Who knows the detailed process of making tempeh? 40

This is actually simple, but it is troublesome, and the specific steps are as follows:

First, choose good soybeans, wash and dry the soybeans, put them in a hot pan and fry them fragrantly, pay attention to the fact that there is no oil in the pot, fry the soybeans fragrantly, but you can't fry them, and put them in other pots when they are fried, and wash them with clean water, because there will be some paste, two, now cook the soybeans you washed in other pots, this process is to let the soybeans be fully cooked, at least two hours to cook, three, this is the most important step, you have to take advantage of the fact that the soybeans you just cooked are still hot, and filter the water from it, Use other tools, pots or whatever, but you have to have a lid, pack your hot soybeans, cover the lid, remember to keep it hot while it's hot, put it in a place where you can keep warm, you can wrap it with a quilt, so that its temperature can reach a certain stability, the temperature should be about 40 degrees, so wrap it well, the stable temperature, it will take three to four days, you can take it out, this process is actually to let it ferment, four, now you open it, you will find that it begins to become a silk bean, Hehe, that's what we're going to do, and now you can take it and put it in other pots, at this time, you can put a little salt, and others like ginger minced and mix them together.

Five, now you have to dry the ginger and salt of the tempeh, now you basically finish the original tempeh, six, if you want to make spicy tempeh, now you can do whatever you want according to your personal taste, you can put oil, and other seasonings, chili, pepper, garlic, green onions, and minced meat, stir-fry together, just that

This thing is fermented. High technical content.

The preparation of tempeh is as follows:Ingredients: 250g of dried black bean sauce, appropriate amount of dried chili noodles of Yechong pie, appropriate amount of green onion and garlic, 10g of sugar, appropriate amount of white wine, appropriate amount of light soy sauce.

1. Chop half of the dried tempeh, chop the garlic into minced pieces, and add the tempeh in a hot pan with cold oil.

2. Add an appropriate amount of chili noodles and keep the heat on low heat halfway.

3. Add an appropriate amount of light soy sauce, sugar, and white wine, and continue to simmer.

4. Add minced garlic, I like green onions, and I also add some.

5. Cool and bottle. Sentence town.

Raw and auxiliary materials. Soybeans, salt, chopped pepper, chili flakes, Sichuan pepper powder, minced ginger, white wine.

How to make it: Here's how to make homemade tempeh:

1. Wash the soybeans and soak them overnight.

2. Cook the soybeans, do not pour the water for boiling the beans, add salt and store them in the refrigerator.

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. Add salt, chopped pepper, chili flakes, pepper powder, and minced ginger to the fermented soybeans and mix well.

5. Pour in the water in which the beans are boiled and order some liquor.

6. Put it in a crisper box and refrigerate it for about 7-10 days before eating.

Here's how tempeh is made:

Ingredients Tools: soybeans, low-gluten flour, fermented bean curd, salt, dark soy sauce, chili noodles, spicy fresh, shredded ginger, high liquor, jars, food bags, rubber bands.

1. Soak two catties of soybeans two hours in advance and steam them in a boiling steamer over high heat for 2 hours. After the pot is dry, pour in 1000 grams of low-gluten flour, turn on medium-low heat to fry the flour until the micro-spike penetrates the base and slightly yellows, and then put it out to cool for later use.

2. Put 16 grams of fermented bean curd koji into 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.

3. Then sprinkle a layer of fermented bean curd on top, so that it is easy to ferment, 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 in the air, put it in a cool place, and ferment it at a temperature of about 30 degrees for about three days.

4. 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 and 30 grams of dark soy sauce, and stir well.

5. 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 it into a waterless and oil-free jar.

6. After all the tempeh is loaded into the jar, press it tightly with your hands, 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.

This is a bit troublesome: 1. Soak the dried soybeans completely in water, and they can be soaked overnight, plus half a day in the morning of the next day;

2. Cook the soybeans in a pressure cooker, cook over medium heat for seven or eight minutes after steaming, turn off the heat, and do not exceed 10 minutes (you can also cook in an ordinary pot, but it is time-consuming and fire-consuming);

3. Drain the soybeans, leave the water for boiling the soybeans, and put them in the refrigerator for later use after cooling (the water is used to make water tempeh);

4. Pack the soybeans in a clean container (seal the fresh-keeping box), seal it, and ferment it on the radiator for about 24 hours;

After an hour, observe the fermentation of soybeans, if there is already mucus, a pull will be silked, indicating that it has been fermented, if there is no mucus, or the viscosity is not enough, can not be silked, then ferment for a period of time, observe at any time;

6. If the soybean is fermented well, it is natto, and it can pull a long silk when it is stirred.

7. Add an appropriate amount of salt, stir well, if the beans are too dry, add an appropriate amount of reserved soybean water, and then stir well;

8. Peel the ginger and cut it into small pieces, mash it into ginger puree in a container of pounding medicine, and add it to the salted natto together with the ginger juice, which is the water tempeh; 9. Spread the water tempeh (natto) evenly on a container such as ** and dry it (to the extent that the bean skin is wrinkled);

10. Add commonly used spices and appropriate salt such as ingredients, bay leaves, cinnamon, grass and fruits to the soy sauce (it is best to use dark soy sauce, dark color), and boil for 15-20 minutes on low heat (spices can also be used ready-made five-spice powder);

11. Pour the boiled spice soy sauce juice into a porcelain container, and then add the dried tempeh, and the soy sauce sauce will not cover the tempeh;

12. Soak the tempeh in soy sauce for 24-48 hours, wait for the tempeh to fully absorb the soy sauce juice, and then soak it again, then remove the tempeh and dry it again;

13. When the soaked tempeh is dry, add a small amount of flour to the tempeh, stir evenly, and continue to dry (the flour must be a small amount, if you feel troublesome or do not grasp the amount well, you can also do not add flour, and directly dry the tempeh and bag it);

14. In the final drying process, check the degree of air drying of the tempeh at any time, and dry it to the same dryness as the finished product sold in the supermarket, you can put it away and put it in the refrigerator for later use.

Hello everyone, I am Youlan, and I will share with you every day how to make a home-cooked food, the ingredients and seasonings used are usually available at home, making home-cooked food, so that you can feel the taste of home. If you also like to cook, welcome to follow, we can learn from each other and share their experience in the process of food making, and make more healthy and nutritious food for the family.

Tempeh is made by fermenting soybeans as raw materials, and there are two types of tempeh: one is dried tempeh and the other is water tempeh. Its flavor is unique, and in my hometown of Sichuan, some places are called "stinky tempeh", although it is called "stinky tempeh", it actually tastes very fragrant.

When I was a child, the most I ate was the dried tempeh made by my grandmother, which was used to fry meat, fried chili, steamed pork ribs, or steamed bacon, which were very fragrant. When I was a child, I watched my grandmother make tempeh, and now I miss my grandmother every time I eat tempeh. Today I will share with you the method of watching my grandmother make dried tempeh when I was a child, so let's take a look at the production method with me:

The practice of Sichuan dried tempeh].

Ingredients: soybeans, salt, high liquor.

Step 1: Prepare the soybeans with full grains, do not wash, pick out the bad ones, put them in the stir-fry pot, turn on low heat and fry slowly, and fry until there is a little pot on the surface of the soybeans, and there is a crack on each grain.

Step 2: Put the fried soybeans in cold water and soak for three hours. When soaking, you can add a little salt, adding salt can make the soybeans absorb water quickly, which can shorten the soaking time.

Step 3: Clean the soaked soybeans, put them in the pot, add the water that has not covered the soybeans, boil over high heat, turn on low heat and cook for 30 minutes, cook the soybeans, remove the dry water, and cool the soybeans thoroughly.

Step 4: Prepare a breathable tool, spread a layer of gauze, put the beans in the gauze first, then wrap them, cover the surface with a clean towel to keep warm, and put them in a warm place to ferment for 3-4 days, you can look at them halfway. When operating this step, be sure to let the beans cool before putting them in the gauze, and be sure to let the beans breathe, otherwise the tempeh is easy to spoil.

Step 5: After fermentation for four days, there will be a layer of brushed wire on the surface, like this, then pour it out, put it in a larger basin, add an appropriate amount of high liquor sterilization, add an appropriate amount of salt to increase the bottom taste, stir evenly, and then put it on a clean and breathable tool, take it to the sun to dry, if the weather is good, it can be dried in about three days.

Well, our Sichuan dried tempeh is ready, and it is very fragrant for stir-frying vegetables and stir-frying meat. Now there are not as many people who make tempeh as before, they are too troublesome, I believe that many people who grew up with grandparents have eaten such tempeh, full of happy memories, it is recommended that friends who like to eat tempeh can give it a try!

Today's Sichuan dried tempeh is shared here, if you like the sharing of Youlan, please remember to follow, like, **, collect and support me! Your support is the motivation for Youlan to continue to create, thank you for your company, let's see you next time!

Soybeans don't need to be made into tofu, learn the traditional old method, wrap them in flour and dry them, and they won't be bad for a year.

Ingredients: 500g black beans

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of bean paste, appropriate amount of sugar, appropriate amount of onion.

1. Wash the black beans and soak them in cold water for 3 hours.

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

3. Put the black beans in the juice cup, screw the blade assembly tightly at the mouth of the juice cup, then install the blade assembly and the host, turn on the power supply, press and hold the switch by hand, the machine starts to work, and stir the black beans for later use.

5. Stir-fry the red oil, stir-fry the stirred black beans in the pot, add sugar, add salt, and stir-fry until combined.

6. Stir-fry evenly, turn off the heat, put it out to cool and store it in a sealed container.

Tempeh is a kind of soy food, which is generally made by fermentation after steaming soybeans or black beans, and is mostly used for seasoning. Tempeh is a folk specialty in Hunan, Jiangxi and other regions, and tempeh is also called bean arrow. How to make tempeh is also a question that bothers many people, and the following is a detailed introduction to how to make tempeh!

The first stage: bean koji. Soak soybeans (soybeans or black beans) for three days

Steamed thoroughly, spread flat on a straw mat three inches thick, covered with corduroy; After three days, the bean noodles are covered with yellow mycelium, soak the beans in water, and take them out to dry. At this time, the enzymes of the mold hydrolyze the protein in the soybeans, producing substances that give the beans a bitter taste, which must be blistered to remove the bitterness, but many enzymes must still be retained.

The second stage: mix the bean koji with bean juice and salt into the pottery vat, seal it with mud, park it in the yard for 27 days to ferment, take out the fermented soybeans, dry it, steam it for cooking, spread it out, steam it again, repeat it three times, and get the finished tempeh after three suns. At this stage, the fungus is inhibited in an anaerobic environment, while the residual enzymes continue to break down the protein of the soybean to produce lactic acid bacteria, which further inhibits the growth of other bacteria. In repeated steaming, the aromatic amino acids are oxidized and blackened, giving the tempeh its unique color and aroma.

Hello, when making tempeh, the softness and hardness of the beans are very particular, and if they are too soft, the tempeh will have a bitter taste and is not beautiful; If you cook it too hard, you will feel undercooked when you eat it. So when cooking, cook it until it is just over the heart, the heat is small, and try not to break the skin of the beans, so that the final tempeh can be black and bright in color, which makes people move their fingers at first sight.

The second step is to let it ferment. Try to use a bamboo container for fermentation, you can spread a layer of straw on the bottom of the container first, or you can not use it. Regardless of whether it is spread or not, the final tempeh will have a unique aroma of straw or bamboo.

Another thing to note when fermenting is that the beans should not be spread too thick, nor too thin, too thick is not conducive to ventilation, too thin will cause the water to evaporate too quickly. As far as I've seen, a lot of people make tempeh by hanging it on the beams of the house to ferment it, so that it can be ventilated and clean, and it will not be affected by the high humidity of the ground. You don't need to cover anything on the tempeh, of course, if you feel a little dry, you can cover some fresh banana leaves torn into strips, and if there is a **tree nearby, it is best to have ** branches and leaves of the tree.

Do not cover too tightly, and be sure to keep it ventilated. Otherwise, the beans will rot before they become tempeh. Winters are cold, and the fermentation time is generally 15 to 25 days, depending on the humidity conditions at that time.

After fermentation, each bean is coated with a layer of white or green stuff. Take it out and wash it with water and then with wine. After washing, you can see the cute tempeh.

After washing the wine, do not get it in the water again, and seal it in the jar. You can also leave it out of the altar, but the taste will be slightly worse. When you want to eat, scoop out some and cook it to your taste, and if you are lazy, you can just scoop it up and eat it.

Absolutely delicious!