How to make tempeh at home

Tempeh

Raw materials: soybeans, salt, minced ginger, minced garlic, pepper, paprika, chili powder, a high degree of white wine

Practice:

1, cleaning: select the full of small particles of soybeans, wash clean.

2, soaking: the washed soybeans soaked and swollen, absorb enough water, so that dry dry beans such as fresh soybeans can be pinched open with a fingernail.

3, steaming: soaked beans out of the water, placed in a retort (or pressure cooker or steamer) on the steamer, the beans must be cooked through, with fingers can be easily pinched flat side, otherwise it will affect the subsequent fermentation.

4, fermentation: the cooked beans cool, spread on the banana leaf (no banana leaf can be replaced by a washed snakeskin bag) on the dustpan (similar containers can also be), the thickness of one inch or so, too thick will affect the fermentation, and then another dustpan inverted in the laying on the beans, which prevents the moisture on the beans with the wind to dry out and can not be fermented, and at the same time, not completely sealed, to avoid the lack of oxygen, so that microorganisms can not grow, but also to avoid the lack of oxygen, so that the microorganisms can not grow. Avoid the lack of oxygen so that microorganisms can not grow.

5, fermentation. After a week or so, the skip has undergone a great change: black or white mycelium grows, when the mycelium covered the whole skip, the first fermentation is complete, of course, in this process can be observed every few days, to the whole skip covered with mycelium is appropriate.

6, mixing. The first fermentation completed beans with a clean gauze (or directly with washed hands) gently rubbed, it is best that each grain is independent, because the beans that stick together have a poorer taste. After the beans are rubbed together, add salt, ginger, garlic, pepper, chili powder and other seasonings according to your taste, it is best to add a little bit of highly aromatic white wine, which will have the effect of icing on the cake; it is recommended that the salt is slightly more Ran put a little bit, which is conducive to the preservation of the later stage. Stir the beans with the seasonings.

7, altar: the second fermentation. Put the beans into the kimchi altar with the ruffled edge, seal the mouth of the altar with plastic wrap, fasten the lid, add water to the ruffled edge 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 put into the sun to dry. Sometimes the weather is not favorable and you can't dry the tempeh at once, but it doesn't matter, you can put the dried tempeh back into the jar and take it out to dry again when the weather is good, so although it will be more troublesome, the fermentation will be more thorough, and the flavor of the tempeh will be better. The dried tempeh can be stored in an airtight container for a long time.