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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开餐饮干后厨一定需要经验吗?
1.点菜菜单到达商店厨房后,将其分为三份,即冷盘区域,通行证和饺子。 从这里开始,它也分为两种情况,点餐和吃饭。 有订购,更换菜品,退还菜品和提醒菜品的工作标准。 例如,当您看到订购的餐具时,阅读订单的人应阅读餐具,并为后厨房的哪个部门做好安排。 准备。 退款和更改应标有信息,并由负责人签名。 食用食物时,请检查一些食用时间并标记已经食用的食物。
1. When the order menu arrives in the store kitchen, divide it into three parts: cold plate area, pass and dumpling. From here, it can be divided into two situations, ordering and eating. There are working standards for ordering, changing, returning and reminding dishes. For example, when you see the tableware ordered, the person reading the order should read the tableware and make arrangements for which department in the back kitchen. get ready. Refunds and changes should be marked with information and signed by the person in charge. When eating food, please check some eating time and mark the food you have eaten.
2.后厨房的工作要求
2. Working requirements of back kitchen
后厨房的工作要求清楚地表明,他们必须能够非常熟练地操作各种技术,做好餐具的交付并协调各种任务。 根据过程和步骤的要求,应事先准备各种原材料和餐具,并区分不同的样式。 在选择光盘装饰时,必须快速美观。 在台面的布局上,应将所有调味品有序放置,并保持整洁。 洗碗时,必须严格按顺序供应菜,并保持速度。

The working requirements of the back kitchen clearly show that they must be able to operate various techniques very skillfully, do a good job in the delivery of tableware and coordinate various tasks. According to the requirements of the process and steps, various raw materials and tableware should be prepared in advance, and different styles should be distinguished. When choosing disc decoration, it must be fast and beautiful. In the layout of the table, all condiments should be placed orderly and kept clean. When washing dishes, the dishes must be served in strict order and at a high speed.

                                      

3.厨师做的汤
3. Soup made by Chef
汤分为牛奶汤,清汤和吊汤。 每个都有自己的特点。 对于牛奶汤,将一些骨头(例如鸡架子的骨头和猪脚)放入一盆冷水中,然后煮至汤的颜色变成乳白色。 关掉暖气。 清汤类似于牛奶汤,但火性不同。 您需要先开火,然后再打开小火fire。 吊汤是过滤煮沸的茅汤,过程非常特殊。
Soup is divided into milk soup, clear soup and hanging soup. Each has its own characteristics. For milk soup, put some bones (such as chicken bones and pig feet) in a basin of cold water and cook until the soup turns milky white. Turn off the heat. Clear soup is similar to milk soup, but the fire is different. You need to fire first, then turn on the small fire. Hanging soup is a kind of Maotang which is filtered and boiled. The process is very special.
4.后厨检查
4. Kitchen inspection
厨房检查重要的一点是清洁,这很基本。 二是调味料的质量检查。 如果需要一些自制调味料,则必 须根据配方进行准备。 简而言之,调味品必须完整而丰富。 用于不同宴会的餐具是不同的。 此时,请事先检查是否有遗漏。
The important point of kitchen inspection is cleaning, which is very basic. The second is the quality inspection of seasoning. If you need some homemade seasoning, it must be prepared according to the formula. In short, condiments must be complete and rich. The tableware used for different parties is different. At this time, please check in advance if there is any omission.
一种更安全的方法是通过菜单检查相应的餐具,该餐具缺失了,哪一种缺失了。 上菜前,检查菜品的外观和口味,检查上菜时间,并在确认后转移菜品。 从准备食材到在后厨房做饭的整个过程都必须不断进行卫生检查。

A safer way is to check the corresponding tableware through the menu. If the tableware is missing, which one is missing. Before serving, check the appearance and taste of the dishes, check the serving time, and transfer the dishes after confirmation. From the preparation of food materials to cooking in the back kitchen, the whole process must be continuously inspected.

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Thank you for reading, I hope the above content is helpful to you, if you want to know more wonderful content, please click: stinky tofu join http://www.wangshuoshi.com .