Tempeh is a traditional Chinese specialty fermented soybean seasoning. Tempeh is made from black beans or soybeans, which are soaked through, then steamed or boiled in a pot, and then fermented to make a food product that can be flavored or used as medicine.

The method of making tempeh is very simple, after boiling the soybeans or black beans on the day of the three volts, cover them with hemp leaves or plastic wrap to ferment (to prevent moisture loss), and wait for the soybeans to grow a layer of long white hairs or gray-black hairs on top of the soybeans, the tempeh will be ready, and you can feel free to consume it. However, if the tempeh grows yellow hairs, it is Aspergillus flavus and cannot be consumed or it will cause poisoning.

There are more kinds of tempeh, according to the processing raw materials are divided into black tempeh and yellow tempeh; according to the taste can be divided into salty tempeh, light tempeh, dry tempeh, water tempeh. Tempeh is rich in protein, various amino acids, lactic acid, phosphorus, magnesium, calcium and a variety of vitamins, color and flavor, with certain health effects. Many people like to use edamame for seasoning, add some edamame inside some dishes, the flavor will be much better.