Industry info 工业信息

Category:catering food

Question:
Who can tell me the production of stinky tofu

Answer:
tofu points south and north were sent.
the Northern School is a fermented bean curd.
tofu into the southern faction is to the taste of brine and middle-income brine, made from tofu.

stinky tofu production method is very strange, first make tofu mold, and then thrown into the jars, immersed Salted duck egg soaked in brine and let it smell the same issue of excrement be regarded as authentic. Lane is said to have a large number of protein-containing brine items. Such as the smelly fish, shrimp, eggs, meat only for the best.
mastering fermentation time is the key to quality assurance, short of the bean curd on the hair hard and bitter taste, too long, then the rotten degenerate.

“stinky tofu” over and recent production in different ways, but Changsha, Hunan Province, “Huo Gongdian” fried “stinky tofu” was more famous. It is the raw water with the soy bean curd, soaked in brine and a half months after exclusive, and then deep-fried Coke to tea oil fire verses, combined with sesame oil, chili sauce. It has “black as ink, incense, such as alcohol, tender, such as cakes, soft as velvet” character. Tight woman said the more happy, stinky tofu, the most in this spirit that the world knows, “After the first smell fragrant” or “big stink is the major Romance,” the woman, are certainly eat stinky.

“deep-fried stinky tofu” is a major feature of Shaoxing flavor, has a long history, once the taste is often unable to stop. A taste of the fast. Tofu its name is not the United States, outside the ugly Neixiu, flat in see the odd and charming style. The choice of materials, with halogen. Soaking, fermentation, drying, frying fine-produced. Its characteristics are: color, Huang Liang, external crisp where pine aroma.
material
Ingredients: Pressing tofu 2 board
spices: Mycophenolate Klein Terrier preparation halogen 5000 grams, 1500 grams of vegetable oil, spicy dish
the end of a system of law:
Pressing tofu cut into 2.5 cm square blocks, Seeking Caigeng into mold immersed in the preparation of brine is generally soak six hours or so in summer, winter, soak 2 days or so, and then picked up, washed with water, dried moisture, put five into the deep fry in hot oil with crisp outside lisong , picked up a plate, eat when the end came with spicy dip to eat.

Here’s an authentic northern faction of the production process
a stinky tofu, tofu cut into small pieces, put white middle.
second, tofu packets, packet tight some, and organize corner.
3, wrapped tofu on the board, with neat yards good.
4, with pressure on the board, the pressure on the heavy pressure all night long, the tofu inside was almost drained of water, taken out to open look can be seen pressed tofu has a very strong, and to do so out of Stinky tofu texture will be very delicate.
5 in preparation for a cardboard box, which covered with clean straw, I did not find a straw, corn leaves into a clean place.
6 to tofu neatly yards in the leaves, according to the order of a layer of leaves a layer of tofu all the code finished, and then placed in storage rooms and other long-haired bean curd.
7, picking out, remove the white cloth, put inside a small amount of oil a small frying pan Huo Jian, Jian Zhi both sides can be golden. Jian Hao’s tofu coupled with salt and pepper pepper face, Oh, incense and ah!

Answer:
1. Superior hand-code a good clean cut tofu Caesar bacilli.

2. insulation.

3. grow hairy.

4. seasoning marinade plus installation altar. For added color red Qushui.

Chinese:谁能告诉我臭豆腐的制作

类别: 餐饮食品

问题:
谁能告诉我臭豆腐的制作

回答:
臭豆腐分南派和北派。
北派就是腐乳。
南派就是将豆腐放入卤水中收入卤水的味道，制成臭豆腐。

臭豆腐的制作方法很奇怪，先是让豆腐发霉，然后丢进浸泡咸鸭蛋的卤水坛子里浸泡，让它发出大粪一样的臭味才算是正宗的。据说卤水里要有大量含蛋白质的物品。如发臭的鱼、虾、蛋、肉等才为最好。
掌握好发酵时间是保证质量的关键，时间短了豆腐就发硬和有苦涩味，过长则腐坏变质。

“臭豆腐”各地皆有，制作的方法各异，而湖南长沙“火宫殿”的油炸“臭豆腐”却更有名气。它是用黄豆为原料的水豆腐，经过专用卤水浸泡半月，再以茶油经文火炸焦，佐以麻油，辣酱。它具有“黑如墨，香如醇，嫩如酥，软如绒”的特点。女人说愈堕落就愈快乐，臭豆腐最有这种精神，世上懂得“先臭后香”抑或“大臭就是大香”的女人，肯定都是常吃臭豆腐的。

“油炸臭豆腐”为绍兴的一大特色风味，源远流长，一经品味，常令人欲罢不能。一尝为快。臭豆腐其名不美，外陋内秀，平中见奇，风味迷人。经选料、配卤。 浸泡、发酵、晾干、油炸精细制作而成。其特点是：色泽黄亮，外脆里松，香气浓郁。
原 料
主 料：压板豆腐二板
调 料：霉克莱梗配制卤5000克，菜油1500克，辣末一碟
制 法:
压板豆腐切成2．5厘米见方的块，放入霉觅菜梗配制卤中浸泡，一般夏季浸 泡6小时左右，冬季浸泡2天左右，然后捞起，用清水洗净，晾干水分，投入五成热油锅中炸至外脆里松，捞起装盘，食时随带辣末蘸吃。

下面介绍一款北派正宗的臭豆腐的制作过程
一、豆腐切成小块，放白布中间。
二、把豆腐包上,包紧一些，并整理边角。
三、包好的豆腐放在木板上，整齐码好。
四、用木板压上，压上重物压一整夜后，豆腐里的水份已经差不多榨干，取出来打开看看，可以看出来豆腐已经压得很结实了，这样做出来的臭豆腐质地会非常细腻。
五、准备纸箱子一个，里面铺上干净稻草，我没有找到稻草，改成干净的玉米叶代替。
六、把豆腐整齐地码在叶子上，按一层叶子一层豆腐的顺序全部码完，然后放在储藏室里等豆腐长毛。
七、拣出来，去掉白布，放煎锅里用少量油小火煎，煎至两面金黄即可。煎好的臭豆腐配上椒盐辣椒面，呵呵，好香啊!

回答:
1.上乘手工豆腐洗净切块码好撒菌液。

2.保温。

3.长出毛毛。

4.加调味卤汁装坛。如需着色添加红曲水。