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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不知道大家有没有发现，臭豆腐有黑色和白色的两种。今天臭豆腐加盟的小编就给大家普及一下黑色臭豆腐的制作方法，希望对大家有所帮助！
I wonder if you have found that stinky tofu has two kinds: black and white. Today, the small edition of stinky tofu will popularize the production method of black stinky tofu, hoping to help you!
1、臭豆腐原胚:要求“嫩而不易碎、能起泡而不韧、口感细滑”，这是臭豆腐原胚的高境界。可见其技术要求比普通水豆腐更高。如果臭豆腐原胚没有制作好，显然是“麻袋上绣花，底子太差”，臭豆腐的口味没有办法好。王硕士的“黑色经典”臭豆腐非常重视原胚质量，所有臭豆腐原胚由豆制品加工实验中心生产，中心有本科以上豆制品技术开发工程师8名，10年以上豆制品制作技师3名，“知识与经验的结合”，是我们在豆制品制作行业无法被超越的宝剑!
1. Stinky tofu proembryo: Require "tender but not fragile, can foam but not tough, taste slippery", which is the high realm of stinky tofu proembryo. It can be seen that its technical requirements are higher than ordinary water tofu. If the original embryo of stinky tofu is not made well, it is obvious that "embroidery on sacks, the bottom is too bad", the taste of stinky tofu can not be good. Master Wang's "black classic" stinky tofu attaches great importance to the quality of proembryos. All stinky tofu proembryos are produced by the soybean product processing experimental center. There are 8 technical development engineers with bachelor's degree or above in the center, and 3 technicians with more than 10 years'experience in the soybean product manufacturing industry. Beyond the sword!
2、卤水:要求“上臭和上色快，泡制的豆腐外脆内嫩，油炸后呈不同程度的臭味，吃起来呈香味”，要求卤水发酵时间越长越好，添加料丰富，不同季节卤水添加主料搭配合理，有科学合理的卤水养护方案。
2. Brine: Require "quick odor and color, crisp and tender tofu, different degrees of odor after frying, taste fragrant". Require that the longer the brine fermentation time, the better, rich additives, different seasons brine with reasonable main ingredients, scientific and reasonable brine maintenance program.
3、调料:普通的臭豆腐只有辣椒汤料，口味单调。王硕士臭豆腐拥有汤料和辣椒酱两种主要调味料，以鲜、辣、香为特色，让食客回味无穷，添加在经过优良卤水泡制的高品质臭豆腐原胚上，您会发现，您从来没有吃过这么好吃的臭豆腐!
3. Seasoning: The common stinky tofu only has the chili soup, the taste is monotonous. Master Wang's stinky tofu has two main condiments: soup and chili sauce. It's fresh, spicy and fragrant. It's delicious for diners. When added to the original embryo of high-quality stinky tofu soaked in excellent brine, you will find that you have never tasted such delicious stinky tofu!
感谢您的阅读与观看，本文的精彩内容来自：臭豆腐加盟，我们会有更多的精彩内容继续为您呈现，详情请点击：http://www.wangshuoshi.com
Thank you for your reading and watching. The wonderful content of this article comes from: stinky tofu joins us. We will continue to show you more wonderful content. For more details, please click: http://www.wangshuoshi.com.
