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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自制臭豆腐越臭越好吃

每次途径臭豆腐小摊的时候,总是会在想,究竟臭豆腐怎么做的。近日,小编收集整理了一些臭豆腐的制作方法,来教大家臭豆腐的做法。

Every time I go to stinky tofu stall, I always think about how to make stinky tofu. Recently, Xiaobian collected and sorted out some methods of making stinky tofu to teach us how to make stinky tofu.

自制臭豆腐

Homemade stinky tofu

材料

Material Science

盐适量,花椒粉适量,辣椒面适量,鲜桔皮少许,鲜姜切末少许,白酒适量。

Appropriate salt, pepper powder, chili noodles, orange peel, ginger and liquor.

做法

practice

1、先将买回的鲜豆腐洗净沥干水分。

1. First, wash the fresh tofu and drain the water.

2、一天后,将豆腐切大块放到纸箱里,用笼布盖上放置阳光下或暖气旁,四五天后涨黄毛待用。

2. One day later, cut tofu into large pieces and put them in cartons, cover them with caged cloth and put them next to the sun or heating, then turn yellow for use four or five days later.

3、将涨毛的豆腐块沾上酒,然后在花椒粉、辣椒粉、盐和桔皮粒、姜末拌好的料碗里滚一下,沾匀佐料放到盘里。

3. Dip the puffed tofu into wine, then roll it in the bowl with pepper powder, pepper powder, salt, orange peel and ginger powder, and dip the seasoning into the plate.

4、最后将豆腐块码入小坛或玻璃瓶内,倒入剩余的料和酒,最后用塑料袋封口,待一个月后发好即可食用。

4. Finally, put the tofu into a small jar or a glass bottle, pour in the remaining materials and wine, and finally seal it with a plastic bag. After a month, it can be eaten.

小诀窍

Tips

可以长时间放置,且味道越久越醇厚浓郁。

It can be placed for a long time, and the longer the taste, the mellow and full-bodied.

臭豆腐加盟

油炸臭豆腐

Deep-Fried Fermented Tofu

材料

Material Science

预炸过的小块臭豆腐6块,台式泡菜适量,蒜泥少许,酱油酱汁1大匙,乌醋1小匙,辣椒酱少许。

6 pieces of pre fried stinky tofu, proper amount of table pickles, a little mashed garlic, 1 tablespoon of soy sauce, 1 teaspoon of black vinegar and a little chili sauce.

做法

practice

1.将小块臭豆腐洗净,沥干水分,每块分切成4小块备用。

1. Wash the small stinky tofu, drain the water, and cut each into 4 small pieces for standby.

2.将作法1臭豆腐放入约180℃的热油中炸至稍微呈金黄色,捞出,改大火再放入继续油炸至表面酥脆,捞出沥干油分。

2. Fry the stinky tofu in the hot oil at about 180 ℃ until it is a little golden yellow, remove it, change the heat and continue to fry until it is crisp on the surface, remove and drain the oil.

3.将作法2炸好的臭豆腐排入盘中,依序淋上所有调味料,最后搭配上适量泡菜即可。

3. Drain the stinky tofu fried in method 2 into the plate, pour all the seasonings in sequence, and finally mix with some kimchi.

蒸臭豆腐

Steamed tofu

材料

Material Science

臭豆腐,油,盐,酱油,辣椒,葱。

Stinky tofu, oil, salt, soy sauce, chili, onion.

做法

practice

1.我做的这个就是蒸臭豆腐:放油,盐,酱油,辣椒,葱。

1. This is the steamed stinky tofu that I made: put oil, salt, soy sauce, chili, onion.

2.水开后上锅蒸五六分钟就好。

2. Boil the water and steam for five or six minutes.

小诀窍

Tips

这个豆腐热的时候很嫩,凉了就不好吃了。

This tofu is tender when it's hot. It's not delicious when it's cold.

本文由臭豆腐加盟友情提供,想要了解更多请点击官网http://www.wangshuoshi.com

This article is provided by stinky tofu. For more information, please click the official website http://www.wangshuoshi.com 。