Chinese Black Bean Garlic Sauce

From the creator

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: https://www.amazon.com/Yang-Jiang-Preserved-Black-Ginger/dp/B00013WX7O 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: https://www.sayweee.com/en/product/Yangjiang-Salted-Black-Bean/94589 The aged 'tangerine' peel is available both on Amazon and Weee: https://www.sayweee.com/en/product/BaiBaoTang-Dried-Dehydrated-Citrus-Peel/83216 https://www.amazon.com/OUYANGHENGZHI-Chinese-Seasoning-Dried-Tangerine/dp/B0895RNFYZ/ 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

Published 2022-05-03 · Watch on YouTube ↗
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