The method of making homemade dried tempeh, the steps of making dried tempeh

Tempeh Soybeans Production Skills Sauces Delicious Recipes The 45-year-old master teaches you to make your own tempeh, and the recipe tells you that it is better than the old godmother! Homemade tempeh, an ancestral recipe. The sauce is fragrant, and it is better than the old godmother!

Dried tempeh is often used to make some delicious seasonings, especially when making fish, you can put this kind of dried tempeh to season, which will make the fishy smell in the fish be well covered, and will also make the taste more delicious, but it is difficult to make delicious dried tempeh at home, this is because many patients do not make the tempeh after pickling.

Dried tempeh refers to the product of tempeh after the production is completed, and then dried, the water content is generally less than 30, and it is diluted with water when used, which is a commonly used variety, and is mostly used for stir-frying, or making fried sauce.

1.Wash and chop the tempeh and set aside.

2.Heat a wok and add about 1 tablespoon of salad oil, stir-fry the minced ginger, garlic, chili pepper and shallots over low heat until fragrant, then add the tempeh from Method 1 and stir-fry until fragrant.

3.Add all the seasonings in Method 2 and bring to a boil to make tempeh paste.

Preparation of cod with tempeh sauce.

Ingredients: 500g frozen cod, 2 tablespoons of Yangjiang black bean sauce, 3 cloves of garlic, 1 piece of ginger, 1 red cabbage pepper and 1 green pepper, 2 tablespoons of Shao wine, 4 teaspoons of light soy sauce, 1 teaspoon of salt, 1 3 teaspoons of white pepper, 80g of dry starch, 2 tablespoons of oil.

Method: Thaw the cod naturally, then dry the surface moisture with a kitchen paper towel and cut it into small pieces. Add salt, white pepper and wine (1 tablespoon, 15ml) to the cod cubes, mix well and marinate for 10 minutes.

Wash and remove the seeds of red and green peppers and cut into 3cm sized triangles. Mince the garlic. Peel off the skin of the ginger and cut it into thin strips.

Evenly coat the marinated cod cubes in a layer of dry starch. Heat the oil in the wok over medium heat, and when it is 60% hot (put the palm of your hand on the top of the wok, you can feel the obvious heat rising), put in the small pieces of cod, fry over medium heat until the surface is slightly colored, then remove and drain the oil and set aside. Combine the fried cod cubes, red cabbage pepper slices, green pepper slices, light soy sauce, minced garlic, ginger shreds, Yangjiang tempeh and Shao wine (1 tablespoon, 15ml) in a large bowl and mix well.

Finally, put the large bowl into the steamer and steam it over high heat for about 5 minutes.

Ingredients for tempeh paste: 80 grams of tempeh, 20 grams of minced garlic, 5 grams of minced ginger, 5 grams of minced chili, 10 grams of minced shallots, 1 tbsp of soy sauce, 1 tsp caster sugar, 1 tbsp rice wine, 50 knots water.

When I was a child, the most I ate was the dried tempeh made by my grandmother, which was used to stir-fry meat, fried chili, steamed pork ribs, or steamed bacon, which were very fragrant. When I was a child, I watched my grandmother make tempeh, and now I miss my grandmother every time I eat tempeh. Today I will share with you the method of watching my grandmother make dried tempeh when I was a child, so let's take a look at the production method with me:

The practice of Sichuan dried tempeh].

Ingredients: soybeans, salt, high liquor.

Step 1: Prepare the soybeans with full grains, do not wash, pick out the bad ones, put them in the stir-fry pot, turn on low heat and fry slowly, and fry until there is a little pot on the surface of the soybeans, and there is a crack on each grain.

Step 2: Put the fried soybeans in cold water and soak for three hours. When soaking, you can add a little salt, adding salt can make the soybeans absorb water quickly, which can shorten the soaking time.

Step 3: Clean the soaked soybeans, put them in the pot, add the water that has not covered the soybeans, boil over high heat, turn on low heat and cook for 30 minutes, cook the soybeans, remove the dry water, and cool the soybeans thoroughly.

Step 4: Prepare a breathable tool, spread a layer of gauze, put the beans in the gauze first, then wrap them, cover the surface with a clean towel to keep warm, and put them in a warm place to ferment for 3-4 days, you can look at them halfway. When operating this step, be sure to let the beans cool before putting them in the gauze, and be sure to let the beans breathe, otherwise the tempeh is easy to spoil.

Step 5: After fermentation for four days, there will be a layer of brushed wire on the surface, like this, then pour it out, put it in a larger basin, add an appropriate amount of high liquor sterilization, add an appropriate amount of salt to increase the bottom taste, stir evenly, and then put it on a clean and breathable tool, take it to the sun to dry, if the weather is good, it can be dried in about three days.

Well, our Sichuan dried tempeh is ready, and it is very fragrant for stir-frying vegetables and stir-frying meat.

How to make it:

The soybeans with uniform particles are screened out and washed, soaked in clean water, and soaked until the soybeans are swollen without wrinkles and slightly hard hearts, then put them into a bamboo basket to dry, and then boil the soybeans for 7 to 8 hours, and simmer for two hours, then pour out the clinker for heat dissipation, and master the room temperature, and send the clinker to the koji room for natural fermentation, so that it can ferment and cake. After mucor grows. It is also necessary to turn the fermentation embryo up and down once to promote uniform fermentation.

The fermentation period is generally about half a month. The length increases and decreases with the temperature, and the mature fermentation embryo is decomposed into granules, and then mixed with salt, sorghum liquor, mash, etc., and is sealed and preserved in the jar, and it is the finished product in half a year.

Soybeans, low-gluten flour, fermented bean curd, salt, dark soy sauce, high liquor, chili noodles, spicy fresh, shredded ginger, monosodium glutamate, yellow gong pepper, line pepper, sugar, cooking wine.

Two catties of soybeans soaked two hours in advance are put into a boiling steamer and steamed for 2 hours. After the pot is dry, pour in 1000 grams of low-gluten flour, turn on medium-low heat and fry the flour until slightly yellow, and then put it out to cool for later use.

Add 16 grams of fermented bean curd koji to the flour and stir well. After the soybeans are steamed and cooled, they are transferred to a stainless steel plate wrapped in tin foil, and then the flour mixed with fermented bean curd is added, stirring well, so that the cooked soybeans are evenly coated with a layer of flour, and then flattened it.

Then sprinkle a layer of fermented bean curd on top, so that it is easy to ferment, cover it with a layer of tin foil, seal it all around, and then poke a small hole on it with a skewer to let it circulate in the air, put it in a cool place, and ferment at a temperature of about 30 degrees for about three days.

When the time is up, transfer the fermented soybeans to a waterless and oil-free pot, then shake the fermented soybeans to it, then add 120 grams of salt, 30 grams of dark soy sauce, and stir well.

Then put in 15 grams of spicy fresh, 30 grams of fine chili noodles, 10 grams of pepper noodles, cut ginger shreds, and finally put in high liquor, stir well, and then put it into a waterless and oil-free jar.

After all the tempeh is packed into the jar, press it tightly by hand, seal it with a food bag, tie the jar tightly with a rubber band, and place it in a cool place at a temperature of about 25 degrees to 30 degrees, and ferment for about 20 days.

If you can't pull out the silk, there may be miscellaneous bacteria infiltrating, and it is not edible. 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, add salt, add wine, dry and other methods to inhibit the activity of enzymes and delay the fermentation process.

The method of making dried tempeh and the homemade process method are as follows:

Ingredients: 50 grams of tempeh, 10 grams of peanut oil, 6 grams of crushed peanuts, 5 grams of cooked sesame seeds, 4 grams of salt, 5 ml of soy sauce, 3 grams of green onion, 3 grams of ginger, 1 star anise, 2 dried chilies, 8 grams of starch, 9 grams of peanuts, 6 grams of sesame seeds, 9 grams of cooked soybean noodles. Bad starts.

Method Steps:

1. Mix the tempeh with a small amount of cooking oil, steam it in a pot for about 20 minutes, and crush the steamed bean with a spoon to the extent you like.

2. Heat the oil, turn on low heat and fry the dried chili peppers and peppercorns until fragrant, and then let the fried dried peppers and peppercorns cool and crush them.

3. Mix crushed cooked peanuts, cooked soybean noodles and cooked sesame seeds and set aside. These items are for Titian, and you can choose to add or not to add them.

4. After frying the green onions, ginger slices and star anise in the oil pot, the auxiliary materials inside are clamped out, and the fragrant bean sauce is put in the rented world, and then the dried chili peppers and Sichuan peppercorns are fried until fragrant.

5. Finally, add the mixture of crushed peanuts, soybean noodles and sesame seeds, stir-fry the dried chili noodles until fragrant, add sugar, salt and soy sauce, add an appropriate amount of boiling water to boil, add water and starch to thicken the pot.

Dried tempeh stir-fried bacon and back to the pot meat are very delicious, and the specific method is as follows:

Ingredients: 400 grams of bacon, 100 grams of dried black bean sauce, 3 dried green garlic, 1 piece of ginger, 3 cloves of garlic.

Steps: 1. After washing the bacon, boil it in cold water until the chopsticks can be pierced.

2. Wash the ingredients, slice the garlic and ginger for later use, cut the garlic seedlings with an oblique knife, and divide the garlic white and garlic leaves.

3. Dry the bacon slices, and the time to test the pure craftsmanship of the knife calendar has come, and how thin and thin it can be cut, so that it is not greasy to eat.

4. Pour in the sliced bacon in a pan over high heat.

5. Simmer the fat over low heat, fry until the bacon is golden and transparent, then control the oil and serve on the plate, and leave the fat in the pot.

6. Stir-fry garlic slices, ginger slices, and green garlic over medium heat.

7. Stir-fry for a few seconds, then add the dried tempeh and stir-fry over low heat until the peculiar aroma of the tempeh is revealed.

8. Add the bacon taken out in advance and stir-fry evenly.

9. Pour the remaining green garlic leaves into the pot, and turn the spatula a few times until the garlic leaves change color.

The delicious recipe for bean drums is as follows:Ingredients: 350 grams in small ribs.

Excipients: 3 grams of salt, 10 grams of corn starch, 6 grams of sugar, 5 grams of shredded ginger, 15 grams of peanut oil, 35 grams of minced garlic, 30 grams of tempeh, 10 grams of liquor, 2 grams of pepper.

Steps: 1. 350g of ingredients, 3g of salt, 6g of sugar, 10g of corn starch, 5g of shredded ginger, 15g of peanut oil, 35g of minced garlic, 30g of tempeh, 10g of liquor, 2g of pepper.

2. Soak in cold water for half an hour to remove the blood water, and then use kitchen paper to absorb the water.

3. Add salt, sugar and cornstarch and slowly rub well until viscous.

4. Add cold water, cover with plastic wrap and put in the refrigerator for 1 hour.

5. Rinse with water until the blood is completely eliminated, dry and set aside.

6. Add sugar, peanut oil and shredded ginger, and put it in the refrigerator again for half an hour.

7. Tempeh and garlic, mince and set aside.

8. Remove the oil from the pan, pour in the minced garlic and tempeh, and stir-fry until fragrant.

9. Pour into the pork ribs, then add white wine, pepper and water starch, mix well and marinate for 15 minutes.

10. Steam for 20 minutes after boiling.

11. Done.

The soybeans are picked, washed and soaked overnight.

After soaking, add water and cook, the water does not need to be too core and more than the beans, boil until you can pinch it with your hands, pick it up and put it in a sealed box, and put it in a warm place to ferment for two days.

The fermented beans are sticky and can be drawn, and then mixed with seasonings.

Method steps: Wash the soybeans and soak them overnight.

Cook the soybeans, do not pour the boiled beans with jujube cherry water, add salt and store them in the refrigerator.

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

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

Pour in the water in which the beans are boiled and order some white wine.

Put it in a crisper box, put it in the refrigerator for 7-10 days, and you can eat it.