Discover the secret to creating a deep, savoury black bean paste—a staple in Chinese cuisine. In this video, we show you how to transform fermented black soy beans into a flavourful paste by rinsing, finely chopping or mashing them, and sautéing with ginger and shallots in a generous amount of neutral oil. We then enhance the paste with liquid elements such as soy sauce and Chinese rice wine (or mirin/Shaoxing wine), scraping up all the tasty fond for a robust burst of umami, balanced with a hint of sweetness and optional chillies for an extra kick. This step-by-step guide is perfect for adding a rich, savoury boost to your favourite dishes.
*Suggested Starting Ratios*
*Black Bean Paste*
– Fermented black soybeans (dòuchǐ): 100 g (rinsed and roughly mashed or chopped)
– Cooking oil: 60 ml (4 tbsp)
– Ginger: 15 g (about 1 tbsp finely minced)
– Shallots: 30 g (about 2 small shallots, finely minced)
– Soy sauce: 20 ml (1 tbsp + 1 tsp)
– Rice wine or Shaoxing wine: 15 ml (1 tbsp)
– Sugar (optional): 5 g (1 tsp, adjust to taste)
– Chilli (optional): 1–2 small red chillies, finely minced (optional for a spicy version)
*Garlic Black Bean Paste*
– Fermented black soybeans (dòuchǐ): 100 g (rinsed and roughly mashed or chopped)
– Garlic: 60 g (about 10–12 cloves, finely minced)
– Cooking oil: 80 ml (5–6 tbsp)
– Soy sauce: 20 ml (1 tbsp + 1 tsp)
– Rice wine or Shaoxing wine: 15 ml (1 tbsp)
– Sugar (optional): 5 g (1 tsp, adjust to taste)
– Chilli (optional): 1–2 small red chillies, finely minced (optional for a spicy version)
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“How to Make Black Bean Paste” üzerine 7 yorum
awesome video as always.
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Perfect timing, just smoked a joint
We'll blink and he'll have 3M subs.
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🧧🍊🐍happy happy new year to you n the family n the w2kitchen's motley crew of guests n friends alike🐍🍊🧧
I'm excited to also make the garlic black bean paste!!… yummmy-ness!!! evan am I correct in thinking we can add these pastes to many of your dishes like the umami fried rice or the egg fried rice or any the different styles from the crispy chicken series or the paella series or mapo tofu ect??? what about the shiitake mushrooms??? at home means we can control everything from different salts spice levels n this would be finished by the months end n onto another batch!!! I'm happy n excited to see all the new subscribers n hope they take a moment to watch any videos from the last year or so!!… there's sooo many amazing dishes n ingredients to learn about for the discerning taste bud!!! from easier to more involved all at home!!!
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I used to use LKK black bean sauce in my recipes, but it's so salty! I'd have to cut back things like soy sauce, oyster sauce and chilli bean sauce, meaning it would throw dishes like mapo tofu outnof balance. Your version looks like an outstanding alternative!