How to make tempeh for steamed fish with tempeh
In the past 10 days, among the hot topics on the Internet, food preparation, especially traditional Chinese condiment DIY, has become the focus. Among them, "tempeh" has attracted much attention due to its unique flavor and wide range of uses. This article will combine hot topics to introduce the production method of tempeh in detail, and attach a structured data comparison to help you easily reproduce this steamed fish soul seasoning.
1. Data on popular food topics on the Internet in the past 10 days
| Ranking | Topic keywords | Search volume (10,000) | Related dishes |
|---|---|---|---|
| 1 | Homemade Fermented Seasoning | 128.6 | Tempeh, bean paste |
| 2 | How to make steamed fish | 95.3 | Steamed fish with black bean paste, steamed sea bass |
| 3 | traditional seasoning | 63.7 | Tempeh, soy sauce |
2. Analysis of the whole process of making tempeh
1. Preparation of basic raw materials
Black beans (500g) need to be soaked for 12 hours in advance until they swell, steamed in a steamer for 1 hour until soft and mushy, then cooled to about 30℃ and set aside.
| Material | Dosage | Key points to deal with |
|---|---|---|
| black beans | 500g | Choose whole beans without damage |
| Flour | 50g | For auxiliary fermentation |
| salt | 80g | Coarse salt is better |
2. Key fermentation processes
Mix the steamed black beans with flour, spread them flat on a bamboo dustpan, cover them with gauze and place them at 25-28°C for fermentation for 3 days. When white mycelium appears on the surface, the initial fermentation is completed.
| stage | duration | Judgment criteria |
|---|---|---|
| Mycelium culture | 48-72 hours | Velvety hyphae appear on the surface of the beans |
| Turning time | every 12 hours | Prevent local overheating |
3. Post-cooking and seasoning stage
Mix the fermented tempeh and salt, seal it in a clean clay pot, and place it in a cool place for secondary fermentation for 15-30 days. During this period, open the can and stir once every 5 days to promote flavor fusion.
3. Application skills of steamed fish with black bean paste
When using the fermented tempeh, it is recommended to stir-fry it with cooking oil to get the aroma, mix it with minced ginger and garlic, spread it on the fish body and steam it for 8 minutes. According to actual measurement data from netizens, the best ratio is as follows:
| Ingredients | Proportion | function |
|---|---|---|
| Homemade tempeh | 20g | Provides basic salty and umami flavor |
| edible oil | 15ml | stimulate aroma |
| white sugar | 3g | Balance saltiness |
4. Solutions to common problems
In response to the fermentation failure problem recently discussed by netizens, we have compiled countermeasures for high-frequency problems:
Q1: Does tempeh become sour after fermentation?
A: Due to excessive bacterial contamination caused by excessive temperature, it is recommended to control the ambient temperature not to exceed 30°C.
Q2: Mycelial growth is uneven?
A: The turning frequency is insufficient. It should be turned every 12 hours.
5. Scientific method of storing tempeh
The fermented tempeh can be put into a sealed glass bottle, cover it with an appropriate amount of sesame oil, and can be refrigerated for up to 6 months. Experimental data shows that the optimal storage conditions are:
| Storage method | shelf life | Flavor changes |
|---|---|---|
| Store at room temperature | 3 months | Flavor gradually intensifies |
| Refrigerated storage | 6 months | Best stability |
By mastering these techniques, you can not only make authentic steamed fish tempeh, but you can also adjust the fermentation time according to your personal taste to create your own unique flavor. Recently, it is popular among food bloggers to innovate by adding spices such as tangerine peel and Sichuan peppercorns. If you are interested, you may want to try it!
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