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
臭豆腐的选购技巧有三点!
臭豆腐,其名虽俗气、外陋内秀、平中见奇、源远流长,却是一种别具特色的风味,古老而传统,一经品味,常令人欲罢不能,一尝为快。在我国以及世界各地的制作方式和食用方式均存在地区上的差异。长沙和绍兴的臭豆腐干相当闻名,但其制作以及味道均差异甚大。但都是闻起来臭,吃起来香,这是臭豆腐的特点。吃臭豆腐,可以增加食欲,还能起到防病保健的作用。

Stinky tofu, though its name is vulgar, crude and elegant, and has a long history, is a unique flavor. It is ancient and traditional. Once tasted, it often makes people want to give up and taste quickly. There are regional differences in the way of making and eating in China and all over the world. Changsha and Shaoxing are famous for their stinky dried tofu, but their production and taste are quite different. But they all smell stinky and taste delicious, which is the characteristic of stinky tofu. Eat stinky tofu, can increase appetite, but also play a role in disease prevention and health care.

                          

臭豆腐的选购技巧:
Tips for choosing stinky tofu
一看:臭豆腐的水是否黑得像墨水一样有小颗粒的沉淀则不正常,或者是红褐色有沉淀,它们基本都分层;这些都属于不正常的。
Let's have a look: is the water of stinky tofu as black as ink? It's abnormal to have small particles of precipitation, or it's reddish brown with precipitation. They are basically layered. These are all abnormal.
二嗅:闻臭豆腐表面臭味是否刺鼻、恶臭、带有金属味都是异常现象。
Second smell: smell whether the surface odor of stinky tofu is pungent, stinky, with metal smell are abnormal phenomena.
三掰:掰开豆腐看一看,里面是否较白味浅,如色差太大、豆腐里面如新鲜豆腐未经发酵过的属于速成臭豆腐。另外,有些小店、小摊是正宗臭豆腐的可能非常小。
Three break: break off tofu to see if it is lighter than white, such as color difference is too big, tofu inside such as fresh tofu, fermented tofu belongs to fast-growing stinky tofu. In addition, some shops and stalls are authentic stinky tofu, which may be very small.

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