Selection of oil for soaking tofu: The main frying oils are soybean oil, rapeseed oil and peanut oil. There are two ways to make fried dough: 1. Grind one pound of dry beans into 8.5 to 9 pounds of slurry. First, mix the second slurry and the third slurry and cook them together. Do not boil them. Cook until 85 to 90 degrees. Stop heating and cook the pan; 2. Then mix the first pass of raw slurry (the raw slurry is relatively thick) with the slurry that comes out of the pan, mix well and then rinse with coagulant; 3. Squat for about 15 minutes and put on the frame. Press down about half of the filling. The water content of the fried tofu base is between that of tofu and dried tofu. 4. The water content of the fried tofu base is between that of tofu and dried tofu. 5. The concentration of soy milk depends on the preparation process. The concentration of dried tofu is the same. After filtering the slurry, add cold water when the temperature of the slurry drops to about 80°C, and stew when it drops to 70°C. 6. Add 10kg of cold water and 100g of soda to every 100kg of soy milk, and boil it with brine; or Do not add soda to the soy milk, add 15 kilograms of cold water for every 100 kilograms of soy milk, and add brine; 7. Add the brine slowly and stir the milk slowly. The brain should be tender and the brain should be squatted for a little longer; 8. After the brain is pressed, press it on the model. The surface of the pressed dough should be bright and free of pitting. One pound of dried beans will produce about two pounds of dough. Frying method: Use a two-step method: 1. In the first stage of frying, use a lower oil temperature to fry the tofu. When the oil is warm, the water inside the dough will vaporize and expand, and the surface will slowly lose water, making the tofu The billet slowly expands; 2. The second stage is the high-temperature setting stage. Its purpose is to fully expand the billet based on the initial expansion. The oil temperature is generally controlled between 160 degrees and 180 degrees. After frying, take it out. Pay attention to after frying: If the water content of the tofu is too low, or the stirring is too large during frying, or the surface of the tofu is not smooth, or the frying time is too long in the oil temperature, it is easy to cause the tofu to soak in oil; 2. Oil The temperature must be controlled well. If the oil temperature is too high, it will not easily foam, causing "foaming", which is very unsafe. Common quality problems of oil tofu: 1. The oil tofu base is too dense. There are three main reasons: high solidification temperature, long solidification (when standing) time, and high concentration of soy milk. In order to ensure foaming during frying, the soy milk should be adjusted first when making the dough. The newly cooked soy milk has a higher temperature and should be cooled down. The best solidification temperature for oil tofu dough is 70 to 75 degrees; 2. Temperature during frying When the tofu base is fried in the pan, the oil temperature must be controlled at about 120 degrees to cause the tofu base to expand, deform, and bulge. When the oil temperature is lower than required, less dough should be cut. When the tofu dough is fried until it bulges and takes shape, take it out and fry it thoroughly at a high temperature of 180 degrees. Take it out to control the oil, cool it, and do not store it in large piles to avoid extrusion and deformation. Can get ideal foaming effect.