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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王硕士臭豆腐带你了解民间小典故!

 

据说,清康熙八年,王志和从安徽黄山到北京参加科举,结果科举失败。无奈,只好在北京谋生。王志和的家庭以前并不富裕。他的父亲在家乡开了一家豆腐作坊。王志和小时候学做豆腐。夏天的时候,吃剩的豆腐有时会发霉,不能吃,但也不会轻易丢弃。他苦思对策,将这些豆腐切成小块,稍微晾干,找个小坛子,腌起来,然后就歇息在生意上,一心一意研究,渐渐忘记了这件事。

  It is said that in the eighth year of Kangxi in the Qing Dynasty, Wang Zhihe went to Beijing from Huangshan, Anhui Province to take part in the imperial examination, which failed. But I had to make a living in Beijing. Wang Zhihe's family was not rich before. His father runs a tofu factory in his hometown. Wang Zhihe learned to make tofu as a child. In summer, the leftover tofu is sometimes moldy and cannot be eaten, but it will not be discarded easily. He thought hard about the countermeasures, cut the tofu into small pieces, dry it a little, find a small jar, marinate it, then rest in business, study it wholeheartedly, and gradually forget it.

  秋风吹来,王志和想恢复生意,于是做起豆腐来卖。突然想起锅里的泡菜豆腐,迅速打开缸盖,闻到的气味,拿出来一看,豆腐被绿色和灰色,用嘴试,感觉味道但含有强烈的香气,虽然没有美味的食物,但也有趣,邻居品尝,赞美。

臭豆腐加盟

  Autumn wind blows, Wang Zhihe wants to resume business, so he starts to sell tofu. Suddenly I think of the pickled tofu in the pot, quickly open the cylinder head, smell the smell, take it out and have a look, the tofu is green and gray, try with your mouth, feel the taste but contain strong fragrance, although there is no delicious food, it is also interesting, neighbors taste and praise.

  王志和屡次尝试失败,只好放弃生意,按照以往尝试做臭豆腐的方法加工而成。该商品价格低廉,可以随餐下饭,适合低收入的劳动者食用,所以逐渐打开市场,生意日渐兴隆。在苦苦筹集资金后,在延寿西街中段买了一家小店,自销、批发、批发。根据购房合同,当时是康熙十七年的冬天。王志和创造出独特的臭豆腐后,经过多次改进,他逐步摸索出一套臭豆腐的生产工艺,生产规模不断扩大,质量越好,信誉越高。清朝的最后一批茶叶被引进宫廷。据说慈禧太后也喜欢在深秋和初冬吃腊八粥,并把腊八粥列为御膳的配菜。

  Wang Zhihe failed many times, so he had to give up his business and make stinky tofu according to the way he had tried before. This commodity is cheap and can be eaten with meals. It is suitable for low-income workers. Therefore, the market is gradually opened and business is booming. After struggling to raise funds, I bought a small shop in the middle section of Yanshou West Street, selling by myself, wholesale and wholesale. According to the purchase contract, it was the winter of Kangxi's seventeen years. After Wang Zhihe created a unique stinky tofu, after many improvements, he gradually explored a set of stinky tofu production process, the production scale continues to expand, the better the quality, the higher the reputation. The last batch of tea in the Qing Dynasty was introduced to the court. It is said that Empress Dowager Cixi also likes to eat Laba porridge in late autumn and early winter, which is listed as a side dish of Royal diet.

  以上就是臭豆腐加盟对臭豆腐产生的古代典故的详细介绍,想要了解更多请点击官网http://www.wangshuoshi.com

  The above is a detailed introduction to the ancient allusions of stinky tofu produced by stinky tofu alliance. To learn more, please click http://www.wangshuoshi.com