![]() A Childhood Favorite As a child so many moons ago, steamed red bean buns were the apple of my eyemy absolute favorite. It took me a while to realize that both refer to this same delicious fluffy bun with sweet red bean filling. Store unopened jars indefinitely in the pantry, and once opened, keep tightly capped in the refrigerator. These classic Steamed Red Bean Buns are known as du bo () to Northerners, and dush bo () to Southerners. It is thick and dark reddish-brown in color. Other brands available in my local Asian supermarket. Chinese spicy fermented bean paste (, dòu bàn jiàng) is also known as doubanjiang, broad bean paste or chili bean sauce. You can find them in Chinese/Asian shops or whole food stores. They’re also known as red beans ( Hong Dou/ ). ![]() A type of small-sized beans (around 5mm) widely used in East Asian cuisine (Spelling variations include azuki beans, aduki beans). It’s sometimes sold as “salted soybeans.” Fermented soybean paste originates from Chaozhou, a city in Guangdong province. What do you need Red bean paste consists of three ingredients: Adzuki beans. My current favorite is this red-labeled jar called Super Brand labeled “Soya Bean Sauce,” but any other similar product should work. Keep folding the lard into the flour with a spatula to form a smooth dough ball. Slowly add 1 cup of lukewarm water in 3-4 batches, mixing with a rubber spatula. Form a well in the flour, and add cup of lard. The ingredients will often contain soybeans, water, salt, sugar, and sodium nucleotide (a flavor-enhancing salt). In a large mixing bowl, mix together 3 cups of flour and 2 tablespoons sugar. It should smell and taste like a good soy sauce. ![]() But its effect is amplified by a brief mingling with other flavours. Look for jars containing a liquidy yellow-brown paste with floating whole and broken piece of soybeans. Fried in oil with garlic and/or ginger, and then mixed with rice or noodles, it is tremendous. Because the paste is mild in flavor, it’s a versatile condiment for vegetable stir-fries, tofu dishes, and braised dishes where you want extra umami but don’t want the dark color of soy sauce or the heat of bean paste with chiles. The rich, salty fermented taste of a good basic yellow soybean paste will deepen the flavors of any braised dish or soup without overwhelming the dish or changing its color. It is quite sweet and salty, and is used primarily in Cantonese-style braised dishes. You can buy it in a package from Asian markets, but homemade always tastes better. Chee Hou Sauce, sometimes called Chu Hou paste, is a fermented soybean sauce similar to Hoisin with a different mix of seasonings, including salted plums, salted lemons and fermented bean curd (though ingredients vary by brand). This is one of my favorite Chinese base condiment, and in my opinion, it’s really underrated compared to Sichuan chili bean paste and other louder, spicier sauces. Red bean paste is a dessert filling that is popular in Chinese cuisine. ![]()
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