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How to make tempeh_How to make tempeh_Recipes_Gourmet World

  • Steps of making tempeh: 1

    1

    Wash the soybeans and soak them in water for a day.

  • Steps of making tempeh: 2

    2

    Cook the soybeans until the ratio of water to beans is 2:1. I like my beans cooked softer.

  • How to make tempeh: 3

    3

    Drain the water from cooking the beans, add a little salt and store them in the refrigerator (or not).

  • Steps of making tempeh: 4

    4

    Put the beans into a stainless steel pot with a lid and ferment in a warm place for about a week. There should be slippery mucus between the fermented beans.

  • How to make tempeh: 5

    5

    Cut the ginger into small pieces.

  • Steps of making tempeh: 6

    6

    Pour the bean cooking water into the fermented soybeans, add grated ginger, salt, and chopped pepper into the beans and mix well. This water tempeh is ready. The amount of salt used depends on the amount of beans. Because chopped pepper contains salt, the weight of salt is not specified here. Just add it and eat it to make it salty.

  • Steps to make tempeh: 7

    7

    Stir evenly and the black bean sauce is ready.

  • Steps to make tempeh: 8

    8

    Put the tempeh into a glass container and keep it for half a day before eating. Tempeh should not be left at room temperature for too long, as it will become sour over time. You can put it in a crisper and refrigerate it, and it can be stored for a long time.