1, the raw materials are different

Tempeh: black beans or soybeans as the main raw material.

Bean paste: with broad beans, soybeans as the main raw material.

Soybean paste: with soybean as the main raw material.

Yellow sauce: soybeans, flour, salt and water as the main raw materials.

2, made of different

Tempeh: the use of Trichoderma, Aspergillus or bacterial protease to slow down the fermentation process and made.

Bean paste: the soybean Chuan water soaked up, and then use a pressure cooker or electric crock pot to cook it, the fermentation process and made.

Soybean paste: made by fermenting soybeans after frying and grinding them.

Yellow sauce: made through the process of making and fermentation.

3, the color varies

Tempeh: the color is dark brown, oily and shiny.

Bean paste: the color is reddish brown.

Soybean paste: the color is reddish yellow.

Yellow sauce: reddish brown with a glossy finish.

The tempeh is shown in the picture:

The bean paste is shown in the picture:

The soybean paste is shown in the picture:

The yellow sauce is shown in the picture:

4. The smell varies

The tempeh: the sauce is rich in soybean paste and ester aroma, and there is no bad smell.

Bean paste: light soy sauce and ester flavor.

Soybean paste: strong sauce and ester flavor.

Yellow sauce: lighter soy and vinegar flavor.

5. Varying uses

Tempeh: can be flavored and used as medicine.

Bean paste: can be directly mixed with rice, can be made into soup, stir-fried vegetables or as a dip.

Soybean paste: used in various cooking methods such as jiao, stewing, steaming, stir-frying, mixing, etc. It can also be used as a side dish or net food.

Yellow sauce: commonly used cooking ingredients, suitable for popping, frying, burning, mixing and other cooking methods.