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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暗黑料理臭豆腐到底该不该吃?

中国的吃货们总是富有创造力,除了发明一下味鲜香的珍品外,也会发明一些黑暗料理,比如说臭豆腐。臭豆腐可谓算是典型的闻着臭,吃起来香的食物代表,是一种极具特色的中华传统小吃,古老而传统,令人欲罢不能。臭豆腐有哪些功效?有哪些危害?怎么吃臭豆腐?下面臭豆腐加盟为大家详细介绍:

Chinese eaters are always creative. Besides inventing delicious treasures, they will also invent dark dishes, such as stinky tofu. Stinky tofu can be regarded as a typical representative of the food smelling bad and tasting good. It is a very distinctive Chinese traditional snack. It is old and traditional, which makes people want to stop. What are the effects of stinky tofu? What are the hazards? How to eat stinky tofu? The following stinky tofu franchise for you in detail:

中医认为,臭豆腐性平、味咸,具有寒中益气、和脾胃、消胀痛、清热散血、下大肠浊气的作用,经常食用,可以起到增强体质、健美肌肤以及预防老年痴呆的作用。

According to traditional Chinese medicine, stinky tofu has the functions of benefiting qi in cold, harmonizing spleen and stomach, relieving swelling and pain, clearing heat and dispersing blood, and turbid gas in lower large intestine. Frequent consumption can enhance physical fitness, strengthen skin and prevent senile dementia.

健脾:臭豆腐具有健脾的效果,适用于脾气虚弱,运化无力所导致的脘腹胀满、大便溏泄、食欲不振、肢倦乏力等症状。

Spleen-invigorating: Stinky tofu has the effect of invigorating the spleen. It is suitable for the symptoms of abdominal distension, fecal discharge, loss of appetite and fatigue of limbs caused by weakness of the spleen and inability to transport.

养颜护肤:臭豆腐中含有大量的胡萝卜素,有助于维持皮肤细胞组织正常机能,刺激皮肤的新陈代谢,保持皮肤润泽细嫩。

臭豆腐加盟

Facial care and skin care: stinky tofu contains a lot of carotene, which helps to maintain the normal function of skin cells, stimulate skin metabolism, and keep skin moist and tender.

臭豆腐和其他的豆制品一样,都是豆类经过发酵而成的,虽然臭豆腐中含有丰富的营养价值,但是如果过多食用的话,也是会对人体产生危害的。

Like other bean products, stinky tofu is fermented from beans. Although stinky tofu contains abundant nutritional value, if eaten too much, it will do harm to human body.

1、化学物品致癌

1. Carcinogenesis of chemicals

a)硫酸亚铁这种物质可以使豆腐表面看起来呈黑色的,只要再添加一些其他的臭味物质,就成为了臭豆腐。

(a) Ferrous sulfate can make the tofu surface look black, as long as some other odorous substances are added, it will become stinky tofu.

b)臭豆腐之所以闻起来比较臭,这是因为豆腐中的蛋白质变质后产生了胺类,这种物质可以与亚硝酸盐作用,生成亚硝胺。

B) The reason why stinky tofu smells more stinky is that the protein in the tofu deteriorates and produces amines, which can react with nitrite to produce nitrosamines.

2、霉变伤身

2. Mildew injures the body

a)臭豆腐在发酵的过程中会产生一种叫做“肉毒梭菌”的毒菌,这种毒菌会随着臭豆腐的制作过程而繁衍其中。

(a) During fermentation, stinky tofu produces a toxin called Clostridium botulinum, which multiplies with the production of stinky tofu.

b)臭豆腐本身就是一种霉变的食物,如果肠胃本来就不太好的话,要少吃,否则会引起腹胀、腹泻等不适症状。

B) Stinky tofu itself is a kind of mildewed food. If the intestines and stomach are not very good, eat less, or it will cause abdominal distension, diarrhea and other discomfort symptoms.

感谢您的阅读与观看,本文的精彩内容来自:臭豆腐加盟,我们会有更多的精彩内容继续为您呈现,详情请点击:http://www.wangshuoshi.com

Thank you for your reading and watching. The wonderful content of this article comes from: stinky tofu joins us. We will continue to show you more wonderful content. For more details, please click: http://www.wangshuoshi.com.