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手工制作干豆腐卤水该什么时候放

更新时间: 2020-10-11 00:00:00     

豆腐干清洗后焯一下水,去除豆腥再进行腌制,即用盐水稍腌一会儿方便入味。小的豆腐干不用腌,口味淡的人大概是不需要腌的,取适量清水倒入锅内,放入廖排骨浓缩卤汁稀释,煮干。将已制成的卤水烧沸时再加入豆腐干煮,水位应刚好没过豆腐干,这时用砂锅煮最好,大约20分钟左右,取一豆干观察,如色呈棕红,味道香美,即可取出。煮时可轻轻翻动,煮的时间长些较好吃,若有五香粉等粉类调料,则需豆腐干煮得九成熟后放入。

关键词: 手工 制作 豆腐 卤水 什么 时候

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