CN104705410A - Manufacturing method of preserved egg bean curd - Google Patents
Manufacturing method of preserved egg bean curd Download PDFInfo
- Publication number
- CN104705410A CN104705410A CN201310668519.2A CN201310668519A CN104705410A CN 104705410 A CN104705410 A CN 104705410A CN 201310668519 A CN201310668519 A CN 201310668519A CN 104705410 A CN104705410 A CN 104705410A
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- preserved egg
- grams
- bean curd
- cut
- lime
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- Meat, Egg Or Seafood Products (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a manufacturing method of preserved egg bean curd. The manufacturing method is characterized in that (1) a preserved egg is boiled in water and is soaked for a while in cold water for cooling, so that the yolk of the preserved egg is well cured, and the preserved egg is easy to cut without adhering to a knife; (2) the cooled preserved egg is peeled and is cut into small pieces; (3) chive, caraway, red capsicum, and green capsicum are minced into small pieces, together with minced garlic, for later use; (4) a piece of lactone bean curd, with lines cut thereon, is put in a disc, and the preserved egg cut into small pieces is sprinkled onto the bean curd; and (5) all ingredients, such as minced chive, minced ginger, minced garlic, sugar, red capsicum, green capsicum, caraway, Weijixian soy sauce, aromatic vinegar, refined salt, chicken essence, sesame oil and chilli oil, are sequentially added. The preserved egg bean curd has characteristics of salt, fresh, fragrant, and spicy tastes and tastes mild and tasty.
Description
Technical field
The present invention relates to food processing technology field, particularly a kind of Tofu with Preserved Eggs and preparation method thereof.
Background technology
Tofu with Preserved Eggs, one of home cooking, cold vegetable dish in sauce; Be adopt the raw material such as making lactone bean curd, lime-preserved egg, sesame oil, caraway to be made delicious food, make simple, nutritious, be rich in the multiple nutritional components of needed by human body, speak of the origin of this dish, also have the legend that beautiful, it is said and Guan Yuyou relation when three states.
Summary of the invention
The object of this invention is to provide Tofu with Preserved Eggs method for production, it is characterized in that raw material components weight proportion is: degreasing bean curd 500 grams, lime-preserved egg 200 grams, green onion end, bruised ginger, garlic end, sugar, each 5 grams of caraway, pimiento, each one of green chili, extremely fresh 10 grams of taste, aromatic vinegar 10 grams, refined salt 5 grams, chickens' extract 1 gram, sesame oil 10 grams, chilli oil are appropriate.
Cooking method:
(1) lime-preserved egg is placed in water and boils, and cold water steeps and cools.The Huang of lime-preserved egg can be allowed like this to solidify and cannot not cut stickyly cutter.
(2) by the lime-preserved egg peeling of cooling, little fourth is cut
(3) chive, caraway, garlic simple stage property, pimiento, that green chili cuts little fourth is for subsequent use.
(4) dish is put in inner ester bean curd Hua Shangji road, the lime-preserved egg being cut into little fourth is sprinkled upon above bean curd.
(5) all batchings are put into successively: green onion end, bruised ginger, garlic end, sugar, pimiento, green chili, caraway, taste are extremely fresh, aromatic vinegar, refined salt, chickens' extract, sesame oil, chilli oil.
Feature of the present invention is that delicious tasting perfume (or spice) is peppery, light tasty and refreshing.
Detailed description of the invention
Embodiment 1: degreasing bean curd 500 grams, lime-preserved egg 200 grams, green onion end, bruised ginger, garlic end, sugar, each 5 grams of caraway, pimiento, each one of green chili, extremely fresh 10 grams of taste, aromatic vinegar 10 grams, refined salt 5 grams, chickens' extract 1 gram, sesame oil 10 grams, chilli oil are appropriate.
Embodiment 2: degreasing bean curd 250 grams, lime-preserved egg 100 grams, green onion end, bruised ginger, garlic end, sugar, each 2.5 grams of caraway, pimiento, each half of green chili, extremely fresh 5 grams of taste, aromatic vinegar 5 grams, refined salt 2.5 grams, chickens' extract 0.5 gram, sesame oil 5 grams, chilli oil are appropriate.
Cooking method:
(1) lime-preserved egg is placed in water and boils, and cold water steeps and cools.The Huang of lime-preserved egg can be allowed like this to solidify and cannot not cut stickyly cutter.
(2) by the lime-preserved egg peeling of cooling, little fourth is cut
(3) chive, caraway, garlic simple stage property, pimiento, that green chili cuts little fourth is for subsequent use.
(4) dish is put in inner ester bean curd Hua Shangji road, the lime-preserved egg being cut into little fourth is sprinkled upon above bean curd.
(5) all batchings are put into successively: green onion end, bruised ginger, garlic end, sugar, pimiento, green chili, caraway, taste are extremely fresh, aromatic vinegar, refined salt, chickens' extract, sesame oil, chilli oil.
Claims (1)
1. the method for production of Tofu with Preserved Eggs, it is characterized in that raw material components weight proportion is: degreasing bean curd 500 grams, lime-preserved egg 200 grams, green onion end, bruised ginger, garlic end, sugar, each 5 grams of caraway, pimiento, each one of green chili, extremely fresh 10 grams of taste, aromatic vinegar 10 grams, refined salt 5 grams, chickens' extract 1 gram, sesame oil 10 grams, chilli oil are appropriate;
Method for production:
(1) lime-preserved egg is placed in water and boils, and cold water steeps and cools, and the Huang of lime-preserved egg can be allowed like this to solidify and cannot not cut stickyly cutter;
(2) by the lime-preserved egg peeling of cooling, little fourth is cut;
(3) chive, caraway, garlic simple stage property, pimiento, that green chili cuts little fourth is for subsequent use;
(4) dish is put in inner ester bean curd Hua Shangji road, the lime-preserved egg being cut into little fourth is sprinkled upon above bean curd;
(5.) all batchings are put into successively: green onion end, bruised ginger, garlic end, sugar, pimiento, green chili, caraway, taste are extremely fresh, aromatic vinegar, refined salt, chickens' extract, sesame oil, chilli oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310668519.2A CN104705410A (en) | 2013-12-11 | 2013-12-11 | Manufacturing method of preserved egg bean curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310668519.2A CN104705410A (en) | 2013-12-11 | 2013-12-11 | Manufacturing method of preserved egg bean curd |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104705410A true CN104705410A (en) | 2015-06-17 |
Family
ID=53405511
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310668519.2A Pending CN104705410A (en) | 2013-12-11 | 2013-12-11 | Manufacturing method of preserved egg bean curd |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104705410A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108771147A (en) * | 2018-05-22 | 2018-11-09 | 赖尚辉 | One kind not being in the mood for lime-preserved egg production method |
-
2013
- 2013-12-11 CN CN201310668519.2A patent/CN104705410A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108771147A (en) * | 2018-05-22 | 2018-11-09 | 赖尚辉 | One kind not being in the mood for lime-preserved egg production method |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150617 |