Soy Tempeh
1.
Wash the soybeans and soak overnight.
2.
Boil the soybeans and be careful not to boil them.
Do not pour out the water used to cook the beans, put it in the fresh-keeping box, add about 50 grams of salt, mix thoroughly, and store in the refrigerator.
3.
When the temperature of the soybeans drops to hand temperature, place them in an oil-free and water-free container (I made more this time, using a stainless steel steamer), cover them, and wrap them in a plastic bag, in a warm place ( 38-42°) Fermentation for about 3 days (because the temperature in autumn is not high, I wrapped the pot tightly with a thin quilt to keep the fermentation warm. The beans do not need to be wrapped in summer fermentation). The fermented beans will have a slippery slime on the outside.
4.
Chop the tender ginger into minced ginger. If there is no tender ginger, use old ginger.
5.
Homemade chopped peppers.
The chopped pepper I used this time was chopped by hand with fresh red peppers of the season, and fermented for half a month after adding salt. If you don’t have a good chopped pepper, you can just chop it with fresh red chili, but the fresh and spicy flavor of the prepared water tempeh will fade after a period of time; if you don’t have fresh chili, you can use dried chili, but just chop. Soak the dried chilies with water before adding them. My family loves water tempeh, so I will hoard more red chopped peppers for one year.
Another way to be lazy is to buy some canned chopped peppers from the supermarket, like the spicy and red hot dishes from Hunan and Sichuan, but this will make the production cost very high.
6.
Add salt to the fermented soybeans, homemade chopped pepper, ginger, and boiled soybeans and mix well. If the water is low, you can add some pure water or cold water.
7.
Put the water tempeh into a glass jar for storage, seal the mouth of the jar with plastic wrap, and then close the lid. If you don't have such a jar at home, you can use a tile altar, a pottery altar, or a fresh-keeping box. The crisper can be stored in the refrigerator.
8.
The prepared tempeh can be eaten after a long time to taste.
Tips:
Some people like to put some white wine in the water tempeh and eat it for half a month. I didn't use white wine, because the taste of white wine cannot be removed for a while. As long as the salt is put in the right amount, the water tempeh can be kept for a long time, and it can be eaten quickly. Note that during the production process, all materials and containers must not be stained with oil or raw water.
Water tempeh can be eaten directly or used to mix vegetables. My family often uses it to mix shredded white radish with coriander, pepper noodles, monosodium glutamate, sesame oil; it can also be marinated and mixed with other side dishes, especially appetizing.
The nutrition of water tempeh is super good, you can check the information online, I won't write it anymore. o(∩_∩)o...
