Ingredients: soybeans (1 catties), chopped chili (100g), ginger (100g), Sichuan peppercorns (a little), salt (50g)

Method:

1. Wash the soybeans, soak them overnight, and prepare them for cooking the next morning.

2. Pour the soybeans into the pressure cooker, add water, soak about 1 inch of the soybeans in the water, and cook for about 1 hour. After the beans are cooked, drain the beans and use a ceramic bowl or other porcelain bowl. For ready use, put the remaining water from cooking the beans in a bowl, add some salt to the water for cooking the beans, cool it and put it in the refrigerator.

3. After the cooked beans are packed in a ceramic bowl or other porcelain bowls, cover them with plastic wrap and leave them in a warm place to ferment for 3 days. It may take a little longer in winter.

4. Put the fermented beans in a large basin. Prepare chopped chili peppers, minced ginger, pepper powder, and salt. Then pour them into the large basin and stir them together evenly. Add a few drops of white wine. Bottle it after it is cooked, and it can be eaten after 7 to 10 days. It can be used for stir-fry, breakfast side dishes, noodles, or seasoning.

Some people like to put some white wine in the water and tempeh, and then leave it for half a month before eating. I didn't add white wine because the smell of white wine can't be removed for a while. As long as the right amount of salt is added, the tempeh can be kept for a long time and you can eat the tempeh quickly. Note that during the production process, all materials and containers must not be stained with oil or raw water.

Tempeh can be eaten directly or used to mix with vegetables. My family often uses it to mix shredded white radish with some coriander, pepper noodles, MSG, and sesame oil; it can also be pickled and mixed with lettuce and other side dishes. , especially appetizing.