Chinese Black Bean Garlic Sauce
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- Опубліковано 23 чер 2024
- Black Bean Garlic is a classic Cantonese flavor profile, and is famously available in bottled form courtesy Lee Kum Kee. We're not the biggest fans of the bottle though - definitely make this at home if at all possible.
0:00 - Why Homemade Black Bean Garlic Sauce is Better
1:15 - Making the Sauce
2:52 - How to Make Garlic Black Bean Beef
5:35 - How to Store
5:55 - How to Prep as a Dip or Spread
6:53 - Does Lee Kum Kee Make Good Sauces?
BLACK BEAN GARLIC SAUCE
Sourcing notes:
Amazon made a fool out of me - currently their fermented black soybeans are out of stock. Maybe last time I linked this product we gave them the hug of death. Regardless, just in case it's in stock in the future:
www.amazon.com/Yang-Jiang-Pre...
And of course, if you're America-based, Weee! is the best choice price-wise and they do carry the fermented black soybeans - the same brand we used in the video:
www.sayweee.com/en/product/Ya...
The aged 'tangerine' peel is available both on Amazon and Weee:
www.sayweee.com/en/product/Ba...
www.amazon.com/OUYANGHENGZHI-...
Currently Amazon only has the strips in stock. These can be used in the same way, although it's a little more annoying to scrape off the pith.
Both of these ingredients should be Chinese supermarket available.
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.
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Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel): • Live Stream: Favourite... - Навчання та стиль
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: ua-cam.com/video/ciLCT_7oOG0/v-deo.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.
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.
been looking for exactly this recipe for a really long time, thank you so much
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!
I just took a break at work and nothing could have made me happier than this video
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.
My mouth waters and I get hungry just listening to you and watching this wonderful video. For sure gotta make this.
Really love this. Thank you!
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!
black bean and garlic…something i’ve never thought about but sounds great!
Ohhh, I've been waiting for this!
That looks so delicious!🤤🤤
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!
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.
Definitely a must try thank you
Ohhh Thank you so much for sharing this . I always use black bean on steam spareribs
That looks amazing!
Thank you! Cantonese cooking is beautiful
Excellent! Thank you!
Very nice to seee this pop up, I have a dish planned for this weekend that uses this sauce.
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
Thanks for one useful recipe the black bean sauce
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 love black bean and I have all these ingredients, so it's a must, I think!
Also, I like the cat.
that black bean sauce compound butter idea sounds delicious
It's amazing how much your new place looks like your old place.
Looks soooooooo delish
This would make a fantastic Christmas gift for all your foodiefriends.
Wow, that's easy enough! Wishing you safe travels.
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.
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!!
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.
wow, this sauce looks great. good luck on the move!
I'm putting this sauce even in the egg drop soup. One of the best Chinese sauce ever.
Nice video! Keep up your good work and thank you for sharing again :) new subscriber here ❤️😁
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.
Wow too good
Wow some treasure trove to stumble upon. Instant sup for sure!
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
Yessss! Thank you:)
Another excellent video 😋 >> Have to ask, where did you get that amazing knife from?
Def on my list for making this week. With yellowfin tuna I think, since i don't eat beef
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 🤔😃
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
LKK is still a blessing for people living oversea
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.
That looks ridiculously good.
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!!!
@@madiw2097 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.
@@madiw2097 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. 😁
美麗的視頻，我非常喜歡
Excellent tutorial! It didn't occur to me to add the citrus peel.
I need to find a cleaver like yours.
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!
Genius
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!
Aaaaa your cat is so cute!!
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.
Great video. I would add few drops of sesame oil at the end of the stir frying.
Awww... cute cat! 😍💕😸
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?
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?
Please make a recipe for bakery style pork floss buns :)
This is simply the cat’s meow. ♥️
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
You kilt dat homie
3:36 OH HE SAID IT, HE SAID IT AGAIN
I love your cat, hope he/she will go to Bangkok as well
I didn't see your kitty during the end of the video, as I was listening on my headphones & was busy with another task. I got up to look for my cat, I didn't see her, I looked in my office, no kitty. I checked with my partner, no kitty. I finally was like, maybe it was the video.. and indeed it was. As for my cat, she's snoozing under the bed. Safe travels on your new adventure in Sinagpore!
OMG! That burger!
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
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.
You need to show us how you made that burger 😋
What’s the reason you store it raw and cook as needed rather than cooking it before storage?
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.
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
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.
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
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
The toum-aïoli industrial complex is responding: don’t fear raw garlic; burn, baby burn!
Now i know why i didn't like the sauce when i bought it in the store, will try to make it myself
Is this what they use to make black bean noodles?
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.
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.
love the cat
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-UA-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
Can I use this for Jajangmyeon?
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.
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 :)
😻
What's the fluffy crispy looking stuff on the burger?
Is this the same sauce used in jjajangmyeon?
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.
Thank you for this gluten free (or at least gluten free adaptable recipe). Cannot find this gluten free storebought anywhere...
I bet this would make the best jajangmien....
@ChineseCookingDemystified Can you can the sauce for long term storage and if so is a water bath o.k., since it's none acidic?
is Chris also TC Zwag? the voices are so similar :) im a fan
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