How to cook tempeh? How do you make tempeh?

Preparation of Babao tempeh:

1. Raw material formula: 40 kg of black beans, kg of eggplant (stemmed), 2 kg of pepper, kg of almonds, kg of sesame oil, 15 kg of liquor, 5 kg of ginger, 250 grams of perilla leaves, kg of salt, and a small amount of sodium benzenopotassiumate.

Second, the production method:

1.The main ingredient is koji. Put the black beans in a pot and add water to cook, remove them and put them on the mat to dry, then put them in the koji-making room to ferment to make koji, and the beans will be covered with yellow mold in about 1 week.

Then put the beans on the mat to dry, rub off the yellow mold, clean it, and then soak the beans in cool boiled water, wait for the beans to return to the original state when cooked, take them out and dry them on the mat, and keep the beans with a water content of about 30%.

2.Auxiliary material processing. Put the cut eggplant with salt in the jar and marinate, turn the jar 1 time a day, and turn the jar continuously for 10 days.

Put the peppercorns, perilla leaves, and fresh ginger into an appropriate amount of salt, and marinate them separately for later use. Put the almond rice in the pot and cook until you can rub off the skin, take it out, soak it in boiling water, and rub the skin off.

3.Mix and prepare. Remove the pickled eggplant from the vat and put it in a cloth bag to dry. Put the processed black beans into the vat, soak them in the pressed eggplant water for 15 minutes, pour in sesame oil, white wine and other ingredients, and stir well.

4.The altar is closed. Put the prepared raw materials into the small mouth jar, use 10 pieces of mulberry paper, coat the blood material, tie the mouth of the altar, and then buckle 1 bowl on the mouth of the altar, and seal the mouth of the altar tightly with small mud.

5.Fermentation of finished products. After sealing the altar, it should be placed outdoors in spring and autumn, and naturally fermented in a cool place in summer. It takes about 1 year to become a finished product.

Method: Chop the garlic, ginger, green onion and chili pepper into minced pieces; Then pour the bottom oil into the pot, add the minced ginger and garlic when the oil is hot, fry the fragrant and then add the dried tempeh, stir-fry for a while, then add soy sauce, rice wine, sugar, 1 cup of water, and finally add the minced chili pepper to boil together. Wait until the sauce has fused into the fragrance and the soup is slightly dry, add minced green onions and stir-fry evenly, and finally pour in two spoons of water starch to thicken and then turn off the heat.

Don't rush to serve after turning off the heat, wait until the finished tempeh paste has cooled completely and then put it into a small bottle. If you make a large amount at once, it is best to store it in the refrigerator. It is very convenient to take it out and eat it at any time.

Tips for making tempeh sauce: 1. Tempeh can be bought in the supermarket, tempeh is divided into two types: dry tempeh and wet tempeh, and the tempeh sauce must be made with dried tempeh. 2. In the process of boiling sauce, pay attention to turning the pot to avoid sticking to the pan, especially the tempeh is easy to sink to the bottom, and it is easy to burn if it is not turned.

The whole process of making tempeh in the countryside:

Ingredients: soybeans**.

Excipients: 10 grams of ginger, an appropriate amount of Sichuan pepper, an appropriate amount of chili noodles, two spoons of light soy sauce, an appropriate amount of sugar, and a spoonful of white wine.

Steps: 1. Choose clean beans and pick off the broken and unclean ones.

2. After cleaning, soak it with water, remember to use a larger container, the beans will swell after soaking, and the water must be put a little more.

3. This is the state of soaking, drain the water.

4. Put a little more water in the pot, pour the soybeans into it, and cook it directly in the ordinary pot for about 20 minutes, if the pressure cooker or electric pressure cooker can be used for about ten minutes.

5. Drain the boiled beans thoroughly, remember to leave a bowl of boiling beans, add a little salt, and put them in the refrigerator.

6. Put the beans in an absolutely oil-free and water-free container and cover with plastic wrap.

7. A fermentation box is used here, if not, put it in the quilt for about 5-10 days, and the fermentation time will be shortened when the temperature is high, and the temperature will be adjusted to 38 degrees for about three days.

8. Stir the fermented beans with a spoon.

9. Wash the old ginger without peeling and cutting the ginger minced.

10. Devil chili pepper is ground into chili noodles.

11. Pour the chili flakes and ginger into the fermented soybeans.

12. Then pour a little liquor.

13. Appropriate amount of salt, chicken powder, a little sugar, and Sichuan pepper.

14. Bring disposable gloves and stir well, and wrap all the chili noodles.

15. Appropriate amount of light soy sauce, just seasoning, it doesn't need much.

16. Finally, add the water that has been refrigerated for a week to cook the beans and taste salty.

17. Wash a few glass bottles in advance, control the moisture and dry, then pour the prepared tempeh into the refrigerator and refrigerate, just eat it as soon as possible, and it is good with rice and porridge.

18. You can do a little more at one time. This is the home-cooked practice of water tempeh in the countryside.

How to make tempeh yourself.

Sift. Select the fast-punched soybeans with large, full, basically the same particle size, full maturity, wrinkle-free skin and shiny, and remove impurities for later use.

Moisturize. Add water to soak the beans according to 1:2, the water temperature is controlled at 20-25, the pH value is above, and soak for 15-25 hours according to different seasons.

Cooking. Cook in a normal pressure pot for 4 hours, stop the fire and stuff the beans for 4 hours, the boiled beans are cooked but not rotten, and there is no life inside. The water content of the boiled beans is about 52%, and it is cooled out of the pot.

Inoculation. When the temperature drops to about 34, the steamed mu of beans is hung on the koji table and the temperature drops to about 34, and the mucor and glued rice koji essence are accessed, and the koji is mixed with 1% sterilizing flour before inoculation, and the koji and cooked beans should be mixed quickly and evenly.

Koji-making. The koji is piled up in the koji plate in the shape of a mound, keep the room temperature 28-30, the maximum temperature does not exceed 36, pour the plate 1 time every 6 hours, after 16-18 hours of koji agglomeration, rub the koji, gently crush and flatten the koji by hand, make the koji loose, and keep the beans intact, about 12 hours after rubbing the oak koji, the beans are generally yellow-green spores, the temperature tends to be moderate, the koji is mature, the window is drained, and the moisture is 20-25%.

The tutorial is as follows:1. Ingredients: 500g soybeans, ginger, chopped pepper, and appropriate amount of salt.

2. Wash the soybeans and soak them in water for a day.

3. Cook the soybeans in a ratio of about 2:1.

4. Force out the water in which the beans are boiled, put a little salt and store it in the refrigerator (you can also leave it out).

5. Put the beans into a stainless steel pot with a lid and ferment in a warm place for about a week, with slippery mucilage between the fermented beans.

6. How to make tempeh Pour boiled bean water into fermented soybeans, add minced ginger, salt, and chopped pepper to the beans and mix well. The amount of salt is determined according to the amount of beans, because chopped peppers have. Stir well.

7. Put the tempeh in a glass container and store it for half a day before eating.

How to make homemade tempeh Pick up the soybeans clean and rotten, wash them, and soak them in water for 12 hours, the longer they are soaked, the easier it is to steam. How to make homemade tempeh Step 1 Drain the water (use a colander to scoop it up first, and then scoop the beans into a leaky pot with holes to avoid scooping up sand) The practice of homemade tempeh Step 2 My mother sells coal to make fire, and the fire of the induction cooker is not enough to steam the beans, and the cooking is almost the same, steaming the beans is a very critical step. How to make homemade tempeh Step 3: Make a nest for the tempeh with straw, which can make it turn into tempeh well, promote fermentation, and keep warm at the same time.

Now that the land has been expropriated to build houses, I don't know where to find straw in the future? How to make homemade tempeh Step 4 Put a quarter of the water in the steamer, boil for a long time, and put the beans. If the water is less steamed, it is necessary to add boiling hot water in time.

The fire should also be taken care of at all times, and coal should be added in time. To make homemade tempeh Step 5 Scoop into a sieve with a colander and filter the water twice after scooping it into the steamer. I steamed it for about four or five hours, and it was very good to taste.

How to make homemade tempeh Step 6 Steamed soybeans, cook them quickly, and my mother said that the steamed soybeans should be dry. How to make tempeh by self-coding Step 7: Put the beans in a bag of rice that can filter out the water, and tie the mouth of the bag with a thread. To make homemade tempeh Step 8: Press the straw well and cover it with something warm.

How to make homemade tempeh Step 9 Mom keeps warm with a quilt and lets it ferment. The practice of homemade tempeh Step 10 We say here that the tempeh is called bean four, and in my mother's words, it is explained that it can be fermented for four days, so it is called bean four. Mix with ginger and minced pin, salt, and freeze in a sachet in the refrigerator.

It can also be mixed with sweet wine and dried to make dried tempeh. I did too much this time, so the fermentation lasted almost a week, and it almost rotten. Next time, make less, cook more, drain the water point, and spread it out in a bamboo bowl to cover.

The practice of homemade tempeh Step 11 The practice of boiling vegetables in water, and letting the vegetable water cool the homemade tempeh Step 12 The beans are soaked in salt, sweet wine, monosodium glutamate, and cold vegetable water, and it becomes a water tempeh. How to make homemade tempeh Step 13: Soak for a few days.

<> Dou Tempeh pronunciation: dòu chǐ

Explain in detail. A legume-based food. Generally, soybeans or black beans are steamed and cooked, and then fermented, and are mostly used for seasoning.

1.Northern Wei Dynasty Jia Siyi's "Qi Min Yao Shu - Making Soy Beans" "Wheat Sauce Method" self-note: "Xiangmei is better than tempeh." ”

2.Yang Mingming's "Ancient Capital Flavor Snacks": "It (refers to the stewed small intestine) is a ......Wash it with water several times, then boil it in boiling water, match it with the fishy star anise, Sichuan pepper petals, and then put down the good mushroom soy sauce and tempeh when it is almost ripe. ”