What is Fermented Organic Black Bean(Dry)?

Product Description for Fermented Organic Black Bean(Dry), 200g


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Like most things, cooking dried black beans isn’t difficult if you know what you are doing. It can, however, become quite a mess if you are flying blind. Perhaps the most important thing you will need if you are going to prepare dried black beans is time. The process is not particularly labor intensive, but you will need to be sure you allow for several hours from start to finish.

Preparing dried black beans for cooking:

When you get your beans home from the store, the first thing you will want to do is clean and sort them. Shriveled and knotty beans will not cook up properly, so it is best to discard these. Keep in mind that beans, like all produce, are grown outside and may have dirt, clay, or pesticide residues clinging to them. Wash them thoroughly several times, changing the water often. For a final measure, cover the beans with water and let them sit for a few minutes, removing whatever floats to the surface.

Once you have cleaned and sorted your dried black beans, they will require a soaking period. Cover your beans with water and leave them to sit for about 4 hours, or even overnight if time allows. You need not do anything else to them during this period, but it is an important step toward getting the desired final result. There is a quick soaking method that allows for boiling the beans up to 3 minutes and then covering them for an hour or two, but this method is likely to reduce the nutritional value. It is better, when possible, to give them the time they need to rehydrate naturally.

Recipe:

Recipe for fermented dry black bean with tofu:
A famous Szechuan recipe - the name Ma Po Tofu is roughly translated as "pockmarked grandmother beancurd," named for the old woman who supposedly invented the dish.
More Tofu Recipes 
Ingredients:

Marinade for Ground Pork:
1 1/2 Tbsp tapioca starch (can substitute cornstarch)
2 tablespoons soy sauce
.
Other:
1/4 pound ground pork
1 pound regular tofu (medium firmness)
1 leek or 3 green onions
1/4 tsp salt
1 tsp Chinese salted black beans (fermented black beans, also called Chinese black beans), or to taste
1 Tbsp chili bean paste, or to taste
3 Tbsp stock (chicken broth)
1 Tbsp cornstarch
2 Tbsp water
2 Tbsp light soy sauce
Freshly ground Szechuan pepper
2 - 3 tablespoons oil for stir-frying, as needed
Preparation:

Mix marinade ingredients. Marinate pork for about 20 minutes. 
Cut the tofu (bean curd) into 1/2 inch (1 cm) square cubes, and blanch (drop into boiling water) for 2 - 3 minutes. Remove from boiling water and drain.
Chop leek or green onions into short lengths.
Heat wok and add oil. When oil is ready, add the marinated pork. Stir-fry pork until the color darkens. Add salt and stir. Add the salted black beans. Mash the beans with a cooking ladle until they blend in well with the meat. Add the chili paste, then the stock, bean curd, and leek or green onions.
Turn down the heat. Cook for 3 - 4 minutes. 
While cooking, mix cornstarch, water, and soy sauce together. Add to wok and stir gently. Serve with freshly ground Szechuan pepper. 


Another recipe fermented black bean with beef:

Fermented black beans lend their own special taste and flavor to this recipe, while chilli paste adds extra bite. Serves 3 to 4.
Ingredients:

3/4 pound beef
Marinade:
1 tablespoon soy sauce
1 tablespoon wine
1 teaspoon cornstarch
dash of pepper
Sauce:
1 tablespoon soy sauce
1 tablespoon sugar
1/4 cup chicken broth
1 tablespoon chili paste
1 teaspoon cornstarch dissolved in 1 tablespoon water
Other:
1 tablespoon fermented black beans (Chinese dried black beans)
2 garlic cloves
2 stalks celery
1 green onion (spring onion, scallion)
2 large carrots
1/2 teaspoon sesame oil
5 tablespoons oil for stir-frying, or as needed
Preparation:

Cut the beef into bite-sized chunks. Add the marinade ingredients, adding the cornstarch last. Marinate beef for twenty minutes. 
While marinating beef, prepare the sauce and vegetables. In a small bowl, mix the soy sauce, sugar, chicken broth and chile paste. In a separate small bowl, dissolve the cornstarch in the water. Set aside.

Rinse the black beans and let sit for a few minutes to soften. Use a cleaver or knife to chop finely. Mince the garlic and mash with the black beans.

String the celery and peel the carrots. Cut on the diagonal into thin slices. Cut the green onion into thirds.

Heat wok and add 2 tablespoons of oil. When oil is ready, add the green onion. Stir-fry briefly, then add the carrot and celery. Stir-fry until tender and crisp. Remove vegetables from the wok and set aside.

Reheat the wok and add 3 tablespoons of oil. When the oil is hot, add the mashed garlic and black beans. Stir-fry until fragrant. Add the marinated beef. Stir-fry until there is no redness in the beef.

Add the sauce in the middle of the wok. Give the cornstarch/water mixture a quick stir and add in the middle of the wok. stirring quickly to thicken. When the sauce is boiling add the cooked vegetables. Mix well. Remove from the heat and stir in the sesame oil. Serve hot.

Sale price: RM15.80 per bottle, exclude delivery cost

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