The process of making tempeh

TempehTempeh is an ingredient made from soybeans or royal beans. There are many ways to make tempeh, and it plays an important role in adding flavor to many dishes as a side dish. How to do tempeh is also a problem than we care about, tempeh nutritional value is also rich, is the role of daily dishes can not be avoided. So in the end how to do tempeh?

How to do tempeh

Tempeh is a kind of soybean food, usually with soybean or black beans after steaming, made by fermentation, mostly used for flavoring. Tempeh is a folk specialty of Hunan, Jiangxi and other regions, tempeh is also known as soybean vector. How to do tempeh is also a problem that bothers many people, the following gives you a detailed introduction to how to do tempeh!

The first stage: making bean curd. Soybeans (soybeans or black beans) soaked for three days,: steamed through, spread flat on a straw mat three inches thick, covered with corduroy; three days after the surface of the beans full of yellow fungal filaments, will be soaked in water, removed to dry. At this time, the mold enzymes hydrolyze the protein in soybeans, producing substances that make beans with a bitter taste, must be soaked in water to remove the bitter, but must also retain a lot of enzymes.

The second stage: the bean curd mixed with bean juice, salt into the pottery vat, sealed with mud, parked in the yard for 27 days of fermentation, take out the fermented soybeans, sun-drying, steaming, spreading, and then steaming and sun-drying, repeated three times, three sunshine that is the finished product of tempeh. At this stage, fungi are inhibited in an anaerobic environment, while the residual enzymes continue to break down the soybean's proteins, producing lactic acid bacteria that further inhibit the growth of other bacteria; in repeated steaming and sunning, the aromatic amino acids are oxidized and darkened, giving tempeh its characteristic color and aroma.

The efficacy of tempeh

The earliest appearance of tempeh in ancient literature was found in the Han Dynasty, and there are records of tempeh in major herbal books and scriptures. Most of them are about the efficacy and role of tempeh. For example, "catalog" said: black beans are flat, as black beans are warm. Both by the Steam Department, so can rise to disperse; get onion is sweating, get salt is able to vomit, get wine is the treatment of wind, get scallion is the treatment of dysentery, get garlic is to stop bleeding; fried and can stop sweating, but also the meaning of the root section of ephedra. So what are the effects and functions of tempeh?

1, tempeh has and stomach, in addition to the annoyance, the effect of cold, and on the reduction of blood cholesterol, lowering blood pressure also have some help. And tempeh will be used in medicine, due to different concoctions, efficacy role is also different. With artemisia, mulberry leaves with the system of medicinal properties of cold; with patchouli, pellitory, Su leaf, ephedra with the system, the medicinal properties of warm; not with other drugs with the system, its penetration is very weak, if you want to play a role also need to rely on ephedra, Su leaf.

2, tempeh contains a variety of nutrients, can improve the gastrointestinal flora, often eat tempeh can also help digestion, prevention of disease, delay aging, enhance brain power, lower blood pressure, eliminate fatigue, reduce pain, prevent cancer and improve liver detoxification (including alcohol toxicity) function;

3, tempeh contains a very high level of soybean kinase, soybean kinase has a role in dissolving blood clots;

4, tempeh can also solve the drug poison, food poisoning.

5, tempeh taste bitter, cold, into the lungs, stomach meridian; there are wind, relief, clearing heat, dehumidification, dispel annoyance, Xuan Yu, detoxification effect, can be used to treat the external cold fever, chills and fever, headache, annoyance, chest tightness and other symptoms.

The tempeh how to scientific preservation

The tempeh is a kind of soybean products, belongs to a kind of more common fermented soybean products seasoning. The ancients not only used tempeh for flavoring, but also for medicine, and valued it highly. Nowadays, we use more tempeh to do seasoning, it is fresh and delicious, unique aroma, use it to do seasoning, the flavor is absolutely bar! So how should you store tempeh when you're not using it? Don't worry, mom.com encyclopedia will give you some tips soon.

The edamame can be used both for food and medicine, the nutritional value is very high, and its preservation conditions are not harsh. The black beans with ceramic vessels sealed contain appropriate, placed in a cool ventilated place, avoid direct sunlight or high-temperature baking, you can achieve the purpose of preventing the oxidation of fat; such as the need to be placed in the refrigerator, should be sealed in a plastic bag and placed in the freezer, which can be preserved for a longer period of time, the aroma will not be emitted off. But be careful, must not let the raw water invasion, otherwise it is very easy to mold and spoilage.

Can you eat tempeh directly

When it comes to tempeh, I believe that many people will think of dishes made with tempeh, such as tempeh pangasius or something, the flavor is absolutely barbaric! We usually use tempeh to do seasoning, but some people are directly pick up a handful of tempeh to eat, this practice is feasible? Can you eat tempeh directly? If you want to know the answer, you have to recognize to read down the oh.

Q: Can I eat tempeh directly?

A: Because tempeh belongs to the fermented food, and is salted with salt, the taste is salty, so it is not advocated to eat directly. In fact, the tempeh on the market is usually vacuum-packed and a bit wet. This kind of tempeh fried up is not bitter, add a little bit of sugar is not dead salty, slightly sweet taste. Another dry tempeh, you can see the beans skin layer white gray berry must be washed with water before using wine water can also add a little sugar to soften together. When frying hot pan cold oil on low heat, the oil can be a little more do not fry to smoke otherwise there will be a bitter taste.

Mom.com encyclopedia shredded idea: tempeh processing will be added to a lot of salt, so if the dishes have been added to the tempeh, you should reduce the amount of cooking salt, so as to avoid excessive salt intake, thereby reducing the risk of high blood pressure, heart disease and stroke.

Pregnant women can eat tempeh

It is believed that everyone has eaten tempeh, tempeh, is China's traditional fermented soybean products, adding a little bit of tempeh when cooking can not only increase the flavor of the dishes, but also for the nutrients, so it is no wonder there are so many people like. So for those who are pregnant, can they eat tempeh?

These are not just for flavoring, but also for medicine, which has a very high nutritional value. However, the fermented soybean products made from soybeans are similar to those made from fermented soybeans, and the salty soybeans are too salty for pregnant women to be cautious about eating, while the light soybeans are good in moderation and can increase the appetite and replenish the nutrients.

So, even if the dishes made with tempeh are delicious, but pregnant women can not eat at will, oh, in the special period of pregnancy, pregnant moms or hold back on cravings, do not open to eat it.