Water Tempeh
by Food·Color
Favorite
Difficulty
Easy
Time
30m
Serving
2
Tempeh is a very strange thing. I've always just bought ready-made ones, I really don't know how to make this stuff.
Suddenly I moved my mind and wanted to do it myself. However, the method of tempeh is not easy to find, but the method of finding this water tempeh looks like the water tempeh that is usually eaten. Should it be possible?
Turning soybeans into tempeh is a process that takes time. The weather is very cold, and I don’t know what the optimal temperature for fermenting tempeh should be, just let it brew slowly. A week later, it seemed that it was almost meaningless, so I just let it continue brewing. Anyway, the time is relatively tight and I don't care about it. Two weeks later, I looked again. It seemed that I didn't feel the obvious silk between the beans, but smelled the tempeh. That should be it. Then stop brewing, add minced ginger and chopped pepper. The chopped pepper is very spicy, but it doesn't seem to be very salty, so add some more salt, stir and stir, let it sit overnight, dig a few spoonfuls the next day, and taste it, it seems. . . That's it
Suddenly I moved my mind and wanted to do it myself. However, the method of tempeh is not easy to find, but the method of finding this water tempeh looks like the water tempeh that is usually eaten. Should it be possible?
Turning soybeans into tempeh is a process that takes time. The weather is very cold, and I don’t know what the optimal temperature for fermenting tempeh should be, just let it brew slowly. A week later, it seemed that it was almost meaningless, so I just let it continue brewing. Anyway, the time is relatively tight and I don't care about it. Two weeks later, I looked again. It seemed that I didn't feel the obvious silk between the beans, but smelled the tempeh. That should be it. Then stop brewing, add minced ginger and chopped pepper. The chopped pepper is very spicy, but it doesn't seem to be very salty, so add some more salt, stir and stir, let it sit overnight, dig a few spoonfuls the next day, and taste it, it seems. . . That's it
