How to ferment black tempeh, how to ferment black beans into tempeh

I like to use black tempeh to steam pork and steamed dried whitebait, and the tempeh I bought outside some time ago is very hard and not fragrant enough. So I had to do it myself.

1. First choose the black beans you bought one by one, don't break them, wash them and soak them for 12 hours.

2. Put it in a pot and steam it. The heat here is the most important, the beans must be boiled, but the beans must be one by one, so that the beans look clear and are not hard to eat in the mouth.

3. Put the boiled beans in a leaky basket and drain the water.

4. Fermentation. Place the drained beans in a dustpan and cover with gauze. After a week or so of placement, the dustpan has changed dramatically:

Grow black or white mycelium, when the mycelium is spread over the entire dustpan, the first fermentation is completed, of course, in this process can be observed every few days, the whole dustpan is covered with mycelium. (My fermented mycelium is a bit yellow-green and white).

5. Mixing. Gently rub the beans that have been fermented for the first time with clean gauze (or directly with washed hands), preferably each individually, as the beans that stick together have a poor taste. After kneading the beans, (you can add them to your taste:.)

salt, minced ginger, minced garlic, pepper powder, chili powder and other seasonings), add an appropriate amount of high liquor (I estimated that twenty or thirty grams were put in it), generally one pound of beans and one or two salts. Stir the beans with the seasoning to combine.

6. Take a jar and wipe it with liquor, put the beans with the finished mixture into a pickle jar with ruffles, seal the mouth of the jar with plastic wrap, buckle the lid, add water to the ruffles to isolate the air, and start the second fermentation. After 7-15 days of fermentation, the unique flavor of tempeh will be formed, and then it can be dried in the sun. Sometimes the weather is not beautiful, you can't dry the tempeh at one time, and it doesn't matter, you can put the undried tempeh back into the jar, and then take it out to dry when the weather is good, so although it will be more troublesome, but the fermentation is more thorough, and the taste of the tempeh will be better.

Sun-dried tempeh is placed in an airtight container and can be stored for a long time. (If you store tempeh in a container that is exposed to the sun, you can eat it early.) ）

It can also be eaten without drying it, and remember to use an oil-free spoon or spatula every time you take out the tempeh, and seal it immediately after taking it out. Tempeh that is not dried in the sun can be stored in a cool and dry place for 1 year without spoiling.

1. Black beans are suffocated, it is best to have no soup when cooked, and the tempeh made of black beans with soup is not delicious, which is difficult to control.

2. When the temperature drops almost the same, add wine cakes (this thing, the relationship is also very large, the amount of wine cakes added and the quality of wine cakes are difficult to grasp, many professional wine cakes are homemade), and isolate from the air. For example, wrapped in a quilt and fermented for 7 days and 7 nights, the time is short, and the tempeh is not delicious (you can't get it on a hot day). When it is opened, the longer the hairs of that black bean grow (hyphae).

3. Sun-drying (this depends on the weather, and if the weather is bad, it will be tossed in vain).

4. Add coarse salt (you have to fry dry) and rice wine (this quality is also critical, sometimes the front is very good, and if you mess up here, you have to be angry) to soak.

Art process: black bean ,—— soaking - steaming - cooling - inoculation - koji making - mixing brine - fermentation - drying (that is, drying) - finished product.

1. Soaking: The purpose of soaking is to make the raw materials absorb a certain amount of water, and the protein quickly reaches moderate denaturation during cooking, and the starch is easy to gelatinize. The water content achieved by soaking is closely related to koji-making.

Weigh the black beans and wash them in a basin, add water to submerge the beans for one and a half times, and soak them in water at a temperature of about 40 degrees for about two to five hours (room temperature is also acceptable). The water can be changed once in the middle to soak until more than 90% of the beans are wrinkle-free, and the moisture content of the raw material is 45. However, the time required to reach the optimal moisture content at different soaking temperatures is different, and it can be controlled according to different climatic conditions.

2. Cooking: The traditional process is boiled with water, about three to four hours of cooking, the steamed cooked beans have a bean flavor, and the beans can be sliced and easily crushed by twisting the beans with their fingers. A moisture content of around 45% is optimal.

Too low moisture is not conducive to the growth and reproduction of microorganisms and enzyme production, the product is hard and not crisp, the temperature is not easy to control when the moisture is too large, the bacteria are easy to multiply, and the bean grains are also easy to rot.

3. Koji making: The traditional tempeh is not inoculated, but is naturally inoculated at room temperature, using the appropriate temperature and climate to promote the growth and reproduction of microorganisms that are beneficial to brewing, produce complex enzyme systems, and produce rich metabolites in the brewing process, so that the tempeh has a delicious taste and unique flavor. What we make is purebred koji, the black beans are steamed and boiled out of the pot, cooled to about 40 degrees to access the koji essence you bought, and placed evenly on the mat or bamboo weaving, about 3-5 cm thick, thin in the middle and thick on the edge.

Keep the temperature at about 30 to 37 degrees, about 23 hours can see the white mycelium covered with bean grains, the temperature rises to more than 35 degrees and the koji material is lumped, this is the first time you can turn the curl, the turning is to rub the bean grains apart, which is conducive to the formation of conidia. After 72 hours, it is covered with hyphae and yellow-green to make the song.

Fourth, fermentation, after the koji is removed, the spores on the surface of the tempeh are removed (there are also washed off with water), and there is salt fermentation and brine fermentation (no salt can be fermented by mixing water). The effect of fermentation and post-ripening is by the enzyme systems such as protease and amylase secreted by Aspergillus mildew, among which anaerobic fermentation is the main one. After fermentation, the ripening period is different according to the fermentation method, the time is also different, the salt-free fermentation is three days, the salted fermentation is determined according to the weather and temperature, the general natural fermentation does not need to be heated, the length of fermentation needs to be determined according to the temperature, it generally takes one and a half to six months, if it is artificially heated, it also takes about 45 days, and the fermentation temperature is 40-45.

After fermentation and maturity, it is dried in the sun until it contains about 35 moisture, which is the finished product. (A little sun-drying is fine). It is also possible to ferment without salt and then with salt, which can shorten the fermentation time.

Ingredients: 500g of black beans (prepared one week in advance), 100g of minced ginger, 150g of minced garlic, 50g of chili flakes, 20g of Sichuan pepper powder, 30g of sugar, 35ml of liquor, 2 spoons of pepper, 25g of salt, a little dark soy sauce.

Production steps: 1. One pound of organic black beans, pick out the bad beans.

2. Soak the beans in water overnight.

3. Put the soaked beans in a pressure cooker and put the amount of water parallel to the beans. Press the "Beans, Hoof Tendons" or "Porridge" button, do not remove the lid after cooking, and wait until the lid is only warm to remove and drain.

4. Find a sealed jar and pour the cooked black beans into it, I don't have a sealed jar, so I use a biscuit box instead, and spread three layers of kitchen paper underneath to absorb water and steam, cover the beans with two layers of kitchen paper, and then put on a clean thick gauze.

5. Take advantage of the residual temperature to wrap all the surroundings and then close the lid.

6. Adjust the temperature of the oven to 30 degrees and put the box in. When the oven preheat time is over, keep it on. If you have heating or air conditioning at home, just put it indoors. If you don't have both, keep changing the hot water at the bottom of the pot to ferment.

7. Ferment for three days, during which time do not open the lid. On the third day, take it out and twist the beans by hand to pull out long, sticky filaments. Then this state is the fermentation success, if there is no drawing, you can cover the lid and continue to ferment for a day.

8. Prepare the seasoning.

9. Add the seasonings in turn and mix well.

10. Pour in the liquor.

11. After mixing, let it dry in the sun and turn it over once a half day. If the weather is good, it's almost good in a week. If it is rainy weather, it is estimated that it will take more than half a month.

12. Importantly, when drying, be sure to cover it with gauze or cover it with a vegetable cover to prevent the leaves and dust from falling on the beans.

13. When the sun is sufficient, the state of basking for a week.

14. It should not be a problem to seal the jar and store it in the refrigerator for three months. It is a good choice for stir-fried rice and stir-fried vegetables.

Bitter gourd contains unique vitamin B17 and physiologically active protein, and regular consumption can improve the body's immune function and prevent cancer. It also has a unique bitter ingredient - cinchona cream, which can inhibit the overexcited body temperature center and play a role in dissipating heat and relieving fever. Bitter melon contains chromium and insulin-like substances, which have a significant hypoglycemic effect.

It can promote the decomposition of sugar, has the effect of converting excess sugar into calories, can improve the fat balance in the body, and is an ideal therapeutic food for diabetics. Diabetics can also cut it into slices and dry it in the peak season of bitter gourd, which is conducive to storage, and is used to soak in water to drink, or you can soak it in water and fry meat to eat, which is another taste.

Ingredients: bitter gourd. Fresh pork with black tempeh.

Peppers, green onions, ginger and garlic.

The practice of stir-fried bitter gourd with chicken essence and black black bean sauce.

A little fresh pork, a bitter gourd, wash and slice, a sharp pepper washed and cut into strips, heat the oil, put the fat in and fry it.

Add the lean meat and stir-fry with a little soy sauce.

Tip: Because black tempeh has been put in it for storage, there is no need to put salt in the stir-fry.

Answer: Prepare the raw materials in advance: 500g of black beans, 100g of ginger foam, 150g of garlic paste, 50g of chili fred, 20g of Sichuan pepper noodles, 30g of white sugar, 35ml of pure grain wine, two tones of white pepper, 25g of salt, and a small amount of soy sauce.

1. Pour the prepared black beans into the jar, add water and soak overnight.

2. Boil the soaked soybeans in a pressure cooker, and do not need to remove the lid after boiling, until the outer lid is only warm and the water is removed.

3. Find a storage jar, pour the boiled black beans into it, spread three layers of kitchen paper on the bottom, cover the soybeans with double layers of kitchen paper, and put on a clean thick sand cloth.

4. Cover all the surrounding bags with warm storage, and then cover the outer cover.

5. Adjust the temperature of the electric oven to 30 degrees, put the small box in it, and turn it on again when the small oven is finished. It is three days to get alcohol, and there is no need to open the outer cover during this period.

6. Prepare 100 grams of ginger foam, 150 grams of garlic paste, 50g of chili flakes, 20g of Sichuan pepper noodles, 30g of white sugar, 35ml of pure grain wine, two tones of white pepper, 25g of salt, and a small amount of soy sauce.

7. Put the condiments in the mellow black beans and stir them together.

8. After mixing, let it dry in the sun, turn it over once in half a day, and the weather will be similar for a week.

9. In the case of drying, be sure to cover with a sand cloth or cover a dinner cover to avoid the ash of Panax notoginseng falling into the top of the soybeans.

10. After the tempeh is dried, the storage jar can be put into the refrigerator for storage. Raw materials for tempeh paste.

2 teaspoons of water black beans, 2 shallots, 2 cloves of garlic, 1 4 teaspoons of sugar.

Method 1Wash and chop the tempeh, and set aside the green onion and garlic.

2.In a hot pan, sauté the chopped chives and minced garlic over low heat, then pour in the minced black bean beans and sugar and stir-fry until the aroma comes out.

Here's how to make homemade fermented tempeh:

1. Soak the soybeans first, and generally soak them for one night.

2. Remove the soybeans that have been soaked overnight and wash them with water, put them in a pot with enough hot water, cover the pot, reduce the heat, and simmer for at least five hours until the soybeans are fully cooked.

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

4. After fermentation, take out the soybeans, at this time you will find that the soybeans have become moldy and silky, chop these soybeans finely with a knife, and then add the pepper, pepper, sesame, five-spice powder, ginger and garlic prepared in advance to the pot and stir-fry with the soybeans.

At the same time, add an appropriate amount of liquor and mix well. When done, add salt to taste.