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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为什么做臭豆腐要加入青矾?

  每天都有很多食客问小编,臭豆腐好吃吗,可是为什么是黑的啊?大多数问题的答案是模糊的,甚至给出了错误的答案。

  Every day, many diners ask Xiaobian if stinky tofu is delicious, but why is it black? The answer to most of the questions is vague, and even gives the wrong answer.

  首先要确定的是,制作臭豆腐的正宗方法一定要用青矾,那么为什么青矾一定要用青矾制作,青矾在制作臭豆腐的方法中到底起什么作用。今天小编就来告诉大家制作臭豆腐的方法一定要用绿色明矾的道理,绿色明矾在制作臭豆腐的方法中起到了什么至关重要的作用。

  First of all, we should make sure that the authentic method of making stinky tofu must use alum, so why should alum be made with alum, and what role alum plays in the method of making stinky tofu. Today, Xiaobian will tell you that green alum must be used to make stinky tofu. Green alum plays an important role in making stinky tofu.

  绿矾本质上是硫酸亚铁的结晶,国家规定只允许食品级铁硫酸盐可以用于制造臭豆腐,如食物,用量非常严格的限制,当前城市各大臭豆腐店,包括罗霁臭豆腐和火宫殿,著名的臭豆腐店,被国家有关部门严格检查工厂生产的臭豆腐胚胎,可以确保客人的安全,请放心吃吧。

  Green alum is essentially the crystallization of ferrous sulfate. According to the national regulations, only food grade iron sulfate is allowed to be used to make stinky tofu. For example, food, the consumption is strictly limited. At present, every big stinky tofu shop in the city, including Luoji stinky tofu and huogong, the famous stinky tofu shop, has been strictly inspected by the relevant departments of the country to ensure the safety of customers. Please rest assured.

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  臭豆腐的制作方法需要用到绿矾,一般来说,主要作用如下:

  In general, the main functions of alum are as follows:

  1、上色,制作臭豆腐有道的方法是把绿色的明矾放入水中浸泡,让其表面发酵,可以产生化学反应,产生黑色的硫化铁,使臭豆腐的表面变黑,以保证每个臭豆腐变成均匀的黑色。

  1. The way to color and make stinky tofu is to put green alum into water and let it ferment on the surface, which can produce chemical reaction, produce black iron sulfide and make the stinky tofu blacken, so as to ensure that every stinky tofu becomes even black.

  2、抑菌,硫酸水有一定的抑菌作用,可以控制一些细菌的过度繁殖,所以用臭豆腐的制作方法使臭豆腐不很臭。

  2. In addition, sulfuric acid water has a certain bacteriostatic effect, which can control the overgrowth of some bacteria, so the method of making stinky tofu is not very stinky.

  3、蓝色明矾可以渗透的作用,是让细菌进入豆腐进入内部,以产生更多的有益的营养,这是臭豆腐的制备方法做臭豆腐比其他方法更美味的臭豆腐是一个重要的原因。

  3. The function of blue alum is to let bacteria enter into tofu to produce more beneficial nutrients, which is an important reason that the preparation method of stinky tofu is more delicious than other methods.

  4. 根据臭豆腐的制作方法,将臭豆腐胚浸泡在绿矾水中。由于某些细菌可以在臭豆腐胚中发酵,所以煎炸后更容易炸出空心蜂窝状的结构。

  4. According to the production method of stinky tofu, soak stinky tofu embryo in alum water. Because some bacteria can be fermented in stinky tofu embryo, it is easier to fry out the hollow honeycomb structure after frying.