阅读说明：本技术 一种臭豆腐的制作方法 (Preparation method of strong-smelling preserved bean curd ) 是由 吴菊香 于 2019-10-13 设计创作，主要内容包括：本发明涉及一种食品制作方法,具体的说是一种臭豆腐的制作方法,步骤如下：第1步,用酒曲酿米酒；第2步,将第1步所述的米酒放入地窖中；第3步,将食盐、白霜梅、茶叶、麦冬、糖、三七、白芷、红芽香椿煮沸,冷却后加入豆浆和米酒,搅拌均匀,置于容器内密封发酵；第4步,取出第3步所述的混合物过滤,过滤后就制成卤水；第5步,将豆腐放入冰箱冷冻室冰冻；第6步,将第5步所述的豆腐放在第3步所得的卤水中浸泡6～8小时；第7步,将第6步所述的豆腐放入油里炸。(The invention relates to a food preparation method, in particular to a preparation method of strong-smelling preserved bean curd, which comprises the following steps: step 1, brewing rice wine by using distiller's yeast; step 2, putting the rice wine obtained in the step 1 into a cellar; step 3, boiling salt, white frost plum, tea, radix ophiopogonis, sugar, pseudo-ginseng, radix angelicae and red-bud cedrela sinensis, cooling, adding soybean milk and rice wine, stirring uniformly, and sealing and fermenting in a container; step 4, taking out the mixture obtained in the step 3, filtering, and preparing brine after filtering; step 5, putting the bean curd into a freezing chamber of a refrigerator for freezing; step 6, soaking the bean curd obtained in the step 5 in the brine obtained in the step 3 for 6-8 hours; and 7, frying the bean curd obtained in the step 6 in oil.)