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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家庭版臭豆腐应该怎么做?

  臭豆腐是长沙地的区最有名的地方小吃,当地人多会把它油炸以后食用,现在国内大部分地区的小吃街上,都有长沙臭豆腐出售,喜欢吃的人也有很多。但是外面小摊上出售的臭豆腐多不卫生,人们吃了以后对身体不利,小编建议那些喜欢吃臭豆腐的朋友可以自己在家中制作。那么臭豆腐应该怎么做呢?一会就把它的做法写出来,大家看过以后就能学会。

  Stinky tofu is the most famous local snack in Changsha. Local people will fry it and eat it later. Now, in most of the snack streets in China, Changsha stinky tofu is sold, and there are many people who like to eat it. However, the stinky tofu sold in the stall outside is not healthy. People will not be healthy after eating it. Xiaobian suggests that those who like to eat stinky tofu can make it at home. So how to make stinky tofu? I'll write it out in a moment. You can learn it after reading it.

  平时制作臭豆腐时需要准备适量的新鲜豆腐和食用盐,另外还要准备花椒粉和辣椒面以及新鲜的桔子皮和鲜姜,最后再准备一个干净的大玻璃瓶子与适量的白酒。

  When making stinky tofu, we need to prepare proper amount of fresh tofu and edible salt, in addition to pepper powder and chili noodles, fresh orange peel and fresh ginger, and finally a clean large glass bottle and a proper amount of white wine.

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  臭豆腐的做法步骤

  Procedure of stinky tofu

  1、把准备好的豆腐去掉水去分,晾干,大约需要一天的时间,然后把豆腐切成大块放入到纸箱中,用棉布盖上,放在阳光下或者暖气附近,让它发酵,四五天以后它就会长出黄毛。

  1. It will take about a day for the prepared tofu to be separated and dried. Then, cut the tofu into large pieces and put them in the carton. Cover it with cotton cloth and put it near the sun or the heating. Let it ferment. After four or five days, it will grow yellow hair.

  2、把长毛以后的豆腐粘上白酒,再把花椒粉和辣椒粉以及盐与桔皮丁和姜末放在一起调成料,粘在豆腐块的表面上。

  2. Paste the hairy tofu with white wine, then mix the pepper powder, pepper powder and salt with orange peel and ginger, and stick them on the surface of tofu.

  3、把粘好的调料的豆腐码入到准备好的玻璃瓶子中,加入余下来调味料和白酒,然后把玻璃瓶子密封起来,放在温暖的地方发酵,大约一个月左右自制的臭豆腐就能做好,想吃时取出直接入油锅烽到表面金黄,就能取出食用。

  3. Put the bean curd with the sticky seasoning into the prepared glass bottle, add the remaining seasoning and liquor, then seal the glass bottle, put it in a warm place for fermentation, about a month or so, the homemade bean curd can be made, take it out when you want to eat, and directly put it into the oil pot to the surface golden, and then take it out for consumption.