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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臭豆腐生胚如何选购和保存?

豆腐放的时间长了之后很容易变粘,影响口感,只要把豆腐放在盐水中煮开,放凉后之后连水一起放在保鲜盒里再放进冰箱,则至少可以存放一个星期不变质。鲜豆腐可以冷藏保存,真空包装的豆腐一旦包装被打开就必须保存好,可将之放入水中,然后用密封盒装好放在冰箱里。每隔两天换水的话,可以保存一周。冷冻后的豆腐更有弹性,颜色泛黄。烹饪前应在冰箱内解冻,从而尽可能少地改变其质地并防止滋生细..菌。但是,当天的豆腐当天加工或吃掉会比较好。

Tofu is easy to become sticky after a long time, which affects the taste. As long as tofu is boiled in salt water, cooled and put together with water in a fresh-keeping box and then put into the refrigerator, it can be stored for at least one week without deterioration. Fresh tofu can be refrigerated and preserved. Once the vacuum packed tofu is opened, it must be preserved. It can be put into water, and then packed in a sealed box and put in the refrigerator. If you change water every two days, you can keep it for a week. Frozen tofu is more elastic and yellow. Defrost in the refrigerator before cooking, so as to change its texture as little as possible and prevent the breeding of fine bacteria. However, the tofu on that day will be better processed or eaten on that day.

臭豆腐生胚购买须知:

Notes on the purchase of stinky tofu and raw embryo:

1.眼睛观察法

1. Eye observation

南豆腐俗称水豆腐,内无水纹、无杂质、晶白细嫩的为优质;内有水纹、有气泡、有细微颗粒、颜色微黄的为劣质豆腐。北豆腐俗称老豆腐,蛋白质含量比水豆腐高,老豆腐中有气泡,气泡是由于老豆腐里面的水和蛋白质分离开而流了出来。热豆腐一吹风就会呈微黄色,正常现象,只要看豆腐断面光滑与否就行,以防参豆渣或其他面粉之类。

South bean curd is commonly known as water bean curd. Those without water marks, impurities and crystal white are of high quality; those with water marks, bubbles, fine particles and yellowish color are of poor quality. Beitofu is commonly known as old tofu. Its protein content is higher than that of water tofu. There are bubbles in the old tofu. The bubbles are caused by the separation of water and protein in the old tofu. As soon as the hot tofu is blown, it will be yellowish. As a normal phenomenon, it is only necessary to check whether the tofu section is smooth or not, so as to prevent the bean dregs or other flour.

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2.缝衣针鉴别法手握1枚缝衣针,在离豆腐30厘米高处松手,让针自由下落,针能插入豆腐的则为优质豆腐。

2. Identification method of sewing needle: hold a sewing needle, release it at a height of 30cm away from tofu, and let the needle fall freely. If the needle can be inserted into tofu, it is high-quality tofu.

3. 用刀切要不碎还不能太老色泽光亮口感要好无异味。

3. It can not be too old, bright color, good taste and no peculiar smell if it is cut with a knife or broken.

4.石膏豆腐,有的吃起来会有沙粒的感觉,是因为石膏没有搞的太碎,不益食用。

4. Gypsum tofu, some people will feel like sand when they eat it, because the gypsum is not too broken and is not good for eating.