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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臭豆腐中也富含丰富的植物乳酸菌你知道吗?

  豆豉是由黑豆或大豆制成,经过水洗、蒸煮、冷却、发酵、腌制和晒干。在生活中,豆豉已经成为餐桌上罕见的调味品和菜肴。具有开胃消食、祛风祛寒、预防脑血栓、老年痴呆等功效。

  Douchi is made of black beans or soybeans, washed, steamed, cooled, fermented, pickled and dried. In life, Douchi has become a rare condiment and dish on the table. It has the functions of appetizing and eliminating food, expelling wind and cold, preventing cerebral thrombosis, senile dementia, etc.

  豆腐是由豆腐经一定的模子发酵,然后用各种香料腌制而成的豆制品。豆腐比奶酪及其原料大豆有独特的营养优势。

  Bean curd is a bean product which is fermented by a certain mould and then pickled with various spices. Tofu has unique nutritional advantages over cheese and soybean.

  大豆异黄酮活性增加,具有很强的抗氧化作用,对心血管疾病和一些肿瘤也有预防作用。

  Soybean isoflavone has a strong antioxidant activity, and also has a preventive effect on cardiovascular disease and some tumors.

臭豆腐加盟

  臭豆腐

  Stinky tofu

  豆腐有降低胆固醇的作用,比高胆固醇的奶酪对你的健康更好。B组维生素增加,预防贫血和老年痴呆豆腐生产的维生素B2含量仅次于奶制品,比豆腐高出6至7倍。

  Tofu can lower cholesterol, which is better for your health than high cholesterol cheese. In group B, the content of vitamin B2 in tofu for prevention of anemia and Alzheimer's disease was 6-7 times higher than that in dairy products.

  豆腐有一个很大的缺点:它是咸的,而且富含钠。一般人群宜取少量豆腐乳或低盐豆腐乳制汁入菜。需要注意的是,无论豆豉多么美味,每天的摄入量都不应超过50克。另外,豆豉可以用大量的盐来加工,所以如果在菜里加入豆豉,可以减少烹饪时的盐用量。

  Tofu has a big disadvantage: it is salty and rich in sodium. General people should take a small amount of tofu milk or low salt tofu milk juice into the dish. It should be noted that no matter how delicious the Douchi is, the daily intake should not exceed 50g. In addition, Douchi can be processed with a large amount of salt, so if you add Douchi to the dish, you can reduce the amount of salt used in cooking.

  豆腐中的蛋白质分解并产生更容易消化和吸收的氨基酸。它有一个美味的味道,所以它尝起来很美味。大豆中的异黄酮在发酵后自由形成,更有利于人体吸收和利用。臭豆腐还富含植物性乳酸菌,有助于增强人体免疫力。

  The protein in tofu decomposes and produces amino acids that are easier to digest and absorb. It has a delicious taste, so it tastes delicious. Isoflavones in soybeans are formed freely after fermentation, which is more beneficial to human absorption and utilization. Stinky tofu is also rich in plant lactic acid bacteria, which helps to enhance human immunity.

  以上是臭豆腐加盟小编为大家介绍的相关内容,想要了解更多内容,欢迎访问网站:http://www.wangshuoshi.com

  The above is the relevant content introduced by stinky tofu alliance editor. To learn more, please visit the website: http://www.wangshuoshi.com