How to make Sichuan dried tempeh

Preparation of ingredients: soybeans, salt, high-strength white wine

Step 1: Prepare soybeans with full grains. No need to wash them. Pick out the remaining beans, put them into a wok, turn on low heat and stir-fry until there is a little bit of crispy rice on the surface of the soybeans, and there is a crack on each bean.

Step 2: Put the fried soybeans into cold water and soak them for three hours. You can add a little salt when soaking. Adding salt can help the soybeans absorb water quickly, which can shorten the soaking time.

Step 3: Clean the soaked soybeans, put them into a pot, add water to cover the soybeans, bring to a boil over high heat, then simmer over low heat for 30 minutes, cook the soybeans, and take them out. Control the moisture and cool the soybeans thoroughly.

Step 4: Prepare a breathable tool, cover it with a layer of gauze, first put the beans into the gauze, then wrap them up, cover the surface with a clean towel to keep them warm, and put them in a warm place Local fermentation takes 3-4 days, and you can check it out halfway. When operating this step, be sure to let the beans cool before placing them in gauze, and be sure to allow the beans to breathe, otherwise the tempeh will break easily.

Step 5: After four days of fermentation, there will be a layer of drawing on the surface, just like this. Then pour it out, put it in a larger basin, and add an appropriate amount of high-strength white wine to sterilize it. Add an appropriate amount of salt to increase the base flavor, stir evenly, then put it on a clean and breathable tool, and put it in the sun to dry. If the weather is good, it can be dried in about three days.