How to make water tempeh, how to make water tempeh

If you want to be late for the authentic Yunnan water tempeh, you should still take the time to taste it locally, and the method of water tempeh: 1. Wash and soak the soybeans overnight 2. Cook the soybeans, do not pour the water for boiling the beans, add salt and store them in the refrigerator 3. The soybeans are fermented in a warm place for about 3 days, and the fermented appearance is that there is a sticky liquid between the beans 4. Add salt, chopped pepper, chili noodles, pepper powder, and minced ginger to the fermented soybeans and mix well 5. Pour in the water from the boiled beans and order some liquor 6. Put it in a crisper box, Put it in the refrigerator for about 7-10 days before serving.

Pour in the water in which the beans are boiled and order some white wine. Put it in a crisper box and refrigerate it for about 7-10 days before serving. Remarks:

1. I didn't weigh the proportion of seasonings, if you are willing to make it, you can adjust it according to your preferences!

The steps to make tempeh are as follows:Ingredients: 2 catties of soybean potatoes, half a catty of ginger Yansou, half a catty of chopped peppers, and an appropriate amount of salt.

1. Wash the soybeans and soak them in water for a day.

2. Cook the soybeans, and control the ratio of water to beans at 2:1.

3. Pour out the water in which the beans are boiled, put a little salt, and keep it in the refrigerator (or not).

4. Put the beans into a stainless steel pot with a lid and ferment them in a warm place for about a week.

5. Finely chop the ginger.

6. Pour the boiled bean water into the fermented soybeans, add the minced ginger, salt, and chopped pepper to the beans and mix well, and the water tempeh is ready. 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.

7. Stir well, and the tempeh is ready.

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.

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.

After the beans are cooked, the beans are dried and stored in a ceramic bowl or other porcelain bowls for later use, the remaining water from the beans is packed in a bowl, and the beans are boiled with a little salt, cooled and put in the refrigerator.

3. After the cooked beans are packed in a ceramic bowl or other porcelain bowl, cover with plastic wrap.

Put it in a warm place to ferment for 3 days, and it may take a little longer to get silver 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.

Some people like to put some liquor in the water black bean sauce, and then put it for half a month to eat with friends. I didn't put baijiu, because the flavor of baijiu can't be removed for a while, as long as the salt is put in the right amount, the tempeh can be left for a long time, and you can eat the tempeh quickly. Note that all materials and containers must not be stained with oil or raw water during the production process.

Tempeh can be eaten directly, or it can be used to mix vegetables, and my family often uses it to mix shredded white radish with some coriander, peppercorns, and monosodium glutamate.

Sesame oil; It can also be pickled and mixed with appetizers and other side dishes.

Raw materials for water black beans: 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:1Wash the soybeans and soak them 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, cover them, wrap them in a plastic bag, and ferment them in a warm place for about 3 days. Fermented beans will have mucus on the outside;

4. Chop the tender ginger into minced ginger and make homemade chopped pepper;

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.

7. After the finished tempeh is allowed to taste for half a day.