The practice of tempeh is as follows:

Tools/raw materials: soybeans, pot, water, salt, basin, gauze, cloth, white wine.

1, prepare the full grain soybeans, no need to wash, pick out the bad don't, put into the frying pan, open a small fire and slowly stir fry, stir fry until the surface of soybeans have a little bit of potpourri, each grain of children above a cracked mouth.

2, the fried soybean into the cool water, soak for three hours. Soak can add a little salt.

3, the soaked soybeans clean, put into the pot, add the water that does not exceed the soybeans, after boiling over high heat, open the small fire to cook for 30 minutes, cook the soybeans, fish out and control the water, cool the soybeans.

4, prepare a breathable pot, spread a layer of gauze, first put the beans into the gauze, and then wrapped up, the surface and then covered with a clean cloth insulation, put in a warm place to ferment for 3-4 days, you can look at it halfway. In the operation of this step, be sure to let the beans cool before you can put into the gauze, and be sure to let the beans can breathe, otherwise the tempeh is easy to bad.

5, after four days of fermentation, the surface will have a layer of pulling, like this can be, and then pour it out, put a larger pot, add the right amount of high white wine sterilization, and then add the right amount of salt to increase the bottom flavor, tossed evenly, and then put into a clean and breathable tool on top of it, and take it to the sun to the sun, if the weather is good, three days or so can be sun-dried.