卤汁花干造形别致、滋味香美,既可做多种家常菜的配料,又能做为小菜单独食用.家庭制作卤汁花干,要选用新鲜味正、颜色浅黄、质细密实、绵软、有弹性的大白豆腐干或小白豆腐干,先入开水锅内煮煮,至微开时,即刻捞出(干坯不能煮泡,出现峰窝),晾凉后再切制.切兰花干,要找两根稍长点的竹片或者薄木板条,将小白豆腐干夹在当中.大白豆腐干可用筷子夹靠紧.以平口薄刀将干子正反两面交叉切条,即正面要切自左上通右下的斜线,反面切略偏一点的直线.刀口间距即条宽要基本一致,大约在3～4毫米为宜.如条宽花干拉不大,条窄会拉断.切时,下刀要求偏切,刀口深度切到竹片为止.偏切比直切的剖面大,正反两面 Marinated saucer shaped chic, taste fragrant, can do a variety of home cooking ingredients, but also as a small menu alone edible home production marinated dried, to choose fresh taste, color light yellow, fine dense, soft, Flexible white tofu or white bean curd dry, first into the boiling water pot to slightly open, remove immediately (dry billet can not brew, there peak), cool and then cut. Cut orchid dry, To find two slightly longer bamboo or thin wood slats, the white bean curd dry sandwiched in. White tofu dry chopsticks can be used to clamp tight. Flat knife will be both sides of the dry child cross-cut, that is, to the front Cut from the upper left through the lower right of the slash, the opposite slightly off the straight line. Blade spacing that is basically the same bar width, about 3 to 4 mm is appropriate. Cut, under the knife requires partial cut, knife cut into the depth of bamboo so far. Partial cut than the straight cut section, both sides