【Guangmei Laijin】Black Tempeh

The production of traditional Hakka tempeh still follows traditional brewing. The soybeans are washed, cooked, dried, made into koji, washed into koji, mixed with salt, sealed and dried for about 3 months to make tempeh. It can be used as a side dish and as a condiment. , blended with meat, seafood and vegetables to enhance the fresh and soulful taste. Recipes such as glutinous rice pepper with snails in black bean sauce, oysters in black bean sauce, stir-fried seasonal vegetables with dried small fish in black bean sauce, braised milkfish head with black bean drumsticks, steamed pork ribs with black bean sauce, fried okra with black bean sauce, and bitter melon with black bean sauce.