How to fry bean pay and bean drums are delicious, and how to fry bean drums to be delicious

Tempeh tofu. Materials.

Appropriate amount of tofu as the main ingredient.

Seasoning: appropriate amount of green onion, appropriate amount of light soy sauce, appropriate amount of water starch, appropriate amount of vegetable oil, a little sugar, appropriate amount of black bean paste.

Preparation of tempeh tofu.

1.Rinse the tofu and cut into pieces of the right size.

2.Put a little oil in a pan, add the tofu when the oil is hot, and fry over low heat until the bottom is golden brown.

3.Turn over and fry the other side until golden brown.

4.Put oil in a pan, add chopped green onion and stir-fry until fragrant.

5.Add the tempeh chili sauce and stir-fry until fragrant.

6.Add the fried tofu.

7.Add light soy sauce and sugar and stir-fry evenly (because the tempeh is salty, you don't need to put salt) 8Drizzle a little water starch and stir-fry evenly over high heat.

Tempeh tofu. Ingredients.

Northern tofu (to taste).

Seasoning. Green onion (appropriate amount), tempeh (appropriate amount), spicy tempeh (appropriate amount), sesame oil (appropriate amount), oyster sauce (appropriate amount), sugar (appropriate amount), light soy sauce (appropriate amount), kitchenware. Not.

1 Main ingredients: northern tofu, Beijing green onion.

2 Cut the tofu into small pieces and boil it in boiling water.

4 Wait until the green onions are almost stir-fried and add the tofu.

5 Add two teaspoons of tempeh.

6 Add two teaspoons of spicy tempeh.

7 Add a tablespoon of oyster sauce if available. If you don't have one, you can choose to add some sugar. Finally, add some light soy sauce and serve.

Mapo tofu, just add some tempeh.

1. Braised fish with tempeh.

Tempeh can be made into tempeh braised fish to eat, it will definitely make you like it very much, and the method is not very complicated, that is, when making braised fish, add some tempeh, you should prepare a fresh crucian carp and an appropriate amount of tempeh and some other seasonings, first slaughter the crucian carp, remove the internal organs and clean it, then add vegetable oil to the pot to heat, put the fish in it and stir-fry, add light soy sauce and other seasonings, pour in a small amount of tofu and a small amount of water, and simmer it.

2. Steamed pork ribs with tempeh.

Tempeh can also be used to steam pork ribs, steamed pork ribs with tempeh is also a very popular delicious dish, the method is very simple, first of all, prepare an appropriate amount of fresh pork ribs to wash it, boil it in the pot a little to remove the blood water, and then take out the ribs and put them in a large bowl and then put some tempeh and some seasonings, and then put it directly into the steamer and steam it over high heat, the taste of steamed pork ribs in the bean drum is particularly good, and the nourishing effect is also very prominent.

3. Fried rice with tempeh.

The bean drum can also be used to fry rice, the tofu fried rice is also very worth tasting, the method is very simple, first put a small amount of cooking oil in the pot, heat the oil, put the prepared cooked rice into the stir-fry, if you like to eat eggs, you can also put an egg in the stir-fry for a while and then pour the tofu in, stir-fry together, stir-fry to be evenly heated to medium heat, until it is fried fragrant, the bean branch is very delicious and fragrant, can mobilize the appetite.

As follows:

Ingredients: 300g of dried beans and eggplant, 200g of minced meat, 100g of peanuts, appropriate amount of oil, appropriate amount of salt, appropriate amount of seasoned chili noodles.

Method: 1. Fry the peanuts until fragrant, remove the coat, and then grind them into large pieces.

<>2. Prepare 300g of dried tempeh.

3. Heat the pot, add the oil with a smile, and fry the dried tempeh until fragrant. Be careful not to fry too dry, too dry is easy to get bitter taste.

4. Heat the pot, add the oil, and fry the minced pork to get the oil.

<>5. Add chopped peanuts and stir-fry together.

6. Add the fried tempeh and stir-fry evenly.

7. Add an appropriate amount of salt, season the chili noodles, and stir well.

Materials. 1 grass carp, tempeh, green chili, red pepper, pork, dry starch, refined salt, cooking wine, sugar, sesame oil, pepper, peanut oil.

Method. 1. Slaughter the grass carp, remove the scales, wash the internal organs, cut off the fish head, remove the bone spurs, connect the fish body meat with the tail, and cut the cross knife, and cut the green and red peppers into cubes.

2. Wrap the fish head and fish meat in dry starch, fry them in a hot oil pan until golden brown, and put them on a plate in the shape of a fish.

3. Leave a little oil in the pot and socks, add the black bean sauce, fry the green and red pepper grains to make the fragrance, add sugar, cooking wine, salt, pepper, sesame oil and stir-fry, and pour it on the fish on the plate.

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 the paper in the kitchen 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 to refrigerate for 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.

Ingredients: 6 kg of soybeans.

Excipients: 500g of chili noodles, 250g of pepper noodles, 2 kg of garlic, 250g of ginger, 300g of sesame seeds, 50g of five-spice powder, appropriate amount of liquor, appropriate amount of tempeh grass.

Method:1Soak the soybeans in water for about 7 to 8 hours and soak them overnight.

2.Wash it again and drain it with a sieve to dry it.

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

4.While the soybeans are boiling, you can wash the tempeh grass and dry it for later use.

5.The soybeans are cooked, you can taste them, and they should be cooked until they are soft and rotten, so that you can turn off the heat and finish.

6.Then use a sieve to drain and dry the water.

7.Using a bamboo basket, put the dried tempeh grass around the periphery, and put it at the bottom as well.

8.Pour the boiled soybeans into the bamboo basket while they are hot.

9.Flatten the tempeh grass layer by layer.

10.Press it with a cutting board or a heavy object.

11.Start fermenting at a temperature of around 28 degrees Celsius for 5 days, and when you have a slight smell of tempeh, then you can slowly ferment at a temperature of about 20 degrees Celsius for about 15 days.

After many days of fermented tempeh, take out the cutting board, 13Wash with a bamboo dustpan and pour the fermented tempeh into it.

14.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.

15.Then use a knife to chop the fermented soybeans finely.

16.Prepare the seasoning, Sichuan pepper should be fried and then beaten into noodles, sesame seeds should also be fried, chili noodles should be thicker, five-spice powder, ginger, garlic, should be minced, preferably pureed.

17.Sprinkle an appropriate amount of liquor first, then add salt, put in the seasonings on top in turn, and mix well.

18.Then make a round ball by hand and dry it on the balcony.

19.It can be eaten after 15 days of air drying on the balcony, and its preservation can be carried out in a earthen 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, 20Air-dried tempeh, add garlic sprouts.

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

23.Finally, the plating is complete.

Precautions: During the fermentation period, the temperature should be about 28 degrees for the first five days, and when there is a little tempeh smell when fermenting, the temperature should be 20 degrees and slowly ferment for about 15 days.

Nutritional value: It is rich in protein and carbohydrates, and contains a variety of amino acids required by the human body, as well as a variety of minerals and vitamins and other nutrients.

Add a little fresh red pepper flakes. Minced garlic. Minced sand ginger. Stir-fried vegetables, sour and spicy, mainly to make seasonings are used a lot, and the taste is special.

Tempeh, dace, oil, and wheat vegetables are braised together and this is delicious.

It's like seasoning food like Lao Gan Ma, you can eat it anyway.

I prefer to eat the head of the fish with some minced garlic.

Bring to a boil with water, then enlarge the garlic and ginger shreds and sauté.

Health food - bean drum.

Bean drum in our country as a food, the history is extremely long, it is a special soybean product, not only very nutritious, contains a lot of protein, vitamins and minerals, and delicious, with a meal to eat, the fragrance is rich, make people appetizing, the flavor is very good.

Some people are worried that bean drums must be moldy before they can be made, so will they cause cancer? Don't worry about it at all. The bean drum is made of soybeans or black beans as raw materials, which are washed, impregnated, and cooled after steaming, and then fermented and salted in a vat after molding, and finally taken out for washing and drying.

In this process, Aspergillus is added to the human body, and other pathogenic bacteria, including Aspergillus flavus, cannot grow, so the mold of the bean drum will not lead to the formation of Aspergillus flavus.

Japanese people are very fond of eating bean drums, Japanese experts also did in-depth research on bean drums, and found that bean drums have ten major benefits for the human body: help digestion, prevent diseases, slow down aging, enhance brain power, improve liver detoxification function, prevent high blood pressure, eliminate fatigue, prevent cancer, reduce drunkenness, and reduce pain.

The bean drum is made of soybeans as raw materials, and they all have to be fermented, but the way of fermentation is different, so the taste effect is also different. Sichuan bean drums are divided into dry bean drums and water bean drums. The water bean drum is mainly mixed with minced ginger as a characteristic side dish.

In addition to being used as a side dish, dried bean drums are often used as ingredients in Sichuan cuisine. Hope that helps!

Yes, soak the soybeans first and marinate them.

Tempeh can be used to make steamed crispy fish with tempeh.

The steps to make steamed crispy fish with tempeh are as follows:

Raw materials required:

1. Ingredients: 450 grams of fried crispy fish, 10 grams of ginger, 4 cloves of garlic, 2 chili peppers, 20 grams of tempeh, 10 grams of light soy sauce, 10 grams of cooking oil, 2 grams of salt, appropriate amount of shallots.

2. Raw material: water.

Step 1: Prepare the ingredients and amounts, and if you use unfried fish, you can fry them directly with oil until golden brown on both sides.

Step 2: It is recommended to wash the tempeh a little so that the steamed fish will be cleaner.

Step 3: Cut the white part of the green onion into small pieces, and cut the chopped green onion into small pieces for later use.

Step 4: Cut half of the ginger into minced ginger, half into shredded ginger, finely chop the chili peppers, and cut the garlic into small pieces.

Step 5: Put the crispy fish in a deep bowl with a large diameter.

Step 6: Put cooking oil, salt, half of garlic, chili, minced ginger and tempeh into a small milk pot to stir until fragrant.

Step 7: Add light soy sauce and bring to a boil with an appropriate amount of water.

Step 8: Drizzle the boiled sauce, sprinkle the other half of the garlic, shredded ginger and green onion on top, it is highly recommended to serve the fish in a deep dish or bowl, the steamed soup will not run out.

Step 9: After boiling water in the pot, put a tripod in the pot, put the bowl containing the fish in the pot and steam it over high heat for 15 minutes, if you use a pressure cooker to steam, turn the upper gas to low heat for 10 minutes.

Step 10: Sprinkle the steamed crispy fish with black beans and chopped green onions after it comes out of the pot to look more appetizing.

There are many types of tempeh, which can be divided into black tempeh and yellow tempeh according to the processed raw materials, and salted tempeh and light tempeh according to taste. Tempeh is commonly used as a seasoning in the south of the Yangtze River in China, and it can also be directly dipped and eaten. Tempeh is a traditional fermented soybean product, which is preferably intact, black and shiny, soft and melt-free, and has no moldy and rotten taste.

Diced chicken with tempeh. A piece of chicken breast, a small handful of garlic sprouts, a tablespoon of black bean paste, a sharp red pepper, seasonings: salt, cooking wine, corn starch, chicken essence.

Preparation: 1 chicken, dice garlic sprouts, and cut red pepper into small pieces.

2 Marinate the chicken in cooking wine and cornstarch for 10 minutes.

3 Heat oil in a wok and stir-fry the marinated chicken to change color and serve.

4 Leave the bottom oil in the wok and heat it for 6 minutes, add the tempeh and stir-fry until fragrant, add the red pepper and garlic sprouts and stir-fry.

5 Add the chicken and stir-fry well, add salt and chicken essence to taste.

Tempeh fish ingredients: 900 grams of herring, seasoning: 5 grams of rice wine, 50 grams of tempeh, 4 grams of salt, 5 grams of shallots, 25 grams of soy sauce, 5 grams of ginger, 20 grams of sugar, 4 grams of chili pepper (red, sharp, dry), 4 grams of monosodium glutamate, 25 grams of sesame oil, 70 grams of peanut oil.

Method:1Slaughter and clean the herring, chop the fish meat into 4 cm long and 3 cm wide pieces, and put them in a bowl;

2.Add refined salt, rice wine, green onions, and ginger slices to the fish and mix well, marinate for 2 hours to taste;

3.Put the dried bean drum into a bowl, add warm water, soak for about half an hour, pick out impurities and wash thoroughly;

4.Put the washed tempeh with dried chili pepper grains, put it in the cage and steam it for 1 hour, take it out and set aside;

5.Put the wok on the high heat and add the peanut oil to burn until it is over.

When it is hot in 7 or 80 percent, put in the marinated fish pieces and fry them until golden brown, remove them and drain the oil;

6.Put the green onion and ginger slices into the pot and stir slightly, put in the fish pieces, add 200ml of chicken broth, sugar, refined salt and tempeh and cook together;

7.After boiling, switch to low heat until the fish pieces are soft and glutinous, add monosodium glutamate, balsamic vinegar, drizzle sesame oil and put it on a plate.

Stir-fried diced pork with tempeh Ingredients:

100 grams of lean pork, 200 grams of garlic moss, 10 grams of minced garlic, 1 fresh red pepper, seasoning: 15 grams of black bean sauce (chopped), 1 2 tsp salt (stir-fried garlic), 1 tbsp light soy sauce (stir-fried meat), 1 4 tsp sugar, 1 4 tsp chicken essence.

Method:1Chop the pork into small pieces, cut the garlic into small pieces, and chop the red pepper, tempeh, and garlic.

2.Heat 1 teaspoon of oil in a pot, add garlic, salt, 1 tablespoon of water and stir-fry until 8 mature, then set aside.

3.Heat 1 2 tbsp oil in a pan and stir-fry red pepper, black bean sauce and minced garlic until fragrant.

4.Add minced pork and stir-fry over low heat until fat.

5.Add light soy sauce, sugar, and chicken essence and stir-fry until the water is dry.

6.Add the fried garlic moss and stir-fry until 10 ripe (the surface of the garlic moss can be slightly wrinkled).

Tips: 1Tempeh has a salty taste, so when stir-frying, just put the soy sauce and don't add any more salt.

2.Don't put too much tempeh, just a small amount, too much will have a bitter taste, and rob the meat and garlic moss.

3.Garlic moss is not easy to cook, and it is not easy to absorb the flavor, so add a little water and salt and stir-fry until it is cooked and flavorful.

4.This dish is mainly salty, and the sugar is only a small amount for freshness.