At the sight of the "tofu foam" this three words can be guessed almost a northern friend question, in my hometown of the northern city of tofu foam is very common soybean products, and frozen tofu is considered to be tofu products in the "duo", and in the south this kind of The first thing you need to do is to get your hands on a new one, and you'll be able to do that.

In fact, the principle of this thing is very simple, frozen tofu is frozen to change the structure of the tofu, while the tofu bubble is fried to change the structure of the tofu. Here we share the way to prepare tofu puffs, and there is also an easy way to cook tofu puffs at home, which is also the level of "rice killer"!

--Preparation of tofu foam--

Preparation materials: marinated tofu (northern tofu, old tofu), cooking oil

Making steps:

1) first buy back the tofu simple rinse, change cut into about 2cm square block, and then dry the tofu or absorb the water;

(2) more oil in the pot, burned to 150 to 160 degrees under the tofu deep-frying, preliminary frying to the surface stereotypes, water loss;

(3) tofu began to slowly expand after the oil temperature is slowly adjusted to about 180 degrees or so, and slowly deep-frying the tofu bubbles to the surface of the golden brown, floating on the oil;

(4) the fried tofu, the surface of the oil;

(4) the tofu, the tofu and tofu, and then the oil temperature is slowly adjusted to about 180 degrees;

(4) will be fried tofu bubbles fished out to drain the oil, and then turn off the fire can be, tofu eat not finished can be refrigerated to save.

Tofu bubble although the production is simple, but need to pay attention to the point or a lot of: first of all, tofu raw materials to use a relatively firmer texture, less moisture in the north of the tofu, only then tied up with half the effort, and tofu bubble structure is more stable, will not be easy to collapse; tofu block do not cut too big, otherwise the frying time will be too long, it is difficult to deep frying; tofu frying to be dried or sucked dry before Surface water, in addition to avoiding the burst of oil, but also allows the surface of the tofu the first time caramelized molding, which can avoid the tofu bubble "drink oil"; in the deep-fried first small fire to fry the surface of the dry water, the formation of relatively stable oil tofu skin, and then slowly increase the fire to force the expansion of water and gas, discharged, if at first on the special firepower Then the tofu skin is not strong enough, once broken tofu internal will be additional oil absorption; finally is the deep-fried food, it is best to wait for the pot of food are fished out before turning off the fire, or else prematurely reduce the oil temperature will lead to the pot of ingredients inverted oil absorption. Simply share the practice of tofu foam, then we share a delicious way of cooking, more than simply eating meat is also addictive, rice oh.

--Fresh Shrimp and Chicken Stuffed Tofu Puffs--

Preparation materials: tofu puffs, shrimp, chicken breast, oyster sauce, salt, sugar, soy sauce, minced ginger, water starch.

(1) shrimp and chicken breast minced stuffing into a bowl, continue to add salt, sugar, oyster sauce, soy sauce and a little ginger, mix well, stirring in one direction for a while to marinate in the flavor of the spare;

(2) the tofu foam cut a hole in the top, and then we prepared a good shrimp chicken stuffing stuffed one by one, the inside of the tofu foam is a spongy soft structure, it's still good to plug;

(3) steamer pot with boiling water, and the water will be used to cook the chicken breast. >(3) steamer pot with water to boil, and then stuffed with meat stuffing tofu bubble plate put in the steam for 10 minutes, out of the pot will be steamed out of the soup poured into the frying pan to heat up a little water starch thickening dripping back to the steamed stuffed tofu bubble on the can.