How to marinate tempeh

Ingredients details

Main ingredients: 2 pounds of soybeans Accessories: half a pound of ginger, half a pound of chopped pepper Ingredients: appropriate amount of salt

Steps for making tempeh

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1

Wash the soybeans and soak them in water for a day.

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2

Cook the soybeans and control the ratio of water to beans to 2:1. Prefer beans cooked softer.

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3

Pour out the water used to cook the beans, add a little salt and store them in the refrigerator (or not).

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4

Put the beans into a covered stainless steel pot and ferment in a warm place for about a week. The fermented beans Just feel smooth between them.

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5

Cut the ginger into small pieces.

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6

Pour the bean cooking water into the fermented soybeans, add the minced ginger, salt and chopped pepper into the beans and mix well . This water tempeh is ready. The amount of salt used depends on the amount of beans. Because chopped pepper contains salt, the weight of salt is not specified here. Just add it and eat it to make it salty.

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7

Stir evenly and the tempeh is ready.

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8

Put the tempeh into a glass container and store it for half a day before eating. Tempeh should not be left at room temperature for too long, as it will become sour over time. It can be stored in a crisper and refrigerated for a long time.