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酸汤点豆腐的秘诀酸汤怎样做出来

更新时间: 2020-10-11 00:00:00     

酸汤点卤的方法:

1.把做豆腐的黄浆放入容器中,在15摄氏度环境中存放3日,进行发酵,即成酸汤;

2.将酸汤倒入刚从锅内盛出的豆浆,并用勺子轻轻搅匀;

3.豆腐花凝结15分钟,把豆腐花倒入铺好包布的木托盆里;

4.盛满后,用包布将豆腐花包好,盖上木板,挤压10至20分钟,即成豆腐。

关键词: 豆腐 秘诀 怎样 出来

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