This formula is easy. Press safe.

Prepare raw materials

1.hemispheric soybeans (raw) 500 grams

2. 2 teaspoon tempeh

3. Zipper bag

4. Spikes for punching bags (Meatball skewers are fine)

5. Clean water for washing nuts

6. Drinking water for soaking nuts

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How to do

1. Turn on the water to flood the beans. Wash many nuts until the water is clear.

Try to remove as many loose pea shells as possible.

The last water is used to pour drinking water to flood the beans. Leave the soaking lid closed.

It takes about 24-30 hours (24 hours)

2. When the time is over, bring the beans to wash, the smell will disappear until the water is clear.

Bring the beans to boil in drinking water for 30 minutes. Complete time to take the beans.

Take out as much water as possible. * * Don't let the beans fade out.

Bring the beans and cool them to a little warm temperature.

3. Bring 2 teaspoons of pedigree coffee. No need to scoop a lot of pedigree or add 2 teaspoons and half a spoon. Sprinkle it all over the peas. Use your hands to gently clear the pedigree to mix well.

4. Then put the beans in the zipper bag. Do not let the zipper bag have wind, put the beans all over the bag.

And take a sharp stick and drill a zip bag, all about a centimeter apart, and drill as many holes as possible.

5. Put the beans in a comfortable place. Do not stack.

Place it apart for 24-35 hours. Note the white fiber covering the beans all over the bag, it can be eaten.

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* * * * Recommended * * * *

Keep a simple compartment in the fridge for 3 days. Freeze for 1 month. If you eat fresh, it can cause bloating. Recommended slicing and hot air baking.

# Tempe # Fresh tempeh # tempeh # How to make tempeh # Into the kitchen