Sichuan Soy Tempeh Recipe

Sichuan Soy Tempeh Recipe

1. Soy beans are washed and soaked for several hours.

2. Soak like the picture above.

3. Soak well and drain the water.

4. Put it in a pot and cook it.

My mother said: If you like to eat harder, don't cook it so softly.

5. After the soybeans are cooked, remove them and drain them. Place them in a container and wait for mold to develop. The container for spreading the beans must be able to breathe underneath, otherwise it will break.

6. A week later <or about 10 days>
Take a look at this moldy one, don’t you dare to eat it?
But this tempeh has to go through this process
Think about that stinky tofu fermentation is even more terrifying, don't you guys eat it too?
Isn't it saying that not seeing is clear?
You can pluck some of the hairs with your hands.

7. The seasoning for making tempeh: salt, chili powder, prickly ash <prickly ash powder> white wine <must be high wine>.

8. Put the moldy soybeans in a pot, and there must be no oil in the pot!
Then put salt.

9. Add salt and stir well.

10. My mother said that the pepper is more fragrant after bottling the whole pepper.
So I listened to my mother, so let's put some whole peppercorns.

11. I'm afraid that the whole peppercorns will be too numb when the time comes, so I told my mother to put more peppercorns instead of whole peppercorns.

12. Put the amount of chili powder and chili powder according to your taste.

13. It is very important to put a high degree of white wine, and it is easy to spoil if you don't put the tempeh.

14. Mix everything well, put it into a food bag, tie it tightly, and put it away. I opened it in two days and tasted if it was enough. According to your own taste, you can add any flavor that is worse. After more than 10 days, it can be refitted in a sealed bottle! The tempeh is more fragrant as it is stored.

Tips:

Note:



My mother said: making tempeh would rather be salty and not too weak



If it is too weak, it will become sour, and if it becomes sour, it will not be able to eat







Also, you must use high-grade liquor



Highly liquor is to protect the tempeh from spoilage!







What my mother did earlier was to put all the whole peppercorns!



After bottling, open it and smell it is more fragrant than pepper powder!







To ask me the weight of all the materials, I can't answer it!



Because my mother is familiar with it and can basically master that amount