Best dried black beans according to Reddit
Reddit mentions of Chinese Douchi - Fermented Black Beans - 16 Oz Bag Each
Sentiment score: 3
Reddit mentions: 4
We found 4 Reddit mentions of Chinese Douchi - Fermented Black Beans - 16 Oz Bag Each. Here are the top ones.
- Contains soy sauce that has Wheat flour (cereals containing gluten)
- Ingredients: BLACK SOYBEANS, SALT, ginger, orange peel, spices & soy sauce (water, soybeans, salt, wheat flour)
- Allergen warning: Contains soy sauce (water, soybeans, salt, wheat flour).
- Paste made from fermented beans is a wonderful sauce. Finely chop and add to fish or meat dishes
- Best Yanjian Douchi Chinese black bean, great for Chinese cooking
Features:
Specs:
Color | Black |
Height | 1 Inches |
Length | 5 Inches |
Number of items | 1 |
Size | 1 Pound (Pack of 1) |
Weight | 1 Pounds |
Width | 4 Inches |
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#1 of 14
Some of these are hard to find and get into, so I'm gonna post a brief visual guide to Chinese food ingredients/products that bearsx3 posted about. (Note: I'm not Chinese, I've just taken up Chinese cooking as part of my food hobby, so if anyone could add or correct any info, that would be appreciated)
Chinese cooking Wine
Zhenjiang (Chinkiang) vinegar
Hot bean sauce
*found this article about the stuff. It's pretty interesting.
Sweet Fermented Paste
Fermented Black Beans
Sesame Oil
Soy Sauce
Whole Dried Chilies
Things I'm still confused about:
What are some good brands of dark and light soy sauce? Is normal soy sauce in between dark and light, or is normal soy sauce the same as dark soy sauce? What about thick soy sauce? A Balinese acquaintance made some absolutely amazing fried rice that was topped with thick soy sauce and I've been hunting it ever since.
If anyone has any questions, ask away.
DIY sauces are the best. Here is my go-to stirfry marinade. I don't generally measure the quantities; just keep tasting until I find a ratio that works:
Sometimes I replace the gochujang with Sriracha or another chili sauce, and add fermented black beans--this is another wonderfully versatile Asian ingredient that adds a salty funky kick to your dish.
I've read these beans are even better (keep them whole or mash):
Amazon, preserved black beans
This is the tofu I used the first time I made mapo and I think it's still the best I've had. Silken is definitely the way to go, Firm to Extra Firm. It's shelf stable and this is a great price.
Mori-Nu Silken Tofu, Firm, 12.3 Ounce (Case of 12)
Agreed on the chili oil, it's delicious but easily cut for diet.
Edit: added more info on thebtofu
The interwebs delivers! http://www.amazon.com/Chinese-Douchi-Fermented-Black-Beans/dp/B003K3KOM8