遵从传统古法炸豆泡老豆腐 日赚2000元
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在山东滨州一个农村景区,有一家靠传统工艺制作豆制品的老店,直到现在这里仍然坚持人工过滤豆浆,一切遵从传统古法。(2017年5月28日摄)
做豆腐、做豆皮的工具也是使用了几十年的木制品,他们说这样做出来的豆腐才够味。
这家老豆腐坊不直接卖豆腐,而是把豆腐制成豆泡,豆泡都豆腐品质极高,豆腐成色决定了豆泡的口感。炸豆泡宜用卤水老豆腐,忌用石膏豆腐。
刚刚炸出的豆泡一片金黄,看上去十分诱人,散发的浓郁豆香让人充满食欲。据说,豆腐的好坏可以通过炸豆腐观察出来,原料考究的豆腐炸起来不脏油,油不会炸几次就会发黑。而相反的,原材料不好的豆腐,很容易脏油,炸不了多少油就会色泽加深,直接导致豆腐色泽变深,影响美观!
豆泡撒上椒盐可以直接吃,也可以做汤,无论怎么吃都是美味可口。像这样的一盒豆泡卖8元钱,一天下来这家老店能卖五六百盒,收入可观。
除了豆泡,这家老豆腐坊最具特色的就是他们的老豆腐了,老豆腐又叫豆腐脑,相比机器制作的老豆腐,这里的要粗一些,不过配上特制的汤料,美味可口。
一碗碗老豆腐摆放在条案上很是诱人,根据个人不同口味配料,吃一碗真是享受。
色香味俱全的老豆腐是不是让你食欲大增?在这里这样一碗老豆腐5元钱,配上特色的马蹄火烧,不足十元就可以大饱口福。老板说,节假日和周末一天下来营业额过万元,除去成本费用,日赚两千元很轻松。
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