CN103099170A - Preparation method of Mapo beancurd condiment - Google Patents

Abstract

The invention discloses a preparation method of Mapo beancurd condiment. The preparation method comprises the following steps of: pouring 6 parts of oil in a pot, heating the oil, pouring 42 parts of chopped beef into the pot when the oil is heated to be 40% of the boiling point, stir-frying, and taking the fried chopped beef out for later use after being slightly cooked; and further pouring 6 parts of oil into the pot, heating to be 30% of the boiling point, adding 10 parts of chilli sauce, frying till the fragrance is released, adding 2 parts of chili powder and 6 parts of fermented soybean, frying till chili oil is released, adding 17 parts of soup-stock into the pot, boiling the mixture for 3min, further adding 6 parts of soy sauce, thickening with 2 parts of mixtures of cornstarch and water once, subsequently adding the chopped beef obtained in the step 1 and 1 part of chicken extract, boiling for 2min, thickening with 2 parts of mixtures of cornstarch and water again, after the juice is dried, taking the condiment into a bowl and cooling down, weighing the cooled condiment, putting into bags, vacuumizing and sealing up. The Mapo beancurd condiment disclosed by the invention is convenient to eat, low in cost, rich in nutrition and long in quality guarantee period.

Description

The preparation method of stirfried bean curd in hot sauce flavoring

Technical field

The present invention relates to the preparation method of flavoring, be specifically related to a kind of preparation method of stirfried bean curd in hot sauce flavoring.

Background technology

Stirfried bean curd in hot sauce has now become one of delicious dish on people's dining table, but the manufacture craft fiber crops of stirfried bean curd in hot sauce are trivial, are not suitable for family manufacture, and taste also differs.And the restaurant is now to do cash sale mostly, and price is high, and health is not good enough.

Summary of the invention

The object of the invention is to: a kind of preparation method of stirfried bean curd in hot sauce flavoring is provided, instant, cost is low, and is nutritious, long shelf-life.

Technical solution of the present invention is that the preparation method of stirfried bean curd in hot sauce flavoring comprises the following steps:

Step 1: enter 6 parts of heating of oil in pot, pour 42 parts, beef end when hot into until 4 one-tenths of oil, fry loose, take off get out after living standby;

Step 2: again pour 6 parts of oil in pot into, be heated to 3 one-tenths when hot, add 10 parts of thick chilli sauces to fry out fragrance, add 6 parts, 2 parts of paprikas and fermented soya bean, after frying out chilli oil, add 17 parts, appropriate soup-stock, pour into and burnt 3 minutes, then add 6 parts, soy sauce, use 2 portions of thicken soup of water-starch once;

Step 3: add subsequently 1 part of minced meat, chickens' extract in step 1 to burn after 2 minutes, then drench 2 portions of thicken soup of water-starch, receive that to contain bowl after juice cooling;

Step 4: cooling batching weighing, pack, vacuumize, encapsulate and get final product.Stirfried bean curd in hot sauce flavoring instant of the present invention, cost is low, and is nutritious, long shelf-life.

The specific embodiment

Embodiment 1: make flavoring according to following steps:

Step 1: enter 6 parts of heating of oil in pot, pour 42 parts, beef end when hot into until 4 one-tenths of oil, fry loose, take off get out after living standby;

Step 2: again pour 6 parts of oil in pot into, be heated to 3 one-tenths when hot, add 10 parts of thick chilli sauces to fry out fragrance, add 6 parts, 2 parts of paprikas and fermented soya bean, after frying out chilli oil, add 17 parts, appropriate soup-stock, pour into and burnt 3 minutes, then add 6 parts, soy sauce, use 2 portions of thicken soup of water-starch once;

Step 3: add subsequently 1 part of minced meat, chickens' extract in step 1 to burn after 2 minutes, then drench 2 portions of thicken soup of water-starch, receive that to contain bowl after juice cooling;

Step 4: cooling batching weighing, pack, vacuumize, encapsulate and get final product.

Claims (1)

1. the preparation method of stirfried bean curd in hot sauce flavoring is characterized in that the preparation method of flavoring comprises the following steps:

Step 1: enter 6 parts of heating of oil in pot, pour 42 parts, beef end when hot into until 4 one-tenths of oil, fry loose, take off get out after living standby;

Step 2: again pour 6 parts of oil in pot into, be heated to 3 one-tenths when hot, add 10 parts of thick chilli sauces to fry out fragrance, add 6 parts, 2 parts of paprikas and fermented soya bean, after frying out chilli oil, add 17 parts, appropriate soup-stock, pour into and burnt 3 minutes, then add 6 parts, soy sauce, use 2 portions of thicken soup of water-starch once;

Step 3: add subsequently 1 part of minced meat, chickens' extract in step 1 to burn after 2 minutes, then drench 2 portions of thicken soup of water-starch, receive that to contain bowl after juice cooling;

Step 4: cooling batching weighing, pack, vacuumize, encapsulate and get final product.