Tempeh

Hello everybody, it is me, Dave, welcome to our recipe site. Today, we're going to make a special dish, Tempeh. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Tempeh is one of the most popular of recent trending foods on earth. It's enjoyed by millions daily. It's easy, it is quick, it tastes delicious. They are fine and they look wonderful. Tempeh is something that I've loved my entire life.

Many things affect the quality of taste from Tempeh, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tempeh delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Tempeh is 2 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Tempeh estimated approx 2/3 días.

To begin with this recipe, we must first prepare a few ingredients. You can cook Tempeh using 4 ingredients and 6 steps. Here is how you can achieve that.

Ingredients and spices that need to be Make ready to make Tempeh:

1. 600 gr soja /alubia negra /garbanzos, etcétera
2. Hongo, Rhizopus oligosporus,
3. Vinagre
4. 1 litro agua

Instructions to make to make Tempeh

1. Cocción:
   Cuando tengamos la mayoría (ponle el 80%) de los garbanzos pelados y partidos, los ponemos en una olla, cubrimos con agua y echamos el vinagre. Los vamos a hervir hasta que estén »al dente», es decir, cocinados pero todavía un poco duros
2. 
3. Secado:
   Con el fuego apagado o muy bajito, vamos removiendo para que pierdan humedad. Si hemos hecho mucha cantidad (por ejemplo 1 kg), será difícil que pierdan humedad, así que podría ser necesario extenderlos en un trapo limpio.
4. Inoculación:
   Cuando estén secas y a temperatura un pelín más alta que la ambiente, añadimos el hongo y mezclamos bien. Si lo echamos cuando esté demasiado caliente, mataremos las esporas, y si se nos enfría mucho, habremos perdido una »ventana» ideal para el crecimiento de microorganismos (que es lo que buscamos ahora). Tibio, lo echamos cuando esté tibio y sin quemar. Removemos bien, repartiendo el hongo uniformemente. Si no lo repartimos bien podemos causar fermentaciones desiguales en la supe
5. Preparación de la fermentación:
   
   
   
   Para la preparación del tempeh a nivel casero, lo más usado son las bolsitas zip a las que se le hacen agujeritos, o bolsitas de almuerzo que ya vengan agujereadas. Necesitamos los agujeritos para que el hongo respire y no se acumule la humedad. Vertemos los garbanzos cocidos, secados e inoculados en las bolsas llenándolas más o menos hasta la mitad. Luego cerramos bien y repartimos los garbanzos en una capa de unos 3 o 4 cm de grosor como máximo.
6. Fermentación:
   
   Ponemos la bolsita sobre una bandeja o superficie plana para poder moverlo sin manipular la bolsa en exceso. La temperatura ideal para que crezca el hongo son unos 28-32ºC, así que si estamos en primavera-verano, con dejarlo sobre la encimera será suficiente

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So that's going to wrap this up for this exceptional food Simple Way to Make Perfect Tempeh. Thanks so much for reading. I'm sure that you can make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!