豆腐脑也叫豆花，它比豆腐嫩软，洁白明亮，嫩而不松，卤清而不淡，油香而不腻；食之香气扑鼻，有肉味而不腥，有辣味而不呛，风味独特。下面老陈家来制作豆腐脑会用到的调料，仅供参考哦。

Tofu bean curd is also called bean curd, which is tender and soft than tofu, white and bright, tender but not loose, clear but not light, oily but not greasy; The aroma of food is pungent, with a meat flavor but not fishy, a spicy flavor but not choking, and a unique flavor. The old Chen family recommends the condiments that will be used to make tofu brain, for reference only.

油泼辣子

Spicy Spicy Oil

熬制香醋

Boiled balsamic vinegar

熬制调料水

Boiling seasoning water

我们要用那种辣度适中的辣面，不辣的话就不能调出豆腐脑的酸辣口味。过辣就会影响其他调料的口感和香味，其次辣面要细一点，细到看不到辣椒籽，然后我们要制作辣面里边的调料，调料单如下：

We should use the spicy noodles with moderate degree of heat. If they are not hot, they can not produce the sour and hot taste of tofu brain. If it is too hot, it will affect the taste and flavor of other condiments. Second, the hot noodles should be thinner, so that no pepper seeds can be seen. Then we should make the condiments in the hot noodles. The list of condiments is as follows:

八角：600克、白胡椒：50克、桂皮：200克、花椒：100克、小茴香：250克、良姜：50克、草果：100克、肉蔻：25克、白蔻：25克、丁香：25克、虾皮：50克、荜拨：25克、香叶：2两

Aniseed: 600g, white pepper: 50g, cinnamon: 200g, Chinese prickly ash: 100g, cumin: 250g, ginger: 50g, strawberry: 100g, nutmeg: 25g, nutmeg: 25g

把以上调料配好，打碎成粉末状，下来就是泼油泼辣子的工序：

After the above condiments are prepared and broken into powder, the next step is to pour oil and pepper:

油泼辣子

Spicy Spicy Oil

先烧油，待菜油无沫，油烟熟了之后，关火，把油晾一会，待油泼到辣面上。泡沫很小时，开始泼辣子（油和辣子的比例是：1.2斤油配2两辣面）。取容器把辣面放里面，加入调料面（调料和辣面的比例是1：3，即1勺调料和3勺辣面）。

First, burn the oil. When the vegetable oil has no foam and the lampblack is ripe, turn off the fire and let the oil dry for a while. Then, pour the oil on the hot noodles. When the foam is very small, start to sprinkle chilli (the ratio of oil to chilli is 1.2 jin of oil with 2 liang of hot noodles). Take a container and put the hot noodles inside. Add the seasoning noodles (the ratio of seasoning and hot noodles is 1:3, that is, 1 spoon of seasoning and 3 spoons of hot noodles).

用凉过的油泼在辣子上，搅拌均匀，加几滴原醋，搅匀，然后再加一两勺白糖，搅匀即可。油泼辣子做成功了。

Pour the cooled oil on the chilli, stir well, add a few drops of original vinegar, stir well, then add a spoonful of sugar, stir well. The oil spiced with chili was successful.

熬制香醋

Boiled balsamic vinegar

（以下是一斤醋的调料，一般一次多熬几斤，醋可以长时间存放）

(The following is the condiment of one jin of vinegar, which can be boiled for several jin at a time. The vinegar can be stored for a long time.)

八角1克、小茴香2克、花椒1.5克、桂皮1克、草果1.5克、香叶1克、草寇1克、良姜0.5克。

1 g anise, 2 g cumin, 1.5 g pepper, 1 g cinnamon, 1.5 g grass fruit, 1 g vanilla, 1 g strawberry, 0.5 g ginger.

具体熬醋方法如下：

The specific vinegar boiling method is as follows:

把以上调料用调料包包住待用。给锅内倒入一斤水，加热后放入调料包，水开后先把调料用小火熬三分钟，然后给锅里加入一斤醋（一般用香醋）后改用小火慢熬。

Wrap the above condiments in a condiment bag for future use. Pour a jin of water into the pot, heat it and put in the seasoning bag. After the water boils, first boil the seasoning in low heat for three minutes, and then add a jin of vinegar (usually sweet vinegar) to the pot, and then slowly boil it in low heat.

然后给醋里边加入几片生姜，15克白糖。等醋烧开了冒泡了，这个时候立马关火，再给熬制的醋里边加8克味精12克鸡精，晾凉之后，捞出调料包，香醋制作就算完成。

Then add some pieces of ginger and 15g of sugar to the vinegar. When the vinegar is boiling and bubbling, turn off the fire immediately, add 8g MSG and 12g chicken essence to the boiled vinegar, cool it in the air, remove the seasoning bag, and the vinegar production is finished.

熬制调料水（料水始终要在热的状态下使用）

Boil the seasoning water (always use the seasoning water in a hot state)

调料配方：

Seasoning formula:

香叶5g，毕拨2g，草果1g，丁香1g，八角6g；花椒5g；桂皮8g；小茴香10g；良姜12g；山奈2g；干桔皮4g；白胡椒6g。

Fragrant leaf 5g, biloba 2g, grass fruit 1g, clove 1g, star anise 6g; Chinese prickly ash 5g; Cinnamon bark 8g; Fennel 10g; Liangjiang 12g; Shannai 2g; Dry orange peel 4g; White pepper 6g.

具体制作步骤：先将（花椒，小茴香、山奈、干桔皮、香叶、凉姜）这6种拿出来包入布包内后放入水中，剩余的其他8种大调料直接放入水中熬制，锅内加水6斤。等水开后改用小火烧熬10分钟后，将调料包捞出，然后给调料水中加入（味精、鸡精、穆堂香肉味调料各2-3克）。后再加一点用凉水化开的淀粉搅匀即可（加淀粉是让调料水看的有一点点粘稠的感觉 但是只能是一点点而已）。

Specific production steps: first, take out the six kinds (Chinese prickly ash, fennel, mango, dried orange peel, sesame leaf, cool ginger) and wrap them in cloth bags, then put them into water, and the remaining eight kinds of big spices are directly put into water for boiling, and add 6 jin of water into the pot. After the water is boiled, boil it for 10 minutes on a low fire, remove the seasoning bag, and then add it into the seasoning water (2-3 g MSG, chicken essence, Mutang flavor king seasoning respectively). Then add a little starch boiled with cold water and stir well (adding starch makes the sauce water look a little sticky but only a little).

如果水少时可以继续添加水。一个调料可以用两次，一次用完捞出调料包，二次继续使用，方法和一次相同。

If there is little water, continue to add water. One condiment can be used twice. Once it is used up, the condiment bag will be fished out, and then it will be used again in the same way as once.

制作豆腐脑会用到的调料这个问题就讲解完毕了，您可以尝试自己在家做，简单干净卫生，一般不会出错的，更多注意事项可以随时来我们网站https://www.sdlaochenjia.com联系咨询！

We have finished the explanation of the recommended condiments for making bean curd. You can try to make them at home. They are simple, clean and sanitary, and generally do not make mistakes. More precautions can come to our website at any time https://www.sdlaochenjia.com Contact for consultation!