Frmented Black Bean Paste

Select black soybeans with sufficient maturity, full and uniform particles, thin skin, no insects, no mildew, and deterioration. After cooking, after 14 days of fermentation, they are placed in a pottery urn for a second fermentation for 180 days.


Select black soybeans with sufficient maturity, full and uniform particles, thin skin, no insects, no mildew, and deterioration. After cooking, after 14 days of fermentation, they are placed in a pottery urn for a second fermentation for 180 days.

After fermentation, the protein contained in it is converted into a variety of amino acids and esters to form tempeh. Tempeh also increases appetite and promotes absorption with its unique aroma.

The tempeh is mixed with sesame oil and other condiments as a side dish; the dishes are cooked with tempeh, tofu, eggplant, taro, radish, etc., which have a unique flavor.


Fresh oyster with fermented black bean

 

 

Ingredients

Hwa Nan fermented black bean paste
 
1 can
Fresh oyster
 
1 bag(1-2 servings)
Garlic, green onion, minced ginger
 
a little
Cornstarch
 
1 tablespoon

 

Seasoning

Sugar
 
a little

 

Methods

  1. Prepare a pot of water and heat it over the heat. After the water boils, add fresh oysters to blanch for 30 seconds and set aside.
  2. Add 1 tablespoon of oil in a cold pan on medium-high heat. When the oil is hot, add garlic, ginger, chili and tempeh and saute for 30 seconds.
  3. Add canned sauce, sugar, water and fresh oysters and cook until boiling.
  4. Add cornstarch water to thicken to your preferred consistency and sprinkle with chopped green onion to harvest.