Black Bean Sauce – Swad Ka Kala Jaadu
By Jaspal – My Kitchen Diaries
> “Ek sauce, jo simple noodles ko bhi 5-star bana de...”
Jab maine pehli baar Black Bean Sauce ka naam suna,
laga koi ajeeb si cheez hogi...
Lekin jab banaya aur taste kiya –
tab samjha: asli magic isi mein hai.
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📜 Kahan se Aaya Ye Sauce?
Ye sauce China ke Cantonese cuisine ka ek legendary part hai.
Fermented black soybeans ka deep, salty aur umami taste
iske har drop mein chhupa hota hai.
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🍽️ Jaspal Style Black Bean Sauce Recipe:
🧂 Ingredients:
2 tbsp oil
1 tbsp chopped garlic
1 tbsp chopped ginger
2 tbsp fermented black beans (rinse & crush)
1 tbsp soy sauce
1 tsp vinegar
1 tsp sugar
1 tsp cornflour + 2 tbsp water (slurry)
1 cup veg/chicken stock (ya plain water)
Salt & pepper to taste
🔥 Method:
1. Kadai mein oil garam karo
2. Garlic aur ginger bhuno
3. Black beans daal ke 1 min bhuno
4. Soy sauce, vinegar, sugar daalo
5. Stock daal ke ubalne do
6. Cornflour slurry daal ke thicken karo
7. Taste check – bas ho gaya kala jaadu ready!
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🍜 Kya Kya Banta Hai Isse?
Veg/Chicken Black Bean Stir Fry
Black Bean Noodles
Tofu ya Broccoli in Black Bean
Paneer Tossed with Black Bean
Rice Bowl topper ya Sizzler base bhi ban jaata hai.
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💭 Mera Experience:
> Jab maine apne kitchen mein isse banaya,
pehle din hi staff ne bola:
“Sir ye sauce banake plate mein jaan daal diya!”
Mujhe laga – “Jaspal, tu sahi raste pe hai.”
Ye sauce mujhe discipline sikhata hai –
measurements, timing aur control.
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💡 Chef Jaspal Ki Tip:
> Ye sauce ready karke fridge mein 4–5 din tak store kar sakte ho.
Stir fry mein use karo, ya kisi starter ke upar drizzle karo –
har jagah suit karega.
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🔚 Aakhri Baat:
> “Black Bean Sauce mujhe ek baat sikhata hai –
Kala hone ka matlab dark nahi, deep hona hai.
Taste bhi deep, aur story bhi.”
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Agla Blog Post:
👉 Kung Pao Sauce – Meetha, Teekha Aur Perfect Chinese Twist
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📢 Aapko kaunsa sauce try karna hai?
Comment karke zaroor batayein — aur agar pasand aaye, share zaroor karein!
—
Jaspal
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