Materials: soybeans 2 ? pounds, homemade chopped peppers 2 pounds, 1 pound of young ginger, salt moderate
Practice
First, soybeans washed and soaked overnight;
Second, the soybeans will be boiled, the water to cook the beans do not pour out, put in the preservation box, add about 50 grams of salt seasoning, keep in the refrigerator;
Third, the soybean temperature drops to hand temperature, put in the right Yungshi solid, give fermentation heat preservation. (Summer warming beans do not need to be wrapped). Fermented beans will have mucus on the outside;
Fourth, the young ginger chopped into ginger, no young ginger, if the use of ginger can be; homemade chopped peppers (see the back of the note introduction);
Fifth, fermented soybeans with salt, homemade chopped peppers, ginger, soybean water, mix well, if the water is small, you can add some appropriate pure water or cold water.
Sixth, the water tempeh into a glass altar to save, the altar mouth with plastic wrap sealed a little, and then cover the lid. If you don't have such an altar at home, you can use a tile altar, a pottery altar or use a plastic box. The plastic box can be stored in the refrigerator.
Seventh, the good tempeh, put half a day to taste can be eaten.
Eighth, pay attention to the process of making, all materials and containers should not be stained with oil or raw water.