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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油炸臭豆腐对油温度的控制很关键
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。
Bean curd soybean 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.

如此连续豆渣不沾手,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。

Such a continuous bean dregs left 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 enough, must be add some juice and stir plaster.

如所滴入的水没有同浆混合,约过20min后即成为豆腐脑。将豆腐脑舀入木盒内,盖上木板,压上重石块,压去水分,即成豆腐。

臭豆腐加盟

If the drop of water is not mixed with the same pulp, after about 20min, it becomes the brain of tofu. The tofu curd ladle into the box, the cover board, the pressure on the heavy stones, the pressure to the water, into the tofu.
油炸臭豆腐将青矾放入桶内,倒入沸水用棍子搅开,放入豆腐浸泡2h左右,捞出豆腐冷却。然后将豆腐放入卤水内浸泡,春、秋季约需3~5个h,夏季约浸泡2h左右。
Deep fried stinky tofu put green alum in a bucket, pour into boiling water and stir it with sticks, put tofu to soak 2h, and get out of tofu to cool. Then the bean curd is put into the brine and soaked in the brine. In spring and autumn, it is about 3~5 h, and about 2h in summer.
冬季约需6~10个h,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,一待焦黄,即捞出放入盘内,用筷子在豆腐中间钻一个洞,将辣椒油、酱油、麻油倒在一起调匀,放在豆腐洞里即成。
The winter is about 6~10 h, after a good soak out with 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, a brown, or remove the tray, drill a hole in the middle of tofu with chopsticks, chili oil, soy sauce, hemp oil pour and mix thoroughly, put in the hole into the tofu.
卤水制法以用豆豉2.5kg为标准计算,须加清水15kg烧开,过滤后,在汁水内加碱1500g浸泡半个月左右,每天搅动1次,发酵后即成卤水。
Brine preparation method with fermented black bean 2.5kg as standard, to be added 15kg of water boiled, filtered, and half a month, the juice soaking in alkali 1500g, stirring every 1 times, after fermentation into brine.
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This article is supplied by the stinky tofu. Our website is: http://www.wangshuoshi.com, we will provide you with better service with wholehearted enthusiasm. Welcome to your visit.