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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合理健康饮食的小常识你知道多少?
饮食与健康是密切相连的,只有先保证健康饮食,才能进一步的保证身体的健康。病从口入,是有一定道理的,所以,可以看出,饮食对健康是多么的重要啊。所以,每个人都应该养成良好的饮食习惯。每个人也应该懂一点健康饮食小常识。
Diet and health are closely linked, only to ensure a healthy diet, in order to further ensure the health of the body. There is a certain reason that diseases come from the mouth. Therefore, we can see how important diet is to health. Therefore, everyone should develop good eating habits. Everyone should know something about healthy diet.
健康饮食首先应该养成良好的饮食习惯
Healthy diet should first develop good eating habits
(l)合理分配一日三餐的食量,分配要适应生理状况和工作需要。分配比例应该是3:4:3。如果一天吃l斤粮食的话,早晚各吃3两,中午吃4两比有些合适。
(l) Reasonable distribution of three meals a day, distribution to adapt to physiological conditions and work needs. The distribution ratio should be 3:4:3. If you eat 1 jin of grain a day, it's better to eat 3 Liang in the morning and 3 Liang in the evening, and 4 liang at noon.
(2)荤、素搭配适当荤食中蛋白质、钙、磷及脂溶性维生素优于素食;而素食中不饱和脂肪酸、维生素和纤维素又优于荤食。所以,荤食与素食适当搭配,取长补短,才有利于健康。
(2) The protein, calcium, phosphorus and fat soluble vitamins in meat food are better than those in vegetarian food, while the unsaturated fatty acids, vitamins and cellulose in vegetarian food are better than those in meat food. Therefore, meat and vegetarianism should be properly matched to complement each other, which is conducive to health.
(3)不挑食和偏食人体所需要的营养物质是由各种食物供给的,没有任何一种天然食品能包含人体所需要的全部营养物质。单吃一种食物;不管吃的数量多大,营养如何丰富,也不可以维持人体的健康。因此,在饮食中,不可长时间挑食或偏食。

(3) No picky food and partial food, the nutrients needed by the human body are supplied by a variety of foods, no natural food can contain all the nutrients needed by the human body. Eating one kind of food alone, no matter how large the quantity is and how rich the nutrition is, can not maintain human health. Therefore, in the diet, can not be long time picky or partial food.

     

(4)不暴饮暴食俗话说:“若要身体好,吃饭不过饱”,这话是有一定道理的。暴饮暴食不仅能破坏胃肠道的消化吸收功能,引起急性胃肠炎、急性胃扩张和急性胰腺炎,且由于隔肌上升,影响心脏活动,还可诱发心脏病等,如果抢救不及时,会发生生命危险。所以,任何时都不要大吃大喝、暴饮暴食。
(4) There is a certain truth in the saying "if you want to be healthy, you can't eat enough". Overeating can not only destroy the digestion and absorption function of gastrointestinal tract, cause acute gastroenteritis, acute gastric distention and acute pancreatitis, but also affect cardiac activity due to the rise of septal muscle, and induce heart disease. If the rescue is not timely, life-threatening will occur. Therefore, do not eat, drink and overeat at any time.
合理的烹调方法保证饮食健康
Reasonable cooking method to ensure healthy diet
(l)主食的烹调:淘米时要轻洗,不宜次数过多,以减少维生素的丢失。米的吸水率在浸泡两小时后较大,所以,先将米浸泡两小时,然后再煮饭为好。米浸泡后煮饭,不但时间可节省 4 0%,米中的维生素 B;也只损失35%。尽量采用炯饭或带水蒸饭,如做捞饭,米汤也应当饮用。
(l) Cooking of staple food: wash rice lightly, not too many times, so as to reduce the loss of vitamins. The water absorption of rice is larger after soaking for two hours, so it is better to soak rice for two hours before cooking. When rice is soaked and cooked, not only 40% of the time can be saved, but also 35% of the vitamin B in rice can be lost. Try to use Jiong rice or steamed rice with water, such as making Laofan, rice soup should also be drunk.
(2)蔬菜的烹调:新鲜的蔬菜,含维生素和无机盐多些,如蔬菜存放过久,则营养素会大量丢失。蔬菜宜先洗后切,烹调之前现切,这样可减少维生素的损失。切菜时一般不宜太碎,可用手拉断者,尽量少用刀,因为铁会加速维生素C的氧化。炒菜时要急火快炒,避免长时间炖煮,且要盖好锅盖,防止溶于水的维生素随蒸汽跑掉。炒菜时应尽量少加水,煮菜时应先将水烧开,然后再放菜。炖菜时在油中先加盐增强温度,或适当加点醋,既可调味,又可保护维生素C少受损失。做肉菜时适当加一点淀粉,可以不可以保护肉中的蛋白质,不至使其过于变硬,既好吃、又容易消化。烹调时尽可能不用钢锅、铜铲。因为铜可以不可以加速维生素c的氧化,用铝锅烹调,维生素c损失少。
(2) Cooking of vegetables: fresh vegetables contain more vitamins and inorganic salts. If the vegetables are stored too long, a large number of nutrients will be lost. Vegetables should be washed before cutting, cut before cooking, so as to reduce the loss of vitamins. When cutting vegetables, it is not suitable to be too broken. If it can be broken by hand, use a knife as little as possible, because iron will accelerate the oxidation of vitamin C. When frying vegetables, stir fry quickly, avoid long time stewing, and cover the pot to prevent the water-soluble vitamins from running away with the steam. When frying, add as little water as possible. When cooking, boil the water first, and then put the vegetables. When stewing, salt should be added to the oil to increase the temperature, or vinegar should be added appropriately, which can not only flavor, but also protect vitamin C from loss. When making meat dishes, add a little starch properly, can we protect the protein in the meat, not to make it too hard, both delicious and easy to digest. When cooking, do not use steel pot or copper shovel as much as possible. Because copper can accelerate the oxidation of vitamin C, with aluminum cooking, vitamin C loss is less.
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The above is the content of common sense of diet health, hope to help you, if you want to know more wonderful information, please click our website: stinky tofu join http://www.wangshuoshi.com