How to make soybean tempeh

Ingredients used:

6 pounds of soybeans, 500 grams of chili pepper, 250 grams of pepper, 2 pounds of garlic, 250 grams of ginger,

300 grams of sesame seeds, 50 grams of five-spice powder, white wine in moderation, moderate amount of black bean grass. /p>

(4) during the cooking of soybeans, you can wash the black bean grass in the dry water spare;

(5) soybeans cooked, you can taste, to cook to soft, so you can turn off the fire to complete;

(6) and then use the sieve funnel fishing out to dry the water, cooking soybeans in the water don't pour out, the essence of the inside, this is to do soybean milk than in the supermarket and also tasty

(6) the water is used to dry, cook the soybeans don't pour out, essence of the inside, this is to do soybean milk than in the supermarket and also delicious

(7) a bamboo basket with the water, and the water is used for the cooking of the soybean. 7) with a bamboo basket, in the dried black bean grass around, the bottom should also be put;

(8) while hot to cook the soybean poured in the bamboo basket inside;

(9) in the black bean grass layer by layer flattening;

(10) with a chopping board or a heavy thing pressed;

(11) began to ferment at a temperature of about 28 degrees for 5 days, hair up a little bit of tempeh smell;

(12) then you can slowly ferment at a temperature of about 20 degrees for about 15 days on it;

(13) note that this step is quite important, if the tempeh is not fermented well, you are putting any seasoning is not good

(14) more than 20 days of fermentation of tempeh is good, take out the chopping board;

( (15) with a bamboo dustpan washed, the fermented edamame poured inside;

(16) and then take out the edamame grass, the original soybean becomes moldy, silk, it means that the fermentation is good;

(17) and then use a knife to the fermented soybean chopped fine can also not be chopped, directly mixed with the seasoning, but I'm going to be made into a round ball, so it is necessary to chop finely

(18) to prepare the seasoning. Pepper should be fried and then beaten into noodles, sesame seeds should also be fried, chili pepper noodles to be a little thicker;

(19) five spice powder, ginger, garlic, should be chopped, it is best to make mud;

(20) first sprinkle on the appropriate amount of white wine, and then put the salt, and then put in order into the above seasoning, mixing together with a disposable gloves;

(21) and then made into a round ball with the hands, drying on the balcony The air-drying, this can not sun, only air-drying;

(22) air-drying on the balcony for 15 days can be eaten, and its preservation, with an earthen altar inside;

(23) can also be loaded into the refrigerator, winter can also be placed directly on the balcony without opening the window, eaten taken out on it;

(24) air-drying tempeh, plus garlic;

(25) air-drying, with garlic;

(26) air-drying, with garlic;

(25) the garlic cloves cleaned and cut into small segments, edamame cut fine;

(26) add oil to stir-fry together, so that the rice is particularly delicious fried edamame inside do not add salt, because inside the seasoning are

(27) the last plate to complete a plate of fragrant edamame out of the pot.

Tips

During the fermentation period, the first five days to the temperature at about 28 degrees, fermentation up a little bit of tempeh odor, the temperature at 20 degrees on the slow fermentation of 15 days or so can be.