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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发酵卤水和传统卤水的不同之处

把豆腐水倒入桶里,臭水要发酵,最好是带盖子的桶,倒入之后,加入苋菜,豆腐捏碎加进去,具体的比例:豆腐五斤,苋菜十斤。注意啦:这两样加的越多臭味越浓。至于是什么苋菜,菜市场买的那种就可以,连梗带叶的放进去发酵,当然如果是乡下那种半老苋菜是最好的,如果没有苋菜,就多放冬笋吧。

Pour the bean curd water into the barrel, the stinky water should ferment, the best is the bucket with the lid, after the fall, add the amaranth, the tofu crumbles and add in, the specific proportion: five Jin of tofu and ten catties of the amaranth. Notice: the more these two things add, the more odour. As for what kind of amaranth, the kind of vegetable market can be bought, even the stalks and leaves into the fermentation, of course, if it is the kind of the country kind of old amaranth is the best, if there is no amaranth, more winter bamboo shoots.

准备发酵卤水里还是发酵好的卤水里,是绝对不能直接加开水,要冷水,还要必须做到绝对防油防苍蝇,如果不小心粘了油,那这桶卤水就基本上要报废了。

In the preparation of the fermented brine or in the fermented brine, it is absolutely impossible to directly add water, cold water, and must be absolutely anti oil and anti fly. If you are not careful to stick the oil, the pail of brine will be basically scrapped.

卤水发酵好之后要分两个桶装,轮换着使用,卤水卤了豆腐之后不能马上又卤第二次,卤的时间在三个小时左右,卤水不用的时候必须用盖子盖住,目的防苍蝇油冷水之类的,这些会导致卤水生蛆报废。

臭豆腐加盟

When the brine is fermented, it will be divided into two barreled containers, and it is used in rotation. The brine can not be brine and halogen second times immediately after the brine. The halogen time is about three hours. The brine must be covered with the cover when the brine is not used, and the purpose is to prevent the fly oil and cold water, which will cause the halogen aquatic maggot to be scrapped.

豆腐拿进去侵泡,卤水可以反复使用,每次都不会损耗多少,当你觉得不够的时候再做卤水往里面添加进去

Tofu take it in and bubble it. Bittern can be used repeatedly. It won't lose much every time. When you feel it is not enough, add brine to it.

做臭豆腐用的豆腐和菜市场的豆腐不一样,可以直接跟豆腐加工厂合作,让他们帮你加工,跟他们说要做能炸起泡的豆腐,记住一定要是能炸起泡的豆腐。

The tofu used in the stinky tofu is not the same as the tofu in the vegetable market. It can work with the tofu processing factory directly, and let them help you to process the bean curd.

装卤水的坛子口一定要大,用那种带盖的大口径的方形容器之类都可以,可以直接把侵泡过开水的豆腐放进去,也可以装进漏水框里,再侵泡三个小时左右就可以把豆腐拿出来了,然后叠放整齐装箱。豆腐装好箱之后倒入冷水,冷水要盖过豆腐,目的是防止豆腐掉色和发酵。

The jar mouth of the brine must be large. With the large square container with the cover, it can be placed directly in the bean curd that invades the water and can be put into the leaking box, and then the tofu can be taken out for three hours or so, and then stacked and packed in neat packing. When the tofu is packed, pour it into cold water and cover the tofu with cold water. The aim is to prevent tofu from fading and fermenting.

做好的臭豆腐如果用得比较慢,应该放冰箱冷藏,可以放一个月,夏天里天气热,一天多两天就会发酵了。

If you use the stinky tofu well, if you use it slowly, you should put it in the fridge and let it last for a month. It will be hot in summer and fermented in a couple of days a day.

以上便是臭豆腐加盟今天的分享,您还满意吗,欢迎关注我们的网站:http://www.wangshuoshi.com并且关注我们的产品,我们将为您提供优良的产品,衷心的愿与您建立合作关系

The above is the stinky tofu to join today's share, are you satisfied, welcome to our website: http://www.wangshuoshi.com and pay attention to our products, we will provide you with excellent products, and sincerely wish to establish a cooperative relationship with you.