Comments on: Doubanjiang | Broad Bean Paste(豆瓣酱) https://www.chinasichuanfood.com/doubanjiang/ Chinese Recipes and Eating Culture Fri, 10 May 2024 04:42:29 +0000 hourly 1 https://wordpress.org/?v=6.2.5 By: La “zuppa di tè” – lamiacucinacinese https://www.chinasichuanfood.com/doubanjiang/comment-page-9/#comment-1504889 Fri, 10 May 2024 04:42:29 +0000 http://fd5.b5b.myftpupload.com/?p=129#comment-1504889 […] anche le carote tagliate a tocchetti e si 调味 – tiáowèi – regola di sapore con 豆瓣酱 – dòubànjiàng -, salsa di soia e sale. Solo al termine si aggiungono foglie di 白菜 […]

]]> By: Elaine https://www.chinasichuanfood.com/doubanjiang/comment-page-9/#comment-1499676 Wed, 31 Jan 2024 07:48:01 +0000 http://fd5.b5b.myftpupload.com/?p=129#comment-1499676 In reply to Osminaut.

This is sold on Amazon. Ceramic or glass are both available.

]]> By: Osminaut https://www.chinasichuanfood.com/doubanjiang/comment-page-9/#comment-1499615 Mon, 29 Jan 2024 22:10:03 +0000 http://fd5.b5b.myftpupload.com/?p=129#comment-1499615 5 stars
I love your containers! Did you ferment the doubanjiang in that storage jar? Where can I get that jar? Excited to try the recipe.

]]> By: Elaine https://www.chinasichuanfood.com/doubanjiang/comment-page-9/#comment-1493987 Fri, 11 Aug 2023 03:57:59 +0000 http://fd5.b5b.myftpupload.com/?p=129#comment-1493987 In reply to Tim.

Tim, keep the spices as whole.

]]> By: Elaine https://www.chinasichuanfood.com/doubanjiang/comment-page-9/#comment-1493980 Fri, 11 Aug 2023 03:28:53 +0000 http://fd5.b5b.myftpupload.com/?p=129#comment-1493980 In reply to Tim.

You can keep the spices as whole ones.

]]> By: Tim https://www.chinasichuanfood.com/doubanjiang/comment-page-9/#comment-1493287 Sat, 22 Jul 2023 21:04:14 +0000 http://fd5.b5b.myftpupload.com/?p=129#comment-1493287 Hi Elaine, love your website! I have a batch of doubanjiang fermtinfg in a jar since March. I used whole spices in mine. My question is if the finished sauce should be processed in a blender at the end to grind the spices or shoud iremove the whole spices to use the doubanjiang? Sorry if I posted twice. I asked the same questiona month ago, but cannot find my prior comment. Thank you!

]]> By: Tim https://www.chinasichuanfood.com/doubanjiang/comment-page-9/#comment-1492913 Sun, 09 Jul 2023 15:20:51 +0000 http://fd5.b5b.myftpupload.com/?p=129#comment-1492913 My doubanjiang has been fermented 4 months and seems ready to use. Should the whole spices be removed or should the doubanjiang be processed to grind the spices?

]]> By: Elaine https://www.chinasichuanfood.com/doubanjiang/comment-page-9/#comment-1471206 Thu, 05 Jan 2023 02:25:54 +0000 http://fd5.b5b.myftpupload.com/?p=129#comment-1471206 In reply to Jen.

Jen,
It provides extra aroma. Yes you can think that it is a helper with koji in flavors. But it is ok to skip this.

]]> By: Jen https://www.chinasichuanfood.com/doubanjiang/comment-page-9/#comment-1470205 Fri, 30 Dec 2022 20:57:05 +0000 http://fd5.b5b.myftpupload.com/?p=129#comment-1470205 Hello! Thank you for sharing this recipe, it seems easy to follow and I’m excited to give it a try! Doubanjiang is one of my favorite ingredients.

I might have missed this in your description, but what is the purpose of the sticky rice? Is it just an extra way, along with the koji, to start fermentation?

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