Marinade douchi with millet wine for about 10 minutes.
Cut ginger into thin strips.
Put small amount of water into the pot, let it boil.
Put fish heat resistant bowl or plate, add beans and cover with ginger.
Place into the pot, steam for 20-30 minutes.
Serve with rice and asparagus.
https://www.youtube.com/watch?v=GLJuw05Jy_8.
lice of brioche, and the Black Bean Hummus on the other
uns, drizzled with Black Pepper Vinaigrette.
Black Pepper Vinaigrette:
1
Rinse clams thoroughly.
Place in 5 cups of water and bring to a boil.
As soon as clams start to open, remove from stove and set aside and drain.
Prepare black beans by soaking in warm water and mashing it.
Heat oil; add garlic and black bean.
Add broth, sugar, oyster sauce, shoyu, salt and ajinomoto.
Make cornstarch paste by adding water to the cornstarch.
Add to sauce to thicken.
Set tofu in a bowl that will fit in a steamer basket, wok or deep wide pan; cover tofu.
Place on a rack over about 1-inch of boiling water in pan.
Cover and steam until hot, about 10 minutes.
Serve warm tofu, topped with Black Bean Sauce or honey.
MARINADE:
Combine ingredients in a
Fuego spice mix (recipe# 66927): Combine all ingredients, mixing
soy sauce, ketchup, vegetable oil, black pepper and oregano.
2
ngredients for the marinade. Whisk well.
The recipe mentions \"2 spareribs
br>Mix all marinade ingredients and add the marinade to the lamb
In the above recipe it looks like just a tablespoon of Crab Boil would hardly be noticed. Don't use more unless you are sure you want to. The word concentrated is there for a reason. This marinade needs to go in a food processor or blender for 5 minutes so that it doesn't clog the injector.
Emeril uses this as his injection marinade in a turkey that he dry brines for 24 hours in 1 cup of salt, 1 Tablespoon cayenne, and 1 Tablespoon of freshly ground black pepper.
Put all ingredients into a blender (except the green onions, if using add them in after blending).
Blend for 30-40 seconds.
Mix in in green onions.
This recipe makes 3-1/2 cups of marinade, but may be stored in the refrigerator tightly covered in a glass container for up to 3 weeks.
*NOTE* marinate the beef, pork or lamb for 8 hours or up to 24 hours chicken up to 8 hours.
Remove the steaks from their marinade, pat them dry, and season
NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT
If a recipe calls for ground cardamom, it
ag again and pour this marinade from the top.
Tie
eeds, and black pepper in a bowl until marinade is well-mixed
one.
Serve with rice, black beans, or choice of side
/4 cup of the marinade. Place chicken in large resealable
turkey dinner.
Notes: This marinade/brine can also be used