Hoisin sauce, spicy bean sauce, and regular bean paste (also known as sweet soybean paste) are just a few of the many kinds of soybean pastes and sauces used in Chinese cooking and Asian cuisine.
Various bean pastes from Korea and Japan have yet to be mentioned! The sheer variety of soy sauces and pastes available can be overwhelming. This short article will provide all the information you need about Chinese sweet soybean paste.
What exactly is this Bean Paste?
Chinese sweet soybean paste (dubàn jiàng) is a fermented bean paste with a distinctively sweet flavor; the word “sweet” is used to both describe and differentiate it from its more well-known cousin, spicy bean paste (là dubàn jiàng).
It shares the same flavor profile, hue, and consistency as sweet bean sauce (tián miàn jiàng) but is instead primarily made from wheat flour rather than soybeans. The two terms are equivalent in most contexts.
How is it used?
Use Sweet Soybean Paste as a condiment, in stir-fries, or wherever sweet bean sauce (tián miàn jiàng) is called for.
Purchasing and Storage
This component can be found in any good Chinese supermarket. Don’t go by what the label says is in the sauce. It’s only sometimes possible to get an exact translation from Chinese, and there’s a wide variety of bean pastes and sauces to choose from.
Take a peek at the label—you should see soybeans, wheat, and salt. There is a smooth, dark brown paste. Don’t confuse it with adzuki or sweet red bean paste (not soybeans). Red bean paste is typically used in sweets and baked goods rather than savory dishes.
Bean paste should be refrigerated once opened. It’s possible to find it in plastic packets; however, resealable jars are preferable. In any other case, you can place any remaining bean paste from the packet into a new jar.
As long as clean utensils are always used and the risk of external contamination is minimized, they can be stored in the fridge for up to a year.
Alternatives for Sweet Bean Paste
You can use sweet bean sauce/tianmian jiang or hoisin sauce instead of the sweet soybean paste if you don’t have any. The two are different ingredients but are frequently interchanged. All of them taste the same.
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