Tempeh sauce
Ingredients: 100g of tempeh, 60g of chili powder, oil, salt, 1 spoon of soy sauce, 2 spoons of sugar, 30g of garlic, 15g of peppercorns
Practice:
1) Preparation of raw materials
2) Tempeh washed slightly, drained, put into the pounding cup
3) and then add the garlic with a pounding hammer. garlic together with the pounding hammer pounded into a crushed puree, but not too much velvet rotten ah 4) pounded like this can be, mainly to let the tempeh and garlic can be better integrated in a piece of each other's flavor
5) low heat, cold oil, under the pepper slow frying
6) pepper flavor, with a sieve to get it out without
Tempehrano sauce
7) and then put the pounded black bean sauce into the pot, slow simmering
8) this time and then add chili powder, you can use a little large chili powder, too fine a fried easy to paste
9) into a very small amount of salt
10) add sugar
11) and then put a little soy sauce
12) simmering for 5 minutes, and then turn off the heat and cool it can be