CN103828938A - Preparation method of dried bean curd - Google Patents

Abstract

The invention provides a preparation method of green and healthy dried bean curd, belonging to the technical field of food preparation. The preparation method comprises the steps of: cutting dried bean curd into pieces, putting into a frying pan, frying until the dried bean curd is golden brown, fishing out and drying in the air; putting the fried dried bean curd into the pan, pouring dark soy sauce and light soy sauce, turning on big fire, and then adding a proper amount of water to boil; adding a braised food pocket containing fennel, clove, star anise and myrcia and rock sugar, and turning on soft fire after boiling; after 20 minutes, adding ice plum paste or aromatic vinegar, and boiling with soft fire for 45 minutes; turning on big fire to dry juice. The edible taste is better after cold storage, and a proper amount of chili can be added into the braised food pocket according to the tastes of different consumers. The dried bean curd prepared by adopting the preparation method of the dried bean curd provided by the invention completely eradicates the addition of preservatives and food additives, so that people can rest assured to eat the dried bean curd, and the dried bean curd is a necessary leisure food suitable for young and old people in daily life.

Description

The preparation method of dried bean curd

Technical field

The invention belongs to making food technical field, relate in particular to a kind of preparation method of dried bean curd.

Background technology

As everyone knows, bean product contain rich in protein, and low fat, healthy useful to people.In diet life, often edible bean product are as bean curd, jellied bean curd, soya-bean milk etc., for improving body immunity, anti-ageing and prevent some disease to have remarkable effect.

The dried bean curd of selling in the market is all added with food additives, anticorrisive agent etc. more or less, and eating in a large number of these additives is well-known to the harm of human body, and along with the raising of health of people consciousness, these food all will be cast aside by people.

Summary of the invention

For solving the problems of the technologies described above, the invention provides the preparation method of the dried bean curd of a kind of green, health.

Object of the present invention realizes by following technical proposals:

(1) dried bean curd is cut into bulk, puts into oil cauldron and explode to golden yellow, pull out and dry;

(2) dried bean curd having exploded is placed in pot, pours dark soy sauce and light soy sauce into, open big fire, then add appropriate water boil;

(3) put into pot-stewed fowl bag and rock sugar that fennel seeds, cloves, anise, spiceleaf are housed, after boiling, turn little fire;

After (4) 20 minutes, add icing plum paste or aromatic vinegar, little fire boils 45 minutes;

(5) turn big fire and receive dry juice.

The dried bean curd that adopts the preparation method of dried bean curd of the present invention to make, stops to add anticorrisive agent, food additives, and people can relievedly eat greatly, are in daily life, all-ages indispensable leisure food.

Further improve as the present invention, in above-mentioned steps (3), the flavoring in described pot-stewed fowl bag comprises capsicum, to meet the taste of liking eating peppery consumer.

Detailed description of the invention

Below by specific embodiment, the present invention is further illustrated.

Raw material: 300 grams, dried bean curd, 10 grams of fennel seeds, 5 grams of cloves, 4 of anises, 4 of spiceleafs, 40 grams, rock sugar, dark soy sauce 1 large spoon, light soy sauce 3 large spoons, icing plum paste 5 large spoons.

Spices is placed in pot-stewed fowl bag stand-by; Dried bean curd is cut into bulk, puts into oil cauldron and explodes to golden yellow, pull out dry stand-by; Fried good dried bean curd is placed in pot, pours dark soy sauce and light soy sauce into, open big fire, then add appropriate water boil, put into pot-stewed fowl bag and rock sugar, after boiling, turn little fire; After 20 minutes, add icing plum paste, little fire boils 45 minutes, turns big fire and receives dry juice, and after refrigeration, edible taste is better.

According to adding appropriate capsicum in different consumers' taste pot-stewed fowl bag.

The description of above embodiment is comparatively concrete, detailed; but can not therefore be interpreted as the restriction to this patent scope; it should be noted that; for the person of ordinary skill of the art; without departing from the inventive concept of the premise; can also make some distortion and improvement, these all belong to protection scope of the present invention.

Claims (2)

1. a preparation method for dried bean curd, is characterized in that comprising the following steps:

(1) dried bean curd is cut into bulk, puts into oil cauldron and explode to golden yellow, pull out and dry;

(2) dried bean curd having exploded is placed in pot, pours dark soy sauce and light soy sauce into, open big fire, then add appropriate water boil;

(3) put into pot-stewed fowl bag and rock sugar that fennel seeds, cloves, anise, spiceleaf are housed, after boiling, turn little fire;

After (4) 20 minutes, add icing plum paste or aromatic vinegar, little fire boils 45 minutes;

(5) turn big fire and receive dry juice.

2. the preparation method of dried bean curd according to claim 1, is characterized in that: in described step (3), the flavoring in described pot-stewed fowl bag comprises capsicum.