豆腐腦也叫豆花，它比豆腐嫩軟，潔白明亮，嫩而不松，鹵清而不淡，油香而不膩；食之香氣撲鼻，有肉味而不腥，有辣味而不嗆，風味獨特。下面老陳家來制作豆腐腦會用到的調料，僅供參考哦。

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.

油潑辣子

Spicy Spicy Oil

熬制香醋

Boiled balsamic vinegar

熬制調料水

Boiling seasoning water

我們要用那種辣度適中的辣面，不辣的話就不能調出豆腐腦的酸辣口味。過辣就會影響其他調料的口感和香味，其次辣面要細一點，細到看不到辣椒籽，然后我們要制作辣面里邊的調料，調料單如下：

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、蝦皮：50克、蓽撥：25克、香葉：2兩

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

把以上調料配好，打碎成粉末狀，下來就是潑油潑辣子的工序：

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

油潑辣子

Spicy Spicy Oil

先燒油，待菜油無沫，油煙熟了之后，關火，把油晾一會，待油潑到辣面上。泡沫很小時，開始潑辣子（油和辣子的比例是：1.2斤油配2兩辣面）。取容器把辣面放里面，加入調料面（調料和辣面的比例是1：3，即1勺調料和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).

用涼過的油潑在辣子上，攪拌均勻，加幾滴原醋，攪勻，然后再加一兩勺白糖，攪勻即可。油潑辣子做成功了。

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

（以下是一斤醋的調料，一般一次多熬幾斤，醋可以長時間存放）

(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、香葉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.

具體熬醋方法如下：

The specific vinegar boiling method is as follows:

把以上調料用調料包包住待用。給鍋內倒入一斤水，加熱后放入調料包，水開后先把調料用小火熬三分鐘，然后給鍋里加入一斤醋（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.

然后給醋里邊加入幾片生姜，15克白糖。等醋燒開了冒泡了，這個時候立馬關火，再給熬制的醋里邊加8克味精12克雞精，晾涼之后，撈出調料包，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.

熬制調料水（料水始終要在熱的狀態下使用）

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

調料配方：

Seasoning formula:

香葉5g，畢撥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.

具體制作步驟：先將（花椒，小茴香、山奈、干桔皮、香葉、涼姜）這6種拿出來包入布包內后放入水中，剩余的其他8種大調料直接放入水中熬制，鍋內加水6斤。等水開后改用小火燒熬10分鐘后，將調料包撈出，然后給調料水中加入（味精、雞精、穆堂香肉味調料各2-3克）。后再加一點用涼水化開的淀粉攪勻即可（加淀粉是讓調料水看的有一點點粘稠的感覺 但是只能是一點點而已）。

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).

如果水少時可以繼續添加水。一個調料可以用兩次，一次用完撈出調料包，二次繼續使用，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.

制作豆腐腦會用到的調料這個問題就講解完畢了，您可以嘗試自己在家做，簡單干凈衛生，一般不會出錯的，更多注意事項可以隨時來我們網站http://www.lincetecnologia.com聯系咨詢！

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 http://www.lincetecnologia.com Contact for consultation!