Chinese Black Beans | AsianLiving.me
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I wouldn’t really call these “Black Beans”, but they are black and from the bean variety… so, there you go. Actually, these are Fermented Soya Beans and require a little work to get ready, but are a nice savory addition to Chinese dishes. I bought my first box of 豆豉 “Dou Chi”, while preparing Ginger Fish with a leader at my university here in Guangdong province.
If you want to buy authentic beans, look for this package:
How to prepare: Basically, consider these black beans as raw materials that have residue from the fermentation process. They are dirty and need a little washing. Rinse them through warm water and let them sit in a bowl while preparing the other ingredients for your dish.
Read about Japanese “Nattō” on wikipedia, which is a watery version and consumed as a breakfast food. Here are some highlights of the medicinal benefits: Reducing the likelihood of various types of blood clots; Preventing or treating “amyloid-type” diseases such as Alzheimer’s[*2009]; Due to large amounts of vitamin K it can assist with bone formation and prevent osteoporosis; It may have a cholesterol-lowering affect[*2006]
alzheimer's,
black beans,
chinese,
cholesterol,
fermented,
Ingredients,
natto,
osteoporosis,
soya bean,
vitamin k