Spicy Tempeh Sauce
"Tempeh, a seasoning made from fermented soybean products. 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. Tempeh contains a variety of nutrients that can improve gastrointestinal flora, and regular consumption of tempeh can also help digestion, prevent disease, delay aging, enhance brain power, lower blood pressure, eliminate fatigue, reduce illness, prevent cancer and improve liver detoxification (including alcohol toxicity) function.
Childhood in the old country, every year in the winter, the grandmother will cook some soybeans, let it ferment into tempeh, fermentation success of the tempeh, on the distribution of my home and uncle's home, mom burning fish, cooking, will put some in the dish, and then live in school, every week will fry a large jar of tempeh sauce, let me and my sister to bring to school as a small dish with rice. Nowadays, now eat edamame, can only go outside to buy, miss my grandmother and grandfather in heaven.
A few days ago, the table together with the cafeteria office colleagues, all responded to the recent poor food, want to eat some food. Well, who asked me to have the reputation of a gourmet, it is time for me to do something about it, hee hee. Go to the supermarket to buy tempeh, plus Sichuan chili powder, fried a tempeh sauce, fragrant, spicy, super rice, but also on everyone's appetite, really let everyone eat a week of joy. Well, I'll try something else next time."
Ingredients
Main Ingredients
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Tempeh 280g
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Chili Powder 120g
Supplementary Ingredients
Garlic
50g
Ginger
20g
White Sesame Seeds
10g
Canola Oil
500ml
Sugar
10g
Bean Paste
30g
Method to Make Spicy Black Bean Sauce
1.
All Ingredients Prepared.
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2.
Peel the garlic and mince it with ginger.
3.
Fill a wok with canola oil.
4.
When it is 50 percent hot, add ginger and garlic.
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5.
Fry on low heat until golden brown.
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6.
Lower the tempeh.
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7.
Stir fry on low heat.
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8.
Add bean paste.
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9.
Stir fry the red oil and then add sugar.
10.
Stir fry again on low heat.
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11.
Stir-fry until the tempeh is browned then add chili powder.
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12.
Stir-fry again over low heat to bring out the spicy flavor.
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13.
Sprinkle in the cooked white sesame seeds.
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14.
Stir fry well and turn off the heat.
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The finished picture of the spicy black bean sauce
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Cooking Tips
1: Stir-fry the black bean sauce, let it dry and then put it in a clean and waterless glass bottle to keep it, and then take it out as you eat.
2: For the garlic and ginger, fry them over low heat first to bring out the flavor.
3: The addition of bean paste will make the Chengkou more red.
4: The whole process of medium-low heat frying, to avoid too much fire, paste the pan.
5: with canola oil is best, such as no can also be replaced with peanut oil, soybean oil.
6: Fried black bean sauce, can be eaten alone, can also be used as a seasoning, such as steamed fish, steamed meat, stir-fried vegetables.