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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独特的酱料对臭豆腐口感的影响都有哪些?

  臭豆腐是中国的传统小吃之一,在中国广泛流传,是世界各地豆腐发酵的产物。在制备方法和食用方法上有相当大的差异。臭豆腐是一种豆腐乳,在清代曾作为御膳配菜送到皇宫,受到慈禧太后的喜爱,故名御青坊。湖南、台湾、浙江、上海、北京、武汉、榆林市等地有代表性小吃。

  Stinky tofu is one of the traditional Chinese snacks, which is widely spread in China and the product of tofu fermentation all over the world. There are considerable differences in preparation methods and edible methods. Stinky tofu is a kind of tofu milk, which was once sent to the imperial palace as a side dish of Imperial Diet in the Qing Dynasty. It is loved by Empress Dowager Cixi, so it is called yuqingfang. There are representative snacks in Hunan, Taiwan, Zhejiang, Shanghai, Beijing, Wuhan and Yulin.

  臭豆腐酱的制作方法:

  Production method of stinky tofu sauce:

  1. 把水烧开

  1. Boil the water

    臭豆腐加盟

  2,加盐、味精、姜、糖(小),酱油(小)味道3后,放入一个小铝锅,(如果你想让一个粘贴,添加一些淀粉、4,淀粉与水冲洗后,调整下的水淀粉的味道,肩并肩,直到你想要的到目前为止的浓度。

  2. Add salt, monosodium glutamate, ginger, sugar (small), soy sauce (small) flavor 3, and then put it into a small aluminum pot. (if you want to paste one, add some starch, 4. After the starch is washed with water, adjust the taste of the water starch, side by side, until the concentration you want so far.

  5、将炒好的发臭的干碗倒上汁,洒上葱、蒜和香菜,加醋、香油即可。

  5. Pour the stinking dry bowl into the juice, sprinkle with onion, garlic and coriander, add vinegar and sesame oil.

  如果有一种特殊的小吃气味,让很多朋友迷恋,我们一定会想到臭豆腐。闻起来臭,吃进嘴里,让人齿颊留香,好吃,还可以吃,这种感觉可能是每个人都与臭豆腐,传说一个姓王的日常磨豆腐到街上卖,由于豆腐在夏季容易恶化,所以他将出售剩下的豆腐卤盐防止恶化,有一天,他有事情要出去,回家几天后是恶臭,仔细查找臭豆腐是不好的,从它发出臭味,但是他不能忍受扔掉,它尝起来一次,谁知道味道的香,从现在起臭豆腐就被人们称赞的零食,今天叫大家做臭豆腐的酱,自己也可以做在家里吃臭豆腐!

  If there is a special smell of snacks that many friends are infatuated with, we will surely think of stinky tofu. It smells smelly, tastes delicious and can be eaten. This feeling may be that everyone shares with stinky tofu. It's said that a daily tofu mill surnamed Wang sells on the street. Because tofu is easy to deteriorate in summer, he will sell the rest of the tofu brine to prevent it from deteriorating. One day, he has something to go out. It's stinky after coming home a few days. It's not good to look for stinky tofu carefully, and send it out Stink, but he can't bear to throw it away. It tastes once. Who knows the smell? Stinky tofu has been praised as a snack since now. Today, we are called to make stinky tofu sauce. We can also make stinky tofu at home!

  以上就是对臭豆腐加盟的酱料的制作详细的介绍,想要了解更多,请点击官网http://www.wangshuoshi.com

The above is a detailed introduction to the production of soy sauce joined by stinky tofu. To learn more, please click http://www.wangshuoshi.com