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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臭豆腐为什么闻起来臭吃起来香?

臭豆腐是一种十分流行的小吃,闻起来臭吃起来却十分的香就是他的特点!下面臭豆腐加盟的小编就给大家普及一下这里面的原理?

Stinky tofu is a very popular snack. It smells bad and tastes very fragrant, which is its characteristic. Below stinky tofu joined the small edition to popularize the principle of this?

臭豆腐之所以臭,是因为臭豆腐在制作的时候需要用到发酵,人们把豆腐切块,然后先把豆腐压干,这样到时候豆腐吃着才会有嚼劲,没有那么多的水分,接着要用到一样东西,叫做卤水,把压好的豆腐都放在卤水中发酵,这个发酵啊也是一道很考验技术的工程,重要的是要封坛,坛子必须封好才能发酵好,发酵的天数自己定,时间越长越有味,到时候捞出来,白色的豆腐就会变成青黑色,在把他炸一下,放上自己的调料,真的是美味的很啊。

The reason why stinky tofu is stinky is that fermentation is needed in making stinky tofu. People cut the tofu into pieces and press the tofu to dry first. Then the tofu will be chewy when it is eaten. There is not so much water, and then one thing, called brine, is used to ferment the pressed tofu in brine. Fermentation ah is also a very technical project, it is important to close the jar, the jar must be sealed to ferment well, fermentation days set by themselves, the longer the more tasty, when the time comes to fish out, white tofu will become blue and black, in his fried, put on their own condiments, it is really delicious.

臭豆腐加盟

而吃起来却那么香就得益于他的配料了!各种各样的佐料辅助它,装点着一块块的臭豆腐~色香味俱全!不好吃才怪!

But it tastes so sweet thanks to his ingredients! A variety of seasonings to assist it, decorated with pieces of stinky tofu - color, fragrance! It's strange that it's not delicious!

本文由臭豆腐加盟友情奉献.更多有关的知识请点击:http://www.wangshuoshi.com,我们将用先进的技术,真诚的态度,为您提供为全面的服务。更多有关的知识我们将会陆续向大家奉献,敬请期待!

For more information, please click on http://www.wangshuoshi.com. We will use advanced technology and sincere attitude to provide you with comprehensive services. More relevant knowledge will be contributed to you one after another. Please look forward to it!