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。
  • 加盟热线:400—007—1581
  • 手机:18615639042 / 18654570780
  •    18615639047
  • 网址:http://www.wangshuoshi.com
  • QQ:1580958595
  • 电子信箱:1580958595@qq.com
  • 微博:@王硕士爆浆臭豆腐1987
豆子的品种也是影响臭豆腐口味的关键

(1)制豆腐将黄豆用水泡发,泡好后用清水洗净,换入清水20~25kg,用石磨磨成稀糊,再加入与稀糊同样多的温水拌匀,装入布袋内,用力把浆汁挤出,再在豆渣内对入沸水拌匀后再挤,如此连续豆渣不沾手。

(1) the soybean tofu preparation with blisters, bubble after rinse, put into water 20~25kg, with a stone into a thin paste, then add warm water mix as much as thin paste, into the bag, put juice extruding, in bean dregs of mix and then squeeze into the boiling water, so continuous dregs left.

豆浆已挤完时,撇去泡沫,将浆汁入锅用大火烧开,倒入缸内,加进石膏汁,边加边用木棍搅动,约搅15~20转后,可滴上少许水,如与浆混合,表示石膏汁不够,须再加进一些石膏汁再搅。如所滴入的水没有同浆混合,嫌麻烦的话,可以到市场上直接买回来。

Soybean Milk has been squeezed out, skim foam, the juice into the pot with the fire to boil, pour into the cylinder, add gypsum juice, while still sticks to stir, stir about 15~20 after the turn, can drop a little water, such as gypsum slurry mixed with juice, said to be not enough, adding some gypsum juice to stir again. If the drop of water is not mixed with the same pulp, if it is troublesome, you can buy it back directly in the market.

臭豆腐加盟公司

(2)豆腐切成小块,用白布包好豆腐块,包好的豆腐块,放在一块木板上,整齐码好 ,上面再用一块木板压上,压上重物压一整夜后,豆腐里的水份已经差不多榨干,取出来打开看看,可以看出来豆腐已经压得很结实了,这样做出来的臭豆腐质地会非常细腻。

(2) tofu cut into small pieces, with white cloth wrapped tofu, tofu packets well, put on a piece of wood, and a good code, the above then a piece of wood on the pressure, the pressure on the heavy pressure all night, tofu was almost drained of water, taken out to open look can be seen tofu has been very strong, do so out of the Stinky tofu texture will be very delicate.

(3)卤水制法 卤水可根据各个地区的特色去自制,比较简单的制法如下:用卤水发酵后即成卤水,装到坛子里。

(3) the brine made of brine can be made in accordance with the characteristics of various regions. The simple method is as follows: the brine is fermented into brine after the brine is fermented and loaded into the jar.

(3)将豆腐放入卤水内浸泡,坛子封好口,数天之后取出(浸泡时间越长,味道越佳),白豆腐已成青墨色的臭豆腐干了。(等不及的话,春、秋季需浸泡3~5个小时,夏季浸泡2小时左右,冬季需6~10个小时)泡好后取出,用冷开水略洗,沥干水分,再将茶油全部倒入锅内烧红,放入豆腐用小火炸约5min,放在豆腐洞里即可成。

(3) the tofu into the brine soaked, the jar sealed mouth, a few days after the removal (immersion time, taste better), white tofu has become a blue ink Stinky tofu dry. (wait, spring and autumn to soak 3~5 hours, 2 hours for summer, winter needs 6~10 hours) after a good soak out, cold boiling water wash, drain water, and then all the tea into the pot of red hot, add the tofu with small fire fried about 5min, and can be put into the tofu cave.

臭豆腐加盟公司全方位服务于客户,以质量上乘、价格合理和完善的售后服务与客户携手奋进,共同发展。质量保证,欢迎咨询洽谈

The stinky tofu has joined the company in full service to the customers, with the high quality, the reasonable price and the perfect after sale service and the customers to advance hand in hand, and develop together. Quality assurance, welcome consultation and negotiation