Doubanjiang

[Anonymous No.15439775]

Bought it tio make Mapo Tofu and Miso Ramen, but still have a lot left and I don't want to just use it on vegetable stir-fry. Any other recipes I can use it in?

Also Chinese Cooking General I guess

[Anonymous No.15439793]

Try making some non-vegan shit

[Anonymous No.15439832]

>>15439793
>he thinks mapo tofu AND miso ramen are vegan
>both have minced meat
>miso ramen uses chicken as the stock base and has egg and pork belly as a common toppings

This board is for people who know how to cook, are you lost? Were you born this way? Want me to grab you a bottle of ketchup and a box of kraft?

[Anonymous No.15439862]

>>15439775
What I remember as chinese food growing up as a young kid in Hong Kong

>turtle/shark fin soup
>fried chicken feet
>pig uterus noodles
>fried rice with pork knuckle gristle
>unidentifed fish balls on a stick
>boiled dog meat
>one time, monkey brains

Americans have no idea how bad it really is. No one in china knows what the fuck beef and broccoli is or sweet and sour pork. Chinese food is disgusting. Literally the worst parts to eat of any animal. Makes sense because chinks are the race of humans closest to animals. They make disgusting noises when they eat, slurp everything, men in the streets lift their fucking wife beaters over their sweaty stomachs while laughing and chewing with their mouths full of food. Like what kind of idiot decided 2 sticks is the most practical way to eat grains of fucking rice. Starving Nigerians who eat grass have a better diet than the average chinese.

[Anonymous No.15440105]

>>15439775
Use it in stir frys

[Anonymous No.15440166]

You can use it for hotpot, or as a base fried with onions and garlic for broth soups. Pretty much anything that uses oil can be flavored with it, in taiwan they use it for a beef noodle soup that I can't remember the name of.
I'm just going to toss an easy stir fry sauce out because I don't care what you want.
Doubianjang soy sauce red sugar (brown works too). Fry the doubianjang first and deglaze the pan with soy sauce, then add sugar.
It's a very salty ingredient and should last a long time (you can buy it aged up to multiple years) so don't feel like you have to use it very quickly.

[Anonymous No.15441186]

>>15439775
https://www.youtube.com/watch?v=Pgm4W9LwzDg
This is honestly one of the best Chinese recipes I've tried and it's ridiculously simple. Can skip out the homemade tofu part.

[Anonymous No.15442518]

>>15439775
Use it to marinate some chicken wings then coat with flour and fry.

[Anonymous No.15442534]

Use a little bit for stir frying stuff

[Anonymous No.15442569]

look up 小炒肉
boil pork belly for about 10 minutes
take it out and slice it
fry garlic, leek, doubanjiang in a pan
add the sliced pork
fry until a bit crispy
add peppers

[Anonymous No.15442582]

>>15439832
>implying you didn’t make vegan versions of both
Nah, fuck off.

[Anonymous No.15442586]

>>15439775
Use a bit to make kung pao chicken.

[Anonymous No.15442621]

>>15439862
sounds about right but pork knuckle and duck/chicken feet aren't that bad

don't forget
>deep fried snake
>alligators
>housecat soup
>every single organ meat
and most importantly
>bat soup

[Anonymous No.15442788]

>>15439775
Twice-cooked pork is great. You can use it in yiu-xiang (eggplant is my favorite) as a substitute for the pickled chilis and that works pretty well.

[Anonymous No.15444030]

>>15442582
fuck you got me.
my bull told me to go vegan only so that's what I've been doing sorry

[Anonymous No.15444117]

>>15440166
This.

I often use it with fried rice, but you have to be careful because a small amount really dominates.
I use it mostly in hot pot and noodle dishes- strangely enough I can't find any dandan noodles where it's an ingredient, they seem to all just use red oil.

Djoubanjiang is based- but so dominant that you really don't want to put it in a lot of dishes

[Anonymous No.15444122]

>>15439775
Zhejiang cuisine intrigues me

[Anonymous No.15445935]

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