A fermented soybean curd-sauce includes (A)fermented soybean curd with at least one of (B)pepper, (C)yellow pepper, (D)apple, (E)vinegar, (F) fish sauce, (G)carrot, (H)garlic, (I)sugar and (J)pear. The fermented soybean curd-sauce has special flavor and taste to be suitable as a meal or an appetizer. The mixing proportions of the fermented soybean curd-sauce in weight is that for (A) 185 g (grams) of fermented soybean curd, it is added with at least one of (B) 10~80g of pepper, (C) 10~80g of yellow pepper, (D) 10~70g of apple, (E) 10~60g of vinegar, (F) 10~70g of fish sauce, (G) 10~80g of carrot, (I) 10~100g of garlic, (I)10~100g of sugar, (J) 10~100g of pear, or the combination thereof. It could also be extra added with pumpkin, turmeric or Mountain litsea. Applying the present combination can get a good taste fermented soybean curd-sauce. Eating the fermented soybean curd-sauce can feel special flavor and provide various tastes for the customers. That is unlike the conventional fermented soybean curd-sauce which only has a single taste.一種豆腐乳醬汁,包含其成分包含:(A)豆腐乳、(B)辣椒、(C)黃椒、(D)蘋果、(E)醋、(F)魚露、(G)紅蘿蔔、(H)蒜頭、(I)糖與(J)梨,該豆腐乳醬汁具有特殊的風味與口感,可供直接食用或配菜之用;其中該豆腐乳醬汁的混合重量比例為每185公克(A)豆腐乳中,添加(B)辣椒10~80公克、(C)黃椒10~80公克、(D)蘋果10~70公克、(E)醋10~60公克、(F)魚露10~70公克、(G)紅蘿蔔10~80公克、(H)蒜頭10~100公克、(I)糖10~100公克、(J)梨10~100公克;也可另外添加南瓜、薑黃及馬告,應用上述的組合,可以產生口感甚佳的豆腐乳醬汁,因此當食用本發明豆腐乳醬汁時,可以感受特殊的風味,因此提供多種的味道予食用者,有別於習知技術中單一口感的豆腐乳。
