Holiday Cooking with Douchi

17 07 2012

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.


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. ^^

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