Hey guys, a few notes: 1. So as promised… some other ideas. First, if you’re looking for other stir fries to do, clams is an absolute classic. We went over it in our old stir fried clams video, if you’re in the market for a recipe: th-cam.com/video/ciLCT_7oOG0/w-d-xo.html . Note that we combined the salt/oyster sauce/soy sauce into the sauce for this video, so you obviously don’t need to add those again. You can also absolutely use pork here as well - you can handle it pretty much identical to the beef… although you won’t need to add the alkaline component or the water to the marinade, and you can also do a “normal” pre-fry instead of that oily one we did in the video (beef really benefits from a pass through/oily pre-fry). You can also use it as a base for fried rice or fried noodles, or as a base for fried vegetables (bitter melon in particular would be a classic for this flavor profile, but it’s great with broccoli too). 2. Using this to top over steamed stuff is another good idea. For steamed dishes, you can use either the cooked or the uncooked sauce. Any sort of root vegetable would be awesome - taro, sweet potato, Chinese yam, jicama, winter melon - just toss the vegetables (let’s say… 300g?) with ~1 tbsp of oil and ~1/8 tsp salt, top with that ~2.5 tbsp of the black bean garlic sauce and steam. You can also do the same move with some marinated pork ribs, or tofu, or reconstituted wide rice noodles. 3. The cooked sauce is also awesome mixed into noodles. 4. We combined the soy sauce/oyster sauce/sugar mixture into the ‘black bean sauce’ mostly for ease of use - a more common sight would be to have the black bean/aromatics pounded separately, and hit a stir fry with soy sauce/oyster sauce/sugar later in the process. If you feel strongly on the subject, absolutely feel free to separate the sauces (as we’ve done on this channel in the past). We just wanted to have the sauce itself hit a similar place as the LKK, which is why we added that all in. 5. If you’re *solely* looking to turn this sauce into a spread, I’d suggest halving or even cutting out the salt. If you’re looking to really pile this onto, say, a burger… the sauce as is *can* get a little salty if you’re overly aggressive with the quantity. 6. Hat tip to Internet Shaquille for upping my stovetop burger. I used to fry the burger in some oil, turn my kitchen into a greasy warzone. The technique of using a non-stick pan together with some sort of weight (I used a metal bowl with a bit of water in it) is awesome. So much cleaner. That’s all I can think of for now. Might edit this with a bit more in a bit.
not sure if I'll get a reply to this but, im Middle Eastern and we dry citrus peels for teas and such, would that be an acceptable substitute or are the aged peels different?
How about a braised burger with a braising base based on black bean sauce? Nothing quite says innovation like a recipe meandering from America to Iran back to America to China to Chinese-American expat innovative kludge. Also if one was to use confit garlic instead of raw garlic, would it be best to fry off the black beans separately before mixing them with the garlic to get a spread?
@@gutwrenchingdeaths The ingredient is different for sure (Chenpi are aged, AFAIK the Middle Eastern aren't?), but would still be a nice addition to the recipe, I think. Would be similar (or maybe preferable?) to orange zest, I think? The primary function is to add a little freshness and contrast the deep savoryness of the fermented black soybeans.
@@deathpyre42 Haha I'm personally a simple man wrt burgers, you're more ambitious than I am ;) If you're trying a garlic confit route... personally I *would* also still cook the remainder of the sauce as well.
My partner was diagnosed with celiac disease which makes cooking, and especially Chinese cooking tricky. I can easily find tamari as a soy sauce substitute and more common gluten-free sauces like oyster and hoisin online. Some I have not been able to source like Chu Hou paste and Black Bean Garlic. This format of a "sauce" series is great!!
Not sure soy sauce has relevant amounts of gluten only about, 5ppm(parts per million) and used in small doses anyways so it's completely safe for celiacs. At least that's what my celiac friend says. We are talking about the equivalent of ingesting a crumb or two of bread here, I doubt any celiacs gut could even react to that little if it tried
@@Goriaas Depends on the celiac - there is a range of intensity. A friend of mine can literally tell when a Mexican place cooks a corn tortilla in the same spot as a flour tortilla was previously without cleaning the grill.
@@Emperorerror I mean it sounds like an insanely bad case of celiacs if a grill touched by a wheat tortilla and your corn tortilla will cause your celiacs to flare up. I'm not saying you are lying just that that is not the average case of celiacs and more of an extreme outlier
I'm definitely going to give this a try... We use the LKK black bean and garlic sauce quite a bit, but were always kinda miffed at the garlic powder smell it has.
I really like LKK's stuff for a quick substitute, but damn, are they salty! I haven't tried this version of LKK, but lucky to have a great Chinese grocery store nearby, and this recipe looks easy enough. I have never come across those mandarin skins though.
Okay, I made this today. Both the sauce _and_ the beef & pepper dish. It was SOOOOOO much better than the black bean sauce, beef and bell pepper dish I've been making for the past thirty years. It worked so well, it came out so good, even now, after I've eating my fill, I'm stil salivating at the thought of left-overs tomorrow. Tipping the beef over the peppers and onions might've been the most important trick, citrus peel in the black pepper sauce is the secret so-tasty ingredient. (I didn't have tangerine peel, but I had a fresh lemon from my own garden...) So good...
I get "X protein with black beans" at my local Chinese take out place all the time because I love the deep flavor. This is so easy and uses a lot of stuff I already have in my pantry (thanks to your channel for having me purchase douchi and dried tangerine peel previously). So I'll definitely be making this in the future! Thanks!
The mandarin orange fragrance really comes through in the homemade sauce! I dry all the peels from the mandarin oranges we eat in season during the winter. I freeze aliquots of all sorts of perishable liquid ingredients in ice cube trays Thanks for including weights in your recipes. It took 2.5 heads of golf-ball size garlic and 3 mini shallots to come up to the amounts you indicated in the sauce recipe. I'm always so envious of the beautiful produce youtubers show--they wave about a bunch of cilantro that looks as if it were a shrub pulled from the garden, compared to the limp, yellowing 3/4" thick bunch available in my local supermarkets.
I’ve always been averse to ordering black bean sauce dishes because I have an aversion to black beans in general. Good to know that it’s an entirely different product. Gotta love ambiguous translations.
right at 4:44 I would toss it together briefly using high flame. It gives the veggies a nice char & wok hei aroma. I don't know if normal stove could do the job correctly (charring instead of cooking through) as you need a quick burst of high heat to do this. If you really enjoy cooking chinese food, I recommend getting a proper wok stove. it really ups your wok cooking game.
I LOVE fried dace w black beans, and I love nibbling on fermented black beans when presented to me in a dish but for years now, I couldn't describe why I love the taste of black beans so much. "Chocolatey depth" sums up exactly what I've been thinking but couldn't articulate - thank you!
Nice one! I’ve been making my own for time out of mind. It’s not just Amazon who run out of douchi so I usually purchase two bags and then start hunting for more when the first bag runs out. They seem to keep well in a cool, dark cupboard. Here in Hobart, Tasmania we have several sources. It’s hard to imagine life without douchi; they’re almost as essential as soy sauce!
My only problem with the jarred stuff from Lee Kum Kee is the saltiness. Same with their Chiu Chow chili oil (which I honestly like even more than chili crisp). I know it's for preservation reasons, and the way they can last practically forever in the fridge is great, but you really can't use that much of it without making the dish too salty.
Thank you! i tried cooking with it 5 times with the littelest amount possible whil still making a sauce, using a teaspoon still made everything so salty ..
Except for the orange peel, my version is surprisingly similar. I use a bit more black bean (which I soak in shao xing before mashing) and more oyster sauce, and instead of white sugar I use a homemade jaggery syrup. I also like the combo of chicken base (knorr 095 is good) and a little tamari & sesame oil to round things out. Since I usually make a 32oz wideboy jar, I usually sweat some chiffonaded birdeye chilies and a little crumbled dry red chili for some kick with the rest of the ingredients (my sauce is cooked before jarring), and a little binder to prevent it from separating (corn starch and a little gelatin and/or xanthan gum).
@@MadiW2000 Yeah, I find it** helps soften up the black beans, so they mash into the sauce better. In my mis en place, I usually put my crushed minced garlic in the same ramekin as the soaking black beans, since they both hit the sauce pan at the same time. Anyway, I make my BBGO Sauce base (black bean garlic oyster) a tad strong and set with starch, so I can make a quick sauce straight from the jar by simply adding 1 part water to 2 parts BBGO ... there's enough extra starch so that it will still be glossy/nappy enough to not need more. Dilute stir and boil, add the cooked reserved veg and protein back to the wok, simmer 1 mins to rewarm everything and marry, and DONE. _________ ** shaoxing: here in the US its sometimes hard to find, but from a flavor standpoint, any of the following can serve as a stand in: olosro sherry, or cooking masala (slightly drier). PX Sherry (sweeter)works too, as long as you eliminate any other sugar in dish. Amontillado (drier( can work too, but since its dry you need extra sugar to compensate.
@@MadiW2000 BTW, 2 favorite pairings with BBGO Sauce: > VEG: Bitter Melon (indian amd chinese both work, but I like the latter more here) > BEVERAGE: I realize mixing hot and cold is oft frowned on in chinese cuisine, but BBGO seems to have an affinity for cola nut extract, so coke zero on ice seems a great match to me. I have the supertaster gene. 😉 Diet ginger ale is a decent alternate for cold bev. For hot bev i'd go with aged puerh or oolong.
"soak in shao xing before mashing" hey, this is a local secret. just like adding some double distilled alcohol into a freshly popped can of fermented tofu and let it sit for at least a week before using.
@@BenjiSun It is ? That's gratifying to know. 😄 As for why ... reinventing the proverbial wheel is sorta par for the course, for autodidacts - when it happens, it feels a little like finding a vine-covered cairn while bushwacking into the screaming wilderness of the unknown. I never outgrew turning over rocks as a kid, or a clever turn of phrase as an adult. 😁
Never really fell in love with that product tbh, bought it just once. I just stuck to pounding and mincing my own. Anyway, more use for all the peels that we've been drying at home. Thanks!!
I cannot wait to make the sauce, I also do not like that jared sauce and recently I bought the fermented black beans so this is going to be exciting now I just need to find the Mandarin orange peels
My mom has been known to make seared ahi steaks with black bean sauce for special occasions... I can only imagine how much better it'll be with the homemade sauce
As always, a fascinating video. Can't wait to make this one! An idea for this sauce purely as a spread is also to bake or grill the garlic first (the sugars help caramelize it and it loses its potent edge), that way you won't have to fry it in order to use it. Haven't tried it but it just occurred to me that that might make things easier. Thanks for the recipe!
Great video, Ill certainly be trying the burger as Ive been experimenting with chinese american fusion stuff. My latest and tastiest experiment has been a Lao gan ma chili crisp mayonnaise that ive been making with dark Chinese vinegar, regular soy sauce and the left over MSG and whatnot left over from passing the oil through a fine mesh strainer. Ive been topping eggs, making awesome grilled cheese, tasty sandwiches, and killer chicken salad.
I used to make my blackbean from the dried beans, but, I got lazy. Time to go back, especially as I have a pack in the house I bought for another dish. Also I used to combine everything in the wok instead of using a mortar. I'll try that as well. Thanks.
Hey there! Unrelated to the video, but I wish you guys lots of luck in Thailand. How will you guys stay there, and how will you do visa runs if needed? Would love to know as I’m also really interested in checking out the country. Thanks from a fan.
Keep the peels in a relatively good shape (cut out the white pith will be ideal), spread it out, and dry it under the sun till the color changes into a dark orange/light brown, then store in a metal cookie tin. The freshly sun dried ones won't be as good as the aged ones, but it'd work in this recipe. You can also start aging your own tangerine peel from now on.
You can cut it the traditional way too. Cross cuts so the the peels form a flower shape. Pierce a hole in the center and string it up to hang and dry, or spread out and dry in the sun.
Sure. Nothing too special going on. For the fried onions, thinly slice the onions (keyword *thin*, like... as thin as a mandolin would get them), then give them a blanch in cool water until completely soft, ~5 minutes. Strain, pat dry. Fill up enough oil to a wok in order to be able to submerge the onions, and fry them over a medium flame. It'll take about ten minutes for them to get nice and golden brown, and be careful as near the end there they can really go from zero to midnight in a flash. For the burger, I do a mix of 75% sirloin, 25% beef fat. Mix in a touch of black pepper, maybe a bit of Worcestershire, a touch of egg or egg white to bind (controversial I know, but I like what it does to a freshly ground burger mix). Salt at the very end *right* before frying, ala Kenji's famed advice. ~120g per patty. Toss on a reasonably hot non-stick pan with no oil. Place a metal bowl filled with a bit of water on the patty to weight it down and allow for even browning. Cover, fry two minutes on high each side. I am not a fan of rare burgers texturally, and I aim for a "not-paranoid well done". So long as you use a freshly ground mix and do not salt in advance the burger will still be tender. Add the cheese near the end. Once melted, remove and let rest for at least ~3 minutes. Besides that, the mayo is homemade simply because the only store-bought mayo here in China is Kewpie (a nice product, but has its own obvious flavor). Regardless, I like a lemon-y mayo together with this sauce, so if you're using store bought, just give it a good squeeze of lemon beforehand. Top the burger with something between 1/2 to 1 tbsp of the cooked black bean sauce. Some roast peppers might be a nice addition too, but I was feeling lazy. The double was for good-looking-on-TH-cam purposes (verticality is always easy on the camera), I personally don't usually like *that* much meat - a single is my personal preference.
@@ChineseCookingDemystified Wow, this reply is so well done. I was not expecting this much detail from a response. Thank you for taking the time to write all this and share your tips!
I've seen it recommended to soak and then drain off the water for the black beans to remove the excessive saltiness. I guess I'll have to try both ways to see what I prefer.
OMG When you were pounding the garlic mix together, I thought that was your beard in the top right! I was wondering when you grew a bread that big and how you did it in only a week
I just found out that the seafood store down the street from me sells a variety of snails, so we're having garlic black bean snails tonight for dinner. Thanks for the guidance!
Kind of an adaptation question: I couldn't find douchi at my Asian grocer (might have to travel to their main store) but I did find CJW Black Bean Paste, aka Korean Chinese-style black bean paste. Would this work as a substitute for the beans?
Both Kikkoman and LKK make a vegetarian "oyster" sauce, and I've seen recipes that use a mix of miso and soy sauce (or tamari or coconut aminos for a gluten-free option) for a similar flavor profile.
Since I don't see any at the moment, would you ever do a video on your knives and which purposes you use them for? There's not nearly enough info out there about Chinese cleavers, and I'd love to learn more about the two knives you use in this video
It tasted great! This was my first time frying and the oil splattered a lot. Anyone got any tips to reduce that, should I try less water in the marinade next time?
Hello from London I love your recipe, you are an inspiration but I want to ask one question as I am sure you have the knowledge and that is what happens if I don't use garlic, mine you I love garlic just breathe smell next day in the office. I love to know your opinion.take care
Have had a mild obsession with those awesome little beans since culinary school 😋Can't wait to try and make our own CBBGS; maybe fry up some crispy chicken wings and use as a "Buffalo" style sauce 🤔😃
Chinese Black Bean Garlic is a classic Cantonese flavor profile. BLACK BEAN GARLIC SAUCE Ingredients: This should make enough for about five stir fries worth. * Dried 'Tangerine' Peel, Chenpi (陈皮), 3g or about three pieces * Garlic, one head, ~70g * Salt, 1 tsp * Fermented black soybeans, Douchi (豆豉), 2 tbsp, ~15g * Shallots (干葱), 2, ~130g * Sugar, 3 tbsp * Chicken bouillon powder (鸡粉), 1 tsp or MSG (味精), 1/2 tsp * Oyster sauce (蚝油), 2 tbsp * Soy sauce (生抽), 1 tbsp Process: Soak the dried 'tangerine' peel for one hour until soft. Scrape off the bitter white pith (thoroughly!), and finely mince. Pound together all the ingredients except for the sauces, then once pasty, mix in said sauces. If using this sauce as a dip or a spread (i.e. not as a base for a stir fry), cook the sauce first. Tablespoon or so of oil, medium flame, cook the sauce until the oil separates, ~2 minutes. Swirl in a tablespoon of liaojiu a.k.a. Shaoxing wine, then add in 1/4 cup of water. Swap the flame to high, reduce until the water is mostly gone, ~8 minutes. BLACK BEAN GARLIC BEEF * Beef loin, 200g * Marinade for the beef: Kansui (枧水) or sodium carbonate or baking soda, 1/4 tsp; salt, 1/2 tsp; sugar, 1 tsp; cornstarch (生粉), 1 tsp; liaojiu a.k.a. Shaoxing wine (料酒/绍酒), 1 tsp; soy sauce (生抽), 1/2 tsp; dark soy sauce (老抽), 1/2 tsp; black pepper powder, 1/4 tsp; oyster sauce (蚝油), 1 tsp; water, 2 tbsp; oil, ~1 tsp to coat * Ginger, 1/2 inch, sliced * Scallions, 3, white and green parts separated, cut into ~2 inch sections * Green mild chili, half a chili, cut into diamonds (bell pepper is also ok, or just use all red/green) * Red mild chili, half a chili, cut into diamonds (bell pepper is also ok, or just use all red/green) * Oil, ~1/3 cup, for frying (you could also get away with ~1/4 cup) * Sauce from above, 2.5 tbsp * Liaojiu a.k.a. Shaoxing wine, ~1 tbsp. For stir frying * Dark soy sauce (老抽), ~1/2 tsp. For stir frying * Slurry of 1 tsp cornstarch (生粉) mixed with an equal amount of water Thinly slice the beef into ~2mm sheets against the grain. Mix with the marinade and set aside. In a wok or pot, heat the oil up until bubbles are rapidly forming around a pair of chopsticks, ~180C, and quickly fry the beef over a high flame. ~45 seconds, until 90% cooked. Remove, dipping over a strainer over the aromatics. Fry the black pepper sauce in ~2 tbsp oil over a medium low flame, and once the oil's separated, up the flame to high. Swirl in the wine. Add the beef and the aromatics, fry over high for ~30 seconds, then mix in the dark soy sauce. Add the slurry. Once thickened, add in the green parts of the scallion.
Douchi (Chinese: 豆豉; pinyin: dòuchǐ) (Chinese black beans (Chinese: 黑豆豆豉; pinyin: hēidòu dòuchǐ), black beans, black pepper, chili powder, salt cooked do it can be preserved as salted black soybean.
I actually bought black beans to make that when I saw your pepper beef recipe a while ago. Then I watched the process to ferment them and... never went through with it (didn't have time or the correct space to store the thing), as an alternative I only had unflavored hoisin, was it suitable or is it far off?
feels to me like the recipe is the same or similar to the second one in how to stirfry beef video except with the more restaurant like preparation tchnique of the black pepper beef
Its always very interesting to see the same dish prepared in difrent ways. Although i feel that compared to the garlic black bean beef from the 101. The one from the 101 is more suitable to the home cook than this one. As to get your other ingredients nicely done without overcooking the beef here requires a good heat scource
I agree with you COMPLETELY!!!!!!!!!! Re: Lee Kum Kee brand. All teir sauce are toally execrable! I love your recipe, and would never defile it with even 1/4 teasp. of Lee Kum Kee! I once "ruined" a lovely batch of fresh asparagus stir-fry accidentally using a bit of Lee Kum Kee oyster sauce someone handed me at a criticak moment! Blech!!! We will and I speak for all of us, when I say we shall be devastated by your abscence from TH-cam....
I made a chicken thigh stew w the lkk black bean sauce the other day and it was delicious but it was way too salty. I think I'll try homemade next time
My go to Chinese restaurant makes kick arse black bean sauce. My home made one is better than a jar. So I'm pretty happy. Fillet steak with black bean sauce. Yum. Or prawn. Oyster sauce contains MSG. Personally I don't use it.
I now have to wonder if that sauce (cooked then cooled) could be used IN ground beef before making patties, rather than as a topping for already-cooked burgers... Hmm...
I have a package of the preserved black beans and it says it expires some recent month in 2022, but I heard it can last forever? It is preserved after all, and so far it seems fine...
the last how-to video i found for this wanted me to age the soya beans black myself...! This is more up my street. I make my own raw garlic in the mortar houmous (love that texture, worth the hard work to pound up four whole cloves). I weirdly enjoy raw finely-chopped turmeric root in it, it's kind of sweet, and i hate that tangerine skin, so i will use that instead, and some marmite instead of all the sweet stuff (ick) as it's good and thick. Old chinese cookbooks would advise using marmite since soya sauce was unknown here, glad that's changed, but you can substitute it - it's not like i'm ethnic and trying to reproduce anything faithfully. In food, at least, we can 'imagine there are no countries, no boundaries or wars' all ingredients love each other. Sometimes
Hey guys, a few notes:
1. So as promised… some other ideas. First, if you’re looking for other stir fries to do, clams is an absolute classic. We went over it in our old stir fried clams video, if you’re in the market for a recipe: th-cam.com/video/ciLCT_7oOG0/w-d-xo.html . Note that we combined the salt/oyster sauce/soy sauce into the sauce for this video, so you obviously don’t need to add those again. You can also absolutely use pork here as well - you can handle it pretty much identical to the beef… although you won’t need to add the alkaline component or the water to the marinade, and you can also do a “normal” pre-fry instead of that oily one we did in the video (beef really benefits from a pass through/oily pre-fry). You can also use it as a base for fried rice or fried noodles, or as a base for fried vegetables (bitter melon in particular would be a classic for this flavor profile, but it’s great with broccoli too).
2. Using this to top over steamed stuff is another good idea. For steamed dishes, you can use either the cooked or the uncooked sauce. Any sort of root vegetable would be awesome - taro, sweet potato, Chinese yam, jicama, winter melon - just toss the vegetables (let’s say… 300g?) with ~1 tbsp of oil and ~1/8 tsp salt, top with that ~2.5 tbsp of the black bean garlic sauce and steam. You can also do the same move with some marinated pork ribs, or tofu, or reconstituted wide rice noodles.
3. The cooked sauce is also awesome mixed into noodles.
4. We combined the soy sauce/oyster sauce/sugar mixture into the ‘black bean sauce’ mostly for ease of use - a more common sight would be to have the black bean/aromatics pounded separately, and hit a stir fry with soy sauce/oyster sauce/sugar later in the process. If you feel strongly on the subject, absolutely feel free to separate the sauces (as we’ve done on this channel in the past). We just wanted to have the sauce itself hit a similar place as the LKK, which is why we added that all in.
5. If you’re *solely* looking to turn this sauce into a spread, I’d suggest halving or even cutting out the salt. If you’re looking to really pile this onto, say, a burger… the sauce as is *can* get a little salty if you’re overly aggressive with the quantity.
6. Hat tip to Internet Shaquille for upping my stovetop burger. I used to fry the burger in some oil, turn my kitchen into a greasy warzone. The technique of using a non-stick pan together with some sort of weight (I used a metal bowl with a bit of water in it) is awesome. So much cleaner.
That’s all I can think of for now. Might edit this with a bit more in a bit.
not sure if I'll get a reply to this but, im Middle Eastern and we dry citrus peels for teas and such, would that be an acceptable substitute or are the aged peels different?
How about a braised burger with a braising base based on black bean sauce? Nothing quite says innovation like a recipe meandering from America to Iran back to America to China to Chinese-American expat innovative kludge. Also if one was to use confit garlic instead of raw garlic, would it be best to fry off the black beans separately before mixing them with the garlic to get a spread?
@@gutwrenchingdeaths The ingredient is different for sure (Chenpi are aged, AFAIK the Middle Eastern aren't?), but would still be a nice addition to the recipe, I think. Would be similar (or maybe preferable?) to orange zest, I think? The primary function is to add a little freshness and contrast the deep savoryness of the fermented black soybeans.
@@deathpyre42 Haha I'm personally a simple man wrt burgers, you're more ambitious than I am ;) If you're trying a garlic confit route... personally I *would* also still cook the remainder of the sauce as well.
@@ChineseCookingDemystified Thanks
I've never had a sauce so good it turns a dog into a cat, but I guess I'm going to tonight!!
I had no idea what you were talking about for this entire video lol
Well it's downright criminal how long it's taken me to figure out how easy this stuff is to make. Definitely going on the to-do list
Being more of a cat person, I like the addition of the meows
I have a strange feeling that he wants the food. Just a guess though.
I'd rather keep the pup, cats are just dogfood!
Not being a cat person, and in fact being allergic to cats, I dislike it.
My partner was diagnosed with celiac disease which makes cooking, and especially Chinese cooking tricky. I can easily find tamari as a soy sauce substitute and more common gluten-free sauces like oyster and hoisin online. Some I have not been able to source like Chu Hou paste and Black Bean Garlic. This format of a "sauce" series is great!!
Not sure soy sauce has relevant amounts of gluten only about, 5ppm(parts per million) and used in small doses anyways so it's completely safe for celiacs. At least that's what my celiac friend says.
We are talking about the equivalent of ingesting a crumb or two of bread here, I doubt any celiacs gut could even react to that little if it tried
@@Goriaas Depends on the celiac - there is a range of intensity. A friend of mine can literally tell when a Mexican place cooks a corn tortilla in the same spot as a flour tortilla was previously without cleaning the grill.
@@Emperorerror well that sounds insane because traces of flour are often everywhere in many foods/kitchens
@@Goriaas well it's a fact whether it makes sense to you or not
@@Emperorerror I mean it sounds like an insanely bad case of celiacs if a grill touched by a wheat tortilla and your corn tortilla will cause your celiacs to flare up. I'm not saying you are lying just that that is not the average case of celiacs and more of an extreme outlier
I JUST got done talking to my sister about how great Black Bean Sauce (from the jar) is... now I know what I'm gonna be making this weekend
You'll notice a night and day difference! This Lee Kum Kee Black Bean and Garlic sauce is not that authentic tasting.
I just took a break at work and nothing could have made me happier than this video
I'm definitely going to give this a try... We use the LKK black bean and garlic sauce quite a bit, but were always kinda miffed at the garlic powder smell it has.
I really like LKK's stuff for a quick substitute, but damn, are they salty! I haven't tried this version of LKK, but lucky to have a great Chinese grocery store nearby, and this recipe looks easy enough. I have never come across those mandarin skins though.
i hate garlic powder, and onion powder (kalonji is better substitute, or hing) and that dusty-tasting yeast powder, marmite and smoked paprika for me
Okay, I made this today. Both the sauce _and_ the beef & pepper dish. It was SOOOOOO much better than the black bean sauce, beef and bell pepper dish I've been making for the past thirty years. It worked so well, it came out so good, even now, after I've eating my fill, I'm stil salivating at the thought of left-overs tomorrow. Tipping the beef over the peppers and onions might've been the most important trick, citrus peel in the black pepper sauce is the secret so-tasty ingredient. (I didn't have tangerine peel, but I had a fresh lemon from my own garden...) So good...
I get "X protein with black beans" at my local Chinese take out place all the time because I love the deep flavor. This is so easy and uses a lot of stuff I already have in my pantry (thanks to your channel for having me purchase douchi and dried tangerine peel previously). So I'll definitely be making this in the future! Thanks!
The mandarin orange fragrance really comes through in the homemade sauce! I dry all the peels from the mandarin oranges we eat in season during the winter.
I freeze aliquots of all sorts of perishable liquid ingredients in ice cube trays
Thanks for including weights in your recipes. It took 2.5 heads of golf-ball size garlic and 3 mini shallots to come up to the amounts you indicated in the sauce recipe. I'm always so envious of the beautiful produce youtubers show--they wave about a bunch of cilantro that looks as if it were a shrub pulled from the garden, compared to the limp, yellowing 3/4" thick bunch available in my local supermarkets.
I’ve always been averse to ordering black bean sauce dishes because I have an aversion to black beans in general. Good to know that it’s an entirely different product. Gotta love ambiguous translations.
?Are you talking about Latin balck beans (frijoles negros) vs. Chinese fermented black beans (dao see)?
Yeah. There's three types of black bean sauces. A great one, an average type and an absolutely terrible one. The great one is hard to find.
right at 4:44 I would toss it together briefly using high flame. It gives the veggies a nice char & wok hei aroma. I don't know if normal stove could do the job correctly (charring instead of cooking through) as you need a quick burst of high heat to do this. If you really enjoy cooking chinese food, I recommend getting a proper wok stove. it really ups your wok cooking game.
I had no idea this was so easy to make. I'm heading off to my Asian supermarket now for the ingredients. Thank you, guys.
I LOVE fried dace w black beans, and I love nibbling on fermented black beans when presented to me in a dish but for years now, I couldn't describe why I love the taste of black beans so much. "Chocolatey depth" sums up exactly what I've been thinking but couldn't articulate - thank you!
My mouth waters and I get hungry just listening to you and watching this wonderful video. For sure gotta make this.
Nice one! I’ve been making my own for time out of mind. It’s not just Amazon who run out of douchi so I usually purchase two bags and then start hunting for more when the first bag runs out. They seem to keep well in a cool, dark cupboard. Here in Hobart, Tasmania we have several sources. It’s hard to imagine life without douchi; they’re almost as essential as soy sauce!
Me, snacking on a scant handful of douchi while I'm cooking dinner.
I so agree that douchi is as essential as soy sauce. So versatile.
My only problem with the jarred stuff from Lee Kum Kee is the saltiness. Same with their Chiu Chow chili oil (which I honestly like even more than chili crisp). I know it's for preservation reasons, and the way they can last practically forever in the fridge is great, but you really can't use that much of it without making the dish too salty.
The one which also has chillies in it is better than the one with just garlic.
Thank you! i tried cooking with it 5 times with the littelest amount possible whil still making a sauce, using a teaspoon still made everything so salty ..
It has salted chilis, soy sauce, salt, AND MSG. Not suprising to be honest.
It's amazing how much your new place looks like your old place.
that black bean sauce compound butter idea sounds delicious
I love black bean and I have all these ingredients, so it's a must, I think!
Also, I like the cat.
Except for the orange peel, my version is surprisingly similar. I use a bit more black bean (which I soak in shao xing before mashing) and more oyster sauce, and instead of white sugar I use a homemade jaggery syrup. I also like the combo of chicken base (knorr 095 is good) and a little tamari & sesame oil to round things out. Since I usually make a 32oz wideboy jar, I usually sweat some chiffonaded birdeye chilies and a little crumbled dry red chili for some kick with the rest of the ingredients (my sauce is cooked before jarring), and a little binder to prevent it from separating (corn starch and a little gelatin and/or xanthan gum).
soaking in shaoxing is brilliant!!! definitely gonna incorporate that into my next batch!!!
@@MadiW2000 Yeah, I find it** helps soften up the black beans, so they mash into the sauce better. In my mis en place, I usually put my crushed minced garlic in the same ramekin as the soaking black beans, since they both hit the sauce pan at the same time.
Anyway, I make my BBGO Sauce base (black bean garlic oyster) a tad strong and set with starch, so I can make a quick sauce straight from the jar by simply adding 1 part water to 2 parts BBGO ... there's enough extra starch so that it will still be glossy/nappy enough to not need more. Dilute stir and boil, add the cooked reserved veg and protein back to the wok, simmer 1 mins to rewarm everything and marry, and DONE.
_________
** shaoxing: here in the US its sometimes hard to find, but from a flavor standpoint, any of the following can serve as a stand in: olosro sherry, or cooking masala (slightly drier). PX Sherry (sweeter)works too, as long as you eliminate any other sugar in dish. Amontillado (drier( can work too, but since its dry you need extra sugar to compensate.
@@MadiW2000 BTW, 2 favorite pairings with BBGO Sauce:
> VEG: Bitter Melon (indian amd chinese both work, but I like the latter more here)
> BEVERAGE: I realize mixing hot and cold is oft frowned on in chinese cuisine, but BBGO seems to have an affinity for cola nut extract, so coke zero on ice seems a great match to me. I have the supertaster gene. 😉 Diet ginger ale is a decent alternate for cold bev. For hot bev i'd go with aged puerh or oolong.
"soak in shao xing before mashing" hey, this is a local secret. just like adding some double distilled alcohol into a freshly popped can of fermented tofu and let it sit for at least a week before using.
@@BenjiSun It is ? That's gratifying to know. 😄
As for why ... reinventing the proverbial wheel is sorta par for the course, for autodidacts - when it happens, it feels a little like finding a vine-covered cairn while bushwacking into the screaming wilderness of the unknown.
I never outgrew turning over rocks as a kid, or a clever turn of phrase as an adult. 😁
Ohhh Thank you so much for sharing this . I always use black bean on steam spareribs
This would make a fantastic Christmas gift for all your foodiefriends.
A half year ago i first encounter The Black Beans..and its soooo good. This Unique taste ,i love it. So i will trust you and try out this Recipe
Never really fell in love with that product tbh, bought it just once. I just stuck to pounding and mincing my own. Anyway, more use for all the peels that we've been drying at home. Thanks!!
Bro .....that knife is over the top. Great video....I will try this for sure.
Thanks for one useful recipe the black bean sauce
black bean and garlic…something i’ve never thought about but sounds great!
Very nice to seee this pop up, I have a dish planned for this weekend that uses this sauce.
been looking for exactly this recipe for a really long time, thank you so much
I cannot wait to make the sauce, I also do not like that jared sauce and recently I bought the fermented black beans so this is going to be exciting now I just need to find the Mandarin orange peels
Wow, that's easy enough! Wishing you safe travels.
Excellent tutorial! It didn't occur to me to add the citrus peel.
I need to find a cleaver like yours.
Omg first time i actually have everything XD How come the oystersauce is so light in colour?
That particular brand of oyster sauce is a fancier one (if you got it, might as well use it haha), but we tested with LKK as well
I'm putting this sauce even in the egg drop soup. One of the best Chinese sauce ever.
Thank you! Cantonese cooking is beautiful
Great video. I would add few drops of sesame oil at the end of the stir frying.
My mom has been known to make seared ahi steaks with black bean sauce for special occasions... I can only imagine how much better it'll be with the homemade sauce
As always, a fascinating video. Can't wait to make this one! An idea for this sauce purely as a spread is also to bake or grill the garlic first (the sugars help caramelize it and it loses its potent edge), that way you won't have to fry it in order to use it. Haven't tried it but it just occurred to me that that might make things easier. Thanks for the recipe!
Another great video...thanks! Love the flavor of the canned product, I hope to be able to make it at home with better results. God bless!
Great video, Ill certainly be trying the burger as Ive been experimenting with chinese american fusion stuff. My latest and tastiest experiment has been a Lao gan ma chili crisp mayonnaise that ive been making with dark Chinese vinegar, regular soy sauce and the left over MSG and whatnot left over from passing the oil through a fine mesh strainer. Ive been topping eggs, making awesome grilled cheese, tasty sandwiches, and killer chicken salad.
I used to make my blackbean from the dried beans, but, I got lazy. Time to go back, especially as I have a pack in the house I bought for another dish. Also I used to combine everything in the wok instead of using a mortar. I'll try that as well. Thanks.
Another excellent video 😋 >> Have to ask, where did you get that amazing knife from?
Nice video! Keep up your good work and thank you for sharing again :) new subscriber here ❤️😁
Hey there! Unrelated to the video, but I wish you guys lots of luck in Thailand. How will you guys stay there, and how will you do visa runs if needed? Would love to know as I’m also really interested in checking out the country. Thanks from a fan.
Definitely a must try thank you
I eat a lot of mandarins and clementines during the winter. What should I do to dry the peels for myself?
Keep the peels in a relatively good shape (cut out the white pith will be ideal), spread it out, and dry it under the sun till the color changes into a dark orange/light brown, then store in a metal cookie tin. The freshly sun dried ones won't be as good as the aged ones, but it'd work in this recipe. You can also start aging your own tangerine peel from now on.
You can cut it the traditional way too. Cross cuts so the the peels form a flower shape. Pierce a hole in the center and string it up to hang and dry, or spread out and dry in the sun.
@@ChineseCookingDemystified Thanks.
What is that on top of the burger? Is it fried onions? The presentation looks so nice, I'd like to replicate it in future burgers
Sure. Nothing too special going on.
For the fried onions, thinly slice the onions (keyword *thin*, like... as thin as a mandolin would get them), then give them a blanch in cool water until completely soft, ~5 minutes. Strain, pat dry. Fill up enough oil to a wok in order to be able to submerge the onions, and fry them over a medium flame. It'll take about ten minutes for them to get nice and golden brown, and be careful as near the end there they can really go from zero to midnight in a flash.
For the burger, I do a mix of 75% sirloin, 25% beef fat. Mix in a touch of black pepper, maybe a bit of Worcestershire, a touch of egg or egg white to bind (controversial I know, but I like what it does to a freshly ground burger mix). Salt at the very end *right* before frying, ala Kenji's famed advice. ~120g per patty.
Toss on a reasonably hot non-stick pan with no oil. Place a metal bowl filled with a bit of water on the patty to weight it down and allow for even browning. Cover, fry two minutes on high each side. I am not a fan of rare burgers texturally, and I aim for a "not-paranoid well done". So long as you use a freshly ground mix and do not salt in advance the burger will still be tender. Add the cheese near the end. Once melted, remove and let rest for at least ~3 minutes.
Besides that, the mayo is homemade simply because the only store-bought mayo here in China is Kewpie (a nice product, but has its own obvious flavor). Regardless, I like a lemon-y mayo together with this sauce, so if you're using store bought, just give it a good squeeze of lemon beforehand. Top the burger with something between 1/2 to 1 tbsp of the cooked black bean sauce.
Some roast peppers might be a nice addition too, but I was feeling lazy. The double was for good-looking-on-TH-cam purposes (verticality is always easy on the camera), I personally don't usually like *that* much meat - a single is my personal preference.
@@ChineseCookingDemystified Wow, this reply is so well done. I was not expecting this much detail from a response. Thank you for taking the time to write all this and share your tips!
@@ChineseCookingDemystified thanks a bunch for taking the time to write such a thorough response to this question, those fried onions look great
Really love this. Thank you!
I've seen it recommended to soak and then drain off the water for the black beans to remove the excessive saltiness. I guess I'll have to try both ways to see what I prefer.
Good to see the cat begging for food at the end for a change 😉
I love the kitty too. Their schnauzer doggy is in Thailand now. They explained it in the last vid
LKK is still a blessing for people living oversea
OMG When you were pounding the garlic mix together, I thought that was your beard in the top right! I was wondering when you grew a bread that big and how you did it in only a week
This is simply the cat’s meow. ♥️
3:56 Did your onion change color before stir-frying???
I just found out that the seafood store down the street from me sells a variety of snails, so we're having garlic black bean snails tonight for dinner. Thanks for the guidance!
Please make a recipe for bakery style pork floss buns :)
Is this what they use to make black bean noodles?
Any ideas where I can get a knife like that in the U.S.? I have a Chinese cleaver but it is no where near so beautiful.
I love your cat, hope he/she will go to Bangkok as well
Kind of an adaptation question: I couldn't find douchi at my Asian grocer (might have to travel to their main store) but I did find CJW Black Bean Paste, aka Korean Chinese-style black bean paste. Would this work as a substitute for the beans?
The Korean black bean paste tastes a bit different. It is used for Jaw Jaw Myeong in Korean cooking which was originally a Chinese dish.
@@happycook6737 yeah. How different though? Cause I might just try, if it's not an entirely different flavour profile.
Completely different stuff. It's closer to Chinese soy bean paste. You can make Zha Jiang noodles with it though. Douchi is irreplaceable imo.
Do you have any suggestions for sprucing up the LKK sauce like you did for the black pepper sauce? I'd hate for my bottle to just be wasted.
3:36 OH HE SAID IT, HE SAID IT AGAIN
I've been meaning to ask this for a while, but what's a good substitute for oyster sauce? I can't do shellfish.
Both Kikkoman and LKK make a vegetarian "oyster" sauce, and I've seen recipes that use a mix of miso and soy sauce (or tamari or coconut aminos for a gluten-free option) for a similar flavor profile.
I think Kosher Hoisin Sauce would be a substitute as well.
Yeah the vegetarian oyster sauce is a good option. 👍
There's a Thai vegetarian mushroom sauce that's a good sub too :)
wow, this sauce looks great. good luck on the move!
Since I don't see any at the moment, would you ever do a video on your knives and which purposes you use them for? There's not nearly enough info out there about Chinese cleavers, and I'd love to learn more about the two knives you use in this video
It tasted great! This was my first time frying and the oil splattered a lot. Anyone got any tips to reduce that, should I try less water in the marinade next time?
@ChineseCookingDemystified Can you can the sauce for long term storage and if so is a water bath o.k., since it's none acidic?
Hello from London
I love your recipe, you are an inspiration but I want to ask one question as I am sure you have the knowledge and that is what happens if I don't use garlic, mine you I love garlic just breathe smell next day in the office. I love to know your opinion.take care
What’s the reason you store it raw and cook as needed rather than cooking it before storage?
That looks ridiculously good.
Wow some treasure trove to stumble upon. Instant sup for sure!
Can we swap oyster sauce with hoisin sauce instead? And what’s the best non-alcohol based substitute for shaoxing wine?
That looks so delicious!🤤🤤
Ohhh, I've been waiting for this!
THAT knife. Gorgeous! What is it?
Can I use this for Jajangmyeon?
Aaaaa your cat is so cute!!
Can you just eat those ginger slices straight up, or should they get pulled at some point?
Excellent! Thank you!
Have had a mild obsession with those awesome little beans since culinary school 😋Can't wait to try and make our own CBBGS; maybe fry up some crispy chicken wings and use as a "Buffalo" style sauce 🤔😃
is Chris also TC Zwag? the voices are so similar :) im a fan
Chinese Black Bean Garlic is a classic Cantonese flavor profile.
BLACK BEAN GARLIC SAUCE
Ingredients:
This should make enough for about five stir fries worth.
* Dried 'Tangerine' Peel, Chenpi (陈皮), 3g or about three pieces
* Garlic, one head, ~70g
* Salt, 1 tsp
* Fermented black soybeans, Douchi (豆豉), 2 tbsp, ~15g
* Shallots (干葱), 2, ~130g
* Sugar, 3 tbsp
* Chicken bouillon powder (鸡粉), 1 tsp or MSG (味精), 1/2 tsp
* Oyster sauce (蚝油), 2 tbsp
* Soy sauce (生抽), 1 tbsp
Process:
Soak the dried 'tangerine' peel for one hour until soft. Scrape off the bitter white pith (thoroughly!), and finely mince.
Pound together all the ingredients except for the sauces, then once pasty, mix in said sauces.
If using this sauce as a dip or a spread (i.e. not as a base for a stir fry), cook the sauce first. Tablespoon or so of oil, medium flame, cook the sauce until the oil separates, ~2 minutes. Swirl in a tablespoon of liaojiu a.k.a. Shaoxing wine, then add in 1/4 cup of water. Swap the flame to high, reduce until the water is mostly gone, ~8 minutes.
BLACK BEAN GARLIC BEEF
* Beef loin, 200g
* Marinade for the beef: Kansui (枧水) or sodium carbonate or baking soda, 1/4 tsp; salt, 1/2 tsp; sugar, 1 tsp; cornstarch (生粉), 1 tsp; liaojiu a.k.a. Shaoxing wine (料酒/绍酒), 1 tsp; soy sauce (生抽), 1/2 tsp; dark soy sauce (老抽), 1/2 tsp; black pepper powder, 1/4 tsp; oyster sauce (蚝油), 1 tsp; water, 2 tbsp; oil, ~1 tsp to coat
* Ginger, 1/2 inch, sliced
* Scallions, 3, white and green parts separated, cut into ~2 inch sections
* Green mild chili, half a chili, cut into diamonds (bell pepper is also ok, or just use all red/green)
* Red mild chili, half a chili, cut into diamonds (bell pepper is also ok, or just use all red/green)
* Oil, ~1/3 cup, for frying (you could also get away with ~1/4 cup)
* Sauce from above, 2.5 tbsp
* Liaojiu a.k.a. Shaoxing wine, ~1 tbsp. For stir frying
* Dark soy sauce (老抽), ~1/2 tsp. For stir frying
* Slurry of 1 tsp cornstarch (生粉) mixed with an equal amount of water
Thinly slice the beef into ~2mm sheets against the grain. Mix with the marinade and set aside.
In a wok or pot, heat the oil up until bubbles are rapidly forming around a pair of chopsticks, ~180C, and quickly fry the beef over a high flame. ~45 seconds, until 90% cooked. Remove, dipping over a strainer over the aromatics.
Fry the black pepper sauce in ~2 tbsp oil over a medium low flame, and once the oil's separated, up the flame to high. Swirl in the wine. Add the beef and the aromatics, fry over high for ~30 seconds, then mix in the dark soy sauce. Add the slurry. Once thickened, add in the green parts of the scallion.
Douchi (Chinese: 豆豉; pinyin: dòuchǐ) (Chinese black beans (Chinese: 黑豆豆豉; pinyin: hēidòu dòuchǐ), black beans, black pepper, chili powder, salt cooked do it can be preserved as salted black soybean.
🎉 Cantonese sauce
1 tablespoon oil
1 minced garlic clove
1 teaspoon chili powder
1⁄2 teaspoon red pepper flakes
1⁄3 cup soy sauce
1⁄2 cup red wine vinegar
2 tablespoons oyster sauce/hoisin sauce
I actually bought black beans to make that when I saw your pepper beef recipe a while ago. Then I watched the process to ferment them and... never went through with it (didn't have time or the correct space to store the thing), as an alternative I only had unflavored hoisin, was it suitable or is it far off?
feels to me like the recipe is the same or similar to the second one in how to stirfry beef video except with the more restaurant like preparation tchnique of the black pepper beef
Yep, extremely similar, just a different flavor profile :)
Its always very interesting to see the same dish prepared in difrent ways. Although i feel that compared to the garlic black bean beef from the 101. The one from the 101 is more suitable to the home cook than this one. As to get your other ingredients nicely done without overcooking the beef here requires a good heat scource
But this preperation has way less steps to your stirfry as basicly everything is in the premade sause
What's the fluffy crispy looking stuff on the burger?
I agree with you COMPLETELY!!!!!!!!!! Re: Lee Kum Kee brand. All teir sauce are toally execrable! I love your recipe, and would never defile it with even 1/4 teasp. of Lee Kum Kee! I once "ruined" a lovely batch of fresh asparagus stir-fry accidentally using a bit of Lee Kum Kee oyster sauce someone handed me at a criticak moment! Blech!!! We will and I speak for all of us, when I say we shall be devastated by your abscence from TH-cam....
I made a chicken thigh stew w the lkk black bean sauce the other day and it was delicious but it was way too salty. I think I'll try homemade next time
Awww... cute cat! 😍💕😸
Now i know why i didn't like the sauce when i bought it in the store, will try to make it myself
That looks amazing!
Is this the same sauce used in jjajangmyeon?
Do you ever make XO sause from scratch?
My go to Chinese restaurant makes kick arse black bean sauce. My home made one is better than a jar. So I'm pretty happy. Fillet steak with black bean sauce. Yum. Or prawn. Oyster sauce contains MSG. Personally I don't use it.
I now have to wonder if that sauce (cooked then cooled) could be used IN ground beef before making patties, rather than as a topping for already-cooked burgers... Hmm...
I have a package of the preserved black beans and it says it expires some recent month in 2022, but I heard it can last forever? It is preserved after all, and so far it seems fine...
I've had an open package for around five years and they are still fine the longer they age the better the flavor just don't let moisture get in them.
I love black bean and garlic sauce! The beans are like little umami bombs.
Do You make your own homemade or do you like stuff from the jar? I'm new to this.
Looks soooooooo delish
the last how-to video i found for this wanted me to age the soya beans black myself...! This is more up my street. I make my own raw garlic in the mortar houmous (love that texture, worth the hard work to pound up four whole cloves). I weirdly enjoy raw finely-chopped turmeric root in it, it's kind of sweet, and i hate that tangerine skin, so i will use that instead, and some marmite instead of all the sweet stuff (ick) as it's good and thick. Old chinese cookbooks would advise using marmite since soya sauce was unknown here, glad that's changed, but you can substitute it - it's not like i'm ethnic and trying to reproduce anything faithfully. In food, at least, we can 'imagine there are no countries, no boundaries or wars' all ingredients love each other. Sometimes
What’s the difference between shaoxing and fujian cooking wine?