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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长沙臭豆腐的做法!

在臭豆腐家族里,长沙臭豆腐是比较闻名的一种!下面臭豆腐加盟就给大家介绍一下这种臭豆腐的做法,希望对大家有所帮助!

In the stinky tofu family, Changsha stinky tofu is a more famous one! Below the stinky tofu franchise to introduce you to this stinky tofu practice, I hope to help you!

长沙人称臭干子,具有焦脆而不糊、细嫩而不腻、初闻臭气扑鼻,细嗅浓香诱人,具有白豆腐的新颖爽口,油炸豆腐的芳香松脆等特性。

Changsha is called Stinky Dry Seed, which is crisp but not pasty, tender but not greasy, smells fragrant at first, smells fragrant and attractive. It has the characteristics of white tofu fresh and tasty, and fried tofu fragrant and crisp.

消费工艺:

Consumption technology:

(1)制豆腐将黄豆用水泡发,泡好后用清水洗净,换入清水20~25kg,用石磨磨成稀糊,再参加与稀糊同样多的温水拌匀,装入布袋内,用力把浆汁挤出,再在豆渣内兑入沸水拌匀后再挤,如此连续豆渣不沾手。豆浆已挤完时,撇去泡沫,将浆汁入锅用大火烧开,倒入缸内,加进石膏汁,边加边用木棍搅动,约搅15~20转后,可滴上少许水,如与浆混合,表示石膏汁不够,须再加进一些石膏汁再搅。如所滴入的水没有同浆混合,嫌费事的话,能够到市场上直接买回来。

(1) Bean curd is made by foaming soybeans with water, then rinsing them with clear water, then replacing them with 20-25 kg of clear water, grinding them with stone to form a thin paste, then mixing them with the same amount of warm water as the thin paste, putting them into cloth bags, squeezing out the milk vigorously, mixing them with boiling water in the bean dregs, and then squeezing them again, so that the soybean dregs do not stick to hands continuously. When the soya bean milk has been squeezed, skim the foam, pour the sauce into the pan and burn it in a big fire, pour it into the cylinder, add the gypsum juice, stir it with a wooden stick, stir it around 15~20, then pour a little water, such as mixing with the pulp, indicating that the gypsum juice is not enough. Add some gypsum juice and stir it. If the dripped water is not mixed with the pulp, it would be difficult to buy it directly in the market.

(2)豆腐切成小块,用白布包好豆腐块,包好的豆腐块,放在一块木板上,划一码好 ,上面再用一块木板压上,压上重物压一整夜后,豆腐里的水份曾经差不多榨干,取出来翻开看看,能够看出来豆腐曾经压得很坚固了,这样做出来的臭豆腐质地会十分细腻。

(2) Cut tofu into small pieces, wrap tofu blocks with white cloth, put them on a wooden board, mark a yard, press them with a wooden board, press on heavy objects for a whole night, the water in tofu was almost pressed dry, take them out and open them, you can see that tofu had been pressed very strong, so make it. The texture of stinky tofu will be very delicate.

臭豆腐加盟

(3)卤水制法 卤水可依据各个地域的特征去自制,比拟简单的制法如下:用卤水发酵后即成卤水,装到坛子里。

(3) Brine making method can be made according to the characteristics of each region. Simple method is as follows: brine is fermented with brine and put into jar.

(4)将豆腐放入卤水内浸泡,坛子封好口,数天之后取出(浸泡时间越长,滋味越佳),白豆腐已成青墨色的臭豆腐干了。(等不及的话,春、秋季需浸泡3~5个小时,夏季浸泡2小时左右,冬季需6~10个小时)泡好后取出,用冷开水略洗,沥干水分,再将茶油全部倒入锅内烧红,放入豆腐用小火炸约5min,放在豆腐洞里即可成。

(4) Soak the tofu in brine, seal the jar and take it out after a few days (the longer the soaking time is, the better the taste). The white tofu has dried up into green-ink stinky tofu. (If you can't wait, soak for 3-5 hours in spring and autumn, 2 hours in summer and 6-10 hours in winter.) After soaking, take it out, wash it slightly with cold boiling water, drain the water, then pour all the tea oil into the pot to burn red, fry the tofu in small heat for about 5 minutes, and put it in the tofu cave.

以上精彩内容由臭豆腐加盟整理提供,更多相关讯息,欢迎咨询我们官网的客服人员:http://www.wangshuoshi.com!谢谢大家的支持!

The above wonderful content is provided by the stinky tofu franchise, more relevant information, welcome to consult our official website customer service personnel: http://www.wangshuoshi.com! Thank you for your support!