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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黑臭豆腐的生产工艺有什么独特的地方?

今天臭豆腐加盟的小编给大家介绍一种传统黑臭豆腐的生产工艺,看看有什么的独特之处吧!

Today, the small edition of stinky tofu joins us to introduce a traditional black stinky tofu production process, see what's unique!

(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,嫌麻烦的话,可以到市场上直接买回来。

(1) To make tofu, the soybean is foamed with water, washed with clean water after foaming, replaced by 20-25 kg of clear water, ground with stone into a thin paste, then mixed with the same amount of warm water as the thin paste, put into a cloth bag, squeeze out the milk vigorously, and then mix with boiling water in the bean dregs before squeezing, 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, if it is troublesome, it can be bought 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,整齐码好 ,上面再用一块木板压上,压上重物压一整夜后,豆腐里的水份已经差不多榨干,取出来打开看看,可以看出来豆腐已经压得很结实了,这样做出来的臭豆腐质地会非常细腻。

(2) Cut tofu into small pieces, wrap tofu blocks with white cloth, put them on a wooden board, neatly stacked, then press them with a wooden board. After pressing heavy things for a whole night, the water in tofu has almost dried out. Take them out and open them, you can see that tofu has been pressed very strong, so you can make it. The texture of stinky tofu will be very delicate.

臭豆腐加盟

(3)卤水制法 卤水可根据各个地区的特色去自制,比较简单的制法如下:用卤水发酵后即成卤水,装到坛子里。

(3) The brine making method can be made according to the characteristics of each region. The simpler method is as follows: the brine is fermented with brine and put into the 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,味道越佳),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.

今天的精彩内容就暂且和大家介绍到这里了,如果大家还有其他想要了解的地方,欢迎大家到我们臭豆腐加盟的官网给我们留言评论:http://www.wangshuoshi.com,或者直接拨打我们的咨询热线,我们将给您一个满意的答复!

Today's wonderful content will be introduced here for the time being. If you have other places you want to know, you are welcome to leave a message and comment on our official website of stinky tofu franchise: http://www.wangshuoshi.com, or call our hotline directly. We will give you a satisfactory answer!