Japanese tofu if the knife directly after deep-frying, you will see the Japanese tofu spit water becomes small, there will be a layer of black flotsam, but also on the color; if the knife Japanese tofu patted on the dry powder, deep-frying, the tofu outside of the tightly wrapped layer of skin, but the layer of skin will be burned off, into the dish is also not ideal. To avoid this, there is a trick. The method is: after the knife Japanese tofu with thick salt water slightly soaked for a while, after draining the water, with 80% of the oil temperature deep-fried into a golden brown, can be braised, can also be made into a simmered dish, can also be made into a fish and other flavors of the dish; into the dish after the tofu does not rot not loose, the appearance of the neat and beautiful.