Main ingredient? 6 pounds of soybeans

Supplementary Ingredients 500 grams of chili noodles? Pepper flour 250 grams? Garlic 2 catty? Ginger 250 grams? Sesame 300 grams? Five spice powder 50 grams? white wine moderate amount? black bean grass moderate

Steps 1. first soybeans soaked in water for about 7 to 8 hours, that is, soak a night on it

2. and then washed, with a sieve leakage fished out to dry out the water

3. a large aluminum pot with a one-time addition of sufficient water, in the put soaked soybeans, open the large fire to boil in a turn of the fire to cook for 5 hours or so, cook until

4. in the cooking soybean period, you can wash the black bean grass in the dry water spare

5. soybean cooked, you can taste, to cook to soft, so you can turn off the fire to complete

6. and then sieve drain drain dry water, cook soybean water do not pour out, the essence of the inside, this is to do soybean milk than in the supermarket to buy more tasty

7. a bamboo basket, in the dried black bean grass placed around, the bottom should also be put Grass around, the bottom should also be put

8. While hot, the boiled soybeans poured inside the bamboo basket

9. In the tempeh grass layer by layer to flatten

10. With a chopping board or a heavy thing pressed

11. Started at a temperature of 28 degrees around the fermentation for 5 days, the hair up to a little bit of tempeh smell, and then can be at a temperature of 20 degrees about 15 days slowly fermentation can pay attention to this step is quite important, if the tempeh did not ferment well, you put in what seasoning are not delicious

12. 20 more days tempeh fermentation is good, take out the chopping board,

13. with a bamboo dustpan washed, the tempeh well poured inside

14. in the out of the tempeh grass, the original soybean become moldy, have silk, it means that fermentation is good, the tempeh is good. There are silk, it means that fermentation is good, but the color looks really ugly, wait a while you will feel appetizing

15. and then use a knife to fermented soybean chopped fine can also not chopped, directly mixed with the seasoning, but I am to be made into a round ball, so it is necessary to chop fine

16. ready to seasoning, peppercorns to be fried and then hit the surface, sesame seeds to be fried, chili pepper to be a little thicker, five spice powder, ginger, garlic, all to be cut into pieces, and then the ground. Ginger, garlic, are to be chopped, it is best to make mud

17. First sprinkled with an appropriate amount of white wine, and then salt, in turn, into the above seasonings, mix together, to bring disposable gloves

18. And then hand made into a round ball, cooled in the balcony air-drying, this can not be the sun, can only be air-dried

19. Air-dried on the balcony for 15 days you can eat, and it is preserved, with a A soil altar inside, you can also install the refrigerator, winter can also be placed directly on the balcony without opening the window, eat out on it,

20. air-dried tempeh, plus garlic seedlings

21. garlic seedlings cleaned and cut into small segments, tempeh cut into fine

22. add oil to stir-fry with, so that the rice is particularly tasty frying tempeh, don't add salt inside, because inside the seasoning all have

23. Finally, plate completion, a plate of fragrant tempeh on the pot, do it yourself feel good