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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为什么越来越多的外国人也喜欢臭豆腐?

而深刻的中国饮食文化,食品在我国的八大菜系,每个小地方的传统食物是值得传播,正是因为这个原因,我们的食物吸引了很多朋友在其他国家,包括以下几种食物,可以外国朋友回家后大部分的中国食物,你看到的是什么样的食物。

  And the profound Chinese food culture, the eight major cuisines of food in our country, and the traditional food in every small place are worth spreading. For this reason, our food attracts many friends in other countries, including the following kinds of food, which can be mostly Chinese food when foreign friends go home. What kind of food do you see.

  臭豆腐是我国非常有名的,有不同的策略在不同地区的臭豆腐和品味,最正宗的臭豆腐,四川外酥里嫩,味道闻起来臭吃超级甜,对外国朋友,闻到臭豆腐会感到难以接受,第一次不敢尝试,但味道味道后,开始大叫起来,太好了,什么时候回到自己的国家,往往会错过臭豆腐。

  Stinky tofu is very famous in China. There are different strategies and tastes in different regions. The most authentic stinky tofu, Sichuan crispy and tender, smells stinky and tastes super sweet. It's hard to accept for foreign friends to smell stinky tofu. They dare not try it for the first time, but they start shouting after the smell. It's so good. When will they return to their own country, they will often miss stinky tofu.

  做豆腐,黄豆在水里,浸泡和干净的水,在20到25公斤水,用石头缓慢成稀糊,与稀糊混合,然后加入等量的温水袋,扔纸浆挤压,并把豆渣中拌入沸水后拥挤,所以豆渣不手,豆浆被挤压,撇去泡沫,纸浆入锅大火烧开,倒入缸,添加石膏汁,添加和用木棍搅拌,搅拌大约15 ~ 20次后,可以滴少许水,如与纸浆混合,称石膏汁是不够的,我们必须包括一些石膏汁和搅拌。如果这滴水没有和豆浆混合,大约20分钟后它就会变成豆腐。将豆腐舀成一个木盒,上面覆盖着木头、沉重的石头、压到水里的豆腐

臭豆腐加盟

  Tofu, soybeans in water, soak and clean water, in 20 to 25 kg of water, slowly slit with stones, mix with the paste, then add the same amount of warm water bag, throw pulp and squeeze it, and mix the soybean residue into boiling water, so that the bean dregs are not pressed, the soybean milk is squeezed, the foam is removed, the pulp is boiled in the pot and the fire is boiled. Pour into the cylinder, add gypsum juice, add and stir with a wooden stick. After mixing about 15 to 20 times, you can drop a little water. For example, mixing with paper pulp is not enough. We must include some gypsum juice and mixing. If the drop is not mixed with soymilk, it will turn into tofu in about 20 minutes. Scoop the tofu into a wooden box covered with wood, heavy stones and tofu pressed into the water

  2. 盐水配制:以2.5公斤豆豉为标准,加15kg水烧开,过滤后,在原汁中用碱1500g浸泡约半个月,每天搅拌一次,发酵后成卤水

  2. Brine preparation: take 2.5kg Douchi as the standard, add 15kg water to boil, filter, soak 1500g alkali in the original juice for about half a month, stir once a day, and make brine after fermentation

  3.炸臭豆腐:把青矾放入水桶中,倒入沸水中用小棍搅动,放入豆腐浸泡2小时左右,取出豆腐待凉。然后浸泡在盐水豆腐,春天和秋天大约需要3 ~ 5 h,夏天浸泡2 h,冬天大约需要6 ~ 10 h,准备好后取出,用冷水洗小,排第一,然后燃烧,红茶油到锅到豆腐用小火炸约5分钟,一个棕色,即删除光盘,钻一个洞中间的豆腐用筷子,辣椒油,酱油,香油,在豆腐倒在一起,成一个洞。

  3. Fried stinky tofu: put the alum in the bucket, pour it into the boiling water and stir it with a stick, soak it in the tofu for about 2 hours, take out the tofu and let it cool. Then soak it in salted water tofu. It takes about 3-5 hours in spring and autumn, 2 hours in summer, 6-10 hours in winter. Take it out when you are ready, wash it in cold water, rank first, and then burn it. Fry the black tea oil into the pot and tofu in a small fire for about 5 minutes. A brown, that is to say, delete the disc, drill the tofu in the middle of a hole with chopsticks, chili oil, soy sauce, sesame oil, and pour them together into a hole.

  以上就是臭豆腐加盟对为什么越来越外国人喜欢臭豆腐的详细介绍,想要了解更多请点击官网http://www.wangshuoshi.com

  The above is a detailed introduction of why more and more foreigners like stinky tofu. To learn more, please click http://www.wangshuoshi.com