fermented black beans
 

I recently bought some 'Yang Jiang Preserved Beans' which came plastic
bag inside a cardboard tube. I have two questions:

1. How are they stored best? Should I leave them in the bag in the
fridge, or should I put them in a jar?

2. How should I use them? I previously used black beans that were
stored in oil and were ready to use. These 'Yang Jiang Preserved
Beans'are harder, so do they require soaking? If so, for how long do I
soak them for?

Thanks.

fermented black beans
 

> 1. How are they stored best? Should I leave them in the bag in the
> fridge, or should I put them in a jar?

If you live in a hot tropical place, store it in your fridge but i assume
you're in the UK, so somewhere dry is fine.

> 2. How should I use them? I previously used black beans that were
> stored in oil and were ready to use. These 'Yang Jiang Preserved
> Beans'are harder, so do they require soaking? If so, for how long do I
> soak them for?

Soak them in a little warm or hot water until soft & tender. Drain & pound
in mortar & pestle with ginger, garlic, a little salt & sugar. Marinade meat
with this & you can also add a little rice wine. Fry on high heat to release
the pungent flavours.

DC.

fermented black beans
 

chillimartin wrote:
>
> I recently bought some 'Yang Jiang Preserved Beans' which came plastic
> bag inside a cardboard tube. I have two questions:
>
> 1. How are they stored best? Should I leave them in the bag in the
> fridge, or should I put them in a jar?
I put mine in a jar and keep in dark shelf not over stove. I kept the
label taped to inside of cabinet to show the curious which brand to buy
(my brand has a chunk of salted ginger in it)
>
> 2. How should I use them? I previously used black beans that were
> stored in oil and were ready to use. These 'Yang Jiang Preserved
> Beans'are harder, so do they require soaking? If so, for how long do I
> soak them for?

I soak mine the brief time it takes me to get the veggies ready for stir
fry and the oil hot. I then drain, rinse quickly, squeeze a bit and toss
in the very hot oil. I use about a tablespoon for a stirfry to serve 4.
> Thanks.
De nada.
blacksalt

fermented black beans
 

do NOT soak them. takes the saltiness away. use as is.

On Fri, 05 Dec 2003 17:57:58 -0800, kalanamak >
wrote:

>chillimartin wrote:
>>
>> I recently bought some 'Yang Jiang Preserved Beans' which came plastic
>> bag inside a cardboard tube. I have two questions:
>>
>> 1. How are they stored best? Should I leave them in the bag in the
>> fridge, or should I put them in a jar?
>I put mine in a jar and keep in dark shelf not over stove. I kept the
>label taped to inside of cabinet to show the curious which brand to buy
>(my brand has a chunk of salted ginger in it)
>>
>> 2. How should I use them? I previously used black beans that were
>> stored in oil and were ready to use. These 'Yang Jiang Preserved
>> Beans'are harder, so do they require soaking? If so, for how long do I
>> soak them for?
>
>I soak mine the brief time it takes me to get the veggies ready for stir
>fry and the oil hot. I then drain, rinse quickly, squeeze a bit and toss
>in the very hot oil. I use about a tablespoon for a stirfry to serve 4.
>> Thanks.
>De nada.
>blacksalt


((.)) '))
((((((((
))(/)((

fermented black beans
 

"Judy Cosler" > wrote in message
...
> do NOT soak them. takes the saltiness away. use as is.


Wow, everyone does it differently. I don't soak either, but I do coarsely
chop them. I think mashing them in a mortar makes it too bitter.

Well, for some dishes I soak them -- for lighter dishes.

Peter

fermented black beans
 

Peter Dy wrote:

> "Judy Cosler" > wrote in message
> ...
>
>>do NOT soak them. takes the saltiness away. use as is.
>>
>
>
> Wow, everyone does it differently. I don't soak either, but I do coarsely
> chop them. I think mashing them in a mortar makes it too bitter.
>
> Well, for some dishes I soak them -- for lighter dishes.

I've watched my MIL soak and chop. I'm lazy, so I buy the jar
of Black Bean & Garlic paste. I suck :)

--
Dan

fermented black beans
 

On Wed, 10 Dec 2003 12:31:09 GMT, "Peter Dy" >
wrote:

>
>"Judy Cosler" > wrote in message
.. .
>> do NOT soak them. takes the saltiness away. use as is.
>
>
>Wow, everyone does it differently. I don't soak either, but I do coarsely
>chop them. I think mashing them in a mortar makes it too bitter.
>
>Well, for some dishes I soak them -- for lighter dishes.

I am a soaker/coarse chopper.