Mingyue Mountain hot spring bean curd

Release time:2016-12-19 14:48:22

   

    Mingyue Mountain hot spring bean curd adopts Wentang homegrown beans, the new beans are tidy grains, no impurities, no pests and no moldy and bad to be good. In addition, which are required to be soaked in Se-enriching hot spring water. It requires eight procedures before and after the successful production of Mingyue Mountain hot spring bean curd. Take a fresh bean curd and flat split in two thin slices, then diagonally cut twice; drain the cooked lard into the pot, put on the prosperous fire and cooking until 60% heated, keep the hard bean curds frying for 2 minutes, and take them out for use; again drain the cooked lard into the pot, put on the prosperous fire and cooking until 60% heated, place the  cutlets and dry red peppers together in the pot for slight stir-fry, then add cooking wine, soy sauce, hard bean curd and salt black bean simmering for 3 minutes, after a slight simmering put leeks, lard and aginomoto etc, at last drizzle with sesame oil and remove from heat. This kind of production of the bean curd, with meats and vegetables, golden colour and lustre, freshness and strong flavour, lubrication and fresh taste and long finish, and is very good for human health.