Boiling oil will cover the milk tofu.
2, the time of milk tofu out of the pot should also be grasped. The edge of the milk tofu began to turn yellow, and the face turned yellow. At this time, just poke the milk tofu with chopsticks, and it takes a little effort. Don't feel bad, because the fried milk tofu is hard, as long as it feels soft inside, cook it early.
3. Frying sugar is the key. I think the article I picked in my last article was right. The ratio of sugar to milk tofu is 1: 3. That's how I got it. There are two ways to stir-fry sugar, one is to add water and the other is to put oil. Water was added yesterday, and the fire was urgent, and the result was bitter. Put a little oil today (just pour out the fried sweet potato oil and leave the rest in the pot). When the sugar turns golden brown, pour the sweet potato into the pot and stir fry. Sugar doesn't start to silk in the pot. I waited until the silk started to burn yesterday (because the hot sugar in the pot couldn't start to silk). Stir-fry it and it will be out of the pot. Boil sugar: Pour the oil out of the pot, leaving only a little. Medium fire. Add sugar and stir in one direction (such as clockwise) with a spatula until the sugar gradually melts. [Note: There must be no more oil. If there is more oil, you may not be able to pull out the silk; The direction of stirring is also very important, and it is not allowed to stir at will or not]
4. Drawing: This process is carried out when it is served on the table, so this beet must be drawn while it is hot. It tastes interesting. Prepare a bowl of cold water. With chopsticks, you can pull out a long silk and even stick it everywhere. Therefore, if you quickly immerse it in cold water, the silk will break and the sugar shell will become brittle and hard due to cold shock. A bite is crispy outside and tender inside, sweet and delicious, very delicious.