There are many ways to make tofu. My favorite at home is fried tofu. After being fried, the tofu will have a crispy crust outside. Compared with ordinary tofu, it tastes more fragrant. I like to eat fried tofu very much, so I bought a lot of tofu and fried it myself at home. After I made it, I kept it in the refrigerator, which is very convenient. Let's share the method of fried tofu, which is very simple to make.

fried tofu

ingredients: three pieces of white tofu and 4g of oil.

Methods and steps of making

Step 1: White tofu is generally used to make fried tofu, which is more suitable for frying and is not easy to break when fried. Rinse the prepared tofu simply, then add an appropriate amount of water to the steamer, put the tofu in a steamer with cold water, cover the lid, and steam for about 1 minutes (the steaming time is counted from the time when the water boils). If the tofu pieces are thick, the steaming time can be appropriately extended.

Step 2: When it's time to steam, take the tofu out of the pot, let it cool, and then cut it into small pieces with even size, and the shape can be cut according to your own preference. After the tofu is cut, add a proper amount of oil to the pot. You can add a little more oil. Heat the oil to 7% heat in the middle. When there are small bubbles at the bottom of the pot and a lot of smoke coming out from the side of the pot, put the tofu into the pot piece by piece.

Step 3: After the tofu is put into the pot, don't rush to turn it over, because the tofu will become light after being fried, and it will float on its own. When it floats, we will turn it over again to make it heated more evenly. When the tofu is fried to golden brown and bulged obviously, it will be fried at this time, and it can be fished up. The delicious fried tofu is finished.

Tips

1. Before the tofu is fried in the pot, one step must be done: steam it in the pot. There are three main reasons: (1) tofu can remove the beany smell in the process of steaming; (2) Steaming tofu can make the texture and taste of tofu more tough, and it is not easy to break when fried. (3) It can remove excess water on the surface of tofu, and it is not easy to spill oil or absorb oil when frying.

2. The oil temperature of fried tofu must be hot, so that the tofu can expand quickly after being cooked, and it absorbs less oil. Otherwise, it will absorb too much oil because it can't reach the temperature for a long time, and it will harden the tofu.

3. After the fried tofu is cooked, it should be completely cooled, sealed in a fresh-keeping bag, and then frozen in the refrigerator. You don't have to thaw it in advance when you eat it, just take it out of the refrigerator and cook it.