How to Make Black Bean Paste

Video Description

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) ____ *Follow us on Instagram:* https://www.instagram.com/w2kitchn/ #W2Kitchen #blackbeansauce