Tofu has high nutritional value. How to fry tofu so that it doesn’t rot easily? I like to eat tofu the most, and I have some experience in making tofu. The tofu I make is basically not broken, so I will share it with you below! Fried soft tofu, I rarely buy boxes of tofu, I always buy the freshest ones on the market. After I buy the soft tofu, I cut it into cubes, then mix cornstarch and water into water starch, and put the soft tofu in the water starch. Stick it on the inside, add hot oil to the pan, fry quickly until golden brown, take it out of the pan, arrange it in a pyramid shape and set aside. Adjust the sauce, chop the scallions, add light soy sauce and oil, mix well, use more light soy sauce, no need to add salt. While the tofu is hot, quickly pour the sauce over the tofu, coating every piece of tofu with the sauce as much as possible. The tofu made in this way is crispy on the outside and smooth on the inside, and not a single piece is broken.

Pan-fried old tofu, Xuchang old tofu bought in the same market, I don’t know why it is called this, everyone calls it this, and this old tofu is really more delicious than ordinary old tofu. Slice tofu, about 0.5 cm thick, in any size. I usually cut it into rectangles. Pour oil into the pot, turn on low heat, and put the tofu into the pot one by one. Do not press it. Arrange it neatly. Fry slowly over low heat. You can Turn the pot to heat evenly, fry until golden brown, turn over, fry the other side until golden brown, pat the green onion, cut into sections, slice the garlic, put it in the pot, add chicken essence, salt, a little pepper powder, use a shovel Stir-fry a few times, add half a bowl of boiling water, stir-fry a few more times, turn to high heat to reduce the juice, and it is ready to serve. The tofu made in this way has a tiger-skin appearance but is soft on the inside, full of flavor, and does not break!

The method of frying is different from that of making soup; the first method is to fry tofu; cut the tofu into pieces in advance, heat the oil over high heat, and there should be oil on the wall of the pot. The oil in the pot will be a little steamy later. When the time comes, turn down the heat, add tofu, one piece at a time, do not overlap or stick to each other, keep a little distance; fry slowly for 5 minutes on low heat, the bottom side will be slightly brown, shake the pan slightly, then turn it over and fry the other side, wait for the other side When it is fried until slightly brown, you can add some salt, soy sauce, oyster sauce, and some water, bring to a boil, collect the juice, sprinkle some chopped green onion, and start the pan. A dish of oyster sauce tofu is ready. The tofu is made in pieces. Especially fragrant. The second method: Cook soup; dice the tofu into large pieces, boil the fish head soup or bone soup over high heat first, then add the diced tofu and simmer slowly over low heat. The tofu will not break easily and the soup will still be as white as snow.