1, wrapped in egg liquid. Because Japanese tofu is made of tender materials, it is easy to break. In order to avoid this situation, it is generally suggested that Japanese tofu can be wrapped in egg liquid, which has a certain viscosity and can stabilize Japanese tofu from spreading.
2, wrapped in flour. If you feel that the viscosity of egg liquid is poor, you can use flour, because the viscosity of flour is relatively large, and sticking to Japanese tofu can prevent Japanese tofu from cracking. The specific method is to add some water to the flour and mix it evenly, and then wrap the flour liquid on the Japanese tofu block.
3. How long Japanese tofu can be preserved at room temperature mainly depends on the state of Japanese tofu. Generally, Japanese tofu is disassembled, because it is rich in nutrients and breeds bacteria and microorganisms, and it is easy to deteriorate at room temperature, leading to deterioration. It is recommended to put it around 1 day every day. However, if it has not been removed, it can be placed at room temperature for a long time, mainly because there is no ventilation.
The above is the introduction of how to fry Japanese tofu without breaking. Through the above, I believe that everyone knows something and hopes to be useful to everyone.