Yesterday was a national holiday and though I had work for several hours I came home early enough to have the energy to cook at least one dish. The day before I had bought a bag of “douchi/豆豉“, fermented soy beans used in Chinese cooking, for the first time ever w/o knowing what it was really but which Wu Wen frequently uses in her recipes so which I thought may become useful.
豆豉/douchi in a bag.
It’s very tasty and flavorful and no salt is needed to season whatever you’re cooking most of the time.
豆豉/Douchi
That and celery from the Wu Wen cookbook was my main dish.
I was never a big celery eater but this I can do.
Still had the sake to finish from the night before. ^^
A blog by Ayako Mathies 