The tempeh is fermented, the mold is removed, the salt is put in, do you still need to dry it?

This is needed, according to your own taste, if you like to dry a little, you can dry it for a longer time, and the following is the specific steps of tempeh:

1.Pick out the impurities, such as the ones that are broken.

2.Stir-fry the selected soybeans over low heat, and add some tangerine peel.

Camphor leaves and the like, stir-fry the fragrance.

3.Wash the fried beans with clean water and filter out the water with a leaky tool.

4.Wash the beans with water to boil, the water should be just not too good, you can add water while cooking, the time depends on the number of beans, in short, to cook to the beans when pinching the beans by hand, the beans can be easily crushed into a pureed state, and the experienced color can also be distinguished.

5.Boiled beans drain the water.

6.Fermentation: Spread the tempeh grass on the bottom of the pot (the pot is also fine), then spread the boiled beans on top of the tempeh grass while it is hot, and finally spread the tempeh grass and cover it with a lid and wait for it to ferment.

It will take about three or four days, not too long, it will be sour after a long time. The lid of the fermented beans is hot, and the beans are covered with a white layer, and when you turn them with chopsticks, you will find that they are like lotus roots.

7.Take out the fermented beans, add appropriate salt, chili flakes, ginger, garlic, pepper powder, etc., and stir evenly to dry.

8.After a few days of exposure to the sun, the dried beans are black, one by one.

The bean drum has been found, and the mold must be inflamed, and it needs to be stuffy.

1. When the food is hot, it will produce water vapor.

Water vapor will spoil food and affect the appearance of food; 2. When the food is hot, put it in contact with the packaging bag, if it is plastic, the hot food will release toxins from the plastic, and if it is paper, it will stick to the paper or stick the carton down a layer; 3. When the food is hot, it will produce water vapor, and the humid environment is easy to produce mildew. Tempeh is made from soybeans and is cooked and then piled up to keep warm. Tempeh may seem simple, but it is very nutritious.

Tempeh also contains soy oligosaccharides.

This substance includes oligosaccharides contained in raw soybeans, as well as several oligosaccharides newly produced after soybean fermentation, which are also called bifidus factors.

After the douchi is done, add some old mother water, green onions, ginger, garlic, carrots, called water black beans, and it is a farmhouse dish with a unique flavor. The people of the city will not eat it. After soaking, add water and cook, the water does not need to be too much and the beans can be cooked, boiled until you can pinch it by hand, pick it up and put it in a sealed box, and put it in a warm place to ferment for two days.

After cooking, take it out and put it in the pot, add oil to the pot and put green onions, ginger and peppercorns to stir-fry, pour it into the boiled beans after cooling, and put some cucumber diced carrots and other green vegetables according to your own taste, and add an appropriate amount of Aji's umami monosodium glutamate.

Stir well, and the delicious tempeh is ready! Soybean water and salt are stored in the refrigerator, soybeans are fermented in a warm place for about three days, there is a sticky liquid between the fermented beans, the fermented soybeans are salted, chopped pepper, pepper noodles, pepper powder, and minced ginger are mixed well, pour the soybean water into the white wine, put it in the fresh-keeping box, and put it in the refrigerator for 10 days to basically eat.

Proteins, etc. are broken down. After 2 3 days, the fret temperature begins to rise gradually, and by the 5th day, the fret temperature can rise to 50. During this time, most of the bacteria form capsules under conditions that are not conducive to growth.

And so that the finished product has mucus and produces a special odor. At this time, it should be taken out in time and added with ingredients to prevent the temperature from continuing to rise.

Yes, but you can seal it well, put it in a room with a higher temperature, cover it for two more days, it should be able to ferment, if the outdoor temperature is high, when the sun is good, remember to open it and bask in the sun, it will be better.

It can't be fermented again, because if it is fermented again, the tempeh may become very salty.

Yes. It should be noted that during the fermentation process, it should be opened as little as possible, and it can be fermented in a warmer place.

I can't open it all the time.

Don't turn the tempeh when it is fermented, because as soon as the tempeh is opened, the air will circulate, and the tempeh will have a bitter taste and no aroma at all, or even rotten. Tempeh is the soybeans we often eat, after the soybeans are cooked, put in a sealed place, and naturally ferment for 5 to 7 days, without turning them.

How to make tempeh

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 of it, 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.

Place 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 add 15 grams of spicy fresh, 30 grams of fine chili noodles, 10 grams of pepper noodles, shredded ginger, and finally put in high liquor.

Stir well and then put into a water-free 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. When the fermentation time is up, take out a scoop and place it in a bowl.

Pour oil into a hot pan, add pork belly and stir-fry the oil, then put in homemade tempeh and garlic slices to stir until fragrant, pour in a little light soy sauce, dark soy sauce, cooking wine, sugar, monosodium glutamate, stir-fry to taste, and then add yellow pepper and line pepper to stir-fry together to get out of the pot.

After fermentation, add salt.

Tempeh is a favorite accompaniment to urban and rural residents, and there is more than one way to do it:

Method 1: 1. Put the soybeans into a bucket, add cold water to submerge the soybeans for about 10 cm, remove them after 2 hours, and drain them. Put the drained soybeans in the steaming bucket, steam them with a rapid fire, wait for the steam to rise directly, add the lid of the steaming bucket and continue to steam for 2 hours, then take out the soybeans, turn the upper and lower layers in half, and re-steam for 2 hours to make the soybean grains steamed thoroughly.

2. Spread the steamed soybeans on the mat and ferment them in a ventilated, sheltered and sun-free house for about 15-20 days, and the yeast will be fluffy and stable, and have a fragrance.

3. Mix 100 kg of soybeans with 13 kg of salt, 1 kg of liquor, and about 6 kg of water together, and then put them into a jar with a sink (such as a kimchi jar), seal the mouth of the jar with plastic paper, and add the jar lid.

4. During the pickling period, it should be checked frequently to prevent the tank water from drying up or raw water from entering the jar, and after 6 months, the tempeh granules are moist, sweet and black, which is the finished product.

Method 2: 1. Take a kilogram of soybeans, wash them with water, soak them for 8-15 hours (8 hours in summer, 15 hours in winter), after the soybeans rise, change the water into the pot (to submerge the soybeans as the degree), heat and boil, and cook for 5-6 hours until the soybeans are crispy (when boiling the beans, if the soup is dry, you can add an appropriate amount of hot water, do not add cold water), and then pour the soybeans into the bamboo luo, drain the juice, cool to 40 and place it for 1-2 days, and it can be eaten 2 days after cooking. After the moldy beans are prepared, there is a little ammonia, and the lid can be opened to make the ammonia volatilize.

The moldy beans have long sticky filaments that grow longer and longer, which is a sign of success. If you can't pull out the silk, there may be miscellaneous bacteria infiltrating, and it is not edible.

2. Pour 1 kg of moldy beans into a container, add 30 grams of salt and mix well, take it out after 24 hours, spread it out in the sun, dry it for 1 day, then put it back into the container, sprinkle it with 20 grams of flour, continue to spread it the next day, and put it in a can after it is completely dry. Mix 250 grams of soy sauce, 50 grams of sugar, 10 grams of salt, 1 gram of pepper, 1 gram of mixed seasoning (chili, sesame, tangerine peel, hemp seeds, and pepper) with 1 kilogram of moldy beans, place them for 3-5 days, wait for the liquid to completely penetrate into the moldy beans, take out the stall and dry it, that is, it becomes a high-grade tempeh.

Moldy tempeh is cooked with salt first to ferment. Soybeans are washed and soaked overnight to cook soybeans, do not pour salt into the water to cook the beans and store them in the refrigerator, and the moldy beans do not need to be cleaned before the sauce, because the soybean sauce itself is made by fermentation after the soybeans are fried and grounded, which is a fermented soybean product seasoning, and has been processed and cleaned before making it, so it does not need to be cleaned again.

Moldy tempeh functionalTempeh is made of black beans or soybeans as the main raw material, using the effect of Aspergillus hand or bacterial protease, decomposing soybean protein to a certain extent, adding salt and wine to dry, inhibiting the activity of enzymes, delaying the fermentation process, and making it, the medicinal value of the bean drum is very high, and it also belongs to the leguminous plant, not only can prevent cold, but also prevent fever, high fever, body cold, etc., but the bean drum can not only ** these problems at present.

It has the effect of detoxification, relieves nausea and vomiting, and lowers cholesterol by stomach cold, which is usually very suitable for improving the flora in the intestines to prevent diarrhea and bloating.

Moldy tempeh is cooked with salt first to ferment. Soybeans are washed and soaked overnight to cook soybeans, do not pour salt into the water to cook the beans and store them in the refrigerator, and the moldy beans do not need to be cleaned before the sauce, because the soybean sauce itself is made by fermentation after the soybeans are fried and grounded, which is a fermented soybean product seasoning, and has been processed and cleaned before making it, so it does not need to be cleaned again.

Moldy tempeh functionalTempeh is made of black beans or soybeans as the main raw material, using the effect of Aspergillus hand or bacterial protease, decomposing soybean protein to a certain extent, adding salt and wine to dry, inhibiting the activity of enzymes, delaying the fermentation process, and making it, the medicinal value of the bean drum is very high, and it also belongs to the leguminous plant, not only can prevent cold, but also prevent fever, high fever, body cold, etc., but the bean drum can not only ** these problems at present.

It has the effect of detoxification, relieves nausea and vomiting, and lowers cholesterol by stomach cold, which is usually very suitable for improving the flora in the intestines to prevent diarrhea and bloating.

It can be fermented in 3 to 5 days at high temperatures. 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. Tempeh is a traditional fermented soybean product in China.

In the Han Dynasty, the early elimination source was known as being able to "reconcile the five flavors". Tempeh is delicious and has a unique aroma, rich in protein, a variety of amino acids and other nutrients. Because it is rich in nutrients when taken in liquid form, it is easy to deteriorate, and once it is stained with raw water, it is easy to become moldy.

Therefore, it is best to seal and store it with ceramic utensils, so that the storage time is the longest, and the incense will not be emitted.

Introduction: Many people like to eat tempeh, so they will make some tempeh at home, but when they make it, they will find that there is no taste for three days, so how should they ferment it? Let's find out.

<> we must soak the tempeh sufficiently before making tempeh so that it can be softer, so we must know how to soak the tempeh inside. We must use some soybeans when choosing beans, because such beans are larger and may be better, and the particles are relatively full, and there is no special taste, so it must be cleaned before fermentation and soaked softly. Then soak it softly, sprinkle it with some ingredients, and put it in some high-temperature places for fermentation, so that we can wait a while to see that the tempeh ferments better.

So it has something to do with the time and temperature, don't rush for a while, three days may not be enough, wait for a while, he may ferment better.

We can eat a lot of tempeh-flavored foods in life, so friends who like to eat tempeh can buy some tempeh-flavored pickles, some tempeh-flavored instant noodles and small hot pots, which are very delicious. Many people may choose tempeh flavor when eating hot pot, in fact, the protein in it is relatively high, many of us like to eat beans with high protein in beans, and make it into such a form, which can improve its flavor, many people prefer it. So in normal times, if we are not at ease, the tempeh bought in the market can be made by ourselves, first we need to buy some soybeans to soak them softly, and then put them in pots and ferment them.

One of the most important steps is not to forget to put chili peppers, because with chili peppers its flavor will be richer, and many people like to eat its spicy taste.