Tempeh is the most appetizing---dried tempeh
Overview
People here like to call them tempeh. Tempeh is made from soybeans or soybeans as the main raw material. It uses the action of Mucor, Aspergillus or bacterial protease to decompose soybean protein. When it reaches a certain level, salt, wine, drying and other methods are added to inhibit the activity of the enzyme and delay the fermentation process. There are many types of tempeh. According to the processing raw materials, it is divided into black tempeh and yellow tempeh. According to the taste, it can be divided into salty tempeh and light tempeh. 【Nature and flavor】Placid in nature and salty in taste. [Return through] Returns to the lung and stomach meridians. [Efficacy] Harmonizes the stomach, removes annoyance, detoxifies fishy substances, and removes cold and heat. Suitable for: Tempeh is used as a home-made condiment, suitable for relieving the fishy smell when cooking fish. Tempeh is also a traditional Chinese medicine. It is suitable for people with colds and colds, cold and fever, headaches due to cold and heat, nasal congestion, sneezing, abdominal pain, vomiting and diarrhea; people with fullness and tightness in the chest and diaphragm, and irritability are suitable for consumption.
Tags
Ingredients
Steps
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grams of dried bean curd, 2 tablespoons of pork shank, 300 grams of pork shank, 1 clove of garlic Seasoning: half a tablespoon of oil, appropriate amount of salt, appropriate amount of MSG, appropriate amount of pepper and salt
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Wash and slice the meat and dried sesame seeds, mince the garlic and set aside.
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Put the fat into the pot and stir-fry the oil, add the minced garlic and stir-fry until fragrant.
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Pour in the bean drum and stir-fry until fragrant. .
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Pour in the lean meat and stir-fry until it changes color.
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Pour in the dried fragrant spices and stir-fry.
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Pour in the consumed oil.
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Pour in salt.
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.Pour in MSG and stir-fry until flavourful.
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Add salt and pepper and stir-fry evenly before returning to the pot.