Do you have seasonal requirements for making tempeh?

The knowledge of tempeh is introduced: tempeh (Glycine max) is made from soybeans or soybeans as the main raw material, the use of Trichoderma, Aspergillus, or bacterial protease, decomposition of soybean protein, to a certain extent, add salt, add wine, drying and other methods to inhibit the enzyme's vitality, delay the fermentation process and made.　There are more types of tempeh, according to the processing of raw materials are divided into black tempeh and yellow tempeh, according to the taste can be divided into salted tempeh and light tempeh. Tempeh is commonly used as a seasoning in the southern part of the Yangtze River in China, and can also be used directly for dipping. Tempeh is a traditional fermented soybean product, with particles intact, black and shiny, fluffy and no moldy smell is good.　Nutritional analysis of edamame: 1. edamame contains a high level of soybean kinase, soybean kinase has the effect of dissolving blood clots; 2. edamame contains a variety of nutrients, can improve the gastrointestinal flora, often eat edamame can also help digestion, prevention of disease, delay aging, enhance brain power, reduce blood pressure, eliminate fatigue, reduce pain, prevent cancer and improve the function of detoxification of the liver (including alcohol); 3. edamame can also be detoxification of the medicine, food toxicity. It can also be used as an antidote to all medicines and food poisoning.　Tempeh is suitable for people: the general population can eat, especially for patients with blood clots.　Tempeh therapeutic effect: tempeh flavor bitter, cold, into the lungs, stomach meridian; there are wind, relieve the surface, clear heat, remove dampness, dispel annoyance, Xuan Yu, detoxification effect; can be the treatment of external cold fever, fever, headache, irritability, chest tightness and other symptoms.　Tempeh practice guide: the basic practice of tempeh is to steam soybeans or black beans and put them into a ceramic vessel to ferment and make.