A complete list of recipes for tempeh

A complete list of tempeh recipes. Tempeh is a fermented product of beans, with black beans or soybeans as the main raw materials. Generally, people use them as ingredients. , cooked together with other dishes, it is very delicious. Here is a complete list of tempeh recipes. Tempeh recipe 1

Steamed pork ribs with black bean and ginger sauce

500g pork ribs / 30g tempeh / 30g ginger / 4 cloves garlic

1 spoon cornstarch / 1 spoon soy sauce / 1 spoon of cooking oil

1. Wash the tempeh, drain and chop into pieces

2. Peel the ginger and grind it into minced ginger. Remove the skin from the garlic and cut it into rice grains

3. Put the ground ginger and garlic into a bowl, add all the seasonings and mix evenly

4. Wash the ribs and drain. Dry the water, add 1 spoon of cornstarch

5. Add the evenly mixed seasonings, stir evenly

6. Put it into the pot and cover it and steam over high heat for fifteen minutes until it is completely cooked. Ready to serve

Diced radish with black bean sauce

Half a white radish/one carrot

Oil/a tablespoon of black soya bean/water starch

1. Peel and wash the radish, and cut into diced radish of equal size

2. Heat oil in a pan, pour in the diced radish, and fry over low heat< /p>

3. Add tempeh sauce, simmer with a little water

4. Thicken with a little water starch and it’s ready to serve

Whole fish with tempeh

1 fish/ 1 tablespoon half bean paste/ 2 teaspoons black bean paste

One green chili/ one red chili/ 1 piece of ginger

2 cloves minced garlic/ chopped green onion/ 1 tbsp cooking wine/minced onion

Marinade: 1 tbsp cooking wine/2 tsp salt

1. Wash the fish, pour the cooking wine and spread evenly Salt and marinate for 10 minutes

2. Turn the pot on high heat, pour in the oil, add the fish, fry until golden brown on both sides, and remove. The oil when putting the fish should be warm but not hot

3. Pour oil into the pot, add ginger, garlic and green onions and stir-fry over medium heat until fragrant. Add bean paste and black bean paste and stir-fry until red oil appears

4. Put the fish into the pot, add 1 tablespoon of cooking wine and pepper flakes, cover the pot, cook for 2 minutes, then turn the fish over, continue to cook for 2 minutes, and serve out

5. Sprinkle chopped green onion and add some chili shreds to make it look better~

Cowpeas with black bean and sesame sauce

200g of black beans / 15g of black bean / two spoons of sesame paste

Appropriate amount of chopped green onion/ Two slices of ginger/one garlic

A little salt/two spoons of light soy sauce/sesame oil/edible oil

1. Wash the cowpeas and cut them into two pieces of the same length. Go to the third section

2. Set aside onions, ginger, garlic, etc.

3. Boil water in a pot, blanch the cowpeas in water until cooked

4. Pour the blanched cowpeas into cold water After a while, remove the water and place on the plate

5. Pour in an appropriate amount of oil in another pot, stir-fry onion, ginger and garlic, add black bean and stir-fry, then add sesame paste, sesame oil, light soy sauce, a small amount of salt, you can add Add some water to make it juicy, otherwise the sesame sauce will dry out, just turn it over twice quickly

6. Pour the prepared juice on the cowpeas, and finally pour some hot oil on top for a better taste

< p> Steamed fish fillet with black bean chili sauce

One black fish/a teaspoon of salt/sugar

A tablespoon of black bean chili sauce/ginger/onion/garlic

Oil/ One tablespoon of egg white/one tablespoon of cornstarch

Two tablespoons of cooking wine/two tablespoons of light soy sauce

One handful of enoki mushrooms/one red pepper

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1. Cut the fish in half, remove the internal organs, clean it and dry it with kitchen paper.

The fish can be frozen for a while in advance, and the angle between the knife and the fish should be 30 degrees. When filling the fish, push it outward or pull it in, keeping it in one direction. The knife should be dipped in water, and put a piece of kitchen paper under the fish to prevent it from sliding when filling the fish

2. Cut the scallions into sections and slice the garlic and ginger

3. Add cooking wine, salt, egg white, and cornstarch to the fish and mix well, then add the chopped scallions, ginger, and garlic and marinate for 20 minutes

4. Mix the steamed fish with soy sauce, light soy sauce, sugar, black bean pepper, chopped green onion and garlic into a juice

5. Take a bowl and put washed enoki mushrooms on the bottom with the roots removed

6. Place the fish on the enoki mushrooms, and place the onions, ginger and garlic

7. Put the fish fillets in the steamer and steam for five minutes

8. Steam the fish When the time is right, heat up a pan and sauté the onions and garlic, then add the previously prepared sauce and stir-fry until fragrant

9. Pour the hot oil sauce over the steamed fish fillets, and sprinkle a little chopped green onion and chili pepper on the surface. Okay,

Steamed chicken legs with black bean sauce

Chicken legs/onions/green onions/ginger/garlic

Light soy sauce/dark soy sauce/oyster sauce/cooking wine

Sichuan pepper powder/tempeh sauce/sugar/salt/white pepper

1. Wash the chicken legs and cut them into small pieces for easy flavoring; shred the onions and mince the onions, ginger and garlic. Set aside

2. Add shredded onions, onions, ginger, and garlic to the chicken legs, then add light soy sauce, dark soy sauce, oyster sauce, cooking wine, white pepper powder, Sichuan pepper powder, black bean paste, sugar, and a little salt; mix well ;Put into a plastic bag, refrigerate and marinate overnight (if you can’t wait, you can marinate for 2 hours)

3. Put in a steamer; after the water boils, steam over medium heat for about 20 minutes That’s it

Tips:

Both soy sauce and black bean sauce contain salt, so you have to add salt as appropriate; add seasonings according to your own taste, recipe 2 of black bean sauce

< p> 1. Steamed pork ribs with bean drum

Ingredients: 200 grams of pork ribs, 50 grams of tempeh, 5 grams of minced garlic, 3 grams of ginger, 2 grams of sugar, 5 ml of peanut oil, 5 grams of sweet potato starch, 5 wolfberry, 3 grams of salt, 2 grams of pepper, 2 ml of rice wine1. Soak the short ribs for half an hour to remove the blood.

Drain or blot dry with kitchen paper.

Add half a tablespoon of sugar.

Add half a spoonful of peanut oil.

Add a few slices of ginger, cover with plastic wrap and refrigerate for 3 to 4 hours.

Rinse the Yangjiang black bean sauce and flatten it with the back of a knife.

Chop the garlic, take the marinated ribs out of the refrigerator, add salt, pepper, tempeh, minced garlic and rice wine, mix well and marinate for 15 minutes.

Add thick wet starch.

After the water boils, put it into the steamer and keep steaming over medium heat for about 18 minutes.

2. Dace with black bean sauce

Kill and wash one piece of dace, separate the fish bones and fillets, marinate and stir the fillets with cooking wine, salt and , marinate for 5 minutes, add a little cornstarch and mix well and set aside.

Add water to the pot to taste, salt, monosodium glutamate, chicken essence, and cooking wine, then put the fish bones down and cook until they are beaten out, put them into a plate, put some vegetables at the bottom of the plate, and then put the fish fillets into the pot Medium-cooked, battered and placed on top of the fish bones.

Stir-fry ingredients, pour oil into the pot, add spicy red millet, minced garlic, stir-fry until fragrant, add an appropriate amount of water and tempeh, add a little water, seasoning, steam fish tempeh, chicken essence, spicy fresh dew, and a little sugar , a little vinegar. Pour the fish on the fish and take it out of the pot. Just put some coriander on top.

3. Braised hairtail with black bean paste

Ingredients: 1 hairtail.

Accessories: appropriate amount of oil, appropriate amount of salt, appropriate amount of tempeh, appropriate amount of red pepper, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of light soy sauce, appropriate amount of cornstarch, appropriate amount of cooking wine.

Drain the moisture on the surface of the hairtail and pat it with cornstarch.

Heat the pan, add oil, and add hairtail fish.

Fry the hairtail until golden brown on both sides and remove.

With a small amount of oil remaining in the pot, add the tempeh, minced ginger, minced garlic and minced red pepper and stir-fry together.

After stir-frying until the aroma is released, add an appropriate amount of water, a small amount of light soy sauce and cooking wine, and bring to a boil.

Add the fried hairtail.

Cover and cook for two or three minutes.

Stir occasionally and add salt and other seasonings.

Reduce the juice over high heat.

4. Spicy fried clams with black bean sauce

Ingredients: 500g clams.

Accessories: appropriate amount of oil, appropriate amount of salt, appropriate amount of chives, appropriate amount of coriander, appropriate amount of dried chili pepper, appropriate amount of tempeh, appropriate amount of shredded ginger, appropriate amount of cooking wine.

Rinse the purchased clams with clean water.

Drain the washed clams and put them on a plate.

Prepare dried chili peppers, black bean paste and shredded ginger.

Chives, garlic, coriander and cooking wine.

Heat oil in a wok and sauté the tempeh, shredded ginger and chili until fragrant.

Then add clams and cooking wine and stir-fry over high heat.

Add the other ingredients together, add appropriate amount of salt and stir-fry evenly.

After all the ingredients in the pot are cooked, take it out and enjoy it while it's hot. Recipe 3 of tempeh

What is delicious with tempeh

1. The first dish that goes with tempeh is chicken wings. Chicken wings made with tempeh are very delicious, and Chicken wings are meat foods. When they are put into the pot and cooked together, the flavors of the two are mixed together. What we eat is fragrant and delicious chicken wings. With the help of black bean sauce, the chicken wings become delicious. Because of the chicken wings, the tempeh also has some meaty flavor. The combination of the two is indeed liked by many people.

2. Tempeh can also be eaten with pork ribs. The principle is similar to that of chicken wings. After all, they are both delicacies that can be eaten with tempeh. They are both foods that make each other delicious when eaten. Maybe this It is a very key principle of pairing when two or three kinds of food are eaten together. If they are paired together, they will not be as sweet as the first ones, so why should they be eaten together?

< p> 3. Tempeh can also be eaten with tofu. The two mentioned above are only delicious when eaten with meat. But in fact, the combination of tempeh and tofu is also very delicious. Tofu is originally light and delicious. , after eating it with tempeh, it can make the taste a little stronger, but compared to the light tofu, this slightly flavorful tofu is more popular with everyone.

Therefore, when eating dishes with black bean sauce, we can all find one thing in common. They can all make the taste heavier than before. This is also the reason for people who don’t like to eat light food. Prefer food.

Efficacy and functions of tempeh

1. Effect of relieving the exterior and dispersing cold: Tempeh has the effect of relieving the exterior and dispersing wind, and can be used for colds caused by exogenous wind and cold. , intolerance to cold, fever, no sweat, headache, nasal congestion and other symptoms.

2. Clear away heat and relieve irritability. Tempeh can not only disperse external evils, but also dissipate stagnant heat in the lungs and stomach. etc. are valid.

Eating an appropriate amount of tempeh can help enhance the body's brain power, increase the detoxification ability of the liver, and aid the body's digestion.

How to make tempeh

1. Preparation materials: tangerine peel, salt, chili powder, garlic, ginger, soybeans, pepper powder, bay leaves.

2. Fry the soybeans over low heat, add some tangerine peel and bay leaves, and stir-fry out the aroma. Rinse the fried beans with clean water and filter out the water with a leaky tool.

3. Boil the washed beans in water. The water should be just submerged. It should be cooked until the beans can be easily crushed into a puree state when the beans are squeezed by hand. The cooked beans Drain the water, take out the fermented beans, add appropriate salt, chili powder, green onion, ginger, and Sichuan pepper powder, stir evenly and let them dry in the sun. After a few days of drying, the beans will be black.