I believe everyone knows something about tempeh. Adding tempeh when cooking some delicacies in life can not only increase the taste of the food, but also help us appetize and strengthen the spleen.

"Laoganma", the highlight of domestic products, has become popular both domestically and overseas. Which Chinese can escape the temptation of the invincible black bean chili sauce? However, after all, it comes from a factory, and many things cannot be guaranteed. It is more secure to make it yourself!

This time when I returned to my hometown in northern Shaanxi, my grandma at the door made fermented black bean sauce and brought it to us to eat, hoo! The taste is no less than that of Lao Gan Ma! Friends who like it can start making it quickly!

Appropriate amount of soybeans, chili noodles, pepper noodles, ginger and garlic.

1. Soak the soybeans

The most time-consuming step before making tempeh is soaking the soybeans. Of course, this step cannot be omitted. The surface of the unsoaked soybeans will block the entry of condiments. In the soybeans, you won't be able to make tempeh. It will take about an evening to soak the soybeans.

2. Wash the soaked soybeans and simmer them over low heat

Take out the soybeans that have been soaked for one night and wash them with clean water, then put them in enough to cook In a pot of hot water, cover the pot, turn down the heat and simmer for at least five hours until the soybeans are completely cooked.

3. Pour the cooked soybeans into the bamboo basket and cover them with black bean grass for fermentation

Pour the soybeans that have been cooked until soft and put them on the bamboo basket covered with black soybean grass. In the basket, cover the soybeans with tempeh and flatten it, then use heavy objects to compress the tempeh to allow the soybeans to ferment inside for a long time. It should be noted that this step takes at least 10-15 days and is very important.

4. Chop the fermented tempeh into fine pieces and stir-fry with seasonings

After fermentation, take out the soybeans. At this time, you will find that the soybeans have become moldy and stringy. Use Chop these soybeans finely with a knife, then add the previously prepared Sichuan peppercorns, pepper, sesame, five-spice powder, ginger, garlic, etc. to the pot and stir-fry with the soybeans. At the same time, add an appropriate amount of white wine and mix well.

Add salt to taste when done. Remove from the pot and wait for the tempeh to dry before serving.