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。
  • 加盟热线:400-007-1581
  • 手机:18615639042
  • 网址:http://www.wangshuoshi.com
  • 地址:山东省济南市历下区永安大厦1202
臭豆腐的酱汁秘方 !
一、臭豆腐的酱汁秘方
1、 The secret recipe of stinky tofu sauce
1、有很多种臭豆腐的酱料,正宗做臭豆腐的酱料,是用豆腐渣和超市里买的酱和油在一起煲的。
1. There are many kinds of sauce for stinky tofu. The authentic sauce for stinky tofu is made of bean curd dregs and the sauce and oil bought in the supermarket.
2、也可以把干红椒末放入盆内,放精盐、酱油拌匀,烧热的香油淋入,然后放入鲜汤、味精对成汁即可。
2. You can also put the dried red pepper powder into the basin, put the refined salt and soy sauce, pour in the hot sesame oil, and then put in the soup and monosodium glutamate to make the juice.
3、也可以在锅热时放入菜油,油老时,加进盐适量,再依次放入大蒜细末、生姜细末、辣子粉、味精、五香粉、然后将开水倒入锅内,加入酱油、麻油、山胡椒油、葱等调料,用锅铲搅匀即可。
3. You can also add vegetable oil when the pot is hot. When the oil is old, add appropriate amount of salt, and then add garlic powder, ginger powder, chili powder, monosodium glutamate, five spice powder in turn. Then pour boiling water into the pot, add soy sauce, sesame oil, pepper oil, onion and other seasonings, and stir well with a spatula.
4、还有一种酱汁做法,用料:酱油40g、生抽20g、细砂糖30g、水80g、醋5g、黄酒7g、鱼露5g、香油3g、盐5g、玉米淀粉4g、小米辣碎20g、香菜10g、蒜泥10g、鸡精3g。做法:将所有调味料在调料锅里调匀!打开火煮开后关火即可!

4. There is also a sauce method, the ingredients: soy sauce 40g, soy sauce 20g, fine sugar 30g, water 80g, vinegar 5g, rice wine 7g, fish sauce 5g, sesame oil 3G, salt 5g, corn starch 4G, minced millet 20g, coriander 10g, garlic 10g, chicken essence 3G. Method: mix all seasonings in the seasoning pot! Turn on the heat and turn off the heat!

                    

二、臭豆腐汤汁怎样熬的
2、 How to boil stinky tofu soup
食材:高汤(骨头汤或鸡汤)、细辣椒面、孜然粉、料酒、白糖、五香粉、白芝麻、鸡精、味精、食盐、番茄酱、芝麻油、生粉、耗油(可以不用) 适量、花椒、大料、姜粉适量。
Ingredients: high soup (bone soup or chicken soup), fine chili noodle, cumin powder, cooking wine, sugar, five flavor powder, white sesame, chicken essence, monosodium glutamate, salt, tomato sauce, sesame oil, raw powder, proper amount of oil consumption (can not be used), Chinese prickly ash, large ingredients, ginger powder.
方法/步骤:
Methods / steps:
1、先在锅里倒少许油,煸炒辣椒面和白芝麻(量依个人喜好而定,但要注意,辣椒熟了会香但不辣,所以爱吃辣的别把辣椒炒太熟,而且炒熟后颜色会发黑,不那么好看)
1. First, pour a little oil into the pan and stir fry the hot pepper noodles and white sesame seeds (the amount depends on personal preference, but it should be noted that the hot pepper will be fragrant but not spicy when it is cooked, so don't stir fry the hot pepper too well, and the color will turn black after it is cooked, which is not so good-looking)
2、炒到合适时加水,水开后,放高汤,调料都放进去,(番茄酱放多了酸味会比较重而且容易坏,适量),小火熬制几分钟后,加适量水淀粉收汤(生粉的作用是为了能挂糊),少许芝麻油,出锅。
2. Stir fry to the right time, add water, water boil, put soup, seasonings are put in (ketchup put more sour will be heavier and easy to bad, the right amount), small fire boil a few minutes later, add the right amount of starch soup (the role of raw powder is to be able to hang paste), a little sesame oil, out of the pot.
注意事项:
matters needing attention:
孜然粉放多了会发苦,切记。另外可以一次多做一些,过滤一下杂质,放在冰箱冰冻,方便下次使用,过滤杂质是为了更好地保留。
Cumin powder put more will be bitter, remember. In addition, you can do more at a time, filter the impurities, and freeze them in the refrigerator to facilitate the next use. The purpose of filtering impurities is to better retain them.