Fried tofu puffs, fried directly or coated in flour and fried? Teach you a trick, golden and crispy, bubbling and not greasy

Hello everyone, thank you for reading the article I shared. What I want to tell you is: "Fried tofu puffs, fried directly or coated in flour?" Let me teach you how to make it golden, crispy, bubbly and not greasy! 』

What foods were invented in China? Tofu is the first thing most people think of. Yes, tofu originated in the Western Han Dynasty and has a history of 2,000 years ago. Tofu is rich in nutrients and cheap. It is deeply loved by the people. It can be made into many delicacies, such as tofu soaks, dried flowers, etc. It is an essential ingredient for stews and shabu-shabu.

Tofu puffs are also called fried tofu. Famous dishes include fried tofu stuffed with pork, fried tofu and roasted pork. In our place, we fry some fried tofu before the year, put it in the refrigerator and freeze it, so that we can take it out and cook at any time, which is very convenient.

The soaked tofu is crispy on the outside and tender on the inside. It is very plump after absorbing the soup. It tastes better than fresh tofu. It has a long storage time and will not go bad if frozen for a year.

You can also buy tofu puffs in the market, but the price is more expensive, almost twice as much as tofu. Therefore, in rural areas, they fry tofu puffs by themselves, which is more cost-effective. Making it yourself is clean and hygienic, it is always fresh and tastes better. Some unscrupulous vendors use sour tofu for deep-frying, which is not good for your health.

Tofu puffs are fried, how to fry them? Explode directly? Or wrap it in something and fry it? Now I will tell you about the techniques of fried tofu puffs. If you don't master the method, the tofu puff will taste hard, absorb a lot of oil, and taste very greasy.

Master a technique to ensure that everything is golden and crispy, bubbly and not greasy, more fragrant than those bought outside, and more economical.

Fried tofu puffs

Prepare fresh old tofu, salt and cooking oil.

How to do it

The first step: Tofu can be divided into old tofu and soft tofu. To make fried tofu bubbles, old tofu is used. Old tofu has less water and is easier to foam when fried. And the texture is crispier.

The second step is to wash the old tofu, cut it into 2 cm square tofu pieces, put it into a large bowl, add an appropriate amount of water, then add a spoonful of salt, stir evenly and soak for half an hour. Soaking in light salt water can remove the beany smell of tofu and increase the gluten of the protein. The fried tofu puffs are smoother and less likely to crack.

The third step is to take out the tofu cubes and drain the water. Be sure to drain the water before frying, otherwise it will fry easily.

Step 4: Pour an appropriate amount of oil into the pot and heat it until it is 50% hot. Just insert wooden chopsticks into the oil and it will bubble. Plastic chopsticks or metal chopsticks will not work.

Step 5: Pour the tofu cubes directly into the oil pan and fry them over low heat. Do not move them after putting them in the pan. Use a shovel to brown the surface and then flip them over. After the tofu is heated, the moisture inside will quickly increase. When it evaporates, the tofu cubes will expand and become hollow bubbles floating on the oil surface. When the color is golden, continue frying for 2 minutes to allow all the water in the tofu to evaporate.

Step 6: When the tofu puffs no longer get bigger, you can turn off the heat, take out the tofu puffs and drain the oil, let them cool and then freeze them.

The fried tofu is charred on the outside and tender on the inside. It feels similar to fried stinky tofu. After you bite it open, there are many pores inside, which are formed after the water evaporates. Without moisture, tofu bubbles can be stored for a longer period of time, and they will not go bad after being frozen for a year.

It’s getting cold. It’s great to fry some tofu puffs at home, make stews, and make hot pot. If you like it, try it now.

Techniques of fried tofu puffs

Many people think that fried tofu puffs need to be coated in flour or egg liquid before deep-frying. In fact, this is not the case. There is no need to coat anything, just fry it directly. . Due to the structural characteristics of tofu, after the skin is fried and crispy, the water inside evaporates and turns into gas, causing the tofu to swell and become tofu puffs.