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How to fry wrapped tofu without rotting?
The technological formula of deep-fried wrapped bean curd: 20 kg of dried bean, 0/0-30g of bean crisp/kloc, 0.3-0.5 kg of food-grade brine or gypsum.

Technological process: grinding soaked beans (water-beans ratio 6: 1)→ boiling → cooling to 80-85℃→ adding bean crisp (dissolved with 1 kg cold water in advance) → salting → standing and solidifying for 20 minutes → chopping and squeezing tofu → cutting into pieces and frying (/kloc-0)