Help us self publish our book, because we're nobodies we cant get a publishing company to look twice at us. To self publish our book is going to cost alot, as to get them at a resonable price to be able to sell we have to print in the thounsands. If you'd like to support the channel and help us achieve this goal a small donation would really help us reach it. If you would like to donate please click the link www.chinandchoo.com/copy-of-cooking-lessons If you can't or just dont want to donate that fine too, we just really appreciate that you're here watching our content and being part of the #ziangarmy community. Happy cooking, happy eating, Chin and Choo xx
Learning from Chin and Choo has already taken my home cooked takeaway food to a level that towers over my local takeaway. Even these "basic" or "standard" takeaway recipes taste way, way better than my local. Hoping one day to travel the 100's of miles down to your restaurant so I can thank you in person. Keep Watching!!
Thank you for saying wash your beans. I purchased a bag, have no clue how to make a sauce out of it. But hey, before I saw your video on preparing black beans I knew this is a channel I want to watch! Ty
Visit our webstore www.chinandchoo.com/shop to buy the actual ingredients that the Chinese Takeaway use in quantities suitable for the home chef. Also, you can register interest in our Chinese Takeaway Cook Book that’s basically a manual on how to run a takeaway. Happy cooking, happy eating, Chin and Choo xxx
I’ve been buying this same brand of fermented black beans from my favorite grocery store in Boston’s Chinatown for many, many years. But I didn’t realize I needed to wash them first! Might have something to do with the fact I first learned from Chinese cookbooks from the same grocery - in a language I can’t read. 😆😆😆 This was before the internet came around. Thanks so much for this! I need a constant supply.
Mmmm, that's my favorite black beans! Smells so good and awesome flavor maker! I am a retired sautee chef after 43 years and I got nothing on you guys!
I had been buying the bags of these beans and honestly thought that those little pieces were some kind of "junk" that got mixed in during the fermentation or processing... I never knew it was ginger! I've kept some in the deep freeze (-25) for more than eight years and they were still good!
Hi! Thank you for sharing and teaching about how to do this at home. The way you and your Mom present the information makes the ingredient approachable and exciting. You mentioned some people use ginger paste instead of the garlic paste. Is this the same process as making and using the garlic paste?
I think they've been watching your vids! Just opened one of those black bean tubs and can already see at least 4 chunks of ginger in it! :D Going to attempt my first black bean dish for tomorrow night...
I made this today after waiting a couple of weeks until the aged garlic was ready to use. My flat does now smell like a footballer's changing room - sweaty everything but I'm personally not averse to that; some might be so be warned ! Can't wait to use this in a dish.
Mum sure looked scared, that's because her son looks so badass ... 😄😄😄 BTW Mum looks like my aunties, female relatives & neighbours. Good explanation ... very helpful. That same brand of black I saw yesterday afternoon in a store downtown sells for RM 5.50 (just over USD 1:25) 🍴🍴🍴
Thank you for showing this. Just found a batch I had tucked away and forgotten about, and I didn't knew how to prepare them. Gonna use them for a steamed fish I think. And later the famous Beef and Black Beans of course :) My old batch seems full of small yellow grains or something. I though that was powdered ginger? But seeing this, I guess it's simply sand?
Hi guys, absolutely love your channel! I've seen you mention the blended/aged garlic a few times... Is it as simple as pressing a load of garlic and just mixing a little oil in? Should it be stored in the fridge or somewhere slightly warmer?
Hi Guys, Your book recipe mentions adding 30g chopped ginger (section 2.7) but the video doesn't? Just wondering if this is recommended and if it actually enhances the flavour?
Do you not rinse the black beans after you have soaked them? I thought you need to wash the stuff off them? thanks. I have mock duck in black bean and chilli at my Chinese restaurant and want to try and make it at home.
I love the way he says 'lost in translation' he was talking with his mum, lol. I know what he means because I have a Chinese girlfriend and communication sometimes gets 'lost in translation' haha
Her bro I wanted to ask you I mixed it with garlic and did it but my beans are so bitter? Any advice how I can make the beans less bitter? I use the same one as your using the same pack it comes ready with ginger pls advice
I knew a chef who worked in a takeaway who did use the beans straight from the pot. First step in beef & black bean sauce for instance was to add an equal amount of chopped garlic and chopped preserved black beans straight from the tub. I ate it many times and made it that way myself many times. Is that completely wrong? Do you reckon there are takeaways that use them straight from the tub?
Yes! The way the beans are fried means there’s good chance of dirt and sand on them, but most Chinese chefs are chefs now a days, they ansi have no flavour straight from tub. That’s really lazy cooking
You guys are so cute,your mom looks stressed,but she will get used to the fame soon,I`m sure.Thank you so much for all the videos,in my country-Bulgaria we cant buy many of the products I need for my home cooking,so I have to make it all from scratch.With your help hopefully Ill make some dissent food.Keep the great work going.Ill help whatever I can :)
That's great thanks for the info. I was expecting you would put oil on top at the end to help preserve it but i'm guessing because the black beans are fermented you don't really need to.
If we were going to do it for a shop we would as the the pot would be left open for hours on end litteraly 8 hours, but at home you don't to as you only need to open the pot when you want to use it, also oil sort of stops the flavour maturing, think it could be because oxygen can't do it's thing as well withba layer of oil on top :)
I'm just gonna open mine & soak the amount a need & then just leave the rest in the packet tightly sealed till the next time.. Will that be ok as the pack says they only last 1 week
they won't have the same fermented taste. To simulate the flavor you can try adding dairy cheese powder or for a vegan option, nutritional yeast. If you ever try Chinese fermented black beans they smell and taste a quite bit like cheese!
Hi Chin & Choo! Hope you're both well. Following on from the huge success of your chicken chow mein, I'm hoping to do your beef in black bean sauce next! Can I just ask - when you first added the water to the black beans, was it boiling water straight from the kettle?
@@ZiangsFoodWorkshop Perfect! Thanks! Do keep doing what you're doing - it's absolutely fascinating to find out how these things are done. I'm off to do some bean prep...!
6:54 now to which dishes we add it to, and when before cooking or during or after? And the quantity? What of the dish already has soy sauce, shall i add the beans or not? Can you do a stir fry rice vegetables and add the beans step by step please.
@@jonathanfiodorowicz7510 I think I know what you mean and yes it's now in the list, we get about 2-3 requests a day so the list us massive now, but will get round to it at some point
Well its a shame i was too lazy to watch this video before I opened the bag of black beans I bought from the Asian market in Croydon that have been sitting in my cupboard for six weeks which i just added a handful of to a stir fry.... yukky... suffice to say they are now soaking in a jug 🤣
Adding salt to the garlic is unnecessary black beans are very salty another reason for soaking the beans is to remove salt simply fine chop the garlic or use a mortar and pestle
You add the salt to the garlic to stop botulism, which like acidic environments, by adding the salt you make it a slight base and stops it from growing, the reason is that people make it in large amounts, and not just use it in one things, we’re teaching actually takeaway cooking, not just how to make it home
You can get our Chinses Takeaway Cooking Bible as an eCookbook on amazon kindle app here: amzn.to/3ebLYLZ
Help us self publish our book, because we're nobodies we cant get a publishing company to look twice at us. To self publish our book is going to cost alot, as to get them at a resonable price to be able to sell we have to print in the thounsands. If you'd like to support the channel and help us achieve this goal a small donation would really help us reach it. If you would like to donate please click the link www.chinandchoo.com/copy-of-cooking-lessons
If you can't or just dont want to donate that fine too, we just really appreciate that you're here watching our content and being part of the #ziangarmy community. Happy cooking, happy eating, Chin and Choo xx
Your mom is a sweetheart! Thank you for the masterclass on Chinese cuisine.
Big hug from Brazil!
Thanks for this video. I wanted to make my own Black Bean Paste for ages, and now I know!!
No worriee :)
One of my favourites. I use an ice cube tray for this. Just a cool tip Chef Ming showed me
Great tip, weve suggested that in a few comments :)
Thank you so much!! Bought these to make beef and black bean and was totally clueless! Awesome!
This was fun for me!
Mom is adorable 👍💚
Thank you for sharing how to use black bean
You're welcome
just a gentle reminder that you guys are amazing!
Learning from Chin and Choo has already taken my home cooked takeaway food to a level that towers over my local takeaway. Even these "basic" or "standard" takeaway recipes taste way, way better than my local. Hoping one day to travel the 100's of miles down to your restaurant so I can thank you in person. Keep Watching!!
amazing thank you so much!
Far and away the best Chinese cooking show.Addicted.Ordered the book.Cannot wait.👍
Thank you, actually means the world to hear
Just bought the same product and followed all your tips (: thanks again
Thank you for saying wash your beans. I purchased a bag, have no clue how to make a sauce out of it. But hey, before I saw your video on preparing black beans I knew this is a channel I want to watch! Ty
Really glad we could help 😊😊😊😊
Visit our webstore www.chinandchoo.com/shop to buy the actual ingredients that the Chinese Takeaway use in quantities suitable for the home chef. Also, you can register interest in our Chinese Takeaway Cook Book that’s basically a manual on how to run a takeaway. Happy cooking, happy eating, Chin and Choo xxx
So simple! Thank you 😊
No worries
I’ve been buying this same brand of fermented black beans from my favorite grocery store in Boston’s Chinatown for many, many years. But I didn’t realize I needed to wash them first! Might have something to do with the fact I first learned from Chinese cookbooks from the same grocery - in a language I can’t read. 😆😆😆 This was before the internet came around.
Thanks so much for this! I need a constant supply.
😊😊😊😊
This video is great! Thank you both 😊
Mmmm, that's my favorite black beans! Smells so good and awesome flavor maker! I am a retired sautee chef after 43 years and I got nothing on you guys!
haha thanks but I feel after 43 years you'd run rings rounds us :)
@@ZiangsFoodWorkshop ,
No but I'd eat rings around you two if it were your food!
@@thickbrianq 🤣🤣🤣🤣🤣🤣🤣
I had been buying the bags of these beans and honestly thought that those little pieces were some kind of "junk" that got mixed in during the fermentation or processing... I never knew it was ginger! I've kept some in the deep freeze (-25) for more than eight years and they were still good!
looks of people freese them in ice cude trays so they have 1 portion ready to use :)
This is definitely the next item to crank out on my tasty food list thanks
My takeaway puts star anise in. Tastes bloody amazing !!
We do at home :)
@@ZiangsFoodWorkshop could you please do a vid on how you do it at home🙏🏻
@@kaysie11dh yes there called our ‘BEST’ versions and just started filming them :)
@@ZiangsFoodWorkshop 👌🏻👌🏻😋
Hi! Thank you for sharing and teaching about how to do this at home. The way you and your Mom present the information makes the ingredient approachable and exciting. You mentioned some people use ginger paste instead of the garlic paste. Is this the same process as making and using the garlic paste?
Yes :) exactly the same and you’re welcome :) thank you for the kind words :)
I think they've been watching your vids! Just opened one of those black bean tubs and can already see at least 4 chunks of ginger in it! :D Going to attempt my first black bean dish for tomorrow night...
This is definitely the next item to crank out on my tasty food list
I made this today after waiting a couple of weeks until the aged garlic was ready to use. My flat does now smell like a footballer's changing room - sweaty everything but I'm personally not averse to that; some might be so be warned ! Can't wait to use this in a dish.
You only need 24 hours to age the garlic :)
Mum sure looked scared, that's because her son looks so badass ... 😄😄😄
BTW Mum looks like my aunties, female relatives & neighbours.
Good explanation ... very helpful. That same brand of black I saw yesterday afternoon in a store downtown sells for RM 5.50 (just over USD 1:25)
🍴🍴🍴
Mums Malay Chinese :) so I know how much RM is to the UK pound :)
Another fantastic video, thank you! Hot water and aged processed garlic?
Yep, but aged garlic is just 1 day old really, changes flavour when proccessed :)
@@ZiangsFoodWorkshop how to make the garlic?
Thank you for showing this. Just found a batch I had tucked away and forgotten about, and I didn't knew how to prepare them. Gonna use them for a steamed fish I think. And later the famous Beef and Black Beans of course :)
My old batch seems full of small yellow grains or something. I though that was powdered ginger? But seeing this, I guess it's simply sand?
Yes it is :)
Hi guys, absolutely love your channel! I've seen you mention the blended/aged garlic a few times... Is it as simple as pressing a load of garlic and just mixing a little oil in? Should it be stored in the fridge or somewhere slightly warmer?
Always in the fridge:)
Do you have to prep the whole tub? Or can you do it as and when you want it
Thanks
No you dont but will last at least a month in the fridge in an air tight container
在豆豉中加入米麴一起再發酵，更健康！米麴含有B1、B2和B6。
.
In a bowl it smells like feet from 4 inches away, but closer or further away two different smells.
Looking sharp in your matching kit guys.😉
just our work cloths lol
Hi Guys, Your book recipe mentions adding 30g chopped ginger (section 2.7) but the video doesn't? Just wondering if this is recommended and if it actually enhances the flavour?
Will add loads of flavour
Do you not rinse the black beans after you have soaked them? I thought you need to wash the stuff off them? thanks. I have mock duck in black bean and chilli at my Chinese restaurant and want to try and make it at home.
No soaking them and then draining them is enough to clean them
Hi I would like to use you black bean preparation take black Bean rib. Do you have a recipe please. Donna 🥰
Yeah search ziangs black bean ribs
I love the way he says 'lost in translation' he was talking with his mum, lol. I know what he means because I have a Chinese girlfriend and communication sometimes gets 'lost in translation' haha
well done guys ,mums bit shy,, I also noticed the 2 doves on your hands, have you been to nz, that tatoo was really popular in the 60s an 70s cheers
Early videos mum was :)
Her bro I wanted to ask you I mixed it with garlic and did it but my beans are so bitter? Any advice how I can make the beans less bitter? I use the same one as your using the same pack it comes ready with ginger pls advice
Use less, people over use them, less is more
@@ZiangsFoodWorkshop we do try to use less beans but the beans itself is so bitter. How do we drain out bitterness
Can I use tinned shop bought black beans to make black bean sauce? Avril Easton X
No they’re not the same beans
I knew a chef who worked in a takeaway who did use the beans straight from the pot. First step in beef & black bean sauce for instance was to add an equal amount of chopped garlic and chopped preserved black beans straight from the tub. I ate it many times and made it that way myself many times. Is that completely wrong? Do you reckon there are takeaways that use them straight from the tub?
Yes! The way the beans are fried means there’s good chance of dirt and sand on them, but most Chinese chefs are chefs now a days, they ansi have no flavour straight from tub. That’s really lazy cooking
@@ZiangsFoodWorkshop This was about 25 years ago. Anyway, I will be making the paste from now on.
Another informative video Chin
Appreciated yet again.
Thanks Graham :)
very helpful video both , thanks Ivan
No worries! Nice to see you back :)
How would this compare to Lee Kim Kee’s Black bean and garlic sauce? Jar version. I’m quite a lazy cook.
It’s good, not as good but great short cut :)
You guys are so cute,your mom looks stressed,but she will get used to the fame soon,I`m sure.Thank you so much for all the videos,in my country-Bulgaria we cant buy many of the products I need for my home cooking,so I have to make it all from scratch.With your help hopefully Ill make some dissent food.Keep the great work going.Ill help whatever I can :)
Really happy we could help 😊😊😊😊
How do you do the the garlic please
We’ve already got a video on that
@@ZiangsFoodWorkshop cant find it mate oh and i done order from your onlike store its working for me now 👌
@@ZiangsFoodWorkshop yeah found it thanks. How long can u keep garlic sauce in fridge for
That's great thanks for the info. I was expecting you would put oil on top at the end to help preserve it but i'm guessing because the black beans are fermented you don't really need to.
If we were going to do it for a shop we would as the the pot would be left open for hours on end litteraly 8 hours, but at home you don't to as you only need to open the pot when you want to use it, also oil sort of stops the flavour maturing, think it could be because oxygen can't do it's thing as well withba layer of oil on top :)
That makes a lot of sense.
Hi Guys can I ask, what type of oil do you use when you prepare the garlic?
Vegetable oil, we already have a video explaining how to make the puree :)
@@ZiangsFoodWorkshop Thanks :)
I'm just gonna open mine & soak the amount a need & then just leave the rest in the packet tightly sealed till the next time.. Will that be ok as the pack says they only last 1 week
Yeah thats what we do at home
What is the best way to make the garlic? I just blended few cloves of garlic and oil? Pinch salt!
Yeah, we have a video on the garlic purée already :)
@@ZiangsFoodWorkshop great, thanks a mill. Would black bean dishes be something that is eaten in China?
if i take a couple of portions from the pot will the rest keep in the cupboard for a long time?
It will last for a good few months in an air tight container
Hi could I use canned black beans as a substitute for now until I buy the dried beans ?
No there completely different beans, just called the same thing
Ziang's Oriental Food Workshop I thought so they didn’t look the same at all thanks for replying I love your channel it’s the best on youtube👍🏼
they won't have the same fermented taste. To simulate the flavor you can try adding dairy cheese powder or for a vegan option, nutritional yeast. If you ever try Chinese fermented black beans they smell and taste a quite bit like cheese!
When you let it sit for 24 hours to develop flavor is that still in the refrigerator? Thank you for the video!
Yes :)
Love you guys 😍 thankyou 🙂
Thanks :)
Do you still add fresh garlic to the pan when you cook with this?
you can do, we already have a couple videos up using it search chicken and black bean
Only just noticed your American Dad reference and I've watched this video loads of times are you an American Dadder? Lol
Haha yes :)
can you freeze the garlic puree pls
Yes you can :)
@@ZiangsFoodWorkshop Thank you chuck xx
Hi Chin & Choo! Hope you're both well. Following on from the huge success of your chicken chow mein, I'm hoping to do your beef in black bean sauce next! Can I just ask - when you first added the water to the black beans, was it boiling water straight from the kettle?
Yes but as long as the water is hot it's fine :)
@@ZiangsFoodWorkshop Perfect! Thanks! Do keep doing what you're doing - it's absolutely fascinating to find out how these things are done. I'm off to do some bean prep...!
6:54 now to which dishes we add it to, and when before cooking or during or after? And the quantity? What of the dish already has soy sauce, shall i add the beans or not? Can you do a stir fry rice vegetables and add the beans step by step please.
We’ve done videos on it :)
Thanks again guys
Thank for watching :) love that you always comment!
how much ginger would you need if adding ?
We would add a fair bit, double the amount of garlic we added, the ginger would be blended
Will this be back in stock in your shop soon?
Yes getting new stock in on Friday
Bless your mum remind me of mine, may Jesus be with you.
Thank you :)
Hey. Thx guys. When you leave for 24h to mature, is that sealed in the fridge or left open to the air?
Also sealed in the fridge:)
@@ZiangsFoodWorkshop Just become a patroen. Thanks again.
@@jamiec736 No thank you for becoming a patreon! You sir are a legend :)
Why didn't you cook the beans with some water, oil and garlic till the water is all absorbed completely, then cover wit oil?
Because thats not how a chinese takeaway will prep them, this isnt home cooking
@@ZiangsFoodWorkshop From Michael Wan's Mandarin Restaurant.
th-cam.com/video/t0qtd-_SZbQ/w-d-xo.html
@@Countdamonie Restaurant, as we say in our videos, is different from takeaway... takeaway is fast food, restaurant food is completely different.
LOve the channel but that music is really annoying and distracting...why?? ;-0
Old video like 3 years old, music is much quieter now
can u show how to cook chicken sticks
No heard of chicken sticks before
@@ZiangsFoodWorkshop i been in London in Chinese buffet and i seen it there
@@ZiangsFoodWorkshop i think its called teriyaki chicken on sticks
@@jonathanfiodorowicz7510 I think I know what you mean and yes it's now in the list, we get about 2-3 requests a day so the list us massive now, but will get round to it at some point
@@ZiangsFoodWorkshop ow kl cant wait to see it and nice work keep it up
I think there is plenty of residual salt left in the beans to stop botulism I'm pretty sure its just a habit of over salting by Chinese cooks
Did you read my comment? you make the purée salty... as that isn’t just used for this......................
And if you’re so good at cooking, why are you here, and why don’t you know to chance the amount of salt when using this paste in the final dish?
Well its a shame i was too lazy to watch this video before I opened the bag of black beans I bought from the Asian market in Croydon that have been sitting in my cupboard for six weeks which i just added a handful of to a stir fry.... yukky... suffice to say they are now soaking in a jug 🤣
😂😂😂
Adding salt to the garlic is unnecessary black beans are very salty another reason for soaking the beans is to remove salt simply fine chop the garlic or use a mortar and pestle
You add the salt to the garlic to stop botulism, which like acidic environments, by adding the salt you make it a slight base and stops it from growing, the reason is that people make it in large amounts, and not just use it in one things, we’re teaching actually takeaway cooking, not just how to make it home
Looks great!!
Just subscribed!:)
Ive just uploaded a Beef and Black Bean sauce too with canned black beans
Thise black beans in the can arent the same kind of blacks
Ziang's Food Workshop I thought the main difference was that they were just dehydrated with salt? 🧐
Those beans are a completely different kind of been, there more like a kidney, Chinese black beans are a type of soy bean, hope this helps :)
Thank you!
No worries 😉
and in the same spot on hands
Your lead in is too long , Thumbs down.
😂
Irritating chime noise
No idea what you’re on about, this video is 5 or 6 years old
Absolutely unwatchable due to the LOUD ANNOYING MUSIC!!!!
Video is nearly 2 years old................. we now have quieter music
@@ZiangsFoodWorkshop Video and music are perfectly fine. Thanks for the tips!
WHY do you have that incredibly LOUD MUSIC playing while you're speaking? It's repetitive and annoying and overshadows your speech!!!