Tempeh, a beloved traditional soy seasoning, is unique among many condiments with its unique flavor. Not only does it make a wide variety of dishes, but each dish is uniquely delicious. When cooking tempeh, it is advisable to chop the tempeh first and then sauté it slowly over a simmer to better bring out its aroma. Whether you prefer tempeh fish, chili tempeh or spicy tempeh, the choice is yours.
Everyone will be familiar with tempeh. This traditional soy seasoning has a homemade tradition in many places. It can be used to make many delicious dishes, such as tempeh fish, steamed pork with tempeh and pork ribs with tempeh, which are rich in flavor and delicious. My mother used to make her own tempeh at home every year, which was delicious and hygienic. Next, I'll share how to sauté tempeh to maximize its aroma and how to make it even more delicious.
Tempeh is popular as a traditional and unique seasoning for soy products because of its rich flavor. The process involves steaming or boiling soybeans or black beans and fermenting them. Families in many places also opt for homemade tempeh. When used in cooking, tempeh adds an unparalleled flavor to it. It is advisable to chop the tempeh before stir-frying and then stir-fry it slowly over low heat, which will make it easier to bring out its aroma. You can choose to make a variety of delicious versions such as chili tempeh or spicy tempeh to suit your taste preferences.
1300. Prepare the following ingredients: 0 grams of tempeh, 0 grams of garlic, 0 grams of ginger, 0 grams of green onions, 0 grams of onions, 0 grams of coriander, a handful of garlic sprouts, 0 star anise, 0 grams of cumin, 0 bay leaves, 0 grams of green peppercorns, an appropriate amount of dried chili peppers, 0 grams of oyster sauce, 0 grams of chicken essence, 0 grams of sugar, and 0 grams of rapeseed oil.
2. Divide the tempeh into two parts, one of which is manually crushed or chopped, and then mixed evenly with the other for later use. Then wash and chop the ginger, wash and mince the garlic and set aside.
3. Wash the onion and cut it into small pieces, wash the coriander and set aside. Wash the green onion and garlic sprouts and cut them into small pieces. The above spices are soaked in warm water for ten minutes to remove impurities and odors.
4、干辣椒洗凈後控幹水分，鍋中加少許油，油溫五成熱時下辣椒炒至棕色且香氣四溢后取出。鍋中加水，放入豆豉蒸20分鐘。
5、將辣椒放入石臼中搗碎。鍋中加入菜籽油，油溫五成熱時依次加入蔥、蒜苗、洋蔥和香菜進行小火炸制。隨後加入香料，炸至乾燥香氣溢出后撈出料渣。待油溫降至六成熱時下薑蒜末炸香。
6、倒入蒸好的豆豉翻炒均勻，以小火持續炒約十分鐘直至豆豉水分炒干。時間到後再加入辣椒碎繼續小火炒二十分鐘。熄火后加入蠔油、白糖及雞精攪拌均勻即完成，這樣製成的豆豉醬非常適合拌麵或拌飯食用。
Summary: Now everyone knows how to maximize the aroma of tempeh by chopping and sautéing over low heat. In addition, tempeh can be transformed into a myriad of delicacies depending on personal preference. The tempeh sauce introduced above is an excellent choice, and those who love cooking may wish to try making it.