How to Make Sweet bean sauce

• Rinse the fermented soybeans with water to remove excess salt. Drain and set aside.
• In a saucepan, heat sesame oil over medium heat. Add minced ginger and garlic, and sauté for 1-2 minutes until fragrant.
• Add the rinsed fermented soybeans to the saucepan and stir well to combine with the ginger and garlic. Cook for 2-3 minutes, stirring occasionally.
• Add sugar, soy sauce, and rice vinegar to the saucepan. Stir to combine and dissolve the sugar. Reduce the heat to low and simmer for 10 minutes, stirring occasionally.
• If you prefer a thicker sauce, you can mix cornstarch with a small amount of water to create a slurry. Add the slurry to the saucepan and stir well. Cook for an additional 2-3 minutes until the sauce thickens.
• Remove the saucepan from heat and let the sweet bean sauce cool down.
• Once cooled, transfer the sauce to a blender or food processor and blend until smooth. If you prefer a chunkier texture, you can skip this step.
• Pour the sweet bean sauce into a jar or airtight container. It can be stored in the refrigerator for up to 2 weeks.

The sweet bean sauce is typically served with various dishes in Chinese cuisine, including Peking duck, moo shu pork, and spring rolls. It adds a rich, sweet, and savory flavor to these dishes.

In conclusion, sweet bean sauce is a popular condiment in Chinese cuisine. Its main ingredient, fermented soybeans, gives it a unique umami flavor. The combination of sweetness from sugar, saltiness from soy sauce, and tanginess from rice vinegar creates a well-balanced and versatile sauce that enhances the taste of many dishes.

Facts about sweet bean sauce:

1. Sweet bean sauce, also known as tianmianjiang, is a staple in Beijing and Northern Chinese cuisine.
2. It is made by fermenting soybeans with wheat flour, salt, and water.
3. The fermentation process can take several months, resulting in a complex and rich flavor.
4. Sweet bean sauce is often used as a substitute for hoisin sauce in some dishes.
5. It can be found in both paste and liquid forms, with the paste being thicker and more concentrated in flavor.
6. The sauce is a versatile ingredient and can be used in stir-fries, marinades, and dipping sauces.