉 -dòu chǐ) are a local specialty, with the nearby town of Huangyao being said to have the best. How they measure that, I don't know.

 

A couple of days ago, I visited the town and saw part of the process. Thought I'd share where and how your Chinese black bean sauce starts out. These images were taken by a press photographer friend who was with me. Here the already fermented beans are being laid out out to try in the sun.

 

 

 

 

 

I'll just add that the bottled black bean sauce is rare in China. People buy the beans and make their sauces in the wok along with the other ingredients.

 

 

Edited August 1 by liuzhou (log)

[liuzhou]

Here, for anyone who doesn't know them, are the beans pre-fermentation.

 

 

It is important to note that they must be soy beans. American black beans, Spanish: frijoles negros as used in Latin American cuisine are not suitable. However, although black soy beans are used to prepare fermented beans, not always. Any soy bean can be used and will turn black as a result of the fermentation process.

 

 

Traditionally, the beans are salted and left under high heat to ferment in their own enzymes. Industrially produced types are often soaked in brine or salted rice wine to speed up the process. Irrespective of how they are made, they are then dried. Those I saw this week and showed in the previous post are the traditional type.

 

Here, I usually see the beans in bags like below, but I know they come canned in the west, too.

 

 

These umami laden beans have been used in China for over 2,000 years, predating soy sauce. Archeologists have found remains of douchi in Hunan dating back to the 2nd century BCE. The preparation method was first described by Jia Sixie around 540 CE in his 齐民要术 (qí mín yào shù) "Essential Techniques for the Welfare of the People".

 

 

Edited August 2 by liuzhou (log)

[FeChef]

Now im hungry for some spare rib tips with black beans.

[liuzhou]

... and I am hungry for spicy clams with black beans.

 

 

 

[FeChef]

Just now, liuzhou said:

... and I am hungry for spicy clams with black beans.

 

 

 

Thats actually a common dish that is served in US chinese Buffet's.

[liuzhou]

10 minutes ago, FeChef said:

Thats actually a common dish that is served in US chinese Buffet's.

And an even more common dish served in Chinese restaurants in China, I'd wager! And in my home! Very popular. But not from buffets; they have to be freshly cooked.

 

Every time I make, it I remember one Chinese friend who visited many years ago and I made it for her. She'd never seen clams being cooked and when they popped open, she squealed with delight. She now cooks it regularly and sends me pictures almost every time.

 

[liuzhou]

One of the great things about black beans for me is that they go with and enhance almost anything. Seafood, chicken, pork, beef, vegetables, mushrooms...

 

Here a few of my regulars to cook at home.

 

Beef and Button Mushrooms with Fermented Black Beans

 

Beef with Shiitake and with Fermented Black Beans

 

Chicken and Black Boletes with Fermented Black Beans

 

Pork with Fermented Black Beans

 

Pork with Bitter Melon and Hothouse Chives

 

Steamed Fish with Fermented Black Bean Sauce

 

There are many more, including @FeChef's spare ribs.

 

 

Edited August 3 by liuzhou (log)

[dcarch]

Thanks! Finally I now have a mental view of where they come from, each time as I enjoy the unique flavor imparted by black beans.

Speaking of fermented black beans, another interesting and delicious seasoning ingredient I enjoy is fermented black olives. Are they made by the same people ?

 

dcarch

[liuzhou]

28 minutes ago, dcarch said:

Thanks! Finally I now have a mental view of where they come from, each time as I enjoy the unique flavor imparted by black beans.

 

You're welcome!  I don't think many, if any, of those particular beans get out of China, but I don't know.

 

32 minutes ago, dcarch said:

Speaking of fermented black beans, another interesting and delicious seasoning ingredient I enjoy is fermented black olives. Are they made by the same people ?

 

No. I wrote about olives in China here back in February. Chinese "olives" aren't olives.

 

 

[johnnyd]

Outstanding plates, Liuzhou