The aunt wrapped the soybeans with straw, and it will mold into tempeh in 3 days!

Рет қаралды 33,971

3 жыл бұрын

Hello everyone, this is Xiaoxiaoyang! The rural aunt wrapped the soybeans with straw, and covered the perfect white mycelium in 3 days. The soybeans were thick and moldy, and smelled with a touch of fallen leaves. The whole grains had a fragrance. Fermentation with dead leaves was the key. The fermented tempeh was the best !
The aunt wraps the soybeans with straw, and molds into white mycelium in 3 days. The fermented tempeh is the best!
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#It's Xiaoxiaoyang#Tempeh#Moldy soybeans

Пікірлер: 30

@josephlai9759 2 жыл бұрын

O my, it is my favorite store-bought sticky beans. Now I know how it is made. Thank you so very much.

@soradenbu8345 2 жыл бұрын

This is really interesting. In Indonesia, especially bintan we called this "Tauco". It tastes salty and savory. We don't eat it by itself, but cooking it with fish and vegetable. Tempeh was produced in different form and different way of fermentation. You need special fungi called rhizopus oligosporus.

@susand8214 2 жыл бұрын

Great knowledge

@liuliu771 2 жыл бұрын

thanks

@kafakoko6001 3 жыл бұрын

❤❤❤❤👍

@user-iy3hp9mu6e 2 жыл бұрын

煮過的豆水，撈出後要冰嗎？還是常溫跟豆子發酵日期ㄧ樣三天嗎？然後加在一起裝甕內再次發酵嗎？

@marimarbabula1094 3 жыл бұрын

😘😘😘😘😘

@user-ik9zm5ky9z 3 жыл бұрын

❤️💕❤️💕❤️💕❤️💕❤️

@hsya7309-SM 2 жыл бұрын

請問 1豆子水要冰嗎？ 2鹽的比例是多少？謝謝。

@Shuggies 2 жыл бұрын

What kind of leaves were they Please ?? And what Liquid did Aunt pour into the beans before they went into the Urn with a lid ??)

@onaona. 2 жыл бұрын

At the beginning of the video she cooks beans with water and she save liquid. Abour leaves I don't know...

@munirahbakar4123 2 жыл бұрын

5:30 that looks more like natto than tempeh

@user-gq9zx9ie1q 2 жыл бұрын

这是什么叶子

@user-bq7bg1de8y 3 жыл бұрын

@user-mk2uh6ft7w 3 жыл бұрын

Плохо что нет перевода ,или объяснения,что с этим дальше делать?Или так ложками хлебать,или это как приправа....????????????????????И все видео такие.В других видео хоть показывают с чем и как это есть!

@theMarhaenist 2 жыл бұрын

Dear admin, will you consider *tempeh* to be a 'chinese invented' or instead it is overseas culture brought into China? Or if you dont know much, thats ok. *Thx for reply,

@Sunnyday-yz2sv 2 жыл бұрын

What's the point of this? Simply appreciating the video is a respect for this culture, no matter where it comes from.

@theMarhaenist 2 жыл бұрын

@@Sunnyday-yz2sv Well I come from Indonesia where tempe is a daily staple. Almost everyday we consume it. We never had enough. So, therefore for me being able to get references on where is it originated from is something excited. But i have feeling that it is from China considering soy is also from China.

@raissaferreira1101 2 жыл бұрын

It's believed that the Chinese were the first to use soya. And the oldest soya fermented is Chinese: douchi. Through Buddhist monks this ferment travelled to different locations, like Japan and Indonesia getting into different forms, like Japanese miso and Indonesian Tempeh. In China there are many different ways of making fermented beans and douchi, and it's taste and texture vary a lot. Anyway, I don't know of any that resemble in texture Indonesia's tempeh. Understanding how we influence each other is a power way of creating and promoting respect between people of different cultures. Greetings from Brazil ❤

@varaarouvhs 2 жыл бұрын

Itu lebih mirip natto, karena dia pakai kacang kedelainya masih basah. Yang muncul Bacillus subtilis. Tapi kalau kacangnya kering, bisa muncul ragi tempe (Rhizopus sp.)

@user-zd6tg3rk8x 2 жыл бұрын

Ну, и чем всё закончилось? Что это был за продукт? Не ролики, а какие то фрагменты.

@user-rb5gi2qj1e 2 жыл бұрын

Самое оно, ферментировать бобы в опавших листьях, накрыв их белой флисовой кофтой, а потом засыпать сенной трухой. Где и чем она потом хочет это все отстирать, если это не постановка на камеру.