Talking about homemade oil tofu

Fried tofu, fried directly or wrapped in flour? I'll teach you a trick. Golden crisp, bubbling and not greasy.

Hello everyone, thank you for reading the article I shared. What I want to tell you is: "stir-fry tofu, directly or with flour?" Teach you a trick, golden and crisp, foaming is not greasy! 』

What foods did China invent? Most people think of tofu first. Yes, tofu originated in the Western Han Dynasty and has a history of 2,000 years. Tofu is rich in nutrition and low in price, and is deeply loved by people. It can be made into many delicious foods, such as tofu foam and dried flowers, which are essential ingredients for stews and shabu-shabu.

Tofu bubble is also called oil tofu, and famous dishes include oil tofu stuffed with meat and oil tofu roasted meat. In our place, some oily tofu will be fried years ago, frozen in the refrigerator and ready for cooking, which is very convenient.

Tofu is crispy outside and tender inside. I am full after eating soup. It tastes better than fresh tofu and lasts longer. Freezing 1 year will not be bad.

You can also buy tofu bubbles in the market, but the price is more expensive, almost twice that of tofu, so it is more cost-effective to fry tofu bubbles in the countryside. Do it yourself, clean and hygienic. They are all fresh and delicious. Some black-hearted vendors stir-fry with sour tofu, which is not good for their health.

Tofu foam is fried. How to fry? Direct bombing? Or wrap it and fry it? Next, I will talk to you about the skills of frying tofu. If you don't master the method, the tofu bubble will taste hard, and it will absorb a lot of oil and taste greasy.

Master a skill to ensure that everything is golden and crisp, foaming is not greasy, and it saves money compared with the incense you bought outside.

Fried tofu

Prepare fresh old tofu, salt and cooking oil.

working methods

Step 1: Tofu is divided into old tofu and tender tofu. Old tofu should be used to fry tofu. Old tofu has less water, which makes it easier to foam and tastes more brittle.

Step 2: Wash the old tofu, cut it into 2 cm square pieces, put it in a big bowl, add a proper amount of water, add a spoonful of salt, stir well and soak for half an hour. Soaking in light salt water can remove the beany smell of tofu and increase the toughness of protein. The fried tofu foam is slippery and not easy to crack.

Step 3: Take out the tofu block, drain the water and fry it, otherwise it will be easy to fry.

Step 4: Pour a proper amount of oil into the pot and heat it to 50% heat, that is, wooden chopsticks will bubble when inserted into the oil, but plastic chopsticks or metal chopsticks will not.

Step 5: Pour the tofu blocks directly into the oil pan, fry them over low heat, and don't move after cooking. After frying the surfaces, turn them over with a shovel. After tofu is heated, the water inside will evaporate quickly, and the tofu block will expand and become hollow bubbles, floating on the oil surface. When the color is golden, continue to fry for 2 minutes to let all the water in the tofu evaporate.

Step 6: When the tofu bubble is no longer big, you can turn off the fire, take out the tofu bubble, drain the oil, cool it and freeze it.

Fried tofu bubbles are tender outside and tender inside, which is similar to the feeling of fried stinky tofu. After biting, there are many pores inside, all of which are formed by evaporation of water. Without water, tofu foam can be preserved for a long time, and frozen 1 year will not deteriorate.

It's very cold. It's good to stir-fry tofu bubbles, make stews and rinse hot pot at home. Please try your favorite friends.

Techniques of frying tofu

Deep-fried tofu foam, many people think that flour or egg liquid should be wrapped before frying, but in fact, there is no need to wrap anything, just fry it directly. Due to the structural characteristics of tofu, after the skin is fried and crisp, the internal water evaporates into gas, which will make tofu expand and become tofu foam.