很多人在食用豆腐腦的時候，會常常旁邊放上調料，滋味很好。那么下面老陳家就來分析分析豆腐腦調料的事項。

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.

豆腐腦配上調料是許多當地人的特色小吃。黃花木耳雞蛋鹵,原料:黃花菜,木耳,雞精,雞蛋,水,做法:大茴嗆鍋,加入水發黃花木耳略炒,放適量水、鹽、雞精,開鍋后勾芡,撒蛋花,即成鹵湯。腐乳汁、麻醬汁調味。

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.

三鮮鹵,蝦仁洗凈,抽除泥腸,拌入蛋清,淀粉;海參洗凈,用蔥姜料酒加入沒過,煮10分鐘去腥,澇出沖凉切片;干貝洗泡半小時,再加少許料酒蒸熟,取出撕細絲。將高湯燒開,加入干貝絲,海參,白果,蝦仁煮沸,加入其他調料即成。后用香菜調味。

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.

豆腐腦調料的保存

Preservation of bean curd sauce

1、鹵汁經過一段時間的使用后,會留下少數原料或香料的殘渣,這時便需要進行過濾,以此來保證鹵汁的質量。

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、鹵水經反復使用后湯汁會變得比較濃稠,雖經過濾,但還需“清掃”,即用干凈的動物血液與清水混合后,徐徐加入到燒沸的鹵水中,這便是利用蛋白質的吸附和凝固作用,吸去鹵水中的雜質,以使鹵水變得清澈。但需注意,每鍋鹵水清掃的次數不能過多,以免鹵水失去鮮香味。

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、鹵水中浮油要經常打掉,好使鹵水表面只保留薄薄的一層的油。油脂過多容易使鹵水變質。

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、鹵水在不使用時,應燒沸后放入搪瓷桶內,令其自然冷卻,且不要隨意晃動。另外,桶底還應墊上磚塊,以保持底部通風。

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.

此外豆腐腦盡量不用香蔥為作配料。凡平素胃寒,飲食之后不適或作悶,反胃之人忌食?；加新阅c炎,易腹瀉,腹脹,夜尿頻多者忌用。氣虛體質,陽虛體質,陰虛體質不宜食用。多相關食用問題就來咨詢我們http://www.lincetecnologia.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 http://www.lincetecnologia.com Come on!