很多人在食用豆腐脑的时候，会常常旁边放上调料，滋味很好。那么下面老陈家就来分析分析豆腐脑调料的事项。

When many people eat bean curd, they often put spices beside it, which is very delicious. Then the Chen family will analyze the tofu sauce.

豆腐脑配上调料是许多当地人的特色小吃。黄花木耳鸡蛋卤,原料:黄花菜,木耳,鸡精,鸡蛋,水,做法:大茴呛锅,加入水发黄花木耳略炒,放适量水、盐、鸡精,开锅后勾芡,撒蛋花,即成卤汤。腐乳汁、麻酱汁调味。

Bean curd with seasoning is a special snack of many local people. Stewed fungus egg with ingredients: day lily, fungus, chicken essence, egg and water. Method: Choke the pot with anise, add water to make the fungus stir fry slightly, add some water, salt and chicken essence, thicken the pot, sprinkle egg flower, and then make the soup. Seasoning with fermented bean curd and sesame paste.

三鲜卤,虾仁洗净,抽除泥肠,拌入蛋清,淀粉;海参洗净,用葱姜料酒加入没过,煮10分钟去腥,涝出冲凉切片;干贝洗泡半小时,再加少许料酒蒸熟,取出撕细丝。将高汤烧开,加入干贝丝,海参,白果,虾仁煮沸,加入其他调料即成。后用香菜调味。

Rinse the shrimp, remove the sausage, and mix in the egg white and starch; Rinse the sea cucumber, add it with onion ginger cooking wine, boil it for 10 minutes to remove fishiness, and then rinse it into slices; Soak the scallops for half an hour, steam them with a little cooking wine, and take out the shredded scallops. Boil the stock, add dried shellfish, sea cucumber, gingko, shrimp, and add other spices. Season with coriander.

豆腐脑调料的保存

Preservation of bean curd sauce

1、卤汁经过一段时间的使用后,会留下少数原料或香料的残渣,这时便需要进行过滤,以此来保证卤汁的质量。

1. After a period of use, the brine will leave a few residues of raw materials or spices. At this time, it needs to be filtered to ensure the quality of the brine.

2、卤水经反复使用后汤汁会变得比较浓稠,虽经过滤,但还需“清扫”,即用干净的动物血液与清水混合后,徐徐加入到烧沸的卤水中,这便是利用蛋白质的吸附和凝固作用,吸去卤水中的杂质,以使卤水变得清澈。但需注意,每锅卤水清扫的次数不能过多,以免卤水失去鲜香味。

2. After repeated use, the brine will become thicker. Although it is filtered, it still needs to be "cleaned". That is, after mixing clean animal blood with clean water, it is slowly added to the boiling brine. This is to use the adsorption and coagulation of protein to absorb impurities in the brine, so that the brine becomes clear. However, it should be noted that each pot of brine should not be cleaned too many times to prevent the brine from losing its fresh flavor.

3、卤水中浮油要经常打掉,好使卤水表面只保留薄薄的一层的油。油脂过多容易使卤水变质。

3. The oil slick in the brine should be removed frequently so that only a thin layer of oil can remain on the surface of the brine. Too much grease will easily deteriorate the brine.

4、卤水在不使用时,应烧沸后放入搪瓷桶内,令其自然冷却,且不要随意晃动。另外,桶底还应垫上砖块,以保持底部通风。

4. When the brine is not in use, it should be boiled and put into an enamel barrel to let it cool naturally, and do not shake it at will. In addition, the bottom of the barrel shall be padded with bricks to keep the bottom ventilated.

此外豆腐脑尽量不用香葱为作配料。凡平素胃寒,饮食之后不适或作闷,反胃之人忌食。患有慢性肠炎,易腹泻,腹胀,夜尿频多者忌用。气虚体质,阳虚体质,阴虚体质不宜食用。多相关食用问题就来咨询我们https://www.sdlaochenjia.com吧！

In addition, try not to use chives as ingredients for tofu brain. Those who usually have cold stomach, feel uncomfortable after eating or feel bored, and have nausea should not eat. Patients with chronic enteritis, diarrhea, abdominal distension and frequent nocturnal urination should not use it. Qi deficiency constitution, Yang deficiency constitution, Yin deficiency constitution should not be eaten. Please contact us for more food related questions https://www.sdlaochenjia.com Come on!