Fermented black beans | Wikipedia audio article
Channel: Subhajit Sahu
Date: 12/12/2018

This is an audio version of the Wikipedia Article:
Fermented black beans


00:01:12 1 History
00:02:25 2 Use
00:03:11 2.1 Around the world
00:05:08 3 Black bean paste
00:05:40 4 See also



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SUMMARY
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Douchi (Chinese: 豆豉; pinyin: dòuchǐ), or tochi is a type of fermented and salted black soybean.  In English, it is known as fermented black soybeans, Chinese fermented black beans (Chinese: 黑豆豆豉; pinyin: hēidòu dòuchǐ), salted black beans, salty black beans, or just black beans. They are a flavoring most popular in the cuisine of China, where they are most widely used for making black bean sauce dishes.Douchi is made by fermenting and salting black soybeans.  The black type soybean is most commonly used and the process turns the beans soft, and mostly semi-dry (if the beans are allowed to dry).  Regular soybeans (white soybeans) are also used, but this does not produce "salted black beans"; instead, these beans become brown. The smell is sharp, pungent, and spicy; the taste  is salty, somewhat bitter and sweet. The product made with white soybeans is called mianchi.
Douchi, "Chinese salted black beans", and "black soybeans" should not be confused with the black turtle bean, a variety of common bean that is commonly used in the cuisines of Central America, South America, and the Caribbean.