soybean

energy

Chopped pepper

salt

Recipe practice:

1. Wash soybeans and soak them in water for one day.

2. Cook the soybeans and control the ratio of water to beans to be 2: 1. I like my beans to be soft.

3. Force the boiling water out and put some salt in the refrigerator (or not).

4. Put the beans in a stainless steel pot with a cover and ferment in a warm place for about a week, so that there is slippery mucus between the fermented beans.

5. Cut the ginger into pieces.

6. Pour the boiled bean water into the fermented soybean, and add Jiang Mo, salt and chopped pepper into the bean and mix well. This water lobster sauce becomes. The amount of salt depends on the number of beans. Because chopped pepper has salt, the weight of salt is not indicated here. Just add it to eat salty.

7. Stir well and the lobster sauce will be fine.

8. Put the lobster sauce in a glass container and leave it for half a day. Don't leave the tempeh at room temperature for too long, it will turn sour. You can put it in a fresh-keeping box and refrigerate it for a long time.