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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豆腐一下锅煎就碎该怎么办?

豆腐的做法也是非常多,其中特别受大家欢迎的就是煎豆腐,吃起来外酥里嫩,脆脆的,口感非常好,煎豆腐也是很简单的一种做法,但是很多人煎的豆腐都是碎的,而且还会粘锅,这样严重影响了食欲,而且颜值也不高。下面臭豆腐加盟的小编就给大家介绍一个可以避免豆腐一下锅煎就碎的小技巧!

Tofu is also very popular, among which fried tofu is especially popular. It tastes crisp, tender and crisp. It tastes very good. Fried tofu is also a very simple method. But many people fried tofu are broken and stick to the pan, which seriously affects appetite, and the face value is not high. Here is a small edition of stinky tofu to introduce to you a little skill that can avoid the tofu from frying in the pan to break up!

其实做菜也是有很多小技巧的,很多人煎豆腐,都是清洗干净之后,就切成块,直接下油锅煎,这样不管放多少油,豆腐都会粘锅,而且还会弄碎,做出来的根本不好看。然后加盐也难融化,有些地方很咸,有些地方没咸。大厨教你们一个方法,煎豆腐完整不碎。其实煎豆腐食材也是要选好,选择豆腐比较有韧性的,吃起来口感也是非常好。

In fact, cooking is also a lot of small skills, many people fry tofu, are clean, cut into pieces, fry directly in the oil pan, so no matter how much oil put, tofu will stick to the pan, but also will break up, and make it is not good at all. Then it's hard to melt with salt. Some places are salty, and some places are not. The chef teaches you a way to make the fried tofu intact. In fact, fried tofu ingredients are also to be selected, the choice of tofu is more resilient, taste is also very good.

把豆腐清洗干净,然后切成快,这个时候我们不要直接下油锅,我们应该多加一步,先烧开水,在水中加点盐,把豆腐放下去焯水。焯水过后,豆腐会变得更加紧致,再把豆腐放进油锅里面炸,这样就不会碎。煎出来的豆腐完整又入味,会有咸味。

臭豆腐加盟

Clean the tofu and cut it quickly. At this time, we should not put it directly into the oil pan. We should take an extra step, first boil the water, add some salt in the water, and put the tofu down to the boil water. After the boiling water, the tofu will become more compact, and then put the tofu into the frying pan, so that it will not break. The fried tofu is complete and tasty, and it will have salty taste.

焯水过后,我们先在锅中加入姜丝,再把豆腐放下去煎,煎至金黄色之后,再翻另一面,然后加入盐放入一点水焖煮,在煮的时候,要给豆腐翻面,这样煎出来的豆腐完整又好吃。煎豆腐的时候,我们应该多加一步,提前把豆腐放进加盐的开水中焯水,这样煎出来的豆腐会好吃很多。

After boiling water, we first add ginger shredded in the pot, then fry the tofu until golden, then turn the other side, then add salt and put a little water to boil, when boiling, turn the tofu over, so that the fried tofu is complete and delicious. When frying tofu, we should take one more step and put tofu into boiling water with salt in advance, so that the fried tofu will taste much better.

好了,今天的精彩内容就先给大家介绍到这里了,欢迎大家收藏我们的网站:http://www.wangshuoshi.com,我们将会定期更新更多的精彩内容!大家搜索关键词:臭豆腐加盟,这样也可以找到我们!谢谢大家的支持!

Well, today's wonderful content is introduced to you first. Welcome to collect our website: http://www.wangshuoshi.com. We will update more wonderful content regularly. Everybody searches keywords: stinky tofu to join, so you can also find us! Thank you for your support!