2. Put about 1 liter peanut oil into the next line of the scale.

3. Soak the stainless steel frying basket in the oil first, and then add the sliced tofu, so as not to touch it.

4. Put the fried basket with tofu into the pot, and the oil content is almost even with the fried object.

5. Align the lid of the fryer according to the groove.

6. Start the machine ahead of time and choose 140 degree oil temperature for preheating.

1. A catty of dried beancurd is ground into 8.5 to 9 kilograms of pulp. First, mix the second pulp and the third pulp and cook. Never cook them. When they are cooked to 85 to 90 degrees, stop heating and take them out of the pot.

2. Then, the first raw pulp (coarse raw pulp) is mixed with the pulp from the boiler, and then rinsed with coagulant;

3. Kneel for about 15 minutes, put the box on, press down half when the track is full, and the water content of the fried tofu blank is between tofu and dried tofu;

4. The water content of fried tofu blank is between tofu and dried tofu.

Exercise 2

1. The concentration of soybean milk is the same as that of dried bean curd. After filtration, cold water is added when the pulp temperature drops to about 80℃, and then cooled to 70℃.

2. For every 100 kg of soybean milk, add 100 kg of cold water and 100 g of soda ash, and dilute with salt water; Or 100 kg of soybean milk without soda and 15 kg of cold water, diluted with salt water;

3. Pour the brine slowly and cook it slowly. The brain should be tender and squat for a long time;

4. Press the model on the back of the head. After pressing, the surface of the green body should be bright and pitted, and one kilogram of dried beans produces about two kilograms of green body.

The frying method adopts two steps:

1. In the first stage of frying tofu, tofu is fried at low oil temperature. After the oil is warmed, it is put into the pot, and the water inside the green body gasifies and expands, and the surface slowly loses water, so that the tofu green body slowly expands;

2. The second stage is the high-temperature setting stage, which aims to fully expand the blank on the basis of initial expansion, and the oil temperature is generally controlled between 160 degrees and 180 degrees, and then it is fried and taken out.

Note after frying:

1. The water content of the bean curd blank is too low, and it is easy to drink oil when it is fried, or the surface of the blank is not smooth, or it is fried in oil temperature for too long.

2. The oil temperature should be controlled. If the oil temperature is too high, it is not easy to foam, resulting in "foaming", which is very unsafe.

(1) Old and tender tofu brains should be mastered. If you are too old, you will make tofu bubbles; Too tender will make tofu foam not crust or rupture, and increase fuel consumption.

② Tofu is fried too hard and the skin of tofu is too hard, which is both oily and unpalatable.

(3) If the tofu is fried too tender, it will go flat and become stiff. When the blank is about to mature after 7-8 minutes of frying, you can take a few for observation first. If it will dry up, it will be fried for a while.

(4) If the oil temperature is too high, the tofu blocks will sink and crust immediately, and the tofu blocks will not be sent out. Emergency measures should be taken to put out the fire, reduce the oil temperature, remove the tofu blocks with a colander, sprinkle water on the tofu blocks to soften them, and then fry them, so that the tofu blocks will be sent out.