How to make pickled black beans

Many people must have pickles and various sauces with their meals. Generally, people go to the store to buy ready-made ones and eat them at home. However, the ready-made pickles sold outside are added with a lot of MSG and other seasonings to make them taste better. Eating them for a long time is not good for the body. Fermented black beans are beans that are found in many sauces. The sauces will be very delicious if you add fermented black beans. Here are some methods of making fermented black bean pickles.

1. Black Bean Chili Sauce

Ingredients: 100g fermented black beans, 60g chili powder, some oil, some salt, 1 spoon of soy sauce, 2 spoons of sugar, 30g garlic, 15g Sichuan peppercorns

Method: 1) Prepare the ingredients 2) Wash the fermented black beans, drain the water, and put them in a pestle 3) Then add the garlic and use a pestle to mash it into a fine paste, but not too mushy 4) It's ok to mash it like this, mainly to allow the fermented black beans and garlic to blend better together and borrow the flavor from each other 5) Use low heat, cold oil, and fry the peppercorns slowly 6) After the peppercorns have a flavor, use a sieve to remove them 7) Then put the mashed fermented black bean sauce into the pot and simmer over low heat 8) At this time, add chili powder. You can choose slightly larger pieces of chili powder. If it is too fine, it will easily become mushy when fried 9) Add a very small amount of salt 10) Add white sugar 11) Add some light soy sauce 12) Simmer on low heat for 5 minutes, then turn off the heat and let it cool.

2. Spicy bean paste

Ingredients: 500g red pepper, some oil, some salt, some bean paste, some fermented black beans, some sweet noodle sauce, some minced ginger, some chili powder, some rock sugar, some white wine, some pepper powder, some sesame seeds

Steps: 1) Chop red pepper 2) Chop black beans 3) Fresh edamame (soak soybeans and remove the skin) 4) Prepare chili powder, sesame seeds and pepper powder 5) Marinate the chopped red pepper with white wine and salt for 30 minutes 6) Add oil to the pot, add black beans and stir-fry until fragrant 7) Add fermented black beans 8) Add minced ginger 9) Add red pepper 10) Add sweet bean paste 11) Add rock sugar 12) Add water and simmer over medium heat 13) Pour in appropriate amount of chili powder and simmer over low heat until thick 14) Sprinkle sesame seeds 15) Sprinkle pepper powder after cooling

3. Northeastern Egg Sauce

Ingredients: 1 small bowl of bean paste, 1 green pepper, 2 eggs, some oil, some MSG, some green onions

Method: 1) Prepare a small bowl of soybean paste. I make it at home, so it tastes especially good. 2) Dice the green pepper. Actually, it is best to use pointed pepper, but I can’t eat spicy food, so I changed to green pepper, but the taste is still great. 3) Beat the eggs and set aside. If you like a stronger sauce flavor, add one egg. If you like a lighter flavor, add two eggs. 4) Chop the green onion, using the white part. 5) First fry the eggs in a pan. Make sure they are loose but not too broken up, as this will make the taste bad. 6) Serve and set aside. 7) Add a little more oil to the pan, heat the oil, add the chopped green onions and stir-fry. 8) After the aroma comes out, add the green pepper and stir-fry, making sure the chopped green onion does not get burnt. If even one of them gets burnt, the taste of the whole pot will be changed. 9) After the green pepper is cooked, pour in the soybean paste, turn off the heat, and stir-fry with the remaining heat. 10) Add the scrambled eggs. 11) Stir-fry until the sauce and oil are blended and the sauce has no beany smell, then season with MSG and serve.