How to cook with tempeh! Proper use of tempeh stir fry

1. Homemade Lao Gan Ma tempeh sauce ingredients: 1 tablespoon of tempeh, 1 handful of small peppers, 1 small handful of Sichuan pepper, 1 green onion, 2 star anise, 1 piece of ginger, cooked peanuts, cooked sesame seeds, coarse chili powder, sugar, salt, dark soy sauce, starch, vegetable oil Method: 1. Mix the tempeh with a small amount of vegetable oil and steam it in a pot for 20 minutes.

The steamed tempeh is crushed with a spoon. 2. Heat the oil, change the heat to low and fry the dried chili peppers and peppercorns until fragrant. After cooling, put it in a plastic bag and crush it.

3. Crush cooked peanuts, mix cooked sesame seeds, and set aside. After frying the green onions, ginger slices, and star anise in the oil pan until fragrant, do not remove the ingredients. 4. Stir-fry the tempeh over low heat with the oil you just fried onion and ginger.

Grind the dried chili peppers and peppercorns and stir-fry until fragrant. 5. Add the mixture of peanuts and sesame seeds and stir-fry until fragrant. Add the dried chili noodles, stir-fry until fragrant, add an appropriate amount of sugar, salt, and a little soy sauce.

6. Add an appropriate amount of boiling water and bring to a boil. Add water and starch to thicken and remove from heat. 2. Tempeh fish materials:

1 grass carp, tempeh, green chili, red pepper, pork, dry starch, refined salt, cooking wine, sugar, sesame oil, pepper, peanut oil. Method: 1. Slaughter the grass carp, remove the scales, wash the internal organs, cut off the fish head, remove the bone spurs, connect the fish body meat with the tail, and cut the cross knife, and cut the green and red peppers.

Wrap the fish head and fish meat in dry starch, put them in a hot oil pan and fry them until golden brown, and put them on a plate like a fish. 2. Leave a little oil in the pot, add the tempeh, fry the green and red pepper grains to make the fragrance, add sugar, cooking wine, salt, pepper, sesame oil and stir-fry, and pour it on the fish in the plate.

The method of cooking tempeh is actually very simple, I think it is the best to make tempeh and wheat vegetables, wash the oil and wheat vegetables and heat the oil, add soybean paper and stir-fry the oil and wheat vegetables.

Tempeh has always been widely used in Chinese cuisine. You can use tempeh mixed with sesame oil and other ingredients as a side dish; Dishes cooked with tempeh and tofu, eggplant, taro, radish, etc.

The correct use of tempeh stir-fry, many spicy friends in life must be very familiar with tempeh, and the food made with tempeh in life is generally appetizing and delicious, the following shares the correct use of tempeh stir-fry.

To prepare the fried cauliflower with tempeh

Tear the oyster mushrooms into strips, fry until golden brown, put a little light soy sauce, stir well, and set aside.

Put tempeh and ginger slices in the oil pan, stir-fry until fragrant, and then put in the organic cauliflower, during the stir-frying process, put a little water, put little by little, don't put a lot of water at a time, fry for a while, then put a little water, and then stir-fry.

When the cauliflower is cooked, add oyster mushrooms, add salt and vegetarian chicken essence.

Preparation of stir-fried cabbage sum with dace in bean drum

Prepare all the ingredients, cut the onion into a thick half circle, put the cabbage stalk and onion together, debone the dace and cut the small diced bean drum I personally like I put 2 spoons.

Heat 3 tablespoons of oil, onion and garlic slices in a hot pan and stir-fry until fragrant, add dace and tempeh and stir-fry evenly.

Add the choy sum stems and stir-fry for 2 minutes, then add the cabbage leaves and fish sauce, cover and simmer for 5 minutes.

The fragrant stir-fried dace with tempeh is complete!

You haven't eaten the recipe of scrambled eggs with tempeh and eggplant

Slice the green peppers.

Dice the eggplant. Prepare two spoonfuls of tempeh and two eggs.

Cut the eggplant into cubes, stir-fry with more oil and stir-fry until soft.

Crack an egg and place it on top of the eggplant, then turn it over and add the tempeh. At this time, the oil of the fried eggplant comes out, add the green chili pepper and stir-fry to absorb the oil.

Add salt to taste and remove from the pan!

There is too much oil in medium, and it is best not to put the oil out of the pan.

Preparation of spicy fried tempeh

Finely chop the peppers. You can't eat spicy and buy varieties that aren't spicy, and don't put millet spicy

Put oil in the pot slightly more than usual stir-fry, add chili peppers, add salt and stir-fry. Put a little more salt, this dish must have a salt flavor to be delicious.

Tempeh, made by my mother herself, is sold in the supermarket.

Stir-fry the chili pepper until it breaks.

Add a handful of tempeh Don't add too much, the chili pepper should be more than the tempeh, the amount is about 3:1

Stir-fry well. Add light soy sauce and stir-fry well.

Add a drop of water and simmer for a while. Don't stir-fry, just use a spatula to smooth it out, and then stir-fry when the water is almost dry.

Add chicken bouillon. Stir-fry well. Remove from the pan.

Tempeh has a unique fresh and salty taste, only need to add some to make the flavor of the dish more unique, but also for meat, seafood to remove the fish, with vegetables can also have the effect of astringency, killing.

Tempeh uses black beans or soybeans as the main raw material, using the action of mucor, aspergillus or bacterial protease to decompose soybean protein, and when it reaches a certain level, it is made by adding salt, adding wine, drying and other methods to inhibit the activity of the enzyme and delay the fermentation process.

Tempeh is generally dark brown in color, has a strong smell like other fermented foods, and has a distinctive fresh and salty taste.

You only need to add some to make the flavor of the dish more unique and sweet, which can not only remove the smell of meat and seafood, but also have the effect of relieving astringency and killing with vegetables.

Tempeh is divided into black tempeh and soy bean sauce according to the raw materials, and the flavors are also dry tempeh and wet tempeh, and the wet tempeh with soup retains the intact black bean essence, with a bright color similar to soy sauce, and the entrance is mellow, with sweetness, which can cover up the fishy smell of the food, and also proposes the sauce color of the dish, and the flavor has more aftertaste.

The taste of dried tempeh is relatively salty, so you can soak it in water before using it to reduce the saltiness and release the aroma at the same time. To make the wet tempeh more fragrant, it is recommended to soak the rice wine, and if you feel it is too salty, you can wash it with water first.

How is tempeh usually used?

First, for seasoning, you can put the ingredients in a bowl and then put them in the steamer to steam.

2. Stir-fry fragrant and hot: Tempeh can be fried in an oil pan with onions, ginger, garlic and other spices, stir-fry for about 30 seconds, and then add other ingredients to stir-fry after the aroma wafts out.

Three, cold salad. Tempeh can also be a good partner for cold salad, the most common is to pair it with bitter gourd to make bitter gourd with tempeh.

Fourth, pickling: The fried tempeh is used as a marinade, and it can be used as a marinade for pork ribs when mixed evenly with soy sauce and sugar.

Tempeh is very versatile. Tempeh is a fermented food made by mixing steamed soybeans with wheat flour, salt, and koji, and then pickling them with salt.

As a seasoning in Chinese cuisine, it is also the origin of Japanese Hama Natto and Daitokuji Natto.

The rich aroma is mainly amino acids, which can be chopped up for stir-frying and boiling.

In addition, it has also been found to stabilize sugar absorption and inhibit the rise of blood sugar, and there are also health foods that sell bean drum extract on the market.

The effect of using tempeh to cook is to add fragrance to the food, which can make the food taste better, whether it is stir-fried vegetables or cold dishes, it can achieve a good seasoning effect, and you can also put some tempeh in some pickled dishes, which can release a very strong fragrance.

Is tempeh sauce the same as soybean paste.

There is a certain difference between them, tempeh sauce is a semi-finished product made of soybeans, made after fermentation and drying, the general color is black, if ginger is added in the production process, then it will be golden yellow, soybean paste is made of soybean fried and then crushed and fermented to make a sauce, there is a sauce fragrance, salty and sweet, it will be used in many cooking food processes, and there will be some differences in their production methods.

The nutritional value of spicy tempeh.

Spicy tempeh is very rich in protein, carbohydrates and fats, as well as essential amino acids, vitamins and minerals, and it has a unique fragrance, so it can make the appetite better, and the absorption effect can be better.

Tempeh can not only achieve the effect of seasoning, but also can be used in medicine, in traditional Chinese medicine that tempeh is a slightly bitter and sweet ingredient, can achieve heat and rash, sweating and detoxification, detoxification, wide in the effect of removing annoyance, for chest tightness, polydipsia, cold headache, typhoid fever and food poisoning and other problems have a good improvement effect, so it is good to eat some appropriately.

There is also bean kinase in tempeh, which can achieve the effect of dissolving blood clots, and the various nutrients contained in it can also improve the intestinal flora, and often eating some tempeh can enhance brain power, delay aging, prevent diseases, and can also eliminate fatigue and lower blood pressure, prevent cancer, reduce the feeling of disease pain, and improve liver detoxification function.

The effect of using tempeh to cook is to add fragrance to the food, which can make the food taste better, whether it is stir-fried vegetables or cold dishes, it can achieve a good seasoning effect, and you can also put some tempeh in some pickled dishes, which can release a very strong fragrance.

Is tempeh sauce the same as soybean paste.

There is a certain difference between them, tempeh sauce is a semi-finished product made of soybeans, made after fermentation and drying, the general color is black, if ginger is added in the production process, then it will be golden yellow, soybean paste is made of soybean fried and then crushed and fermented to make a sauce, there is a sauce fragrance, salty and sweet, it will be used in many cooking food processes, and there will be some differences in their production methods.

The nutritional value of spicy tempeh.

Spicy tempeh is very rich in protein, carbohydrates and fats, as well as essential amino acids, vitamins and minerals, and it has a unique fragrance, so it can make the appetite better, and the absorption effect can be better.

Tempeh can not only achieve the effect of seasoning, but also can be used in medicine, in traditional Chinese medicine that tempeh is a slightly bitter and sweet ingredient, can achieve heat and rash, sweating and detoxification, detoxification, wide in the effect of removing annoyance, for chest tightness, polydipsia, cold headache, typhoid fever and food poisoning and other problems have a good improvement effect, so it is good to eat some appropriately.

There is also bean kinase in tempeh, which can achieve the effect of dissolving blood clots, and the various nutrients contained in it can also improve the intestinal flora, and often eating some tempeh can enhance brain power, delay aging, prevent diseases, and can also eliminate fatigue and lower blood pressure, prevent cancer, reduce the feeling of disease pain, and improve liver detoxification function.

Eating some tempeh properly can also achieve detoxification, the general population can eat, especially thrombosis patients, eating some tempeh is very good, can enter the stomach meridian lung meridian, can achieve detoxification and dehumidification, clear heat and detoxify, can solve the problem of chest tightness and headache, people with this need can eat some appropriately.

As early as the Han Dynasty, tempeh was known as being able to reconcile the five flavors, delicious and unique aroma, and it is mainly used in the following four ways in cooking.

4 ways to use tempeh, how to cook tempeh is delicious.

1. Make side dishes.

Tempeh is tossed with sesame oil and other condiments, and it is a delicious side dish with a unique aroma.

2. Cook stir-fry.

Stir-frying dishes with an appropriate amount of tempeh can make the stir-fried dishes full of flavor, and one of the more famous ones is tempeh dace.

3. Cook steamed vegetables.

You can also add an appropriate amount of tempeh when steaming dishes, it can make the steamed dishes particularly fresh, one of the more famous is steamed scallops with tempeh, wash and marinate the scallops, and then spread the tempeh and garlic on the scallops, and steam them for 5 to 7 minutes.

4. Prepare the soy sauce.

Seasonings such as tempeh and soy sauce are cooked in a pot, and finally starch is added to make a soy sauce with a unique flavor.

Say a few more words: Tempeh is rich in protein, a variety of amino acids and other nutrients, which is easy to deteriorate, and once it is stained with raw water, it is easy to mold. Therefore, it is best to seal the tempeh in a ceramic vessel so that it can be stored for the longest time and the aroma will not be lost.

To make tempeh fish, you need to prepare some peanut oil, pepper, sesame oil, sugar, cooking wine, refined salt, dry starch, pork, red pepper, green pepper, black bean sauce and a grass carp, first slaughter the grass carp scales to remove, clean the internal organs, cut off the fish head, and then remove the bone spurs, the meat and tail of the fish are connected together, you can cut the cross knife, cut the green and red peppers into cubes, the fish meat and fish head should be wrapped in dry starch, put it in the hot oil pan and fry it until golden brown, and then put it on the plate, leave some bottom oil in the pot, Put the tempeh in, the green and red peppers are also put in and fry the fragrance, then add an appropriate amount of sesame oil, pepper, salt, cooking wine, sugar, stir-fry evenly, pour it on the plate, the taste is very spicy and delicious.

You can also make tempeh tofu, you need to prepare starch, sugar, light soy sauce, tempeh, hot sauce, scallion oil and tofu, first clean the tofu and cut it into pieces, add an appropriate amount of oil to the pot to heat, put the tofu in, fry it over low heat until golden brown, and then turn it over and continue to fry, add an appropriate amount of oil to the pot to heat, put the green onion in it and stir-fry until fragrant, then add some tempeh hot sauce and stir-fry until fragrant, add some tofu, sugar, light soy sauce and stir-fry evenly, pour some water starch, and then change to high heat and quickly stir-fry evenly to get out of the pot.

Tempeh can also be used to make tempeh steamed preserved fish, you need to prepare sea salt, thaw the fish first, clean the internal organs, dry the water, sprinkle a layer of salt and marinate overnight, and then turn it over halfway, so that its saltiness can be more uniform, take it out and put it outside to dry for 2 3 days, if it is a cloudy day, you can extend the drying time appropriately, wait until the meat is slightly harder, and then cut the preserved fish into pieces, soak it a day in advance, then clean it, drain the water and chop the garlic into pieces, add some hot lard to the pot, Put the green onion and ginger in it and stir-fry until fragrant, then add some tempeh, stir-fry the hot sauce over low heat, add preserved fish and cooking wine and stir-fry evenly, you can turn off the fire, then add some crushed garlic and mix evenly and pour it into the plate, and steam it for 40 minutes. The effect of using tempeh to cook is to add fragrance to the food, which can make the food taste better, whether it is stir-fried vegetables or cold dishes, it can achieve a good seasoning effect, and you can also put some tempeh in some pickled dishes, which can release a very strong fragrance.