Homemade black tempeh tricks, how to ferment black beans into tempeh

Clause. First, the practice of making black tempeh.

Wash the black beans.

Soak in cool water for 3 hours.

Put the soaked black beans in a casserole, heat them in the microwave oven until they are ripe, and let them cool.

Put the cooled black beans in a juice cup.

Twist the cutter head part tightly on the mouth of the juice cup, then point to the mark on the cutter head part and the server, push the juice cup to diastolic pressure with a little effort, and then turn clockwise to jam the juice cup on the server, connect the switch power supply, press the power switch with your hand, the device starts to work, mix the black beans and reserve it.

Heat the pan and add oil, chopped shallots and stir-fry in the pan.

Stir-fry into aroma, Pixian bean paste stir-fry in the pot.

Stir-fry into chili oil, mix the black beans and stir-fry them in the pan.

Add white sugar and stir-fry.

Add salt and chicken essence to stir-fry, stir-fry evenly, turn off the heat, put it out and store it in a sealed utensil, and use it as you eat.

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. Didn't get a photo**.

4. Fermentation. Place the drained beans into a dustpan.

, cover with gauze. After a week or so, the dustpan has undergone a dramatic change: black or white hyphae have grown.

When the mycelium is spread over the entire dustpan, the first fermentation is completed, of course, you can observe it every few days in this process, and it is advisable to spread the whole dustpan 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 rub it with white wine, put the beans with the finished mixture into a pickle jar with ruffles, and use plastic wrap.

Seal the mouth of the jar, close the lid, add water to the ruffle 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.

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.

Both soybeans and black beans are fine.

Tempeh is a seasoning for traditional Chinese fermented soybean products. 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, it is made by adding salt, adding wine, drying and other methods to inhibit the activity of the enzyme and delay the fermentation process. 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, light tempeh, dried tempeh and water tempeh according to taste.

Tempeh is a traditional fermented soybean product in China. As early as the Han Dynasty, it was praised as "reconciling five tempeh, delicious and delicious, with a unique aroma, rich in protein, a variety of amino acids and other nutrients." In the War to Resist US Aggression and Aid Korea, China once produced a large number of tempeh ** volunteers to eat to increase appetite and supplement nutrition.

But because it is rich in nutrients, it is easy to spoil, and once it is stained with raw water, it is easy to become moldy. Therefore, it is best to seal it in a ceramic vessel so that it can be stored for the longest time and the aroma will not be lost.

Record 1 "Compendium": Black beans are flat in nature, and they are warm when used as soybeans. After steaming, it can be promoted and dispersed; If you get green onions, you will sweat, if you get salt, you can vomit, if you get wine, you will cure wind, if you get shallot, you will cure dysentery, and if you get garlic, you will stop bleeding; If it is fried, it can stop sweating, and it is also the righteousness of the ephedra root festival.

2 "Materia Medica": Soybean, but Jiang You's talker treats the disease. "Sutra" cloud, bitter cold and non-toxic, but its use in detail, the gas should be slightly warm.

Cover black beans are cold, and the air must be warm when steaming and drying, and if it is not bitter, it can not sweat, open the stomach, treat typhoid fever, headache, cold heat and miasma. Bitterness to vomit, so it can cure irritability and boredom, with heat and depression in the chest, non-Xuan agent can not get rid of it, such as typhoid fever, shortness of breath and irritability, chest chagrin, hunger and no appetite, fatigue and sleeplessness, with gardenia bean soup vomit is also. It can also dispel the cold in the lower air conditioning, so the lord is tired, gasping and breathing, and his feet are painful and cold.

3 "Huiyan of Materia Medica": Light tempeh, curing diseases of the heavens, plague and miasma. Wang Shaolong said:

This medicine is also a supernatant of Xuanyu. All diseases are visible and invisible, full of swelling and stuffy, and cannot be dissolved, and those who cannot develop more and more diseases are all declared, so that the rule of yin and yang is intertwined, cold and heat are selected and invaded, summer and dampness are sympathetic, and food and drink are unlucky, so that typhoid fever, cold and fever headaches, or sweat and vomit after being weak and sleepless, and even repeatedly reversed, the heart is full of sorrow, all time disasters and miasma, malaria, dysentery, and evil qi, and miscellaneous diseases, cold and heat, headache, vomiting, chest knots, abdominal distension, adverse qi, wheezing, athlete's foot, jaundice, yellow sweat, all stagnant turbidity and qi to gather the chest and stomach, salty can cure it. If it is not a miasma when the cold and heat are turned into gas, but the form is stored in the real heat, resulting in a ruffian full of dryness and solidity, this should be thanked.

Non-staple foods can eat more fermented beans made of tempeh, soybean paste, soy tofu, sesame tofu, soybean juice, milk made from milk fermentation, and mash made from rice fermentation.

2. Therefore, patients with anemia can eat freshly sprouted beans, as well as fermented soy products such as soy tofu and tempeh.

3. Tempeh was known as Sweet Bean in ancient times, which is the most special fermented soybean product seasoning, and there are many types of it, which are divided into black tempeh and yellow bean sauce according to the processing raw materials, and can be divided into salty tempeh and light tempeh according to taste.

4. Vegetarians will later recognize tempeh, a fermented soybean meal that is often used as a substitute for meat.

5. One hundred buns are a kind of food made by adding flour to water, sugar, etc., adding meat, vegetables, bean paste and other fillings during production, and steaming after fermentation, and the shape of the finished product is hemispherical.

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. 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 can be made with soybeans or black beans. Tempeh is mainly made from soybeans and black beans as the main raw materials.

Soybeans or black beans are fermented to a certain extent to decompose soybean protein, and then salt can be added, wine drying and other methods. There are also many types of bucket teeth, including black tempeh and soy sauce.

So far, it's a very good seasoning. According to the taste, it can be divided into salted tempeh, light tempeh, dried tempeh and water tempeh.

Tempeh is widely used in Hunan cuisine and Sichuan cuisine.

Ingredients: 400 grams of black beans, 2 teaspoons of oil, 1 teaspoon of salt, 2 teaspoons of bean paste, 1 2 teaspoons of monosodium glutamate, 1 teaspoon of sugar, 1 onion.

Specific steps: 1. Wash the black beans.

2. Soak in cold water for 3 hours.

3. Put the soaked black beans in a stone pot, put them in the microwave oven until they are ripe, and let them cool.

4. Put the cooled black beans in a juice cup.

5. Screw the blade assembly on the mouth of the juice cup, then align the blade assembly with the symbol on the host, press the juice cup down with a little force, and then rotate clockwise to jam the juice cup on the host, turn on the power, press and hold the switch, the machine starts to work, and stir the black beans for later use.

7. Stir-fry until fragrant, and stir-fry the bean paste in the pot.

8. Stir-fry the red oil, stir-fry the stirred black beans in the pot.

9. Add sugar and stir-fry.

10. Add salt and monosodium glutamate and stir-fry, fry evenly, turn off the heat, put it out and store it in a sealed container, and take it as you eat.