Choose tofu with solid texture. There are many kinds of tofu on the market, which are divided into hard and tender. Generally, tender tofu is used when making Mapo tofu, and hard tofu is used when frying tofu, so that tofu is not easy to spread when cooking.

2. Hot distillate

Oil doesn't have to be much, but it must be hot. When frying tofu, it is very important that the oil is hot enough if the tofu does not stick to the pot. When frying tofu, you don't have to put a lot of oil in the pot, but you must wait for the oil to smoke before putting tofu in. You can also try to put a layer of ginger on the bottom of the pot before pouring oil, which can also effectively solve the problem of tofu sticking to the pot.

Step 3 use medium fire

If you want to fry tofu delicious, it is very important to choose the strength of the heat. If the fire is too small, you can avoid frying the surface of tofu too burnt, but because of the small firepower and long frying time, the tofu inside will be too old; If the fire is too big, it is easy to fry to the outer layer, and the tofu inside is not cooked yet. Therefore, when frying tofu, choose medium heat. This can not only make the surface of tofu crisp quickly, but also seal the moisture in tofu and keep the inside tender and smooth.

Step 4 clean pot

Be sure to clean the pot before frying tofu, otherwise everything will become the crux.

5, moving pot without moving shovel

Many people saw that the tofu was almost ready, so they used a spatula, and the tofu was scattered. In fact, you must never use a spatula when frying tofu. Turning the pot can not only make the tofu heated evenly, but also judge whether it can be turned over.

Tofu is usually fried and stewed. There is only one way to fry tofu all over the country, and that is to fry it in a pot. Many people use non-stick pans, and many people use raw iron pans, cast iron pans and cooked iron pans. But I tell you today, no matter what pot you use, the tofu fried in iron pot will be fragrant and delicious!

One thing to know when frying tofu: hot pot cools oil.

That is to say, after heating the oil in the pot, put it into the pot with cold oil, and finally put the tofu into the pot and fry it slowly, so that the fried tofu is golden in color and fragrant.

Fried tofu, whether fried or stewed, should not be fragile. For example, tofu, a long-term home-cooked dish, is fried in a pot. Because many chefs fry directly in order to save time, they actually lose the original flavor and taste of tofu!

When frying tofu, it is not recommended to use fire. It needs to be fried slowly with low fire, so that the tofu can be fried more fragrant and golden in color. If it's a fire, it will explode if you are not careful!