The initial idea was to do a simple “Chinese” sauce for tofu and mushrooms. A kind of black bean sauce.
I decided to make it from scratch… well from these… no, no, it’s not rabbit’s…
It is douchi, the Chinese dried black natto, well dry salted fermented beans.
Salted, write that down, don’t forget.
So start stir-frying those beans with garlic, ginger, onion, a hot chili, a few veggies… Like here ?
Don’t imitate that photo. Read further.
Ideally, you add a cubed aubergine, tomato puree, water, you simmer longly… all that melts. You have your sauce. You can pass briefly the mixer to have it perfectly smooth and velvety.
I had forgotten how salty were the douchi. I said salted ? That was not a joke. That was way too salty… I should have used 1 tablespoon only, not 4.
So I’ve added tons of veggies, more tomato, broccoli stalks, celery stalks, carrot, even a baked sweet potato. Re-simmered. That gave me a huge amount of veggies to reach the proper seasoning. My wok was full.
I took 1/4 th of the veggie mix, added mushrooms, cubes of tofu and a few “niboshi”, small dried fish.
Negi leeks to refresh this. Then that was great ! No regret, except for the quantity.
Cal 376 F12.4g C46.9g P26.1g
I put the lest-over of veggies in the rice-cooker, added one more sweet potato, and set it for 15 hours of crock-potting.
I obtained a thick a soup like this :
Take a serving, reheat it more tomato puree, a little harissa, that makes a couscous soup :
The soup with couscous and saffron fish