Oil tofu not hollow may be because the temperature is not enough, the internal did not expand quickly, and may be the wrong choice of tofu. You can use high heat when you start frying, and then you can change to low heat once the surface of the tofu changes color, so that the tofu is crispy on the outside and tender on the inside, and hollow.

The correct way is to start a pot of hot oil, heat the oil temperature to 6 into the heat of the next cut into small pieces of tofu, in the process of frying, use a spatula to gently push the tofu block, so that it is heated evenly. Fry the tofu until the surface turns slightly brown, then turn the heat down to medium-low and fry slowly. When all the tofu blocks turn yellow, you can remove them from the pan to control the oil.

Frying hollow method:

1, can make the volume of oil tofu is more expanded, full body. The inner cavity of the oil tofu has less residual tofu, and the utilization rate of tofu is high.

2, the skin of oil tofu is delicate, well-proportioned, without large air bubbles.

3, oil tofu skin toughness and elasticity is better, the skin is not easy to crisp. It is more conducive to the later production of oil tofu, such as tofu stuffing.

4, the oil tofu is easier to fry through, prolong the preservation period of oil tofu.