1. How to make tempeh

Raw materials: Poria cocos, salt, chili powder, garlic, ginger, soybeans, pepper noodles, bay leaves. Method:

1. Stir-fry the soybeans over a slow fire, add some Poria cocos and bay leaves, and stir-fry until the aroma becomes fragrant. Rinse the fried beans with cold water and filter the water with a leaky tool. share.

2. Boil the washed beans. The water should be just barely over the top. Cook until the beans can be easily crushed and mashed when the beans are pinched. Drain the cooked beans. Lose moisture.

3. Take out the fermented beans, add appropriate amounts of salt, chili powder, onion, ginger, garlic, and peppercorns, stir evenly and let them dry. After being exposed to the sun for a few days, the beans will be black. That's it. 2. How to eat tempeh (1) Fish with tempeh

Raw materials: carp, tempeh, salt, rice wine, ginger, green onion, vinegar, chicken essence, sesame oil, fresh soup, cooked rapeseed oil. Method:

1. Clean the fish, remove the internal organs, remove the internal organs, wash it, make two or three knives on both sides of the fish body, add salt, rice wine, onion and ginger, stir and season half an hour.

2. Put rapeseed oil in the pot and heat it to 70% temperature. Add the fish and fry until reddish brown. Drain it. Leave oil in the pot, add black bean sauce and stir-fry until crispy and fragrant, remove from the pot and put into a bowl and set aside. Put the fish into the pot, add fresh soup and stir-fry over low heat until the sauce becomes half thick. Add the pancake and black bean sauce until the juice is dry and bright. Remove from the pot and let it cool. Pour the sesame oil over the chicken and stir-fry the chicken. Silk. (2) Steamed seabass with black bean paste

Ingredients: seabass, garlic, ginger, green onion, diced pepper, oil, monosodium glutamate, and black bean paste. Method:

1. Remove the gills and internal organs of the seabass, and wash away the blood; wash the garlic and ginger and cut them into granules; wash and cut the green onions into flowers.

2. Put the seabass into a plate, add garlic, ginger, black bean paste, monosodium glutamate, and oil, steam it in a basket for about 8 minutes, take it out, and sprinkle with green onions and diced peppers. (3) Crispy fish with black bean sauce

Raw materials: herring, minced green onions, minced ginger, minced garlic, seasonings, cooking oil, and sesame oil. Method:

1. Clean and slice the black fish. Put cooking oil in a wok and bring to a boil, add herring and fry until thoroughly fried. Dish it out to control the oil and replenish the water.

2. Leave a small amount of light oil in the original pot and bring to a boil. Add aniseed, minced green onion, ginger mint, and garlic paste and sauté until fragrant. Add black bean sauce and stir-fry until fragrant. Add vinegar, rice wine, sugar, salt, and appropriate amount. Bring cold water to a boil and add fish pieces. Turn to low heat to heat, turn to high heat to reduce the juice, add chicken essence and sesame oil, remove from the pan and let cool.