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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臭豆腐自然发酵的臭卤水怎么制作
臭豆腐第三步将做好的干豆腐要在臭卤水里泡几天,需要密封。这一步是让臭卤水中的细菌、霉菌分解豆腐中的蛋白质,进而使豆腐的组织松弛,并且散发出臭味,你想它有多臭它就可以有多臭。
The third steps of the stinky tofu will be made of dried tofu in the stinky brine for a few days and need to be sealed. This step is to let the bacteria and fungi in the brine brine decompose the protein in tofu, and then make the tissue of the tofu loose and give off a bad smell. If you want it to smell bad, it will be smelly.
1)自然发酵制臭卤水:是在水缸中放入稻草、猪肉等肉类,然后任由其露天自然发酵、腐败,经过几个月后即可。卤水切勿沾油。在制作卤料加香菇,冬笋,酒 浸泡的时候,也需要密封。

1) natural fermentation of the stinky brine: it is put into the water tank, such as rice straw, pork and other meat, and then let its open air fermentation, corruption, after a few months. Do not dip the oil in the brine. Bamboo shoots in the production of halogen materials with letinous edodes, wine soaking time, also need to seal.

臭豆腐加盟

2)用冷水15公斤,放人豆鼓3公斤,烧开后再煮半小时左右,然后将豆鼓汁滤出。待豆铰汁冷却后,加入纯碱200 克、青矾[FeSO4·7H2O]100克、香菇200克、冬笋4公斤、盐0.75公斤、酒150克以及豆腐脑1.5公斤,浸泡约半个月左右(每天搅动一次)。
2) 15 kilograms of cold water, 3 kilograms of bean drum, boiled for half an hour after burning, and then filter out the bean drum juice. Stay cool beans hinge juice, add 200 grams of soda ash, melanterite [FeSO4 - 7H2O]100 grams, 200 grams of letinous edodes, bamboo shoots 4 kg, 0.75 kg, salt 150 grams of alcohol and 1.5 kg of tofu curd, soak for about half a month (stir once a day).
臭豆腐第二步尽可能多的祛除新鲜豆腐的水分,具体做法如下:
Stinky tofu second steps as much as possible to remove the moisture of fresh tofu, the specific practice is as follows:
1) 新鲜豆腐切成小块,放白布中间。
1) cut the fresh bean curd into small pieces and put the white cloth in the middle.
2) 把豆腐包上,包紧一些,并整理边角。
2) pack the tofu, wrap it up, and finish the corner.
3) 包好的豆腐放在木板上,整齐码好。
3) put the bean curd on the board and keep it in order.
4) 用木板压上,压上重物[建议用哑铃,铅球也不错]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。
4) with pressure on the board, the pressure on the heavy [recommend using dumbbells, shot well pressure all night, tofu was almost drained of water, taken out open look, can see the pressed tofu has a very strong, do so out of the Stinky tofu texture will be very delicate.
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The wonderful content of this article comes from stinky tofu to join in the detailed content, please click on our official website: http://www.wangshuoshi.com thank you for your arrival!