Tianmianjiang (Jiangsu Crayfish Cooked with Thirteen-Spice Powder)
Tianmianjiang (Home-made Sweet Flour Sauce) is a traditional Chinese recipe, for a dark sauce of soy sauce, oyster sauce and sugar thickened with wheat or bean flour that acts as a flavouring and thickening agent for stir-fries and stews. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Home-made Sweet Flour Sauce (Tianmianjiang).
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Tianmian sauce (Chinese: 甜麵醬/甜醬; pinyin: tiánmiànjiàng; tiánjiàng), also known as sweet bean sauce, sweet flour sauce or sweet wheat paste, is a thick, smooth, dark brown or black paste with either a mild, savory or sweet flavor. It is commonly used in Northern Chinese cuisine, Northeastern Chinese cuisine, as well as Korean-Chinese cuisine. Peking duck and jajangmyeon are two popular dishes that feature the sauce. The version given here is made with flour, but soy bean flour is just as common a base.
Ingredients:
300ml water
1½ tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
1 tbsp sugar
3 tbsp flour (use plain wheat flour or bean flour depending on whether you want a flour or bean sauce)
Method:
Pour the water into a medium-sized bowl then whisk in the light soy sauce, dark soy sauce, oyster sauce, and sugar. Finally scatter over your choice of flour and whisk to combine.
Pour the mixture into a small saucepan, setting this over a low heat. Cook, stirring continuously. After about 5 minutes the sauce will have thickened appreciably. Once it has reached your desired consistency, take off the heat and allow to cool slightly before pouring into a clean jar. Seal the jar then set aside to cool completely.
It will keep in the refrigerator for up to a week.
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