This is the second video about making soybean tempeh. We thought that the first time we took was not detailed enough so many people got some questions about the production and fermentation process.
For this reason, We took a special re-take in order to make it easier for everyone to understand 😊
★There are some tips on how to make it under the description column, please click to read more!
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Tempeh is a unique traditional and naturally fermented soybean food from Indonesia. It is also a representative food for healthy dining in Southeast Asia, Europe, and America.
It can be fried, stir-fried, boiled, or deep-fried, with a nutty flavor and rich taste.
Every 100 grams of tempeh contains 18.5 grams of protein, which is comparable to beef.
The fermentation of soybeans enhances the digestion and absorption of protein, making it easier for the body to digest and absorb!
It must be mentioned that tempeh is also rich in vitamin B12 and vitamin B complex, so it can be said that vegans are the most suitable to eat tempeh.
With its low-fat and high-protein properties, tempeh is especially suitable for bodybuilders and dieters. It also contains L-carnitine, which can help reduce fat and enhance sports performance!
Fermented soybeans have significant isoflavones, which have antioxidant and osteoporosis prevention properties, making them a very suitable vegan food for women.
Tempeh also help to prevent from cancer, aging and "The three hypers".
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Keys:
Fermentation takes about 48 hours (varies slightly with temperature). Keep the temperature between 29-33°C for the first 24 hours. The mycelium may die if the temperature is too high. If the temperature is too low, it will cause bad fermentation and even bad bacteria formation. Be sure to pay attention to its temperature, use a thermometer for regular observation if needed.
Tempeh can be stored in the refrigerator at a low temperature for about a week. If you want to prolong the storage period, you should add a little bit vinegar and stir well after the soybean is cooled, and before putting the tempeh starter. However, our family doesn't add vinegar because we think it tastes better and the authentic method doesn't use vinegar. For those who can't finish all of them, you can put the remaining tempeh into the freezer to preserve about two to three months.
Goal:
1. The thicker the white mold, the better the tempeh is fermented
(There are several possibilities if the mycelium is too thin:
Low temperature / insufficient time / uncirculated air during fermentation
2. A firm texture
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Ingredients:
300g Soybean
6g tempeh starter
30g rice flour (optional)
Several ziploc bags or Banana leaves
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Do you want to make a continuous supply of tempeh starter after you get tempeh?
• 天貝菌粉的製作（天貝發酵用）【難買又不便宜？...
After finished the fermentation of making tempeh, why not you try to make Grandma Chan's secret recipe for crispy frying tempeh?
• 秘製香酥天貝【獨家秘製超好吃 簡單製作好輕鬆...
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Homemade Tempeh - And how to observe the fermentation (Sub & Recipe)
Copyright @ 百歲廚娘 陳奶奶健康煮 (The Centenarian Chef Grandma Chan) 2020.
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