Many people fry tofu in the fire, thinking that it can fry tofu faster, but it is not, because although tofu needs to be fried to become tofu foam/oily tofu, its main material is plant protein, which is not heat-resistant. The phenomenon of tofu soaking and drinking oil is easy to occur when the water content of tofu blank is too low, or the stirring is too strong when frying, or the surface of tofu blank is not smooth, or the frying time at oil temperature is too long. Tofu bubble is a kind of bean food, which is also called oil tofu in some places. It is often used in stews, hot pots and so on. Very delicious. Tofu foam is made of soybeans and then fried. It looks simple, but there are still many skills.
Tofu bubble If I cook, I usually make one, that is, braise in soy sauce. When cooking braised pork, I might put some together, or stew pork belly slices with tofu foam. Tofu bubble is made of tofu, but it tastes completely different from tofu. For example, to brew tofu foam, cut off the top edge of tofu foam, leaving only one side connected. After opening, fill in the prepared pork stuffing, wipe a little wet starch and cover it.
The method of making tofu foam is actually not complicated. You can make clean and safe tofu bubbles in your own home! First of all, prepare two pieces of Beitofu, preferably the kind of old tofu with brine, which has less water content, simple production and beautiful and full finished products! In fact, it is to cut tofu into small pieces of moderate size and fry them until they swell. In the south, it is also called oil tofu, which is crisp and tender outside and golden in color. It is served with hot pot until it is full of soup. Salty, spicy and delicious.