1, the first stage of frying. The first stage, frying at low oil temperature. After the oil is warmed, it is put into the pot, and the water inside the green body gasifies and expands, and the surface slowly loses water, so that the tofu green body slowly expands; 2. The second stage is the high-temperature setting stage, which aims to fully expand the blank on the basis of initial expansion, and the oil temperature is generally controlled between 160 degrees and 180 degrees, and then it is fried and taken out.