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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多汁的臭豆腐吃起来更加美味
用黑豆豉煮沸,冷却后加香菇、冬笋、白酒等佐料,浸泡15天左右即可。把若干块水豆腐用纱布包好,放入缸内底料中浸泡10天,至水豆腐里外均呈浅绿色时,取出弃之不用,再取新鲜水豆腐包好泡入底料中,每隔10天一换,用此方法一直泡至立夏时,底料便会生出一股浓郁的臭香。随之加入2%的青矾,这制作臭豆腐的底料才算制成了。

With black fermented black bean boiled, cooled and letinous edodes, bamboo shoots, liquor and other condiments, soak for 15 days can be. Put some pieces of tofu wrapped with gauze and placed in the cylinder bottom material in the water to soak for 10 days, both inside and outside of tofu with pale green, then remove the abandoned, fresh water tofu wrapped bubble into the bottom material, every 10 days for a change, this method has been soaked to the beginning of summer, bottom material will be have a strong smell of incense. With the addition of 2% green alum, the preparation of the stinky tofu is made.

臭豆腐加盟

臭豆腐是中国汉族特色小吃之一,流传于中华,及世界其他地方的豆腐发酵制品。在各地的制作方式、食用方法均有相当大的差异。
Stinky tofu is one of the Chinese characteristic snacks, which is spread to China and the tofu fermented products in other parts of the world. There are considerable differences in the ways of making and eating in various places.
臭豆腐乳属于豆腐乳的一种,在清代曾作为御膳小菜送往宫廷,受到慈禧太后的喜爱,亲赐名御青方。
A Stinky tofu bean curd milk belongs to, in the Qing Dynasty as imperial dishes to the court, by the Empress Dowager Ci Xi's favorite, thanks to the pro Imperial Green party.
本文由臭豆腐加盟为您提供,我们的网站是:http://www.wangshuoshi.com我们将以全心全意的热情为您提供更优质的服务,欢迎您的访问!
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.