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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臭豆腐加盟解释为什么臭豆腐越臭越好吃?
臭名远扬,这个词在臭豆腐身上却是褒义词。
Notorious, the word stinky tofu is a commendatory word.
因为爱吃臭豆腐的群众普遍认为臭豆腐越臭越好吃。
Because people who like to eat stinky tofu generally believe that the more stinky the tofu, the better it tastes.
为什么呢?这就要从臭豆腐的制作说起。
Why? This starts with the production of stinky tofu.
臭豆腐的制作一共有两种方法,一种隶属于北方,一种隶属于南方。
There are two ways to make stinky tofu: one belongs to the north and the other belongs to the south.
北方的臭豆腐制作相对于干净一些。
In the north, stinky tofu is relatively clean.
因为北方的天气较为凉爽,所以人们将豆腐切成块,加上豆腐乳,晾在外面,直到豆腐生出霉菌,将其放入坛中,加入香料,盐等大量调料,杀死有害菌类,又保留臭豆腐的风味,让人吃起来又臭又美味。

Because the weather in the north is cooler, people cut the tofu into pieces, add the tofu milk, and hang it outside until the bean curd produces mold. Put it into the jar, add spices, salt and other seasonings to kill harmful fungi, and retain the flavor of stinky tofu, making it stinky and delicious.

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而南方的做法就有些粗糙,恶心。
In the south, it's rough and disgusting.
南方制作主要以豆腐干为主,经过特制的臭卤水腌制一段时间即可,不过需要注意的是,臭豆腐腌制出来不能马上吃,还要经过油炸或者烧烤才能下嘴。
In southern China, dried bean curd is the main product, which can be salted for a period of time in a special stinky brine. However, it should be noted that the stinky tofu can not be eaten immediately after being pickled, but can only be eaten after frying or barbecue.
至于为什么恶心,这就要说到臭卤水,臭卤水是人们用肉类以及蔬菜发酵,然后加入盐,香料等事物制作而成。总的来说应该比较健康,毕竟经过大量的盐的杀毒。
As for why it's disgusting, it's about stinky brine, which is made by fermenting meat and vegetables and then adding salt and spices. Generally speaking, it should be healthy. After all, it has been disinfected by a lot of salt.
不过一些不法商家却利用群众“越臭越好吃”的由头,在里面放粪水等恶心玩意,制作出来的臭豆腐也十分臭,口味和臭味和正宗臭豆腐没什么区别,简直是黑暗料理。
However, some illegal businesses take advantage of the public's "the more stinky, the more delicious", and put some disgusting things in it, such as fecal water. The stinky tofu produced by them is also very smelly. The taste and smell are no different from those of the authentic stinky tofu. They are simply dark dishes.
所以大家以后吃臭豆腐尽量去那些经过官方认证的店铺,不然滋味可不好受。
So we will try to eat stinky tofu in the future and try to go to those officially certified shops, otherwise the taste will not be good.
不过即便现在去大店吃臭豆腐也没有以前那么香那么臭了,也许是发酵的时间不够或者现代配方改变的原因,因为民间臭豆腐的制作完全没有办法控制它无毒健康。
However, even if you go to a big store to eat stinky tofu, it's not as fragrant as it used to be. Maybe it's because the fermentation time is not enough or the modern formula is changed, because the folk production of stinky tofu has no way to control it's non-toxic and healthy.
总的来说,发酵越久,霉菌越多,臭味分子越浓烈,豆腐内分解越彻底,营养价值越高,口味更好。这就是臭豆腐越臭越好吃的由来。
In general, the longer the fermentation, the more molds, the stronger the odor molecules, the more thorough the decomposition of tofu, the higher the nutritional value and taste. This is why stinky tofu tastes better.
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The above is about why stinky tofu tastes better. I believe you all know something about it. If you want to know more, please click: stinky tofu join us http://www.wangshuoshi.com 。