The method of Tofu Noodle:
1. Raw materials:
(1), main raw materials: 1 grams of noodles,
(2), raw materials of noodles: 1 grams of Tofu Noodle and 5 grams of crispy soybeans.
(4) Seasonings in the bowl: 5g of soy sauce, 1g of sesame paste, 3g of pepper powder, 1g of red pepper, 5g of monosodium glutamate, 5g of onion
2. Operation steps:
1. Preparation of marinade: Stewed sweet potato starch is soaked in clear water for later use. Boil about 1 grams of clear water in a pot, add soy sauce, monosodium glutamate and salt to taste, and then hook it with water-swollen starch to make it second-rate.
2. Maturation and seasoning: the crispy soybeans and salted flower kernels (peeled) are crushed into pieces by a roller, the kohlrabi is cut into soybean-sized particles, and the onion is cut into chopped green onion. Divide the soy sauce, sesame sauce, pepper powder, red pepper and monosodium glutamate into small bowls. Boil the noodles with boiling water, fish them in a bowl with a good taste, and divide the marinade, bean curd (without water), fried soybean 5, salted crispy flower kernel and kohlrabi into noodle bowls.
third, quality control points
1. marinade: the concentration of marinade should be moderate.
2. Tofu pudding: Tofu pudding must be kept warm. Tofu pudding is better with gypsum, and it can also be replaced with tofu with internal fat.
iv. quality standard
1. color: bean curd is white and red oil is bright.
2. taste: hemp, spicy and fragrant.
3. Taste: The noodles are smooth, and they are spicy, salty, fragrant, hot, crisp and tender.