How to make flavorful tempeh

How to make flavorful tempeh

How to make flavorful tempeh

There are many different kinds of dishes that we can come across in our lives, and there are also a lot of people who will try to make their own food, and there is a certain amount of difference in the flavors that different recipes for food seasoning can bring to us, so here's a look at how flavorful tempeh can be made to taste.

How to make flavorful tempeh 1

Tempeh is a fermented soybean product. In fact, tempeh is a traditional Chinese soybean ingredient that has been passed down to folklore as early as the Han Dynasty in China, and has been widely used in Chinese cooking due to its delicious flavor and unique aroma. It can be mixed with sesame oil and other ingredients to make small dishes;

It has different flavors with tofu, eggplant, taro, radish and other dishes. The famous "Mapo Tofu" and "Fried Pork" are both flavored with tempeh. Cantonese people prefer to use black beans as a condiment to cook Cantonese dishes, such as "black bean spare ribs", "black bean sausage" and braised chicken, duck, pork, beef, etc. Especially when frying snails, black beans as a seasoning, the flavor is better.

We contact soy sauce (soy sauce, old soy sauce) seasoning more, the general public may not know much about the tempeh, in layman's terms, the tempeh is made from black beans fermented into soy sauce left behind the raw materials refined, which can be seen, its nutritional value and delicious. Tempeh is rich in protein, a variety of amino acids, trace elements, not only beautiful, but also a strong flavor.

More well-known tempeh are: Guangdong Yangjiang tempeh, Kaifeng watermelon tempeh, Guangxi Huangyao tempeh, Shandong Babao tempeh, Sichuan Tongchuan tempeh, Hunan Liuyang tempeh, Yongchuan tempeh and so on. I personally prefer Yangjiang produced tempeh, due to the Yangjiang side near the sea, fresh air circulation high, long sunshine time, belong to the subtropical monsoon climate zone, suitable for drying tempeh. The black bean particles there are not necessarily very large, more dry, flavorful, open the bag can smell a black bean unique aroma.

Today I share with you a rice appetizer, the main ingredient is tempeh, plus chili, garlic, more suitable for friends who like to eat salty and spicy dishes.

Diced Black Bean and Chili Peppers

[Main Ingredients]

Black Bean, Diced Garlic, Minced Ginger, Diced Red Chili Peppers, Diced Green Chili Peppers

[Side Dishes and Seasonings]

Salt, Perilla, Soy Sauce, Peanut Oil

[Cooking process and method]

The first step: peel the garlic, cut into garlic dices; ginger peeled and cleaned, cut into ginger powder; red chili pepper cut into chili pepper dices, green chili pepper cut into chili pepper dices, perilla cut into julienne.

Step 2: hot pan, pour peanut oil, heat so that the oil temperature up, the first pour into the red chili diced, green chili diced low-fire stir-fry section of the green, and then poured into the ginger, garlic, perilla stir-fry popping incense.

Step 3: Take a small package of tempeh into the pot, add a small half spoon salt, a little peanut oil, sprinkle half a spoon of soy sauce, stir-fry together for 2 to 3 minutes, after the explosion of incense, you can plate out of the pot.

This is a simple black bean chili diced rice dish is ready, out of the pot on the aroma filled, very delicious. Eating used to put the sauce friends, you can try, at home to do their own clean, fresh, more to their liking.

[Tips]

Tempeh so delicious, due to the different regions of production and processing of tempeh taste is still different in the market, how to pick a good tempeh? For black bean tempeh, I personally prefer Guangdong Yangjiang flavor .

1, the shelf life of tempeh is generally 12 months, to buy the shelf life of the tempeh, the new production date products are better.

2, fresh tempeh out of the soy sauce tank, we have to go through the sun, air-drying, dry after encapsulation into the bag, delicious fresh tempeh inside will retain a certain amount of sauce moisture. Try to buy sealed packaged tempeh, open tempeh is easy to lose moisture, air-drying excessive or penetration of air moisture, affecting the flavor.

3, quality tempeh particles feel very good, not soft and hardened, pour out the bag can be scattered like sand. Do not buy those who look the surface of the white, hardened tempeh, generally have expired or have been moldy after re-sun-dried tempeh, eat as little as possible.

Don't worry about frying greens yellow, pay attention to the details of this, oat greens fried green sweet very simple

High temperature and rainy mango season to share a few coleslaw, not only to prevent the summer heat and health

Learning this trick, the minced meat stuffed with oil tofu frying, steaming, simmering, boiled can be, the color and taste of all

How to do the delicious tempeh 2

Flavored tempeh The best way to do this is to make it a little bit easier for you to eat.

Ingredients: pork loin, black beans, chili noodles, soybean oil, cooking wine, chicken powder, pepper, cooked white sesame seeds, salt, seafood soy sauce, sugar, ginger.

Method Steps:

Step 1, prepare all the ingredients, pork tenderloin cut into small pieces

Step 2, the pot into the soybean oil boiling, let cool to room temperature, to remove the taste of raw oil

Step 3, medium heat into the pork, stir fry for 2 minutes.

Step 4, add ginger, cooking wine, seafood soy sauce and stir-fry for 1 minute

Step 5, add edamame and stir-fry for 5 or 6 minutes

Step 6, turn down the heat and pour in chili pepper flakes, sugar, and salt and stir-fry to release the red oil

Step 7, pour in the five-spice powder and chicken powder and stir-fry to combine

Step 10, fried when I straight drooling, hurry to cook a bowl of noodles.

Flavored tempeh how to do delicious 3

tempeh

AKA: fragrant tempeh, tempeh

contraindications: liver disease, renal disease, peptic ulcers and arteriosclerosis should be eaten sparingly.

Suitable for people: the general population can eat. The most important thing is that you can't have the same kind of food as you do when you're not eating.

The basic introduction of tempeh

Tempeh, is China's traditional fermented soybean products, soybeans or soybeans as the main raw material, generally with soybeans or black beans after steaming, after the fermentation of made (the use of Trichoderma, Aspergillus, or the bacterial protease, decomposition of soybean protein, to a certain extent, when adding salt, wine, drying and so on. When it reaches a certain level, salt, wine and drying are added to inhibit the enzyme's vitality and slow down the fermentation process). There are more types of tempeh, which are divided into black tempeh and yellow tempeh according to processing raw materials, and salted tempeh and light tempeh according to flavor.

In ancient times, black beans were called "yu peas", also known as "hobby". The earliest records are found in the Han Dynasty Liu Xi "interpretation of the name. The first record is found in the Han Dynasty Liu Xi "interpretation of the name. interpretation of the diet" book, reputation for edamame as "five flavors and harmony, the need to become". The 2nd to 5th century A.D. "Food Classic" book and "for black beans method" records. Ancient people not only used black beans for flavor, but also for medicine, it is extremely important. Han Shu", "History", "Qimin Yaojutsu", "Compendium of Materia Medica", etc., have this record.

According to records, the production of tempeh, the earliest by Jiangxi Taihe County spread, and then after continuous development and improvement, so that the tempeh has become unique, become a favorite seasoning good, and spread overseas. China's Taiwanese people called tempeh for "yin edamame", Japanese people called tempeh for "Na edamame", Southeast Asian countries are also commonly eaten tempeh.

China's more famous tempeh are: Guangdong Yangjiang tempeh, Kaifeng watermelon tempeh, Guangxi Huangyao tempeh, Shandong Babao tempeh, Sichuan Tongchuan tempeh and Yongchuan tempeh, Hunan Liuyang tempeh, etc., Shaanxi Hanzhong spicy tempeh and air-dried tempeh.

Effects and functions of tempeh

1, tempeh also increases appetite and promotes absorption with its unique aroma. China in the war against the United States to aid the Korean War, 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.

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.

Buying Tempeh

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

Storage of Tempeh

Tempeh is suitable to be sealed in ceramic vessels, placed in a cool and ventilated place to avoid direct sunlight or high-temperature baking, which will prevent the oxidation of the fat; if you need to put it in the refrigerator, it should be sealed in a plastic bag and placed in the freezer, which can be kept for a longer period of time, and the aroma will not be emitted. But avoid raw water invasion, in order to prevent the tempeh moldy spoilage.

How to eat tempeh

1, tempeh has been widely used in Chinese cooking. It can be used to mix with sesame oil and other ingredients to make a meal; 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. Cantonese people prefer to use black beans as a seasoning to cook Cantonese dishes, such as "black bean 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 consuming should be fully heated, do not eat spoiled or moldy tempeh.