1, wash the wrapped tofu and separate the blocks for later use.
2, put a lot of oil in the pot, put the cold oil into the bean curd, and slowly fry the fire until the surface is golden and turn to a small fire.
3, spread a layer of kitchen paper, wrapped with bean curd to filter oil. (Dip in hot water and sugar at a ratio of 3 1 and mix well, then you can dip in the bean curd.)
Extended data:
Nutritional value and preservation method of wrapped bean curd;
1, wrapped bean curd, white bean curd and yellow bean curd have basically the same nutritional value, because they contain the same nutritional components, including a large number of vitamins, plant protein, trace elements and minerals, etc., which have the effects of replenishing blood and calcium, invigorating the spleen and nourishing the stomach, and are especially suitable for the elderly, women, children and people with three highs.
2, wrapped tofu preservation must be placed in the refrigerator, and can not be frozen, which will affect the taste and taste. It is generally recommended to refrigerate, but the time can not be too long. After all, wrapped tofu is fresh, and it is best to eat within 2-3 years.
Wrapping is to pour the tofu brain into a wooden lattice covered with cotton cloth, wrap it, squeeze it with a heavy object, and squeeze out the water. Generally, it can't be pressed too dry. If the tofu is dried, it can be pressed until no water drops come out.
Baidu encyclopedia-wrapped bean curd