Thank you for your kind, I am learning to do it too. As you grow older, look at the children now, I am afraid that I will not even have a memory in the future, let alone do it myself, and it will be difficult to eat the taste of childhood. Followed the memory to write the tempeh method, tried it, interested in trying it yourself [pleasant]
Tempeh
In my memory, tempeh can be made twice a year, once on the hottest day in the summer and once when the pigs are slaughtered in the coldest winter.
Our family is every year when the pig is killed to smoke bacon, the soybeans beaten in the summer are fried in a large iron pot, and then the hair is soaked, and when the beans are full of water, the wood dumplings are steamed, put into a basket while hot, hang on the beams with bacon, smoke with cypress branches, grapefruit peels, orange peels, pine wool, dried corn stalks and other things that can be roasted to the beans when they are fermented on the silk, and then remove them, mix with the chili noodles, pepper noodles, and add some minced garlic and ginger, Salted and tasted, it is dried directly in the sun and stored.
Volt tempeh is the hottest few days in the summer to do, the previous practice is the same, after the beans are steamed, you should immediately take advantage of the high temperature, try to seal the beans to find a warm nest, let the beans in the high temperature of the day natural fermentation for 3 to 5 days, check it halfway, the feel temperature should be maintained at more than 40 degrees, if the temperature is not enough, but also to heat it on a hot water bag, until the silk is even, with the aroma after fermentation can be taken out, mixed with condiments into the altar seal, in the sun and night dew, the final taste can be handed over to time. After more than 20 days, the mellow tempeh flavor comes out, and the altar is poured out and dried to eat for a whole year.