On medium heat, add ¼ cup ground pork (around 50–60 grams). vegetable oil, and when hot, add 2 minced shallots and 1 minced garlic clove and cook until they are slightly brown on the edges, about 5 minutes. In a frying pan or wok over medium-high, heat up 2 Tbsp. Stir to incorporate and set the sauce aside for later. Shaoxing wine or cooking wine, and 1 Tbsp. Here’s my quick and easy recipe: Make your zhajiang first. But once you get your basics down, it’s as simple as making a salad dressing. It’s syrupy, and because sugar is a by-product of the fermentation process, it’s sweet.Īll these different types of fermented soy-based sauces and pastes can get really confusing, especially since they are all variations of salt, aged soybeans, and water. Tianmianjiang, on the other hand, is an aged sauce composed mostly of wheat flour, salt, and a bit of soybeans. But while texturally similar to miso, yellow soybean paste is much saltier. In a fermentation process similar to that of miso, time breaks down beans and grains into a condiment with punchy, complex layers of taste. Gan huangjiang is a chunky mixture of soybeans, salt, and water. A deep and pungent gravy originally from Beijing and its northern neighbors, traditional zhajiang is made with two main ingredients: gan huangjiang (fermented yellow soybean paste) and a bit of tianmianjiang (sweet fermented wheat paste). In Mandarin Chinese, the word zhajiang means “fried sauce,” and that sauce is composed of a hodgepodge of various aged and salty sauces slung together over high heat and then draped over wheat noodles to make zhajiangmian. Welcome to It’s That Simple, a column where we talk you through the process of making the dishes and drinks we can make with our eyes closed. The only thing better than a good recipe? When something’s so easy to make that you don’t even need one.
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