1, the selection of materials is a more important issue. Don't choose the kind of water tofu that is not pressed solid at all and rot when you touch it, but ask for one that can be cut with a knife or a knife that can be divided into pieces without crumbling, that is to say, ask for a little bit of hardness.

2, the water tofu cut into about 1 centimeter thick, about 3 ~ 4 centimeters long, about 2 ~ 3 centimeters wide flat block.

3, the head of the pot must be cleaned, otherwise it is easy to stick to the pot. Turn on the heat to the pot and spatula on the water are hot and dry, and then put the oil, boil, reduce the heat to low, with a spatula will be spatula oil to the pot that may be in contact with the tofu of the rest of the place, are letting stick to the oil. Let the oil roll for about a minute, this is to let the oil fully and evenly distributed on the surface of the pan, play a role in isolating the tofu and the bottom of the pan, otherwise it is easy to stick to the pan.

4, gently put in the cut tofu, fry on low heat. From time to time, shovel the tofu, switch positions, so that the tofu to change the flavor of the heat frying. Note that it must be fried with low heat, so that it is not easy to burn.

5. When the surface is lightly browned, turn the tofu over and fry the other side.

6. Fry the other side in the same way as before, over low heat.

7, when both sides are fried into a slight yellow when you can pull the tofu to the edge of the pan to drain the oil, turn off the heat, and then out of the pan. This will not stick to the pan, and will not be fried. Frying out of the water tofu, tender, beautiful appearance, the nutrition of the greatest to be retained.