If you know how to make tempeh, please tell us in detail

This is a bit troublesome: 1. Soak the dried soybeans completely in water, and they can be soaked overnight, plus half a day in the morning of the next day;

2. Cook the soybeans in a pressure cooker, cook over medium heat for seven or eight minutes after steaming, turn off the heat, and do not exceed 10 minutes (you can also cook in an ordinary pot, but it is time-consuming and fire-consuming);

3. Drain the soybeans, leave the water for boiling the soybeans, and put them in the refrigerator for later use after cooling (the water is used to make water tempeh);

4. Pack the soybeans in a clean container (seal the fresh-keeping box), seal it, and ferment it on the radiator for about 24 hours;

After an hour, observe the fermentation of soybeans, if there is already mucus, a pull will be silked, indicating that it has been fermented, if there is no mucus, or the viscosity is not enough, can not be silked, then ferment for a period of time, observe at any time;

6. If the soybean is fermented well, it is natto, and it can pull a long silk when it is stirred.

7. Add an appropriate amount of salt, stir well, if the beans are too dry, add an appropriate amount of reserved soybean water, and then stir well;

8. Peel the ginger and cut it into small pieces, mash it into ginger puree in a container of pounding medicine, and add it to the salted natto together with the ginger juice, which is the water tempeh;

9. Spread the water tempeh (natto) evenly on a container such as ** and dry it (to the extent that the bean skin is wrinkled);

10. Add commonly used spices and appropriate salt such as ingredients, bay leaves, cinnamon, grass and fruits to the soy sauce (it is best to use dark soy sauce, dark color), and boil for 15-20 minutes on low heat (spices can also be used ready-made five-spice powder);

11. Pour the boiled spice soy sauce juice into a porcelain container, and then add the dried tempeh, and the soy sauce sauce will not cover the tempeh;

12. Soak the tempeh in soy sauce for 24-48 hours, wait for the tempeh to fully absorb the soy sauce juice, and then soak it again, then remove the tempeh and dry it again;

13. When the soaked tempeh is dry, add a small amount of flour to the tempeh, stir evenly, and continue to dry (the flour must be a small amount, if you feel troublesome or do not grasp the amount well, you can also do not add flour, and directly dry the tempeh and bag it);

14. In the final drying process, check the degree of air drying of the tempeh at any time, and dry it to the same dryness as the finished product sold in the supermarket, you can put it away and put it in the refrigerator for later use.

1. N catties of soybeans (all dried soybeans sold in the supermarket) are soaked in water for half a day.

2. Boil half a pot of water over high heat until boiling, (remember to wash the pot clean, not sticky oil), wash the soybeans and pour them into the pot to continue to boil, then turn the fire down a little, slowly boil until the soybeans are soft, and then turn off the fire when the water is almost dry, and then wait for a while.

3, prepare a bamboo basket in advance (the kind that can seep water, basically used in the countryside, it is difficult to find in the big city, it is estimated that it will be sold in the farmers' market, I went to the nearby ceramic market that sells building materials to find a similar, as long as it is made of bamboo, it is OK, make do with it, my classmates told me not to use plastic, otherwise there will be a chemical reaction or something, it will not be delicious), scoop up the soybeans and put them in the bamboo basket, the purpose is to drain the water, Then cover it with leaves or bamboo in a container and place it in a cool place to ferment. And you can't touch the oil, otherwise it's over, I heard that the process will take about a day or two, and then stir the soybeans with chopsticks, and see the silk strips in the soybeans, which proves that you can proceed to the next step.

4. Pour the soybeans into the prepared ceramic bowl, add a certain amount of salt and shochu, (as for how much, I don't know, in short, I only remember that this tempeh is very salty after it is made, and it is estimated that it will be enlarged by half a bag of salt, otherwise how can it be left for a year and a half?) Put more shochu), stir well, and put it in the sun!!

5. Dry for a week or half a month, see if it's almost, you can call it a day, hehe, put the tempeh into the prepared clean and dry crockpot and seal it! When you want to eat, grab a handful and eat it, it's a good meal. I'm not afraid of saltiness anyway.

Of course, you can also get some shallots or something to steam with tempeh, and put some blending oil in it. It's fragrant.

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 them in a warm place for about a week, and there will be slippery mucus between the fermented beans.

6. How to make tempeh Pour the boiled bean water into the fermented soybeans, mix the minced ginger, salt and chopped pepper into the beans. 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.

1. Prepare materials: soybeans, salt, dark soy sauce, chili noodles, Sichuan pepper noodles.

2. First of all, we soak the soybeans in water for about 7 to 8 hours, that is, soak them for one night.

3. Then wash it again, and then use a sieve to dry the water.

4. Add enough water to a large aluminum pot at one time, put the soaked soybeans, boil them over high heat, and then turn to low heat and cook for about 5 hours until they are cooked.

5. Pick up the beans that are cooked and made of slag and put them in a dense and quietly sealed box, and put them in a warm place to ferment for two days, and the fermented beans can be drawn sticky, and then mixed with seasonings.

6. Then stir well, put it in a jar and store it for half a month to eat, or you can mix it well and dry it for two days before filling the jar.

Tempeh production method and ingredients:

1.Sift. Select soybeans with large, full, basically consistent particle size, full maturity, wrinkle-free skin, and shiny grains, and then sort, remove impurities, and set aside.

2.Moisturize. Mix soybeans and water in the ratio of 1 2, the water temperature is controlled at 20 25, the pH value is greater than that, and the soaking time is 15 25 hours.

3.Cooking. Cook the beans in a normal pressure pot for 4 hours, stop the fire and simmer the beans for 4 hours, and require the cooked beans to be cooked but not rotten, and there is no life in it. When the water content of the cooked beans is about 52%, remove from the pot and cool to room temperature.

4.Inoculation. Dry the steamed soybean stall on the koji table, when the bean temperature drops to about 34, add mucor and rice koji, and mix the koji with 1% sterilizing flour before inoculating, and mix the koji and cooked beans quickly and evenly.

5.Koji-making. The curd material is piled up in the curd plate in the shape of a mound**, keep the room temperature 28 30, the maximum bean temperature does not exceed 36, pour the plate every 6 hours, after 16 18 hours of the curd material is agglomerate, rub (gently crush and flatten the curd material by hand), so that the curd material is loose and keep the bean grain intact.

About 12 hours after rubbing, when the beans are generally yellow-green, it indicates that the koji is ripe, and the window can be opened to drain the moisture, and the moisture is kept at 20% 25%.

6.Wash the koji. Put the koji into cold water to wash off the koji, and rinse it with water repeatedly until the water is yellow, and it is advisable to grasp it by hand. Then drain the remaining water and put it in a basket lined with thatch.

7.Ingredient. The lactic acid bacteria and yeast are dissolved into 35 warm water in proportion, and then the bean koji after washing is piled up and sprinkled with water, when the moisture content is about 50%, cover with a straw mat or sack sheet to keep warm, when the bean temperature rises to 38, add salt, fresh ginger juice, white wine, fermented rice wine, brown sugar, Sichuan pepper, cinnamon, anise, etc.

8.Canning. Fill the prepared bean koji into the can, each can must be full, press the mouth of the can, seal the mouth of the can with oil paper, lotus root leaves, etc., cover and fill it with "floating water". Keep changing the water frequently and not drying up, and never let the fermenter leak or soak in water.

9.Tanning. The sealed fermenter is placed outdoors or on the roof of the house, and it is exposed to the sun and night dew, and the change in temperature between day and night is used to speed up the chemical reaction. After two or three months of sun exposure, the bean color is brown and shiny, the taste is fresh and salty and sweet, the grains are crispy but not rotten, and the soy bean is fragrant and delicious.

10.Finished product.

【 How to make tempeh】

Ingredients: 6 kg of soybeans.

Excipients: 500 grams of chili noodles, 250 grams of pepper noodles, 2 kilograms of garlic, 250 grams of ginger, 300 grams of sesame seeds, 50 grams of five-spice powder

Appropriate amount of liquor, tempeh grass to taste.

Method: Soak the soybeans in water for about 7 to 8 hours, that is, soak them overnight;

Wash it again and use a sieve to drain it out to dry the water;

Add enough water to a large aluminum pot at one time, put the soaked soybeans, turn on high heat and boil for about 5 hours until cooked;

During the boiling of soybeans, you can wash the tempeh grass and dry it for later use;

Soybeans are cooked, you can taste them, and they should be boiled until they are soft and rotten, so that you can turn off the heat and finish;

Then use a sieve to dry the water, [don't pour out the water for boiling soybeans, the essence is in it, this soybean milk is more delicious than the one you bought in the supermarket];

Use a bamboo basket to put the dried tempeh grass around it, and put it at the bottom;

Pour the boiled soybeans into the bamboo basket while they are hot;

Flatten the tempeh grass layer by layer;

Press it with a cutting board or a heavy object;

Start fermenting at a temperature of about 28 degrees for 5 days, and when there is a little tempeh smell, then you can slowly ferment at a temperature of about 20 degrees for about 15 days [Note that this step is quite important, if the tempeh is not fermented well, what seasoning you are putting will not be delicious];

After more than 20 days, the tempeh fermented and took out the cutting board;

Wash with a bamboo dustpan and pour the black beans into it;

When taking out the tempeh grass, the original soybeans have become moldy and silky, which means that the fermentation is good, but the color looks really ugly, and you will feel appetizing after a while;

Then use a knife to chop the fermented soybeans finely [you can also mix the seasoning directly without chopping, but I want to make it into a ball, so I have to chop it fine];

Prepare the seasoning, the pepper should be fried and then beaten into noodles, the sesame seeds should also be fried, the pepper noodles should be thicker, five-spice powder, ginger, garlic, should be minced, and it is best to make a puree;

Sprinkle an appropriate amount of liquor first, then add salt, put in the seasonings on it in turn, mix well, [wear disposable gloves];

Then make a round ball by hand and dry it on the balcony, [this can't be sun-dried, only air-dried];

It can be eaten after drying on the balcony for 15 days, and its preservation can be stored in a clay jar or refrigerator, and it can also be placed directly on the balcony in winter without opening the window, and it can be eaten and taken out;

air-dried tempeh, with garlic sprouts;

Wash the garlic sprouts and cut them into small pieces, and finely chop the tempeh;

Finally, the plate is finished, a plate of fragrant tempeh is out of the pot, it feels delicious to make it yourself, you can try it if you like it, [but homemade tempeh must be in winter, and the climate is not easy to grasp in summer, although it takes a little longer, you can do a little more at one time, and you can eat it for a year].

Tips.

During the fermentation period, the temperature should be around 28 degrees for the first five days, and when there is a slight smell of tempeh when fermented, the temperature should be 20 degrees Celsius and slowly ferment for about 15 days.

How to make tempeh: 1. Soak the dried soybeans in water for about 7 to 8 hours, until they swell, and then use a sieve to dry the water after washing.

2. Use a large aluminum pot, pour the dried soybeans, add enough water at one time, boil on high heat, and cook on low heat for about 6 to 7 hours until the soybeans are cooked and soft.

3. Tempeh grass, wash and dry the water tempeh grass is also called braided bamboo leaves, and the cooked soybeans can be turned off the heat.

4. Take out the cooked soybeans with a basket, don't pour out the water in which the soybeans are cooked, the essence of the rock calendar is inside, and you can make soybean paste much more delicious than buying it in the supermarket.

5. Use a bamboo basket, put the dried tempeh grass around, and put it on the bottom, the tempeh grass is specially used to make tempeh filial piety, special incense, it is naturally grown in the countryside, if not, it can also be replaced by camphor leaves and dried corn husk grass.

6. Pour the cooked soybeans into the bamboo basket while they are hot, and roll the tempeh grass together layer by layer.

7. Tighten it with a heavy thing, start filial piety at a temperature of about 28 degrees for 5 days, you can smell the tempeh after 5 days, and you can smell the tempeh after 15 days of filial piety at a temperature of about 22 degrees, which is the most important during this filial piety period.

8. Take out the heavy things in the bamboo basket, wash the dustpan, and pour the filial piety tempeh into the dustpan.

9. Take out the tempeh grass, look at the good tempeh with mildew and sticky silk, indicating that the tempeh will be filial piety, look at it is really tasteless, do not leak the jujube and wait for the seasoning to be mixed, chop fine with a knife, prepare the seasoning, fry the sesame seeds, fry the peppercorns in the fine, the chili noodles should be used to be thicker, the five-spice powder is fine, the ginger is minced, and the garlic is made into garlic paste.

10. Put all the seasonings into the finely chopped tempeh, add salt and white wine, mix well by hand, make a round ball by hand, put it in a dustpan, and put it on the balcony to dry.