Seasoning for Mapo bean curd

Abstract

The invention discloses a seasoning for Mapo bean curd. The seasoning consists of the following raw materials in parts by weight: 20-40 parts of oil, 20-40 parts of water, 10-20 parts of thick broad-bean sauce, 3-6 parts of garlic sprouts, 3-6 parts of ginger, 3-6 parts of soy sauce, 2-3 parts of chili powder, 2-4 parts of white sugar, 1-3 parts of pepper powder, 1-2 parts of salt, 0.3-0.6 part of monosodium glutamate and 0.01-0.02 part of I+G. Furthermore, the invention also discloses a preparation method of the seasoning for Mapo bean curd. The seasoning for Mapo bean curd disclosed by the invention has the advantages that the seasoning is convenient to eat, low in cost, rich in nutrition and long in shelf life.

Description

technical field

[0001] The invention belongs to the technical field of food, and relates to a preparation method of fried seasoning, in particular to a mapo tofu seasoning. Background technique

[0002] Mapo tofu is a very representative dish in Sichuan cuisine. It was originally a snack, but because of its high praise, it has already been included in the Sichuan cuisine banquet. The seasoning used in Mapo tofu dishes is a compound seasoning, which is made by combining basic seasonings in a certain proportion with a variety of other auxiliary materials through certain processing techniques. It integrates "numbing, spicy, hot, whole, crisp and tender" in one, and has the characteristics of unique taste, convenient use, storage and portability.

[0003] In the fast-paced modern life, people are more and more looking forward to the simplification of kitchen work, so as to liberate them from heavy housework. Therefore, if the seasoning (sauce) can be made into a variety of pro...