How to make water tempeh, how to make water tempeh

A lot of people like water tempeh (hee hee including me) see the street to buy pickles where there are, will buy some back, have always liked to eat, I don't know how to do it, this time I also learned the practice of this water tempeh, by the way, also sent out to share with everyone, there is something wrong, welcome everyone to guide and guide.

Prepare 2 catties of soybeans, ginger, salt, and chopped pepper.

First, put the soybeans in the pot and heat them and fry them until fragrant.

Scoop out and rinse with water, then put it in a pot and cook.

Then scoop it out and drain it in a basket, cool it until it is a little hot, wrap it in gauze, and put the water in the refrigerator for preservation.

Put the wrapped beans in a warm place to ferment for two days, take them out and pick them off with chopsticks, and you can see the silk.

Take it and put it in a container, put the chopped ginger, salt, and chopped pepper, and pour the boiled bean water that has been saved first into it, and you're good to go.

When eating, take some out, mix with condiments, and add some raw radish cubes to taste better.

Tempeh may seem simple, but it is very nutritious. Because the raw material is soybeans, 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. 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. 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.

Eating tempeh is healthy, but the salt content of the products outside is too high, so it is easier to control and more healthy to make it yourself.

Method: 1. Take soybeans from mold beans, clean them with tap water, soak them for 8-15 hours, after the soybeans swell, change to a pot under cold water, boil them warmly, change to slow cooking for 5-6 hours until the soybeans are soft and rotten, and then pour the soybeans into the bamboo luo, drain the juice, cool to 40 and put it for 1-2 days, and you can take it 2 days after it is prepared. After the moldy beans are prepared, there is a little nitrogen dioxide, and the lid can be opened to evaporate the nitrogen dioxide.

The molded beans have long, slender sticky filaments that grow longer and longer, which is a sign of success. If you can't pull out the filament, mold may penetrate, so you can't take it.

2. The production method of water black bean sauce is to pour 1kg of moldy beans into the utensil, add 30 grams of salt and stir, take it off after 24 hours, stretch it out under the sun, dry it for 1 day, and then put it back into the utensil, sprinkle it with 20 grams of wheat flour, spread it again the next day, and put it in a can after it is completely dry. Mix 250 grams of light soy sauce, 50 grams of sugar, 10 grams of salt, 1 gram of pepper, 1 gram of mixed powder with 1kg of moldy beans, place them for 3-5 days, wait for the liquid to penetrate into the mold beans thoroughly, take off the stall and dry it, that is, it becomes a good water black bean.

Features: Tempeh is a traditional food with a unique taste, rich in nutrition, strong aroma, suitable saltiness, digestion, spleen and appetizer.

There are many types of water tempeh, which can be divided into black water tempeh and white heart tempeh according to the production and processing raw materials, and can be divided into salty tempeh and light tempeh according to the taste. In the south of the Yangtze River in China, it is common to use water bean sauce as a condiment, and it can also be dipped immediately. Tempeh is a traditional mellow bean food, which is suitable for detailed particles, dark and shiny, soft and melting, and no moldy and rotten taste.

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: 2 and a half pounds of soybeans.

Homemade chopped pepper 2 catties.

1 pound of tender ginger.

Salt to taste. 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 (see remarks below);

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.

8. Note that in the process of production, all materials and containers should not be stained with oil or raw water.

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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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.

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.

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.

Ingredients. Soybean.

2 pounds. Accessories. Ginger. Half a catty.

Chop peppers. Half a catty. Ingredient. Salt.

Amount. Slightly spicy. Taste. Steam.

Craft. days.

Take. Ordinary.

Difficulty. Steps to prepare tempeh.

Steps to make water tempeh: 1 1 Wash the soybeans and soak them in water for a day.

Steps of water tempeh: 2 2 Cook the soybeans, and control the ratio of water deficiency to beans at 2:1. I like beans that are cooked a little softer.

Steps to make water tempeh: 3 3 Force out the water in which the beans are boiled, put a little salt and keep it in the refrigerator (you can also leave it out).

Steps to make water tempeh: 4 4 Put the beans in a stainless steel pot with a lid and ferment them in a warm place for about a week, and there is slippery mucus between the fermented beans.

Steps to prepare the tempeh: 5 5 Finely chop the ginger.

Steps of water tempeh: 6 6 Pour the boiled soybean water into the fermented soybeans, add the minced ginger, salt, and chopped pepper to the beans and mix well. This water tempeh is made.

The amount of salt is determined according to the amount of beans, because there is salt in chopped peppers, so the weight of salt is not indicated here, and it is okay to add it and eat it salty.

Steps to make water tempeh: 7 7 Stir well, and the tempeh is ready.

Steps to make water tempeh: 8 8 Put the water tempeh in a glass container and store it for half a day before eating. The tempeh at room temperature should not be left 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.