There are many ways to make tofu. My favorite food at home is fried tofu. After the tofu is fried, a crispy skin will appear outside. Compared with ordinary tofu, it tastes more fragrant. I like fried tofu very much, so I bought a lot of tofu and fried it myself at home. When it's done, I put it in the refrigerator. It's convenient to take it with you. The following is the method of frying tofu, which is very simple and easy to learn.

Fried tofu

Ingredients: three pieces of white tofu, 400 grams of oil.

Manufacturing method and steps

Step 1: white tofu is generally used to make fried tofu, which is more suitable for frying and should not be fragile when fried. Rinse the prepared tofu simply, then add a proper amount of water into the steamer, put the tofu cold water into the steamer, cover the lid, and steam for about 10 minutes (the steaming time is counted from the time when the water boils). If the tofu pieces are thick, the steaming time can be appropriately extended.

Step 2: When it's time to steam, take the tofu out of the pot, let it cool, and then cut it into small pieces with uniform size. The shape can be cut according to your own preferences. After cutting the tofu, add the right amount of oil to the pot. You can add a little more oil. Heat the oil to 70% heat in the middle. When there are small bubbles at the bottom of the pot and a lot of smoke comes out from the side of the pot, put the tofu into the pot piece by piece.

Step 3: Don't turn the tofu in a hurry after the tofu is put into the pot, because the tofu will become very light after frying and will float on its own. When it floats, we will turn the tofu over again to make it heated more evenly. When the tofu is golden brown and has obvious bulges, it will be fried and fished out. Delicious fried tofu is ready.

skill

1. Before the tofu is fried in the pan, there is one step that must be done: steam it in the pan. There are three main reasons: (1) tofu can remove the beany smell during steaming; (2) Steamed tofu can make the texture and taste of tofu tougher, and it is not fragile when fried. (3) It can remove excess water on the surface of tofu, and it is not easy to leak oil or absorb oil when frying.

2. The oil temperature of the fried tofu must be hot, so that the tofu can be heated and expanded quickly after being cooked, and the oil absorption is small. Otherwise, the oil absorption will be excessive because the temperature cannot be reached for a long time, and the tofu will be hardened.

3. Deep-fried tofu should be thoroughly cooled, then sealed in a fresh-keeping bag, and then frozen in the refrigerator; You don't have to thaw it in advance when you eat it, just take it out of the refrigerator and cook it.