Water tempeh
Overview
Tempeh is a very strange thing. I always just buy ready-made ones, I really don’t know how to make this thing. Suddenly I got the idea to do it myself. But the recipe for tempeh is not easy to find, but I have found this recipe for water tempeh. It looks like the water tempeh you usually eat, so it should be possible, right? 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 is, so I just let it brew slowly. After a week, it seemed that it was still almost interesting, so I simply let it continue to brew. Anyway, time was quite tight, so I didn’t care much about it. Two weeks later, when I looked at it again, I didn't seem to feel any obvious strings between the beans, but I could smell the smell of black beans, so 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. Just add some salt, stir well, let it sit overnight, dig out a few spoons the next day, taste it, it seems. . . This is the taste
Tags
Ingredients
Steps
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Materials
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Wash the soybeans and control the water,
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Pour into a bowl and soak in water for 12 hours until completely swollen
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Put into electric stew pot
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Simmer in water at low temperature overnight
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The soybeans are soft and soft, and they will turn into pieces when pinched. Take them out of the pot
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Control dry moisture
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Put it into a container, seal it, and let it ferment in a warm place for more than a week
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Pour the water used to cook the soybeans into a container, seal it, and store it in the refrigerator
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If the soybeans can be pulled out of silk, or there is a smell of black beans, the fermentation will stop
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Wash and mince ginger
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Add to fermented soybeans
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Add chili sauce
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Add salt
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Pour in the water used to cook the soybeans
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Mix well
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Seal and refrigerate overnight
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Serve and eat the next day
