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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着名北京臭豆腐的做法是什么样的?

臭豆腐是以含蛋白质高的优质黄豆为原料,经过泡豆、磨浆、滤浆、点卤、前期发酵、腌制、灌汤、后期发酵等多道工序制成的。北京臭豆腐是非常闻名的一种,下面臭豆腐加盟就给大家总结一下北京臭豆腐的做法!

The stinky tofu is made from high-quality soybean with high protein content through many processes, such as pickling, grinding, filtering, spouting, pre-fermentation, pickling, soup filling and post-fermentation. Beijing stinky tofu is a very well-known, the following stinky tofu franchise to summarize the practice of Beijing stinky tofu!

(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,再加入与稀糊同样多的温水拌匀,装入布袋内,用力把浆汁挤出,再在豆渣内对入沸水拌匀后再挤,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,约过20min后即成为豆腐脑。将豆腐脑舀入木盒内,盖上木板,压上重石块,压去水分,即成豆腐。 做臭豆腐,豆腐要是特质的,压得比我们一般吃的豆腐要硬,但比豆腐干又软。

(1) Bean curd is made by foaming soybeans with water, then rinsing them with clear water, then changing them into 20-25 kg clear water, grinding them with stone, mixing them with the same amount of warm water as the thin paste, then putting them into cloth bags, squeezing out the milk vigorously, then mixing the boiling water into the bean dregs, and then squeezing them again, so that the soybean dregs do not stick to hands continuously, when the soybean milk has been squeezed out, skim them off. Pour the paste 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 plaster is not enough. Add some gypsum juice and stir it. If the dripped water is not mixed with the pulp, it will become tofu brain after about 20 minutes. The tofu brains are scooped into wooden boxes, covered with boards, pressed with heavy stones, and pressed to remove water, that is tofu. To make stinky tofu, tofu should be special and pressed harder than the tofu we usually eat, but drier and softer than tofu.

臭豆腐加盟

(2)发酵 将做好的豆腐一板一板地上架,木质架子可以放十几层豆腐,中间可通风,抹上盐,点上霉菌(菌种溶化在水中,用手指蘸了弹在豆腐上),在无阳光直晒的通风房间里放两至三天,夏天屋中气温可在32度上下,豆腐会长出一寸长的白毛,即霉菌。

(2) Fermentation will do a good job of tofu board on the shelf, wooden shelf can put more than a dozen layers of tofu, the middle can be ventilated, smeared with salt, point mold (strains dissolved in water, dipped in the finger on the tofu), in the ventilated room without direct sunlight for two to three days, the temperature in the summer room can be above or below 32 degrees, tofu will grow out. An inch long white hair is mold.

(3)发酵后的处理 将青矾放入桶内,倒入沸水用棍子搅开,放入豆腐浸泡2h左右,捞出豆腐冷却。然后将豆腐放入卤水内浸泡,春、秋季约需3~5个h,夏季约浸泡2h左右,冬季约需6~10个h,泡好后取出,用冷开水略洗 ,沥干水分即可。

(3) After fermentation, the alum is put into a barrel, stirred with a stick in boiling water, and soaked in tofu for about 2 hours, then the tofu is removed and cooled. Soak tofu in brine for about 3-5 hours in spring and autumn, about 2 hours in summer and 6-10 hours in winter. After soaking, take it out, wash it slightly with cold boiling water and drain water.

(4)根据不同地区的口味和特色,再进行加工。

(4) Processing according to the taste and characteristics of different regions.

今天的精彩内容就暂且给大家介绍到这里了,小编十分感谢大家的认真阅读,如果大家还有想要咨询臭豆腐加盟的,欢迎大家收藏我们的官网给我们留言:http://www.wangshuoshi.com

Today's wonderful content will be introduced here for the time being. Xiaobian is very grateful for your serious reading. If you want to consult stinky tofu, you are welcome to collect our official website and leave us a message: http://www.wangshuoshi.com.