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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如何在家做出好吃的臭豆腐呢?

哈喽,大家好,今天小编来教大家做臭豆腐。中国传统特色小吃,在各地的制作方式、食用方法均有相当大的差异,有北方和南方的不同类型,臭豆腐在南方又称臭干子。其名虽俗气、却外陋内秀、平中见奇、源远流长,是一种极具特色的中华传统小吃,令人欲罢不能。好啦,一起来学习看看是怎么做的吧!

Hello, everyone. Today I'll teach you how to make stinky tofu. There are quite different ways of making and eating Chinese traditional snacks in different places. There are different types in the north and the south. Stinky tofu is also called stinky dried tofu in the south. Although its name is vulgar, it is crude outside and beautiful inside, strange in the middle of the plain, and has a long history. It is a Chinese traditional snack with great characteristics, which can't be stopped. Well, let's learn how to do it!

首先我们需要准备的食材有:豆腐,臭豆腐乳,食用油,淀粉水,五香粉,孜然粉,辣椒粉,蒜,葱花,一把香菜(适量即可,根据自己的食量和人数来确定食材)

First of all, we need to prepare the following ingredients: tofu, stinky tofu milk, edible oil, starch water, five spice powder, cumin powder, chili powder, garlic, scallion, a handful of coriander (appropriate amount can be determined according to the amount of food and number of people)

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1.准备一块豆腐从中间切开,切成厚片,这样吃起来口感好,切好后放一旁备用;

1. Prepare a piece of tofu and cut it into thick slices from the middle, so that it tastes good, and put it aside after cutting;

2.准备一瓶臭豆腐乳,就是超市卖的那种可臭可臭的那种,取两块放碗里按压成泥;

2. Prepare a bottle of stinky tofu milk, which is the kind of stinky tofu milk sold in the supermarket. Take two pieces and put them into a bowl and press them into mud;

3.按压成泥后倒入凉白开水搅拌均匀,把切好的豆腐放进来,密封冷藏泡上24个小时,如果室内温度和冷藏一样也可以放室内;

3. Press into the mud, pour in the cold boiled water and stir evenly, put the cut tofu in, seal and refrigerate for 24 hours, if the indoor temperature is the same as that of refrigeration, put it in the room;

4.时间到了之后我们可以打开,可以闻到已经有味道了;

4. When the time is up, we can open it and smell it;

5.锅里把油烧至五成热,放入沥干水分的豆腐,一定要把豆腐沥干点,不然很容易溅油,多次翻动翻动,防止糊锅,炸至两面金黄,出锅,喜欢脆一点的可以再复炸一遍;

5. Heat the oil to 50% of the heat in the pot. Put the dried tofu into the pot. Make sure to drain the tofu. Otherwise, it is easy to splash the oil. Turn it over and over many times to prevent the paste pot from frying until both sides are golden. If you like the Crispy one, you can fry it again;

6.把泡豆腐的水倒锅里,大火烧至冒小泡泡,倒入淀粉水,边倒边搅拌,搅拌均匀后转中小火;

6. Pour the water of tofu into the pot, burn it in high heat until it bubbles, pour in starch water, stir while pouring, stir evenly, then turn to medium and low heat;

7.倒入五香粉,孜然粉,辣椒粉,继续不停的搅拌,锅里也会越来越粘稠,像这样粘粘乎乎的就可以出锅了;

7. Pour in the five spice powder, cumin powder and chili powder, and keep stirring, the pot will become more and more sticky, and the sticky one like this can come out of the pot;

8.把炸好的臭豆腐撕成两半,这样会更加入味,放上一把蒜末;

8. Tear the fried stinky tofu into two parts. It will taste better. Put a handful of garlic powder on it;

9.倒入刚才熬好的料汁,撒上一把葱花,一把香菜,我们的家庭版臭豆腐就做好了。喜欢的朋友快去试试吧!

9. Pour in the sauce just boiled, sprinkle with a handful of green onion and a handful of coriander, and our family version of stinky tofu will be ready. Like friends to try it!