济南电视台著名主持人老万为您揭秘王硕士臭豆腐制作全过程:
王硕士臭豆腐制作主要分为三部分:臭汤制作,泡菜制作,臭豆腐制作。
臭汤制作:王硕士臭豆腐是北方自己的臭汤制作基地的臭豆腐。臭汤采用由南方引进的苋菜,经过精心培育,选取成熟的苋菜杆,加入竹笋、雪菜、大料等,再添加陈年老卤,经过6—12个月的天然发酵,方能成为腌制臭豆腐的臭汤。
泡菜制作:我们的泡菜融合了四川泡菜和韩国泡菜做法,包含酸、辣、甜、鲜四种味道,选用鲜嫩的卷心菜,切丝,放盐腌制半小时,控水,然后放入白醋、白糖、味精、辣椒油、蒜、鲜辣酱(由本公司辣椒基地制作)等,搅拌均匀,酸辣爽口的泡菜就可以了。
臭豆腐制作:王硕士臭豆腐使用的是颗粒饱满,生长期较长的非转进因东北大豆,经过再次筛选,然后磨浆、点卤、模具压制、切割,制成豆腐原胚,放入臭汤中腌制6—12小时(根据季节不一样时间不一样),再冲洗,码放整齐装盒,然后放入油中炸至色泽金黄,外酥里嫩,再将秘制的酱料抹匀,放上爽口的泡菜,正宗的王硕士臭豆腐就可以出炉了。
  • 加盟热线:400—007—1581
  • 手机:18615639042 / 18654570780
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  • 网址:http://www.wangshuoshi.com
  • QQ:1580958595
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  • 微博:@王硕士爆浆臭豆腐1987
五香豆腐和普通的豆腐的区别,你了解吗?
五香豆腐和普通的豆腐一样,不同之处在于它添加了一种发酵过程,并且在发酵过程中闻起来和冒烟。负责豆腐先生豆腐的豆腐先生最初出售五香油。豆腐汤,后来,由朋友制作臭豆腐的方法,并改善了口味后,介绍了辛辣臭豆腐。五香粉豆腐的做法是将豆腐放入特殊的中草药中发酵。这是长江流域的味道。发酵时间取决于季节,夏季约8小时,冬季约10小时。臭豆腐具有香味,将其切成小块并将其油炸。脆皮内层新鲜,撒上酱油,醋,蒜汁,撒上葱花,泡参骊山大白菜。甜脆脆臭豆腐
Like ordinary tofu, spiced tofu is different in that it adds a fermentation process and smells and smokes during the fermentation process. Mr. tofu, who is in charge of tofu, originally sold spiced oil. Bean curd soup, and later, the method of making stinky tofu by friends, and after improving the taste, introduced spicy stinky tofu. Five the method of bean curd powder is fermented bean curd into special Chinese herbal medicine. This is the taste of the Yangtze River Valley. The fermentation time depends on the season, about 8 hours in summer and 10 hours in winter. Stinky tofu smells fragrant, cuts it into small pieces and fry it. Crispy skin is fresh, sprinkle with soy sauce, vinegar, garlic juice, sprinkle with chopped green onion, soak Mount Li cabbage. Sweet crisp crisp tofu

将一块硬豆腐切成2CM的小块,放入沸腾的锅中煮30秒。取出并晾干,尽量控制湿度。在室温下放在干净的饭盒(不密封)中,直到豆腐蓬松。控制干水,然后加入盐,辣椒面,姜粉,辣椒粉,芝麻油。注意更多的盐。放置在冰箱半密封状态,约2周。您可以随时尝试并根据自己的口味品尝。香脆的臭豆腐金黄脆,卤汁味,咸而辣。

臭豆腐加盟

Cut a piece of hard tofu into small pieces of 2CM and cook in a boiling pot for 30 seconds. Remove and dry, and control humidity as far as possible. Put it in a clean lunch box (not sealed) at room temperature until the tofu is fluffy. Control dry water, then add salt, chili flour, ginger powder, chili powder, sesame oil. Watch out for more salt. Place in the refrigerator semi sealed state for about 2 weeks. You can try it any time and taste it according to your taste. Crispy stinky tofu is golden and crisp, salty, salty and spicy.
配料:臭豆腐,色拉油,酱油,豆芽,海带,香菜,辣椒酱,稀释酱油,大蒜。做法:将臭豆腐干净,晾干,放入锅内,煎至金黄色,即可酥脆。将臭豆腐切成碗,加入豆芽,海带,香菜,辣椒酱,酱油,撒上蒜或蒜末。

Ingredients: stinky tofu, salad oil, soy sauce, bean sprouts, kelp, coriander, chili sauce, diluted soy sauce, garlic. Method: clean and dry the stinky tofu, put it into the pot, fry until golden brown, crisp. Cut the stinky tofu into a bowl, add bean sprouts, kelp, coriander, chili sauce, soy sauce, sprinkle garlic or garlic.

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