RecipeMuncher

The other day I was tidying up my pantry and taking stock of what was there when I came across some fermented black beans. The fermented black beans are salted and fermented soybeans that are commonly used in Chinese cuisine and I had picked them up a while ago to make a number of dishes including a mapo tofu. Upon seeing them, I was reminded that just the other day I had been thinking about doing a dish with a black bean paste and I immediately thought, I wonder if I could make my own black (...)