Then put the tofu in the water. After the water in the pot is boiled, put the cold tofu in the pot and add a spoonful of salt. Salt can not only flavor, but also make tofu stronger. After the water is boiled, remove the floating foam from the pot and cook for about 2 minutes. Pour out the tofu and cool it in clear water to make the tofu slices non-sticky. Put an egg in the bowl and beat it with chopsticks. Prepare the right amount of bread crumbs and starch. Tofu slices are coated with egg liquid first, then with starch, then with egg liquid, and finally with bread crumbs.
Deep-fry tofu below, burn oil in the pot, and the oil temperature is 40% hot. Pour the golden tofu into the pot in turn and drive the whole pot to fry slowly. After that, tofu tends to float, and the fried color and clips are more uniform. The beautiful tofu has been fried to golden yellow first, and the rest will continue to be fried until it is completely golden. Prepare a small dish, pour a little tomato sauce, add a little sugar and a little cold water, and stir to dissolve. Put the fried tofu on a plate, decorate it with tomato sauce and garnish it with coriander. You can eat it like this or dip it in ketchup. The shell is crisp and the shrimp inside is tender and delicious. Ok, a beautiful and delicious golden tofu is ready.
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