Rosemary flavored barbecue dried bean curd and preparation method thereof
A technology of dried tofu and aroma, applied to the field of roasted dried tofu with rosemary flavor and its preparation, can solve the problems of poor taste, lack of chewiness, and low nutrition of the finished dried tofu, and achieves the effects of unique aroma and improved nutritional value.
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[0019] A rosemary-flavored roasted dried tofu is made from the following raw materials in parts by weight (catties):
[0020] 130 soybeans, 24 buckwheat kernels, 6 white sesame seeds, 2 red bayberries, 2 yams, 4 cornus, 1 purple cabbage, 2 rehmannia leaves, 1 apple leaves, 1 mugwort leaves, 2 dandelions, 1 snapdragon grass, 1 Chuan Fritillaria, month See Grass 1, Lemongrass 1.
[0021] A method for preparing rosemary-flavored roasted dried tofu, comprising the following steps:
[0022] (1) Soak soybeans in warm water at 30°C for 10 hours, remove and rinse, add 7 times warm water for grinding, and filter to obtain raw soybean milk;
[0023] (2) Remove the core of the bayberry, peel and slice the yam, add 4 times the water after mixing, heat and cook, beat into a slurry to obtain a slurry;
[0024] (3) Mix purple cabbage, rehmannia glutinosa leaves, apple leaves, mugwort leaves, dandelion, snapdragon grass, Chuan Fritillaria, evening primrose, lemongrass, add 9 times of water,...
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