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
  •    18615639047
  • 网址:http://www.wangshuoshi.com
  • QQ:1580958595
  • 电子信箱:1580958595@qq.com
  • 微博:@王硕士爆浆臭豆腐1987
如何选择新鲜优质的豆腐原料!

臭豆腐的制作肯定是少不了豆腐的,在很大程度上,豆腐的质量影响着豆臭腐的口感,下面臭豆腐加盟就教给大家如何选择新鲜优质的豆腐原料,希望对大家有所帮助!

The production of stinky tofu is certainly indispensable tofu, to a large extent, the quality of tofu affects the taste of stinky tofu. The following stinky tofu franchise teaches you how to choose fresh and high-quality tofu raw materials, hoping to help you!

1.看

1. look

在散射光线下直接观察,优质豆腐呈均匀的乳白色或淡黄色,稍有光泽。次质豆腐色泽变深直至呈浅红色,无光泽。劣质豆腐呈深灰色、深黄色或者红褐色进行豆腐组织状态的鉴别。

Direct observation under scattered light shows that high quality tofu is milky white or light yellow with a slight gloss. Secondary tofu becomes dark until it is light red and dull. Weak tofu is dark gray, dark yellow or reddish brown to identify the tissue status of tofu.

2.切

2. cuts

然后用刀切成几块再仔细观察切口处,再用手轻轻按压,以试验其弹性和硬度。优质豆腐块形完整,软硬适度,富有一定的弹性,质地细嫩,结构均匀,无杂质。次质豆腐块形基本完整,切面处可见比较粗糙,质地不细嫩,弹性差,有黄色液体渗出,表面发黏,用水冲后即不粘手了。劣质豆腐块形不完整,组织结构粗糙而松散,触之易碎,无弹性,有杂质,表面发黏,用水洗冲后仍然粘手。

Then cut it into several pieces with a knife and observe the incision carefully. Then press it gently with your hand to test its elasticity and hardness. High quality tofu is complete in shape, moderate in hardness and softness, rich in elasticity, tender in texture, uniform in structure and free of impurities. Secondary tofu is basically complete in shape. Rougher, less delicate texture, poor elasticity, yellow liquid exudation and sticky surface can be seen on the cut surface. After washing with water, the tofu will not stick to the hand. Low-quality tofu is incomplete in shape, rough and loose in structure, fragile in touch, inelastic, impurities, sticky in surface, and sticky after washing with water.

臭豆腐加盟

3.闻

3. smell

在常温下直接嗅闻其气味。优质豆腐具有豆腐特有的香味。次质豆腐香气平淡。劣质豆腐有豆腥味、馊味等不良气味或其他外来气味进行豆腐滋味鉴别时,可在室温下取小块样品细细咀嚼以品尝其滋味。

Smell it directly at room temperature. High quality tofu has the unique flavor of tofu. Secondary tofu has a flat aroma. When inferior tofu has bad odor such as bean smell, stench or other foreign odor for tofu taste identification, small pieces of sample can be taken at room temperature and chewed carefully to taste its taste.

4.品

4. products

优质豆腐口感细腻鲜嫩、味道纯正、清香。次质豆腐口感粗糙、滋味平淡。劣质豆腐有酸味、苦味、涩味及其他不良滋味。

High quality tofu tastes delicate, fresh, pure and fragrant. Secondary tofu tastes rough and plain. Bad tofu has sour, bitter, astringent and other bad tastes.

今天的精彩内容就给大家介绍到这里了,感谢大家的观看,如果想了解更多的行业相关信息,大家可以搜索关键词:臭豆腐加盟,来找到我们。或者可以直接把我们的网址:http://www.wangshuoshi.com添加到收藏栏目,这样可以更方便的找到我们!

Today's wonderful content will be introduced to you here, thank you for watching, if you want to know more industry-related information, you can search keywords: stinky tofu to join us, to find us. Or you can directly add our website: http://www.wangshuoshi.com to the collection section, so that we can find us more easily!