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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油炸臭豆腐的的操作步骤详解!

臭豆腐一种常用的加工方法就是油炸,下面臭豆腐加盟的小编给大家总结一下油炸臭豆腐的的操作步骤,希望对大家有所帮助!

One of the common processing methods of stinky tofu is frying. Here's a short edition of stinky tofu to summarize the operation steps of fried stinky tofu, hoping to help you!

1.将豆腐块放入一个干净的容器中,将拌好的臭豆腐汁淋入豆腐中。也可以将豆腐块直接放到臭豆腐汁中拌匀的,不过拌的时候一定要轻一点不要将豆腐块弄碎了

1. Put the tofu cubes in a clean container and pour the stinky tofu juice into the tofu. You can also mix the tofu cubes directly into the stinky tofu juice, but when mixing, it must be lighter and not crush the tofu cubes.

2.将豆腐块腌制20分钟后再炸,腌的时间越长味道越浓,可以用带密封盖的容器放入冰箱中腌制储存时间长一些

2. Marinate tofu cubes for 20 minutes and then fry them. The longer the marinating time, the stronger the flavor. You can use a container with a sealed lid to put them in the refrigerator for a longer storage time.

3.炸臭豆腐之前先调一下抹油炸臭豆腐的抹酱料:将芝麻酱15克、蒜蓉辣酱15克、辣椒油1大勺、盒装或瓶装臭豆腐15克(半块)都放入碗中压碎拌匀,如果太干可以放适量的温水搅成厚一点的糊状,然后放入辣椒油拌匀成稀糊状

3. Before frying stinky tofu, first mix the sauce with oil to fry stinky tofu: put 15 grams of sesame sauce, 15 grams of garlic chili sauce, 1 tablespoon of chili oil, 15 grams of boxed or bottled stinky tofu (half piece) in a bowl, crush and mix well. If it is too dry, mix a little warm water into a thick paste, and then mix into chili oil to form a thin paste.

臭豆腐加盟

4.炸臭豆腐之前将油炸臭豆腐的蘸料也要先做出来:将炒熟的(或烤熟的炸熟的)花生米去皮后放在案板上,再放入熟芝麻,一起用擀面杖擀成粉状,带点细小的颗粒也没关系

4. Before frying stinky tofu, the dipping material of fried stinky tofu should be made first: peel fried (or roasted) peanuts and rice, then put them on the board, and then put them into ripe sesame. Roll them into powder with a rolling pin, and it doesn't matter if there are some small particles.

5.将花生芝麻粉放入盘中,再放入孜然粉和辣椒粉拌匀就可以了

5. Put peanut and sesame powder on a plate, then mix cumin powder and chili powder together.

6.将干净的锅中放入植物油烧热(臭豆腐放进去四周会起密集的泡泡的程度),将腌好的臭豆腐一块块的放入中小火炸至两面金黄,外壳酥脆时捞出控油。锅里少放一些油,可以分几次炸完,因为炸完臭豆腐的油有味道做别的不能用,放的油多就浪费了。不要用油煎的方法,那样炸好的臭豆腐做不到外酥里嫩。

6. Heat the vegetable oil in a clean pot (the degree of dense bubbles around the stinky tofu). Fry the pickled stinky tofu in small and medium fires until golden on both sides. Remove the oil when the shell is crisp. If you put less oil in the pot, you can fry it several times, because the oil after frying stinky tofu tastes good and can't be used for other things, and the more oil you put, the more you waste. Don't fry it in oil. That stinky tofu can't be crispy and tender.

今天就暂且和大家聊到这里,希望这篇由臭豆腐加盟的小编整理知识可以帮助到您,如果您对此还有疑问,详情请咨询我们的官网。http://www.wangshuoshi.com

Today I'm going to talk to you for a moment. I hope this little Tidy-up knowledge joined by stinky tofu can help you. If you have any questions about this, please consult our official website for details. Http://www.wangshuoshi.com