I suspect that if you were to use this in a stir fry, adding various vegetables and rice or noodles (and possible additional flavourings like sesame oil) would also dilute the flavour of the sauce a bit. They are very salty and strongly flavoured and the sauce itself (below) is also a little over the top, but once you mix it with the egg and shrimp, it all mellows and balances itself out. As you can imagine, those preserved black beans are potent. It took a little bit of experimentation to work with the beans and find some sort of balanced sauce. I would have gone another couple of months without them if I hadn’t found the right person to ask (finally!) and got my hands on the stuff. ![]() Now, I have to admit, I looked for them every time we went to the store but as I mentioned above, that’s only once every couple of months. When I looked up how to make black bean sauce and the answer was essentially ‘find preserved black beans’, my hunt began. I had never, ever thought of making anything like that, even though it seemed so simple! It was completely and unexpectedly amazing so it’s been on my mind ever since. That’s what happened with the great search for preserved black beans.Ī while ago, I had a breakfast that was so delicious, that is was kind of a revelation to me. ![]() The most frustrating thing is when I am looking for something specific, and I know it has to be somewhere amongst all of those aisles, if only I could just find it. Not only is the place HUGE, but I tend to slowly make my way through every aisle, trying to decipher what lurks within the cans and bottles of products (because the packaging and signage is usually in Chinese or Japanese etc and unfortunately, I am not fluent in either). ![]() We only go to our big Asian supermarket every couple of months to stock up on essentials, but it’s always quite the outing for us.
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