How do you fry tempeh to make it fragrant? How to make it delicious?

Tempeh is native to our country and has a history of thousands of years (it is said to have started in the Spring and Autumn Period and the Warring States Period), and it can be used both as a seasoning and as a side meal.

Tempeh is a nutritious health food rich in protein, vitamins and a variety of beneficial ingredients. Eating often has the functions of digestion and appetizing, clearing heat and detoxifying, anti-thrombotic and protecting blood vessels.

How do you fry tempeh to make it fragrant? Just talking about the aroma of the tempeh itself, to fry the flavor of the tempeh itself, you need to stir-fry it slowly over medium and low heat. When stir-frying tempeh, the amount of oil used is slightly larger than that of general stir-frying, and the tempeh sold in the market has heavier moisture, so it needs to be fried slowly over medium-low heat, and the tempeh is fried until it is dry and fragrant, and then the aroma of tempeh comes out.

The aroma of the tempeh itself, coupled with the saltiness of the tempeh itself, is not enough to make the public fall in love with it, so it is also necessary to add various raw materials to fry at the same time, on the one hand, to reduce the saltiness of the tempeh and make it reach the edible standard; On the other hand, it makes it delicious and appetizing.

How to make tempeh to taste better? There are many ways to fry tempeh and the flavor varies. In terms of general categories, it can be divided into vegetarian fried tempeh and meat fried tempeh. Here's how. <>

Vegetarian fried tempehVegetarian fried tempeh is the whole process of stir-fried tempeh without adding any meat and fishy seasonings, and the same delicious tempeh is fried. Stir-fried this kind of tempeh, generally with mushrooms, nuts, and various spices to stir-fry together, according to the different seasoning emphasis, you can make a variety of flavors of fried tempeh. Here's an example:

Shiitake mushroom tempeh500 grams of tempeh, 400 grams of shiitake mushrooms, 5 grams of sugar, 5 grams of monosodium glutamate, 25 grams of cooked sesame seeds, 25 grams of cooked drunkard peanut kernels, 300 grams of cooked vegetable oil.

1.Rinse the mushrooms and cut them into thin strips for later use. Heat cooked vegetable oil over heat.

2.When the oil temperature is heated to 6 hot, add the shredded mushrooms to the oil pan in stages, fry them until golden and crispy, remove them and let them cool, and then chop them into fine pieces with a knife for later use. 3.

Add the oil of fried shiitake mushrooms to the wok, burn until 4 is hot, add the black beans and sugar to the pot and stir well, continue to stir-fry over low heat until the black beans are fragrant, shrink and become dry and fragrant, add the minced mushrooms, cooked sesame seeds, cooked peanut kernels, and monosodium glutamate to fry well.

This fried tempeh mushroom is fragrant, and it is delicious to eat, mix noodles, and vegetables, and there is also a ready-to-eat type of fried tempeh, such as fried green pepper with tempeh, etc., this kind of fried tempeh is suitable for eating freshly and cannot be stored for a long time. Stir-fried tempeh

First of all, prepare the corresponding ingredients and auxiliary materials, clean up the ingredients, put them in the pot and pour the auxiliary materials, and fry for 15 minutes to eat.

It is very delicious to stir-fry with peanuts, prepare fresh ingredients, clean the ingredients, put them in the pot, and then add the appropriate amount of condiments, stir-fry them evenly, and wait until the food is ready after the pot.

Stir-fry tempeh to bring out its fragrance, because it is lazy, and often make fried all-purpose tempeh sauce at home, roasted vegetables, mixed noodles, bibimbap, and even porridge, which are all delicious.

Ingredients: tempeh, minced garlic, minced ginger, minced shiitake mushrooms, five-spice powder, spicy millet, peanuts, white sesame seeds, bean paste, sweet noodle sauce.

Steps: 1. Steam the tempeh in a pot and let it cool for later use. Spicy minced millet, fried peanuts until fragrant, peeled, slightly chopped, and stir-fried sesame seeds until fragrant.

2. Add a little more oil to the pot, add minced garlic and ginger after the oil is hot, stir-fry evenly and then add the tempeh, stir-fry slowly over low heat to bring out the fragrance of the tempeh.

3. Add the minced mushrooms and spicy millet, stir-fry constantly, about 10 minutes, add the bean paste and sweet noodle sauce, and continue to stir-fry over low heat.

4. After the fragrance of all the materials is emanated, add peanuts and sesame seeds, stir-fry evenly, simmer over low heat, until all the water is fried dry, let it cool and put it in a waterless and oil-free bottle, which can be stored for up to two months.

Stir-fried green peppers with tempeh.

The soul mate of the little white porridge.

Ingredients: 1 pound of bell pepper (green pepper).

Oil + tempeh + garlic + oyster sauce 2 times the usual + 1 small bowl + 2 cloves + 1 tablespoon salt + soy sauce + pepper (optional) + sugar Appropriate amount + 2 spoons + appropriate amount + half a spoon of fried green peppers with tempeh.

1) Soak the tempeh in water for 5 minutes, rinse and set aside ......2: Green peppers: Use this slender bell pepper and cut it into circles for later ......3) Garlic minced into small cubes (don't be too chopped) ......

1: Heat oil in a pan, add diced garlic and black black bean sauce over low heat until it is fragrant, then stir-fry with oyster sauce to dissolve .........

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1: Add the green chili pepper again, then change the heat and stir-fry quickly to let the green pepper absorb the fragrance of diced garlic and tempeh, fry until it is broken, add salt + soy sauce + pepper + sugar to taste, stir-fry over high heat and stir-fry until the flavor is in the pot and put on the plate.

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Tonight I fried a variety: screw pepper (super spicy), very delicious.

Tempeh is the mature seed of the leguminous soybean plant, which is processed and fermented by steaming, produced all over the country, and dried for raw use. Light tempeh has a spicy, sweet, and slightly bitter taste, and is cold or pungent and slightly warm, which is attributed to the lungs and stomach. Light tempeh has the effect of relieving the surface and removing annoyance, light tempeh is spicy and frivolous, can evacuate the surface evil, and the power of sweating and relieving the surface is quite stable, so it can be used in clinical regardless of wind chill and wind heat syndrome, and is used for external wind heat, the beginning of warm illness, fever, chills, headaches, and wind chill and cold.

Light tempeh can not only dissipate external evils, but also dissipate evil heat, so it can often be used in clinical practice with gardenia to clear heat and remove annoyance, ** external fever, evil heat and internal depression in the chest caused by heart annoyance, heat irritability and sleeplessness. In clinical use, light tempeh is generally used 10-15g, if it is light tempeh fermented with mulberry leaves and artemisia annua, it is mostly used for the evidence of wind-heat cold, fever and chest boredom, and ephedra and perilla fermentation, mostly used for **wind-cold and headache.

1.First of all, prepare an appropriate amount of tempeh, this tempeh itself has a salty taste, so it is not advisable to put too much, too much will be salty, put it in a colander first, add an appropriate amount of water, clean the tempeh, and then control the moisture. The sun-dried tempeh is relatively hard, add water to the pot, put the steaming drawer, put the tempeh on the steaming drawer, boil over high heat and steam over medium heat for ten minutes, so that the steamed tempeh will not be hard in taste.

2.Take advantage of the time of steaming tempeh to prepare some side dishes, clean and remove the seeds of the pepper, this pepper is not spicy, and the taste is better, if you like to eat spicy, you can replace it with Hangzhou pepper, and then cut it into small pieces and put it in a bowl for later use, cut a red pepper with color.

3. Stir-fried chili pepper with garlic will be more delicious, prepare a few cloves of garlic to slice first, then chop into fine powder, and then prepare a small piece of ginger to cut into shreds, put in a bowl for later use.

Prepare two more washed shallots, cut them into green onion segments, and put them in a bowl for later use.

4.Heat the pot first, add an appropriate amount of cooking oil, and when the oil temperature is 70% hot, add the green pepper cubes, and quickly stir-fry evenly. Stir-fry the green pepper until it is tiger skin-shaped, then add garlic and ginger shreds and stir-fry evenly, add an appropriate amount of salt to taste, the tempeh itself has a salty taste, so the salt should be put on the pepper first, so that the fried pepper will have a taste.

5.After the ginger and garlic are stir-fried until fragrant, add the tempeh, stir-fry together for three minutes, then add an appropriate amount of sugar and monosodium glutamate, come to a little light soy sauce, add green onions and stir-fry evenly, put it out of the pot and put it on a plate, and it is delicious!

Step 1: Select 10 catties of good soybeans and pick the bad ones.

Put the soybeans in a pot and sauté over low heat until fragrant.

Step 2: After the soybeans are fried until fragrant, add water, the water should be submerged over the soybeans, turn to medium heat after boiling, and cook the soybeans.

After the soybeans are cooked, scoop them out, drain them, let them cool, (note, be sure to let the soybeans cool) and put them in a bag that is tightly tied with a string.

Step 3: Prepare a basket with straw or wheat straw at the bottom of the basket, put the soybeans in it, and then put the soybeans on top.

Add straw or wheat straw and let it ferment for 3-4 days.

After the fourth day, open the bag and pour out the tempeh, which gives off a foul and fragrant smell, indicating that the fermentation is ready.

Step 4: After fermented tempeh, add a packet of salt, stir well, then spread the tempeh into a dustpan and let it dry in the sun.

After drying, it is the same as the tempeh we buy in the market, stir-fry the chili with tempeh, or add a handful of tempeh to taste when stir-frying the meat, the taste is really fragrant and delicious!

In the hot summer, there is always an inexplicable lack of appetite, except for cold drinks, I always feel bored. Therefore, my grandmother likes to cook porridge for dinner in the summer, and she starts preparing it long before dinner, so that the porridge will be slightly cooler later, so as not to add heat to this hot summer. However, the elders in the family do not like sweetness, so mung bean porridge, black rice porridge, and eight-treasure porridge are not so popular, but a bowl of white porridge is happy.

However, the reason why the white porridge has such a high appearance rate is because of the small side dish carefully prepared by the grandmother - fried chili with tempeh.

Jiangxi people love to eat salty, sour and spicy taste, the black bean sauce after its own unique aroma after passing through the oil pot is more and more sultry, the chili pepper added salt and a small amount of oil stir-fried not only looks as beautiful as ever, but also its spicy release into the tempeh. Dig a spoonful of tempeh and fried chili peppers into the fresh white porridge, the taste is instantly rich, how can there be any loss of appetite, and the appetite will be great in minutes. So let's learn how to make this appetizer with porridge.

Cooking method for stir-fried chili with tempeh:

Step 1: Preparation.

The ingredients needed to stir-fry this dish are: tempeh, chili, garlic, ginger, light soy sauce, oil, and chicken essence.

Wash the tempeh and drain it.

Peppers are chopped into pieces, and now that the weather is hot, if you want to keep them for an extra day, then you can use all red peppers, and when the weather is cool, you can use green and red peppers together, which will be more delicious.

Minced garlic is a way to add flavor and flavor, and you can decide how much you like it.

Ginger is minced, the ginger is more tender, not so spicy, and tastes better. Ginger can also play a role in enhancing flavor and flavor.

Step 2: Stir-fry.

Heat the oil, the oil temperature is 5 into the heat first, fry the water of the ginger dry, eat it fragrant, about half a minute or so, it will be about the same.

Pour the minced garlic and stir-fry the ginger together to make the fragrance, this process takes about half a minute, and the time when you can smell the fragrance of ginger and garlic means that the tempeh should be put into the pot. Push the ginger and garlic aside, then add some oil to it, pour the tempeh into it, stir-fry the tempeh until fragrant, and then stir-fry with the ginger and garlic.

Push the tempeh and ginger and garlic in the pot aside, then pour the chili pepper into it, sprinkle a small amount of salt on the top of the chili pepper (note a small amount, don't add too much), and then use a spatula to press the difference between the chili peppers, which can make the chili peppers more flavorful and ripe quickly, and the most important thing is to remove the green and astringent taste of the chili peppers, and it tastes better. A few more pressure differences, and each pepper will be pressed.

After pressing, stir-fry evenly with the one pushed aside.

Step 3: Season to taste.

Although the tempeh has been cleaned, the salt flavor is still enough, so in addition to adding a small amount of salt when the pressure difference is in the chili, there is no need to add salt, and a small amount of light soy sauce can be added to color and enhance the flavor.

Stir-fry evenly, add some chicken essence before cooking, and you can put it on a plate.

The recipe is simple, and the appetizer that makes your mouth water when you look at it is really delicious.

Tempeh green peppers. Ingredients: green peppers, red peppers, tempeh, cooking oil, salt.

Details:1First of all, we clean the green and red peppers, remove the stems of the peppers, and cut them into even small pieces.

2.There is no need to add oil to the pot, pour in the green and red peppers and stir-fry directly after heating. When we fry green peppers, remember, don't put oil first, fry the green peppers directly, fry the green peppers dry with some water until they are peeled, and then put oil, so that the green peppers are more flavorful and delicious.

Many people miss this step when frying green peppers, resulting in too much water out of the green peppers and not being able to taste good.

3.Stir-fry the chili peppers until there are a few wrinkles on the surface, skim the chili peppers to the side of the pan, add an appropriate amount of cooking oil to heat, and then mix the chili peppers with the oil and stir-fry.

4.Add 2 teaspoons of salt and stir-fry well. Chili peppers are more "salt-eating", so we need to add more salt when we fry chili peppers.

5.Add the tempeh and stir-fry evenly.

6.After adding the tempeh and stir-frying, you can sprinkle a little water around the pot, and the green peppers can be shoveled out after all the green peppers are broken and flavored.

Hello! Tempeh is fried like this to be fragrant and rice, please refer to it, thank you!

Stir-fried chili with tempeh.

Prepare the ingredients first:

200g pickled chili peppers, 80g dried tempeh, 1-2 spoons of sugar, 3 spicy millet, 5g white sesame seeds, 3 cloves of garlic.

Method:1Rinse the soaked peppers (soak them in water for 30 minutes to remove the salty taste).

2.Appropriate amount of dried tempeh, spicy diced millet, and sliced garlic.

3.Wash the peppers and cut them into shreds.

4.Put oil in the pot, a little more, put the tempeh, garlic cloves, millet spicy and stir-fry until fragrant.

5.Then add pickled chili peppers and stir-fry, add sugar to taste.

6.Stir-fry until the peppers are soft, add white sesame seeds and stir-fry for 15 seconds to turn off the heat.

7.The soy sauce is very strong, the pickled pepper is spicy and fragrant after stir-frying, and the steamed buns are super delicious.

8.I usually keep it in the refrigerator in a crisper box.