How to use fermented black bean oil? How to eat fermented black bean

Fermented black beans are a common seasoning with many ways of consumption. Fermented black beans are suitable for people with strong tastes. They can be eaten directly as a side dish, mixed with rice, or added to various stir-fried dishes to increase the flavor. The taste is salty or savory, and is mainly used to increase the color of dishes and improve the taste of dishes. If you don't know how to use fermented black beans, open the article below to take a look!

Contents of this article

1. How to use fermented black bean oil

2. How to eat fermented black beans

3. How many days does homemade fermented black beans need to be fermented?

How to use black bean oil

Fermented black bean oil can be added to steamed fish to enhance the flavor of the fish. It can be added to meat when stir-frying to remove the fishy smell and color the meat. It can also be added to cold dishes, such as cold vegetables, kelp and other foods, to increase the aroma and taste of the dishes.

Fermented black bean oil generally refers to a liquid made from soybeans or defatted soybeans, black beans, wheat, and bran, combined with other seasonings, through processing and fermentation. It is also a seasoning with unique Asian characteristics.

Fermented black bean oil contains sugars, organic acids, pigments, spices and other substances. It tastes salty or savory and is mainly used to add color to dishes and improve the taste of dishes.

Fermented black bean oil is rich in nutrients such as protein, fat, minerals, carbohydrates, amino acids, vitamins, etc. It is edible for the general population. After each use, just cover the bottle and store it at room temperature.

How to eat fermented black beans

Fermented black beans are a common seasoning and can be consumed in many ways. They can be added to side dishes such as fried bitter gourd, braised tofu, steamed spare ribs, fried pork slices, braised fish, fried pumpkin, scrambled eggs, fried beans, twice-cooked pork, and fried lettuce. They can also be added to hot pot, dipping sauces, noodles, and other foods to enhance the flavor.

Fermented black beans are a traditional specialty fermented soy product seasoning. It uses black beans or soybeans as the main raw materials and is made by decomposition, addition of salt, addition of wine, drying, and fermentation using the action of Mucor or bacterial protease.

There are many types of fermented black beans sold on the market. According to the processing raw materials, they can be divided into black fermented black beans and yellow fermented black beans. According to the taste, they can be divided into salty fermented black beans, light fermented black beans, dry fermented black beans, water fermented black beans, etc.

Fermented black beans are suitable for people with strong taste. They can be eaten directly as a side dish or mixed with rice, or they can be added to various stir-fried dishes to increase the flavor.

How many days does it take to ferment homemade black beans?

It takes about 15 days to ferment. The fermentation process of black beans is to use the protease produced during the koji making process to decompose the protein in the beans, forming a certain amount of amino acids, sugars and other substances, thus giving black beans their inherent unique flavor.

To make homemade fermented black beans, you should choose plump small-grain soybeans, and they need to be soaked for about 8 hours before they can be steamed.

The nutritional value of fermented black beans is extremely rich, including protein, thiamine, riboflavin, niacin, calcium, phosphorus, iron, cobalt, selenium, molybdenum, etc.

Fermented black beans can be used as a seasoning for soup or stir-fry, or they can be eaten directly as a dip.