The practice of homemade fermented tempeh, why do you want to ferment homemade tempeh?

The practice of fermented tempeh in the countryside is as follows:1. Slice the dace.

2. Put 200ml of oil in a pot, cook over high heat until seven are ripe, add dace and fry over low heat until crispy.

3. Put 5ml of oil in a pot, pour in shredded ginger and garlic slices, and wait on high heat until fragrant.

4. Add tempeh and stir-fry evenly, pour in dace and stir-fry evenly.

Tempeh, in ancient times, was called "Youshu", also called "addiction". The earliest record is found in the book "Interpretation of Names and Diets" by Liu Xi in the Han Dynasty, which praised tempeh as "the harmony of five flavors, which is made by need".

The practice of homemade fermented tempeh includes the following steps:

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.

Tempeh is a traditional Chinese tempeh condiment. Black beans or soybeans are used as the main raw materials, and mucor, aspergillus or bacterial proteases are used.

to break down soy protein.

When a certain degree is reached, adding salt, wine, drying and other methods inhibits the activity of enzymes and delays the fermentation process. Fermentation of tempeh is the use of protease produced during the koji-making process to break down the proteins in the tempeh to form a certain amount of amino acids.

Substances such as sugar, which give tempeh its inherent flavor.

1.Instructions for adhering to the washing surface: tempeh as song many spores and hyphae.

Rich in proteins and enzymes, if you do not wash the spores and hyphae, continue on a curved surface, hydrolyzed after fermentation, some soluble and hydrolyzed, but a large part of the spores and hyphae form an additional curved surface, especially the spores have indications, which can bring indications to lobster paste, and the color is dull.

2.Join Alum.

Blackens the beans and adds shine.

3.Soaking: Add 18% salt, alum and an appropriate amount of water to the koji liquid, and soak for 12 hours on the surface just washed out.

4.Fermentation: Put the processed bean koji into the pot, fill to 80% or 90%, compress layer by layer, and place it in a 28 32 constant temperature greenhouse to keep it warm for fermentation. The fermentation time is controlled at about 15 days.

Fermentation of tempeh uses the protease produced during the koji-making process to decompose the protein in the tempeh to form a certain amount of amino acids, sugars and other substances to give the tempeh its inherent flavor. Traditional fermented black beans have a delicious taste when they come out of the tank, but due to climatic conditions, the fermentation cycle is long and the yield is low. However, tempeh processed by a single strain does not have a good flavor and is prone to stink.

The use of multi-strain koji, the use of anaerobic fermentation and biological drip deodorization technology, so that the lobster juice has a strong aroma and delicious taste. The fermentation time has been shortened from more than a year to two or three months.

Why do tempeh hair strands ferment? Because tempeh hair before reaching a certain period of fermentation, produces a lot of beneficial bacteria, not all bacteria are harmful, and it can also be beneficial fungi and tempeh has his principles, if you are not afraid, he does not teach, but does not produce a lot of beneficial bacteria, beneficial bacteria on the human body are beneficial.

Because tempeh uses black beans or soybeans as the main raw materials, it uses the action of mucor, aspergillus or bacterial protease to decompose soybean protein, so that the tempeh will be particularly delicious.

Because this kind of food needs to be fermented to be successful, we can make it according to our own conditions.