Herald Junyu
Give the Cantonese a spoonful of tempeh,
They can stir up the whole planet!
Canned tempeh mud carp has swept the entire Guangdong region since the end of the last century.
As a representative ingredient in the Chinese world, tempeh can be described as the king of versatility.
Canned tempeh mud carp cooked with tempeh, steamed pork ribs in soy sauce, steamed fish in soy sauce, etc., are all the "happy planet" of Guangdong Zai.
Dishes made with tempeh are found in Guangzhou, Hong Kong, Macau, and even overseas Chinatowns. Although tempeh is native to Jiangxi, it is the most famous produced in Guangdong, and when tempeh is mentioned, it is necessary to mention Guangdong's "Luoding tempeh" and "Yangjiang tempeh".
<h1 class="pgc-h-arrow-right" data-track="14" > where did tempeh come from? </h1>
According to records, tempeh was first spread by Taihe County, Jiangxi Province, and has been continuously developed and improved, becoming a popular condiment. It is not only well-known in China, but also flourishes abroad.
When tempeh "floated" to Japan, the Japanese adjusted the traditional practice of tempeh, which made natto popular in Japan, and the habit of eating tempeh is also common in Southeast Asian countries.
According to the raw materials, tempeh can be divided into two types: "black tempeh" and "soybean tempeh". Generally, the best tempeh is made of black beans as raw materials, and most of the tempeh made of soybeans is a by-product of brewing soy sauce, usually made into watercress sauce and so on.
According to the process distinction, tempeh can be divided into two kinds, one is the "original soy sauce" that has not been extracted from the soy sauce and maintains the original taste, also called the original tempeh, which is the top product of the tempeh; and the original soy sauce is concocted with five-spice powder, ginger and so on, called "five-spice soy sauce" and "qiang soy sauce", etc., with different flavors and suitable for various pickle flavors.
Today, tempeh has become a representative food in the Chinese world. In Guangdong, tempeh pays attention to the selection of materials and production process, tempeh of different origins, have a soft texture, aromatic, palatable appetizer and nutrient-rich characteristics, "dry body" and "fragrant".
When cooking a variety of dishes, just add tempeh to give you a different flavor.
Tempeh vs soil long
Tempeh mud carp oil wheat vegetables
As a classic fast dish, the combination of canned tempeh and mud carp and oil wheat vegetables is accidental and inevitable, both simple and delicious, and the key is to cook.
Why is oil and wheat vegetables paired with tempeh and mud carp?
A master who is good at Cantonese stir-frying thinks so: "The taste and texture of oil wheat vegetables determine the combination of it and tempeh mud carp." ”
In terms of taste, the stem leaves of the oil wheat vegetable itself have a slight bitter taste, and when combined with the sweet tempeh mud carp, the bitter taste of the oil wheat vegetable can become a provocative taste.
In terms of taste, oil wheat vegetables because of its slender flat leaves, thick and crispy leaf body, in cooking to make it "into the taste" is relatively difficult, so that the taste of tempeh mud carp can only "stay" in the outer layer, not easy to penetrate into the inside, eat not only the taste is just right, but also crisp and added, and the meat between the mud carp, but also more like a "whole" dish.
Tempeh vs running on the ground
Steamed pork ribs in soy sauce
In traditional Cantonese cuisine and Cantonese-style refreshments, "steamed pork ribs with soy sauce" is a classic character, and it is found in almost all restaurant dim sums. The smooth, tender, deboned, bite-on-the-flesh is crisp but not rotten; the thick but not greasy, fragrant and vulgar taste captures many discerning taste buds.
It is said that the dish originated from the Sichuan cuisine, and then spread to Guangdong, was refined by the Cantonese who are good at studying the combination of ingredients, and gradually evolved a unique flavor of the dish, and widely spread in Hong Kong and Macao, before it can be truly famous all over the world.
Cantonese people, especially Cantonese tea houses, when making steamed ribs this dish, the ribs are often snow white and pink, so you can't add raw soy sauce, tempeh can't be chopped, you can only use the back of a knife to pat flat.
The popular practice in Sichuan and Xiangzhou is often to add ingredients such as soy sauce, raw tempeh, minced garlic, and chili peppers to steam. So in contrast, The steamed pork ribs in Guangdong's soy sauce tend to have a more simple taste: the aroma of tempeh and minced garlic.
Tempeh vs swim in the water
Steamed tong fish in soy sauce
"Eat scaleless fish, more tempeh than ginger", is the convention of the old gourmets. Take the common tong fish, the classic steamed tong fish in soy sauce is the best example.
In the process of steaming with tempeh, bean paste, noodle sauce, etc., the fish can produce a fresher taste than simply steaming with salt oil. As for soy sauce, although it can be drizzled after cooking, it is not as flavorful and fragrant as tempeh steamed with fish.
Since everything can be served with tempeh, you may wish to open your mind and add some fresh flavor to the ice cream -
Image source: Weibo.
Although it is a joke, whether it is hot stir-fried or steamed, everything can be served with tempeh, which is the "king road" of Cantonese cuisine.
Graphic | Guangdong Culture and Food Herald all-media intern reporter Lin Zhixi
Some of the image sources are | Internet
Edit & Layout | Guangdong Culture and Food Herald Rong Media Editor Mu Xi