You can use the sauce for cooking, as a marinade, a dipping sauce, or you can use it to make noodle salad. The sauce will be ready to use once it’s cooked, but it gets better after storing it for a few days. Please be patient and use low heat, so you won’t burn anything. Once you get all the ingredients ready, slowly roast them in a skillet. After this simple procedure, you only need 2 seconds to peel a clove. *Tip on peeling garlic faster: Lightly crush it with your chef’s knife by holding it with one hand, and press the flat side with the palm of your other hand. You can do this step in a food processor as well. I like my bean paste a bit coarse, with bits of black bean chunks to add texture. (2) I always chop the beans on a cutting board so I can control the texture. Plus, the water will soften them to make the chopping. (1) To use the fermented black beans, always rinse them with water and drain before using, so they won’t be too salty. Once you get the fermented black beans, the rest of the ingredients are quite easy to find and it’s more likely that you will already have them at home. These black beans can stay in your fridge forever, so you can store them if you don’t have time to use them immediately. However, if there is an Asian market nearby, I highly recommend you to get your ingredients there because it will be way cheaper. Thanks to almighty Amazon, you can even purchase the fermented black beans online without a trip to grocery store. It has a deep umami flavor that is similar to soy sauce, but different in flavor and even richer. The most important ingredient is fermented black bean. I always suggest that you make your own for a more delicious and healthier option. Yes, you can buy bottled black bean sauce from the grocery store, but the homemade version contains more fresh aromatics, does not use additional starch to thicken the sauce, and contains no additives. Sound amazing? Introducing Homemade Black Bean Sauce Not only can you make stir-fried dishes with it, you can also use it to bake or steam food, marinate meat, or serve it as dipping sauce or noodle salad dressing.The sauce has a bit of thickening powder by itself, so you don’t always need to use extra cornstarch to thicken the sauce.

The sauce is healthier than many other Chinese sauces because it contains less sugar.You can view it as soy sauce alternative, only more flavorful. I recommend that everyone who loves Chinese food have a jar of pre-made black bean sauce in their fridge.

This is one of the most versatile Chinese sauces that goes well with almost any ingredients, and is also suitable for stir frying, baking, grilling, and steaming.

Black garlic paste recipe