What are the nutritional benefits of dried tempeh?

Speaking of tempeh we are very familiar with, it is a very common home-cooked condiment in our lives, generally in the cooking can see the shadow of tempeh, in fact, tempeh it is also a kind of traditional Chinese medicine, in the ** fever, headache, nasal congestion and other problems have a good effect. Dried tempeh is made from soybeans or black beans after fermentation, so what do you know about dried tempeh in terms of eating?

Nutritional value of dried tempeh.

Dried tempeh is rich in protein (20%), fat (7%) and carbohydrates (25%), and contains a variety of amino acids required by the human body, as well as a variety of minerals and vitamins and other nutrients.

Efficacy and function of dried tempeh.

It has the effect of stomach, annoyance, and cold, and also helps to reduce blood cholesterol and blood pressure.

Preparation of dried tempeh.

Shrimp with tempeh and garlic.

Ingredients: about 200 grams of live shrimp, an appropriate amount of tempeh, garlic cloves, 1 small handful of vermicelli, a little pepper, 2 grams of salt, 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, 1 2 tablespoons of sugar, 3 tablespoons of salad oil.

Method: Wash the shrimp, remove the head, remove the shrimp line, marinate with salt and cooking wine for 5 minutes, then fold into shrimp balls, blanch the vermicelli with boiling water, blanch the tempeh with a knife, put a little oil and fry the garlic to crush the spare pepper, cut the small diced pepper for later use, take a plate, put the scalded vermicelli at the bottom, put the marinated shrimp balls, put garlic foam and fried tempeh in the steamer to make water, put the shrimp balls on the yard plate after the water boils, steam for 5 minutes on high heat and take it out while it is hot, then sprinkle the pepper foam, drizzle light soy sauce and sugar, and pour the salad oil very hot on it.

How to eat dried tempeh.

decoction, 6 12 g.

Dried tempeh is contraindicated for consumption.

1. Those who pass on typhoid fever to the Yin meridian and the husband to the three yin should not use dried tempeh.

2. Dried tempeh should not be reused with sweat and vomiting medicine.

3. Those with stomach deficiency and vomiting should be cautious of taking dried tempeh. <>

How to preserve dried tempeh.

1.Place in a sealed, non-stick glass bottle.

2.Try to cool and ventilate the place.

3.Seal tightly and place in the refrigerator. <>

It is recommended that you pay special attention to the usual consumption, because similar foods are medicines, and it is best not to eat too much. People who are more prone to retching due to stomach deficiency must pay special attention to avoid affecting their health.

Aliases: light tempeh, tempeh.

Processing: Take the above herbs and crush them, add an appropriate amount of water and cook for about an hour. Filter out the medicinal juice into the tank, add water to decoction for an hour with the residue, cook until the medicinal juice is about 75 100kg before and after, remove it, press it to extract the juice, and remove the residue.

Combine the front and back medicinal juices, heat and boil in a pot, take 50kg of net black beans and cook them in the pot. Take out the black beans when they swell to 6 or 7 and the medicinal juice is basically exhausted. Then use the end of Artemisia annua, a layer of black beans, a layer of Artemisia annua, spread evenly, stack, stuffy until fermented until there is a layer of white mold on the skin of black beans, dry it, and go out Artemisia annua is the finished product.

1 Tempeh is rich in protein (20%), fat (7%) and carbohydrates (25%), as well as special ingredients, such as soy isoflavones, tempeh thrombolytic enzyme, tempeh oligosaccharides, etc., and contains a variety of amino acids required by the human body, as well as a variety of minerals and vitamins and other nutrients.

2 Soy isoflavones contained in tempeh are flavonoid compounds that have the effect of estrogen, also known as "phytoestrogens". Soybean isoflavones have a wide range of biological activities such as scavenging free album groups, antifungal and mycotoxin, anti-vasoconstriction, anti-hemolytic factors, etc.

3. Tempeh thrombolytic enzyme is an alkaline serine protease produced by some microorganisms in tempeh during fermentation, which has the function of directly dissolving thrombosis.

4. Tempeh contains more oligosaccharides, although the human body can not directly absorb soybean oligosaccharides, but soybean oligosaccharides are good proliferative factors for bifidobacteria, and have the health care function of improving the intestinal environment.

Tempeh is extremely nutritious, containing a lot of protein, fat and trace elements such as calcium, phosphorus, iron, cobalt, selenium, molybdenum, thiamine, riboflavin, and niacin.

Because tempeh contains a variety of nutrients, it can improve the gastrointestinal flora, and eating tempeh often can also help digestion, lower blood pressure, enhance brain power, improve liver detoxification function, and have a strong anti-cancer effect. Tempeh food is made of soybeans or black beans soaked and steamed or cooked, there are two kinds of salty and light, both can be seasoned in vegetables.

Sichuan, Guangdong and Hunan cuisine are all black tempeh, which is relatively dry and thin, with a strong fragrance, salty and slightly bitter taste. Soy bean sauce basically maintains the original color and shape of the bean, and can be eaten directly, or it can be eaten with spicy or sesame oil, and more is processed into other tempeh products.

The nutrients of light tempeh are still relatively rich, many people ignore its efficacy and role, some people do not like to eat very much, in fact, the health care effect of light mu Bigao tempeh is still a lot, you can eat light tempeh, you can have the effect of replenishing deficiency, supplement rich calcium, iron, and some trace elements, do you know the nutritional value of light tempeh, let's take a look at some of its introductions

The reason why tempeh is loved is not only because it is delicious and delicious, but also because it is rich in nutrients, containing a lot of protein, fat and trace elements such as calcium, phosphorus, iron, cobalt, selenium, molybdenum, thiamine, riboflavin, and niacin. Experiments have proved that the nutrition of tempeh is almost equal to that of beef, with tempeh containing 393% protein compared to beef, and the fat content of tempeh and beef is.

Studies have also confirmed that the content of cobalt in tempeh is 40 times that of wheat, which has a good effect on preventing coronary heart disease; The content of molybdenum is 50 times that of wheat, and the content of selenium is higher than that of garlic and green onions, which are foods high in selenium, and both molybdenum and selenium have strong anti-cancer effects. Tempeh also contains a large amount of urinary hormones that can dissolve blood clots, which can effectively prevent the formation of cerebral thrombosis, and is very effective in improving blood flow to the brain and preventing and treating Alzheimer's disease. Light tempeh can have the effect of supplementing trace elements, which is good for preventing cerebral thrombosis, and can also have anti-cancer effects, which is good for improving immunity and preventing cardiovascular and cerebrovascular diseases.

In traditional medicine in China, tempeh is often used for phlegm, chest tightness, vomiting, indigestion, memory loss and drunkenness.

Light tempeh is a nutrient-rich food, and it can also have a health care effect, improve the situation of vomiting and indigestion, and also alleviate memory loss.