2, tofu knife cut into 1.5CM square pieces!

3, the pot is hot, be sure to put oil after the pot is very hot, recommend soybean oil or salad oil!

4, 6-7 when it is hot (if you can't see the oil temperature, I will tell you a simple way, put tofu pieces, 3 or 4 pieces at a time, don't put too much! After pouring the oil, the tofu blocks will get up immediately, and the oil temperature is more suitable. Take the household pot as an example, don't pour too much at a time, 15 and 6 pieces are enough! Stir gently under the side, and be sure to push the oil instead of the material (that is, push the oil in the pot with a spoon instead of directly pushing the tofu, and drive the tofu by the rotation of the oil to achieve the purpose of heating evenly without sticking or piling). After all the tofu floats and crusts, take it out and control the net oil!

5, remove the bean curd residue in the oil, if not removed, the new bean curd pot residue will immediately touch the bean curd, forming a black beard! Affect color and health!

6. The quality of tofu (the raw material for making tofu) can be observed by frying tofu. Tofu with exquisite raw materials is not dirty when fried, and it will turn black if it is not fried several times. On the contrary, tofu with poor raw materials is easy to get dirty, and the color of tofu will deepen if it is not fried too much, which will directly lead to the color deepening of tofu and affect the appearance!