Soal ini meminta kamu menulis procedure text untuk membuat tempe. Untuk membuat teks prosedur, kamu harus ingat struktur teks prosedur terkait pembuatan makanan.
Struktur procedure text adalah sebagai berikut:
- Goal (tujuan)
- Materials (bahan-bahan), di sini juga dapat berupa Ingredients dan Utensil
- Steps (langkah-langkah)
Alternatif jawaban yang tepat adalah:
How to Make Tempe
Ingredients:
- 500 g whole dry soybeans
teaspoon tempe yeast
- Water
Utensils that you need:
- Bowl
- Pan
- Stove
- Sadle
- Spoon
- Needle or nail
- Plastic bags
Methods:
- Clean the soybeans with clean water and soak then in water for approximately 8 hours or over one night.
- After 8 hours, separate the soybeans from its skin. You can do this by squeeing them gently until the skin comes out. Since there are going to be a lot of it, you can pour out the water with the skin and replace the water. Do this until all of the skins are removed.
- Put the clean soybeans in a cooking pot. Pour clean water until it covers beans.
- Boil the soybeans for half an hour (30 minutes). While it's boiling, the foams are formed. Remove the foams using a clean ladle.
- After 30 minutes, drain off the water and dry the soybeans. You can do this while the beans are till in the pot on medium heat unil they are dry.
- Let the soybeans to cool down. Move them into a wide tray pan (you can cover it with a clean sheet first) and leave it. At this point, don't use your hands to touch the beans.
- At this point, the yeasting process starts. Move the soybeans into a clean bowl. Sprinle the 1/4 teaspoon tempe yeast. Mix them with a clean spoon for about a minute to make sure the yeast cover the soybeans evenly. This is important to make the fermentation process be faster.
- Devide the beans in some plastic bags, seal and press them flat. Put some holes on the bag at a distance of 1 cm each using a clean needle or nail. This is for the air circulation.
- Now we are storing the beans. Put the beans in a warm place for about 36 to 48 hours or 1,5 to 2 days. This is where the fermentation process happens. The best temperature is around
.
- After 1,5 or 2 days, the bags should be filled with white mycelium and they are ready to distribute or to cook.