Tempeh is a traditional Chinese specialty fermented soybean seasoning.

The black beans or soybeans as the main raw material, according to the taste can be divided into salted tempeh and light tempeh Dry tempeh, water tempeh, soybeans or black beans soaked through the steaming or boiled, after the fermentation of food products, can be seasoned, Guizhou, Guangdong, Guangxi, Anhui, Henan, Hunan, Jiangxi, Shandong, Sichuan, Chongqing, as well as the southern Shaanxi, Gansu Qingyang area of folk specialties.

The tempeh is rich in protein, various amino acids, lactic acid, phosphorus, magnesium, calcium and a variety of vitamins, color and flavor, the north and south of China are processed and eaten.

Cooking method

The tempeh as early as the Han Dynasty was known to be able to reconcile the five tempeh delicious, unique aroma, rich in protein, a variety of amino acids and other nutrients, China in the war against the United States to aid the Democratic People's Republic of Korea, there was a large number of production of tempeh to supply the volunteers to eat, but because of its nutrient-rich, so it is easy to deteriorate, once dipped into the raw water

Practice is very simple is to cook the soybean in three days, covered with hemp leaves or plastic wrap fermentation to prevent moisture loss, soybean above a long layer of white hair or gray-black hair (gray-black is white mold maturity sign, you can rest assured that food, but out of the yellow hairs that is, Aspergillus flavus can not be eaten will cause poisoning) and then put into the salt and wine sterilization, and then put some ginger, peppercorns and anise, and after a period of time can eat, you can eat. Sealed, after a period of time you can eat.