1, will be placed in a pot of cold water, cook until the pork 9 mature turn off the fire, the original broth soaked pork to cool

2, thigh meat cooled and fished out sliced

3, shallots cut into pieces, ginger cut into minced

4, bitter melon diagonally cut into slices

5, pointy peppers cut into segments

6, frying pan is hot, do not put the oil. Cut the thigh meat directly, the thigh meat burst out of the oil, sheng out to be

7, the pan poured off the excess oil, leaving a little residual oil, under the Pixian bean paste, dry edamame, ginger and onion stir-fry

8, stir-fry after the aroma, will be the pepper into the stir-fry

9, will be the thigh meat back to the frying pan, stir-fry evenly

10, and to the pot into the soy sauce half a spoon, a spoonful of cooking wine

11, the bitter melon slices into the pan and stir fry evenly, adjust the salt as needed.

Tips:

1, boiling water in the pot to cook the thigh meat, the original soup cooled before slicing.

2, burst oil time depends on personal preference, like soft and sticky on the burst some short, like dry incense on the burst a little longer, I burst more dry incense;

3, dry black beans, soy sauce have a salty flavor, whether you need to adjust the salt, depending on taste

black bean stir-fry: black bean pangasius cuttlefish shredded

black bean stir-fry: black bean pangasius cuttlefish shredded

p> Ingredients: half a can of pangolin with black beans, 250 grams of beans, garlic, red pepper, pepper, salt

Method:

1, ready to prepare the raw materials;

2, pot of water, add the right amount of salt and a few drops of oil, down into the beans inside the cook;

3, beans to cook until the seven, eight The first thing you need to do is to get your hands dirty and get rid of all the dirt and debris.

7. add the right amount of salt and stir fry evenly;

8. then add the hand torn pangolin pieces to stir fry together;

9. finally add pepper and stir fry evenly;

10. served in a bowl.

Tips:

1, the whole bean into the water has been added a small amount of salt and oil to cook a little longer, so that the beans cooked to seven, eight mature, and then fished out cut into thin julienne;

2, black beans pangolin cans of oil a lot of cans of black bean, you can use the oil in it to popping black beans and garlic, red pepper, and then Into the knife beans shredded stir-fry, stir-fry add salt seasoning;

3, add salt and then into the pangolin (because pangolin already contains salt, pangolin if it is a whole piece of the hand first tear), so more flavor, and finally add a little pepper seasoning can be.

Nutritional value of tempeh

Tempeh is rich in protein (20%), fat (7%) and carbohydrates (25%), and contains a variety of amino acids, but also contains a variety of minerals and vitamins, and other nutrients.

The efficacy and role of tempeh

1, tempeh also with its unique aroma to make people increase appetite, promote absorption. China in the war against the United States to aid North Korea, had a large number of production of tempeh supply volunteer troops to eat.

2, tempeh can not only flavor, and can be used as medicine. Chinese medicine believes that tempeh is flat, sweet and bitter, sweating, clearing the rash, wide in addition to the annoyance, Xuan Yu detoxification effect, can cure colds and headaches, chest tightness and nausea, typhoid fever and cold fever and food poisoning and other illnesses.

The way to make tempeh

(1) Screening: choose large, full particles, particle size is basically the same, full maturity, the skin is not wrinkled, glossy soybeans, after the sorting to remove impurities spare.

(2) wetting: 1:2 plus water soaking beans, water temperature control at 20-25 ℃, pH value of 6, 5 or more, according to different seasons soaking 15-25 hours, to the bean expansion without wrinkled skin, feel strong, the skin is not easy to detach as appropriate.

(3) Steaming: 4 hours of steaming with atmospheric pressure pot, cease fire after smothering the beans for 4 hours, the cooked . Beans cooked but not rotten, no raw heart inside. Steaming bean water content in about 52% out of the pot to cool.

(4) inoculation: out of the steam cooked beans spread out to dry on the curved table when the product temperature drops to about 34 ℃, access to mold and Lu brewing 3, 042 rice curved essence, the seed curved first with 1% sterilized flour mix and then inoculated, seed curved and cooked beans mix to be rapid and uniform.

(5) Qu: Qu material in the form of a mound piled up in the center of the Qu plate, keep the room temperature 28-30 ℃, the highest temperature does not exceed 36 ℃, every 6 hours to pour the plate 1 time, after 16-18 hours of the qu qu material agglomerates, for the rubbing of the qu

The qu material will be gently rubbed by hand to flatten the qu material to make the qu material loose and to keep the bean grain intact, rubbing the qu 12 hours or so after the bean grain is generally yellowish-green spore, the quality of the temperature tend to moderate, the qu maturity, the Qu is ripe, the Qu is not a good idea. Ease, the curve is mature, open the window to drain moisture, moisture is 20-25%.

How to eat tempeh

1. Tempeh has been widely used in Chinese cooking.

Tempeh can be mixed with sesame oil and other ingredients to help meals; with tempeh and tofu, eggplant, taro, radish and other cooking dishes have a unique flavor; the famous "Ma Po Tofu", "fried back to the pot meat" and so on are not without the use of tempeh as a seasoning. Tempeh as a seasoning.

Cantonese people prefer to use black beans as a seasoning for cooking Cantonese cuisine, such as "black bean sauce ribs", "black bean pangolin" and stewed chicken, duck, pork, beef, etc., especially when fried snails with black beans as a seasoning, the flavor is better.

2, before eating, should be fully heated, do not eat spoiled or moldy tempeh.

Taboos of edamame

Patients with liver disease, kidney disease, peptic ulcer and arteriosclerosis should eat less.

How to buy tempeh

Black or yellow-brown, tasty, salty, sweet and sweet, with the characteristic tempeh aroma of tempeh is good.

Storage of Tempeh

Tempeh with ceramic vessels sealed containers is appropriate, placed in a cool, ventilated place, to avoid direct sunlight or high-temperature baking, you can achieve the purpose of preventing the oxidation of fat; if you need to be placed in the refrigerator, the application of a plastic bag sealed in the freezer, so that it can be stored for a longer period of time, and the aroma will not be emitted. The aroma will not be emitted. But avoid the invasion of raw water, in order to prevent the tempeh moldy and spoiled.

Tempeh is a very favorite seasoning, can be used as a seasoning for dishes, but also can be directly dipped in food. Edamame is whole, black and shiny, tastes fluffy, and has no moldy or rancid taste.

The unique aroma of tempeh itself can increase people's appetite and promote digestion. Tempeh can not only be flavored, but also be used as medicine, with sweating and relief, clearing away heat and rashes, broadening the middle and removing annoyance, etc., and it can also be used to treat colds and headaches.

How to use tempeh stir fry 3

Ingredients to prepare:

2 pounds of red pepper tempeh 1 packet of garlic 0.5 pounds of ginger 1 piece of salt and oil according to taste moderate amount of white wine, a tablespoon of chicken powder a tablespoon of (available instead of chicken essence) a spoonful of sugar (the best sugar)

practice details

The first step: red pepper washed and dried to remove the top of the tip (note that the first wash in the removal of the tip, or chili pepper into the water difficult to dry, but also affects the taste)

The second step: take the tip of the dried chili pepper chopped, remember to wear gloves two to three times to cut, or this acidic cooking you know.

Step 3: Prepare the ginger and garlic peeled and washed, chopped into mince.

Step 4: Cut the minced garlic, ginger and chili pepper into the basin, and then pour in the prepared seasoning salt, chicken powder, sugar, white wine.

Step 5: Mix all these seasonings well, remember to wear gloves.

Step 6: After mixing well, cover the basin with a lid and let it stand for more than 3 hours.

Step 7: While it's resting, prepare a pan to fry the sauce.

Step 8: Heat the pan first, pour cooking oil into the pan, you can pour some more flavor is better.

Step 9: Add the prepared tempeh and stir.

Step 10: Add the chopped peppers and stir fry on high heat.

Step 11: Stir fry for about five minutes on the sauce is fried, which you can taste the flavor, according to taste put some other seasonings.

Step 12: the fried chopped pepper sauce to cool, and then packed in a clean container in the refrigerator for 3 days, spicy and addictive black bean chopped pepper sauce is ready.