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。
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什么是臭豆腐卤水,你了解多少?

很多人都喜欢吃臭豆腐,吃臭豆腐伴着臭豆腐卤水再好吃不过,那么什么是臭豆腐卤水?臭豆腐卤水有害吗?下面我们来看看。
Many people like to eat stinky tofu, stinky tofu with stinky tofu brine is delicious, but then what is stinky tofu brine? Is stinky tofu brine harmful? Let's take a look.
一口臭豆腐一口臭豆腐卤水是非常享受的,但是很多人不知道什么是臭豆腐卤水,下面就来为大家介绍一下什么是臭豆腐卤水,臭豆腐卤水有害吗。
A stinky tofu and a stinky tofu brine are very enjoyable, but many people do not know what is stinky tofu brine, here to introduce what is stinky tofu brine, stinky tofu brine is harmful.
什么是臭豆腐卤水
What is stinky tofu brine?
臭豆腐卤水是制作臭豆腐必不可少的材料之一,我们通常说的“卤水点豆腐”就是指把卤水点到豆浆中,从而使豆浆凝固成为胶状的豆腐。同样的,制作臭豆腐也需要这种点上臭豆腐卤水。
The bittern of stinky tofu is one of the essential materials for making stinky tofu. We usually say "brine point tofu" is to point the brine into the soybean milk, so that the soybean milk solidified into jelly tofu. Similarly, the production of stinky tofu also needs this kind of stinky tofu brine.

臭豆腐加盟
臭豆腐卤水的原料主要包括豆豉、冷水、冬笋、食用碱、香菇、盐、茅台酒和豆腐脑,需要长时间发酵制成。越陈越旧的卤水越好,点卤的效果也越好。
The raw materials of stinky tofu brine mainly include fermented soybean sauce, cold water, winter bamboo shoots, edible alkali, mushroom, salt, Maotai wine and tofu brain, which need to be fermented for a long time. The older the old, the better the brine, the better the effect of halogen.
臭豆腐卤水有害吗
Is stinky tofu brine harmful?
臭豆腐卤水的黑色和臭味都是经过发酵之后产生的,不是什么可怕的物质。不过以前由于工艺技术限制和人们对化学物质认识的不足,长沙传统的黑色臭豆腐的卤水中含有青矾和明矾,这两种物质对身体是有害的,但最近几年长沙一家企业已经研制出无矾的臭豆腐卤水,并且这种制作卤水技术已经得到推广,因此现在正规的臭豆腐制作商制作的卤水都是健康无害的。但是不排除有些黑心商家为了节约或缩短制作时间而用了青矾、明矾等有害物质,因此我们最好还是到有信誉的商家去购买。
The black and stink of stinky tofu brine is produced after fermentation, not a horrible substance. However, due to technological limitations and people's lack of understanding of chemical substances, the traditional black stinky tofu brine in Changsha contains alum and alum, which are harmful to the body. But in recent years, a Changsha enterprise has developed a non-alum stinky tofu brine, and this brine production technology has been obtained. To promote, so now the regular stinky tofu producers of brine are healthy and harmless. But do not rule out some black-hearted merchants in order to save or shorten the production time and used vitriol, alum and other harmful substances, so we had better go to a reputable merchant to buy.
臭豆腐卤水制作方法
Making method of stinky tofu brine
主料:豆豉3千克、冷水15千克。
Ingredients: lobster sauce 3 kg, cold water 15 kg.
辅料:食用碱、香菇、冬笋、盐、茅台酒、豆腐脑。
Excipients: edible alkali, letinous edodes, winter bamboo shoots, salt, Moutai wine, and tofu brain.
制作方法:1、把豆豉全部放入冷水中,烧开后再煮半个小时,然后将豆豉汁滤出。2、等到豆豉汁冷却后,加入食用碱、香菇、冬笋、盐、茅台酒、豆腐脑,装入密封容器中让其浸泡发酵。3、发酵时间至少半个月,每天搅动一次,发酵时间越长越好,有时候甚至发酵半年以上。发酵成功之后,就成为了臭豆腐卤水。
Method of making: 1. Put all the soybean sauce in cold water, boil it for half an hour, then filter out the juice. 2. Wait until the soybean sauce is cooled, add the edible alkali, mushroom, winter bamboo shoot, salt, Maotai wine, tofu brain, put it in a sealed container to soak and ferment. 3. Fermentation time is at least half a month, stirring once a day, the longer the fermentation time, the better, sometimes even more than half a year fermentation. After the success of fermentation, it became a stinky tofu brine.