Tempeh is a traditional Chinese specialty fermented soybean seasoning.
The tempeh is made from black beans or soybeans as the main raw material, using the action of Trichoderma, Aspergillus, or bacterial protease to break down the soy protein, and when it reaches a certain level, salt, wine, and drying are added to inhibit the enzyme's vitality and slow down the fermentation process.
There are more types of tempeh, according to the processing of raw materials are divided into black tempeh and yellow tempeh, according to the taste can be divided into salted tempeh and light tempeh dry tempeh, water tempeh.
Expanded Information:
1, rich in substances:
for the Leguminosae soybean GlycinemaxMerr.
The fermented processed product of the seeds. Seeds contain protein, fat, choline, xanthine, hypoxanthine, carotene, vitamin B1, B2, niacin, asparagine, glycine, stupid alanine, leucine, isoleucine and so on.
2, efficacy effects:
Expurgation, remove annoyance, declaring depression, detoxification. Treating typhoid fever, chills and fever, headache, irritability, chest tightness.
Internally: decoction, 2 to 4 qian: or into pills.
Externally: pounded compresses or fried charred powder to mix compresses.
Baidu Encyclopedia - Tempeh
Baidu Encyclopedia - Water Tempeh
Baidu Encyclopedia - Tempeh
What is called Tempeh
Tempeh is a fermented food product made by soaking and steaming soybeans or black beans or by boiling them to make a flavorful and medicinal product. It is a traditional Chinese specialty fermented soybean product seasoning. Black beans or soybeans are the main raw material of tempeh, which can be divided into salted tempeh and light tempeh, dry tempeh, and water tempeh according to the flavor. In ancient times, it was called yu peas, and its production history can be traced back to the pre-Qin period.
The preservation of tempeh
The tempeh can be placed in a cool and ventilated place for preservation, with this preservation method is the most common preservation method, the tempeh loaded into a sealed jar, and then directly into a cool and ventilated place for preservation can be, generally as long as the seal is good, the environmental temperature is not too high, then keep the time relatively long, put into the ventilated cool place generally can be preserved for about a month or two, and then put into a ventilated cool place, then put into a cool place.
The tempeh can also be placed in the refrigerator freezer for cold storage, with the way of cold storage, you can extend the time of the tempeh preservation, first of all, the tempeh should be put into a sealed jar, make sure that its sealing to be good, and then directly into the refrigerator freezer for cold storage can be, generally refrigerated preservation of preservation of preservation of time is relatively long, up to a few months or even half a year basically are It's a good idea to keep it refrigerated for a long time, up to a few months or even half a year.
What is tempeh
Tempeh is a traditional Chinese specialty fermented soybean seasoning.
The main raw material is black beans or soybeans, 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. According to the processing raw materials are divided into black tempeh and yellow tempeh, according to the taste can be divided into salted tempeh, light tempeh, dry tempeh, water tempeh.
The historical development of tempeh
The tempeh was created around the time of the Spring and Autumn Period and the Warring States Period. In "Chu Ci. In the "Invocation of the Soul", there is "Great Bitter, Salty and Sour", according to the annotation of Great Bitter is tempeh. Another theory is that the pre-Qin literature no tempeh, when the Qin and Han times. Qimin yaojutsu" contains the technique of making tempeh. Eastern Han Dynasty began to be used as medicine. Later generations of food books, medicinal books have about tempeh records. It is still one of the most important flavorings.
The party and the state attach great importance to the protection of intangible cultural heritage, Yongchuan District, Chongqing City, "Yongchuan tempeh brewing technology" and Mianyang City, Sichuan Province, "Tongchuan tempeh brewing technology" as "tempeh On June 7, 2008, the State Council declared them to be national intangible cultural heritages as the representatives of "black bean brewing techniques".
What is Tempeh
Tempeh, known as "yu peas" in ancient times, is a traditional Chinese specialty fermented soybean seasoning. It is made from black beans or soybeans, soaked thoroughly, steamed or boiled, and fermented. There are many types of tempeh, divided into black soybeans and yellow soybeans according to processing raw materials, and salted soybeans, light soybeans, dried soybeans and watery soybeans according to flavor. Tempeh is rich in protein, various amino acids, lactic acid, phosphorus, magnesium, calcium and a variety of vitamins, color and flavor.
The edamame is made from black beans or soybeans, using Trichoderma, Aspergillus or bacterial protease to break down soy protein, and when it reaches a certain level, the enzyme is inhibited by adding salt, wine and drying to slow down the fermentation process. The earliest record is found in the Han Dynasty Liu Xi "interpretation of the name - interpretation of the diet" book, reputation for edamame as "five flavors and harmony, need to be made". The ancients not only used tempeh for flavor, but also for medicine, it is extremely important.
The tempeh practice is very simple. In the three days after the soybean boiled, covered with hemp leaves or plastic wrap fermentation, soybean above a layer of long white hair or gray-black hair and then put into the salt and wine sterilization, and then put some ginger, pepper anise, sealed, after a period of time you can eat. Eat with oil and put onion fried can be.
Tempeh is China's traditional fermented soybean products. As early as in the Han Dynasty, it was known as the ability to "harmonize the five tempeh delicious, unique aroma. But because it is rich in nutrients, so it is easy to spoil, once stained with raw water, it is easy to mold. Therefore, it is best to use ceramic vessels sealed preservation, so that the longest preservation time, the aroma will not be emitted.
What is tempeh and what does it look like
Tempeh is a traditional Chinese specialty fermented soybean seasoning. 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. There are more types of tempeh, according to the processing of raw materials are divided into black tempeh and yellow tempeh, according to the taste can be divided into salted tempeh and light tempeh dry tempeh, water tempeh.
The tempeh, anciently known as "yu peas", also called "hobby". The earliest records are found in the Han Dynasty Liu Xi "interpretation of the name - interpretation of the diet" book, the reputation of black beans as "five flavors and harmony, need to be made". From the 2nd to the 5th century A.D., the book "Food Classic" also has the record of "making tempeh method". Ancient people not only used black beans for flavor, but also for medicine, it is extremely important. Han Shu", "History", "Qimin Yaojiao", "Compendium of Materia Medica", etc., have this record, its production history can be traced back to the pre-Qin period.
It is recorded that the production of tempeh was first spread from Taihe County, Jiangxi Province, and then spread overseas through continuous development and improvement. The Japanese used to call tempeh "natto", which later came to refer exclusively to the Japanese invention of sugar natto. Edamame is also commonly eaten in Southeast Asian countries, but is less popular in Europe and the United States.
What is tempeh? How do I make it myself at home?
The tempeh believe that many people know, but also at home to do, good tempeh used to cook especially delicious, tempeh is steamed or boiled with soybeans or black beans, after fermentation and become very tasty, do it yourself at home, the production is simple but also tasty, our family every year do do do a little bit of tempeh.
The tempeh is the traditional characteristics of soybean seasoning, very tasty, can be made into a lot of food, tempeh fish, tempeh steamed pork, tempeh steamed pork ribs, you can also use tempeh fried a variety of dishes, rich in flavor, very tasty, we are also here a lot of people like to make their own tempeh at home, the production is simple but also very tasty, hygiene and also rest assured, the following to share the tempeh what is it, and how to do it? How to make tempeh.
A, what is tempeh
The tempeh believe that many people know, because it is often used in daily life, no matter whether it is stir-fried vegetables or steamed a variety of meats, are very tasty, but some people do not know what is tempeh, tempeh is a soybean or black soybean as the main raw material, the use of varicose molds or bacterial protease, the role of the proteins in the decomposition of the soybean, add salt, white wine, etc., fermentation made, tempeh is also a lot of kinds, salted tempeh, dry tempeh, water tempeh and so on.
Second, the production of tempeh steps
1, prepare ingredients: soybeans, salt, pepper, chili pepper
2, we here at home will grow a little bit of soybeans, soybeans to do tempeh with their own home grows more fragrant, do not have to go to the supermarket to buy soybeans, soybeans, pick a little bit of the inside of the bad, rotten pick out.
3, selected soybeans to be soaked in warm water for one night, soaked, washed, fished out and put in a leaky sieve to dry out the water, prepare a large pot, the pot add enough water.
4, the soybean cool water under the pot to cook, cover the lid, high heat to boil, boil after turning small fire to cook seven or eight hours, has been cooking until the water and the color of soybeans have become very yellow before you can.
5, soybean boiled after fishing out, drain the water, the soybean while hot with gauze, we are here with grain grass to ferment, no can also use clothes, cotton wool, prepare a basket, the grain grass evenly spread in the frame.
6, put the package of soybeans in, and then covered with grass on top, above can be covered with a do not want a cotton shirt, winter is too cold, you can put into the house inside the fermentation, the weather is cold to ferment six days or so, the weather is warm to ferment four or five days can be.
7, fermented beans sticky still pulling silk, put the tempeh in the sieve, add salt, do not add too much, too salty is not good, and then add pepper, chili powder, stir evenly, sunshine for a day or two on it, with a clean jar to store it.