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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臭豆腐是如何被发明的?

相信很多人都吃过令人赞不绝口的王硕士臭豆腐吧!难道大家不好奇这么臭的臭豆腐,但是是如何被发现的呢?下面臭豆腐加盟就给大家讲一个流传的比较广的关于臭豆腐起源的小故事吧!

I believe many people have eaten the amazing stinky bean curd of Master Wang. Don't you wonder how this stinky tofu was discovered? Below the stinky tofu franchise to tell you a relatively widespread story about the origin of stinky tofu bar!

相传清朝康熙八年,由安徽来京赶考的王致和金榜落第,闲居在会馆中,欲返归故里,交通不便,盘缠皆无;欲在京攻读,准备再次应试,又距下科试期甚远。无奈,只得在京暂谋生计。王致和的家庭原非富有,其父在家乡开设豆腐坊,王致和幼年曾学过做豆腐,于是便在安徽会馆附近租赁了几间房,购置了一些简单的用具,每天磨上几升豆子的豆腐,沿街叫卖。时值夏季,有时卖剩下的豆腐很快发霉,无法食用,但又不甘心废弃。他苦思对策,就将这些豆腐切成小块,稍加晾晒,寻得一口小缸,用盐腌了起来。之后歇伏停业,一心攻读,渐渐地便把此事忘了。

Legend has it that in the eight years of Kangxi in Qing Dynasty, Wang Zhi and Jin Bang, who came to Beijing from Anhui to catch up with the exam, fell into the first place, stayed idle in the guild hall, wanted to return home, had inconvenient transportation, and had nothing to do with it; wanted to study in Beijing, prepared to take the exam again, and was far from the next exam period. Helplessly, they had to make a temporary living in Beijing. Wang Zhihe's family was not rich. His father opened a tofu shop in his hometown. Wang Zhihe learned how to make tofu when he was young. So he rented several rooms near the Anhui Guild Hall and bought some simple appliances. He grinded several litres of tofu every day and sold them along the street. In summer, sometimes the tofu left over from the sale will soon become mouldy and inedible, but will not be willing to abandon it. He thought hard about countermeasures, cut these tofu into small pieces, a little drying, found a small pot, salted up. After that, he stopped working and studied hard. Gradually, he forgot about it.

臭豆腐加盟

秋风送爽,王致和又想重操旧业,再做豆腐来卖。蓦地想起那缸腌制的豆腐,赶忙打开缸盖,一股臭气扑鼻而来,取出一看,豆腐已呈青灰色,用口尝试,觉得臭味之余却蕴藏着一股浓郁的香气,虽非美味佳肴,却也耐人寻味,送给邻里品尝,都称赞不已。

The autumn breeze was refreshing. Wang Zhihe wanted to resume his old business and make tofu to sell. Suddenly I thought of the curd bean curd in the jar. I opened the jar head quickly, and a bad smell came to my nose. I took it out. It was green and grey. I tried it with my mouth. I felt that there was a strong aroma in the curd. Although it was not a delicious dish, it was also interesting. It was given to my neighbours to taste and praised.

王致和屡试不中,只得弃学经商,按过去试做的方法加工起臭豆腐来。此物价格低廉,可以佐餐下饭,适合收入低的劳动人食用,所以渐渐打开销路,生意日渐兴隆。后经辗转筹措,在延寿街中间路西购置了一所铺面房,自产自销,批零兼营。据其购置房屋的契约所载,时为康熙十七年冬。从王致和创造了独一无二的臭豆腐以后,又经多次改进,逐渐摸索出一套臭豆腐的生产工艺,生产规模不断扩大,质量更好,名声更高。清朝末叶,传入宫廷。传说慈禧太后在秋末冬初也喜欢吃它,还将其列为御膳小菜,但嫌其名称不雅,按其青色方正的特点,取名“青方”。

Wang Zhihe failed many times, so he had to abandon his studies and business, and process stinky tofu according to the methods he tried in the past. This product is cheap, can accompany meals, suitable for low-income workers to eat, so gradually open up the market, business is booming. After many rounds of raising funds, we bought a paving house in the west of the middle road of Yanshou Street, which is self-produced and self-sold, wholesale and retail. According to the contract for the purchase of houses, it was in the winter of the seventeenth year of Kangxi. After Wang Zhihe created the unique stinky tofu, he gradually explored a set of production technology of stinky tofu through many improvements. The production scale is expanding, the quality is better and the reputation is higher. In the late Qing Dynasty, it was introduced to the court. Legend has it that Empress Dowager Cixi liked to eat it at the end of autumn and the beginning of winter. She also listed it as an imperial meal dish. However, her name was not elegant, and she named it "Qingfang" according to her green and square characteristics.

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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.