How to make tempeh, how to make tempeh

The way to make the water bean button is actually to take it as our beans and then put some plastic in it to marinate.

1. First of all, prepare the ingredients: 500ml of water, 300g of beans, 20ml of liquor, 30g of salt, 20g of dried chili pepper, 20g of ginger.

4. Then add water to the pot, put in the beans to cook, remove and drain, and leave the water for boiling the beans.

5. Then put the beans in a pot and put them in a warm place to ferment.

7. Finally, put the tempeh into the juice and mix well, seal and refrigerate for 1 week.

Ingredients for tempeh.

Organic soybeans to taste.

Chopped peppers, dried peppers to taste.

Ginger A lot. Salt to taste.

Liquor in small amounts.

Preparation of water tempeh.

The beans are washed and soaked overnight. Put it in a pressure cooker and cook, the ratio of beans to water is 1:2, this time I cooked it for 30 minutes, it was too bad, I personally think it was 0k in 10 minutes.

The pressure cooker must be oil-free. After cooking, drain the beans with a sieve sterilized with boiling water and put them in a stainless steel basin with a lid, which should also be sterilized with boiling water. Wrap the stainless steel basin in a bag and put it in a quilt for 5 to 10 days to ferment, the temperature is high, and the fermentation time is short.

Save a bowl of water for boiling the beans, add an appropriate amount of salt, and put in the refrigerator to refrigerate.

This is my fermented beans, and they are doing well.

Dried chili ginger shredded, ginger can be put more, I don't have it.

Chop peppers, dried chilies, ginger, and boiled bean water, mix well, taste salty, and slightly salty. Finally, add a little liquor to 0k. Ginger, salt, and liquor all play a bactericidal role.

Put the mixed tempeh into an airtight jar and put it in the refrigerator for a week before eating. It is particularly appetizing and nutritionally good. I have a jar with a few pieces of dried fragrant mushrooms, and tonight I ate the taste of moldy tofu, which is delicious.

Tip: Be sure to pay close attention to disinfection during the production process.

8. Put the tempeh in a glass container and store it for half a day before eating. Tempeh should not be left at room temperature for too long, as it will become sour after a long time. You can put it in a crisper box and put it in the refrigerator to keep it for a long time.

The above methods are for your reference.

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1. Wash the soybeans and soak them overnight.

2. Cook the soybeans, do not pour the water for boiling the beans, add salt and store them in the refrigerator.

3. Soybeans are fermented in a warm place for about 3 days, and the fermentation looks like there is a sticky liquid between the beans.

4. Add salt, chopped pepper, chili flakes, pepper powder, and minced ginger to the fermented soybeans and mix well.

5. Pour in the water in which the beans are boiled and order some liquor.

6. Put it in a crisper box and refrigerate it for about 7-10 days before eating.

2. Natto, a popular Japanese anti-cancer food in the past two years, is actually unsalted tempeh, which is super expensive.

3. Tempeh is very nutritious:

It is high in protein and contains a variety of vitamins and minerals, especially vitamin E, which is even higher than other foods. Tempeh is not only highly nutritious, but also has a history of using tempeh in medicine since ancient times. Traditional Chinese medicine believes that tempeh is bitter, cold, non-toxic, and enters the lungs and stomach, and has the effect of relieving surface heat, diarrhoea and detoxification, and can treat wind-heat headache, chest tightness and nausea, phlegm and deficiency.

Soybean polypeptide is a substance produced by microbial enzyme degradation of soybean protein during the fermentation process of soy sauce in tempeh, and studies have shown that soybean polypeptide has a variety of effects such as eliminating fatigue, lowering cholesterol, lowering blood pressure, and regulating insulin. Tempeh also contains soybean oligosaccharides, which include oligosaccharides contained in raw soybeans, as well as several new oligosaccharides produced by soybeans after fermentation, these oligosaccharides are also known as bifidus factors, which can improve people's digestive function, improve the body's immune function, and reduce the production of intestinal toxic substances, thereby preventing the occurrence of intestinal tumors.

The more common black tempeh on the market, its black is protein melanin, which is a brown substance produced during the fermentation process of beans, which is a water-soluble macromolecular substance, which has a function similar to dietary fiber, and has a strong antioxidant function, and has a strong inhibitory effect on the synthesis of carcinogen nitrosamines in the stomach. Soy isoflavones have estrogen-like structures and physiological effects, hence the term phytoestrogens. Soy isoflavones are a trace amount of active ingredient found in soybeans.

Studies have shown that the isoflavones in soybean fermented products have higher physiological activity than those in raw soybeans, and soybean isoflavones can be anti-tumor, anti-aging and prevention of senile capillary brittleness.

4. Eating tempeh is good for health, but the salt content of the outside products is too high, and it is easier to control and more beneficial to health if you make it yourself.

5. A friend asked how to eat this dongdong, hehe stir-fry, porridge, bibimbap, and noodles can be eaten.

Raw materials of water black bean: 2 and a half catties of soybeans, 2 catties of homemade chopped peppers, 1 catty of tender ginger, and an appropriate amount of salt.

Method: 1. Wash and soak soybeans overnight;

2. Cook the soybeans, do not pour out the water in which the beans are boiled, put them in the crisper box, add about 50 grams of salt, mix thoroughly, and keep them in the refrigerator;

3. When the temperature of soybeans drops to hand temperature, put them in a suitable container (I do more this time, using a stainless steel steamer), cover the lid, wrap it in a plastic bag, and ferment it in a warm place for about 3 days (because the temperature is not high in autumn, I used a thin quilt to wrap the pot tightly and keep warm for fermentation. Boiled beans do not need to be wrapped in summer). Fermented beans will have mucus on the outside;

4. Chop the tender ginger into minced ginger, and if there is no tender ginger, you can also use the old ginger; Homemade chopped peppers;

5. Add salt, homemade chopped pepper, minced ginger and soybean water to the fermented soybeans and mix well.

6. Put the tempeh into a glass jar for preservation, seal the mouth of the jar with plastic wrap, and then cover the lid. If you don't have such an altar at home, you can use a tile jar, a pottery jar or a crisper box. The crisper can be stored in the refrigerator.

7. The finished tempeh can be eaten after half a day to absorb the flavor.

2.Soak the beans, dry chili peppers, mince ginger, add water to the pot, put the beans to cook, remove and drain, and leave the water for boiling the beans. Add 30g of salt.

3.Place the beans in a pot and place them in a warm place to ferment.

4.Mix the chili, ginger and boiled bean water, add white wine and mix well, put the tempeh into the sauce and mix well, seal and refrigerate for 1 week.

Preparation of water tempeh.

1. Wash the soybeans and soak them overnight.

2. Cook the soybeans, do not pour the water for boiling the beans, add salt and store them in the refrigerator 3. Put the soybeans in a warm place to ferment for about 3 days.

4. Add salt, chopped pepper, chili noodles, pepper powder, and minced ginger to the fermented soybeans and mix well 5. Pour in the water in which the beans are boiled and order some liquor.

6. Put it in a fresh-keeping box, put it in the refrigerator for about 7-10 days, and then you can eat it at a temperature of 28 degrees and a humidity of 75%, which must be sealed! Remember to choose me

Ingredients: soybeans.

1. Pick out the impurities in the soybeans, and the bad ones, fry the picked soybeans over low heat, and put in some tangerine peel, camphor leaves, etc., to fry the fragrance. Rinse the fried cool with water.

2. Good beans are boiled with water, the water should be just over as well, you can add water while cooking, the time depends on the number of beans, in short, to cook to the beans when you pinch the beans by hand, the beans can be easily crushed into a pureed state, and the experienced color can also be distinguished.

3. Fermentation: Spread the tempeh grass on the bottom of the pot (the pot is also OK), then spread the boiled beans on top of the tempeh grass while it is hot, and finally spread the tempeh grass and cover it with a lid and wait for it to ferment. It will take about three or four days, not too long, it will be sour after a long time.

The lid of the fermented beans is hot, and the beans are covered with a white layer, and when you turn them with chopsticks, you will find that they are like lotus roots.

4. Take out the fermented beans, add appropriate salt, chili flakes, ginger, garlic, pepper powder, etc., and stir evenly to dry.

5. Expose yourself to the sun for a few days, and the dried beans are black, one by one.

Ingredients: 200 grams of soybeans, 50 grams of ginger, 50 grams of chopped pepper paste, appropriate amount of water, 5 grams of salt and tempeh

1. Ingredients: soybeans, ginger, chopped pepper paste.

2. Wash the soybeans and control the water.

3. Pour into a bowl and soak in water for 12 hours until the hair rises completely.

4. Put it in an electric cooker.

5. Simmer overnight in low heat.

6. The soybeans are crispy and soft, and they will rot when pinched, and they will be removed from the pot.

7. Control the moisture.

8. Put it in a container, seal it, and ferment in a warm place for more than a week.

9. Pour the water in which the soybeans are boiled into a container, seal it, and put it in the refrigerator for refrigeration.

10. The soybeans can be pulled out of the silk, or there is a tempeh flavor, and the fermentation can be stopped.

11. Wash the ginger and mince it.

12. Put in the fermented soybeans.

13. Add chopped pepper paste.

14. Add salt.

15. Pour in the water in which the soybeans are boiled.

16. Stir well.

17. Seal and refrigerate overnight.

18. Serve the next day.

Make ten catties of black bean yellow, with forty taels of salt, ten bowls of Jinhua sweet wine, first use twenty bowls of boiling soup, soak salt as marinade, wait for cold clarification, put the yellow in the tank, enter the salt water and wine, dry for forty-nine days, under the size of the fennel, perilla leaves, mint leaves each one or two file coarse, licorice powder, tangerine peel silk one or two, pepper one or two, dried ginger shreds half a catty, almond peel tip one catty, each material and into the tank and stir, dry two or three days, with the jar up, mud sealed. The next year is wonderful, and it is better to eat it with meat. Press, Chen, pepper, ginger, apricot four flavors, when the same yellow together, or wait for more than 20 days to go down.

If you eat it in the next year, it should be dried according to the original method.

Another law on the bean yellow a pound, a good watermelon a pound, a good old wine a pound, salt half a pound, first use the wine to pour the salt into the sand, the yellow and the melon pulp stir evenly, put into the jar to seal, and can be eaten in 40 days. No sunbathing.

Ingredients: soybean (1 catty), chopped chili pepper (100 grams), ginger (100 grams), Sichuan pepper (a little), salt (50 grams).

Method: 1. Wash the soybeans, soak them for one night, and prepare to cook them the next morning.

2. Pour the soybeans into the pressure cooker, add water, soak the soybeans in about 1 inch, cook for about 1 hour, after cooking the beans, control the moisture of the beans and put them in a ceramic bowl or other porcelain bowls for later use, the remaining water from boiling beans is packed in a bowl, put some salt in the boiled bean water, and put it in the refrigerator after cooling.

3. After the cooked beans are packed in a ceramic bowl or other porcelain bowls, cover with plastic wrap and put them in a warm place to ferment for 3 days, which may be a little longer in winter.

4. Pack the fermented beans in a large pot, prepare chopped peppers and ginger and cut them into minced pieces, pepper powder, salt, and then pour them into a large pot and stir them together to drop a few drops of liquor. After it is ready, it can be bottled, and it can be eaten after 7 to 10 days, stir-fry, breakfast side dishes, noodles, and seasonings.

Tempeh can be eaten directly, or it can be used to mix vegetables, my family often uses it to mix shredded white radish with some coriander, peppercorns, monosodium glutamate, sesame oil; It can also be pickled and mixed with appetizers and other side dishes.

Ingredients: 200 grams of soybeans, 50 grams of ginger, 50 grams of chopped pepper paste, appropriate amount of water, 5 grams of salt and tempeh

1. Ingredients: soybeans, ginger, chopped pepper sauce.

2. Wash the soybeans and control the water.

3. Pour into a bowl and soak in water for 12 hours until the hair rises completely.

4. Put it in an electric cooker. Imperial Elder.

5. Simmer overnight in low heat.

6. The soybeans are crispy and soft, and they will rot when pinched, and they will be removed from the pot.

7. Control the moisture.

8. Put it in a container, seal it, and ferment in a warm place for more than a week.

9. Pour the water in which the soybeans are boiled into a container, seal it, and put it in the refrigerator for refrigeration.

10. The soybeans can be pulled out of the silk, or there is a tempeh flavor, and the fermentation can be stopped.

11. Wash the ginger and mince it.

12. Put in the fermented soybeans.

13. Add chopped pepper paste.

14. Add salt.

15. Pour in the water in which the soybeans are boiled.

16. Stir well.

17. Seal and refrigerate overnight.

18. Serve the next day.