The pinyin of tempeh is: dòuchǐ. The phonetic transcription is: tidalㄡ_μˇ. The lexical category is: noun. The structure is: bean (unitalicized structure) tempeh (left-right structure).

What is the specific explanation of edamame, we introduce you through the following aspects:

I. Word Explanation Click here to view the plan in detail

Edamame dòuchǐ.(1) Food made from fermented soybeans or black beans soaked through and steamed or boiled, which can be flavored and can be used as medicine.

Two, cited explanation

1 ⒈ a soybean food. Generally with soybeans or black beans after steaming, made by fermentation, mostly used for flavoring. Cited the Northern Wei Jia Si Fo "Qimin Essentials - for black beans" "for wheat black beans method" note: "the aroma is better than black beans." Yang obviously "the hometown flavor snacks": "it (refers to brine cooked small intestine) is the method of washing several times with water, and then with a hundred degrees of boiling water, with the fishy star anise fennel, peppercorns, spices petals, and then put down a good mouth mushroom soy sauce, tempeh when almost cooked."

Three, Mandarin Dictionary

The soybean or black bean soaked through steamed or boiled, fermented food. It is often used as an accompaniment to dishes and is available in both salty and light varieties. Tempeh can also be used as medicine. Word translation English blackbean,blackbeansauce French haricotnoir,sauceauxharicotsnoirs

Four, the network explains

Tempeh tempeh tempeh is a traditional Chinese specialty fermented soybean seasoning. Black beans or soybeans as the main raw material, the use of Trichoderma, Aspergillus or bacterial protease, decomposition of soybean protein, to a certain extent, add salt, wine, drying and other methods to inhibit the enzyme's vitality, to slow down the fermentation process and made. There are more types of tempeh, according to the processing of raw materials are divided into black tempeh and yellow tempeh, according to the taste can be divided into salty tempeh and light tempeh dry tempeh, water tempeh. Tempeh, anciently known as the "You Beans", also known as "hobby". The earliest 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, need to be made". From the 2nd to the 5th century A.D., the book "Food Classic" also has the record of "making tempeh method". 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, its production history can be traced back to the pre-Qin period. According to records, the production of tempeh was first spread from Taihe County, Jiangxi Province, and then spread overseas through continuous development and improvement. The Japanese used to call tempeh "natto", which later came to refer to the Japanese invention of sugar natto. Tempeh is also commonly eaten in Southeast Asian countries, but is less popular in Europe and the United States.

2. There is Chirimenchi soup, but you don't need to add salt and tempeh yet.

3, this paper is a preliminary study of the microorganisms of two different fermentation types of Tujia tempeh.

4, with the arrival of the vernal equinox, wind-heat offending the lungs gradually become the spring invasion of foreign evils of the season, the symptoms of which are first seen as a slight aversion to wind-cold, fever, dry throat, cough, sputum, etc., especially recommended onion white light tempeh and Pueraria lobata soup.

5, the most distinctive is considered to be a stinky bean drum fish using folk ancient stinky black beans stewed fish, smells stinky, eat up incense, aftertaste.

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