Ingredients: tofu, oil
This is a special introduction to the choice of tofu, and it is also a key step to fry tofu. In fact, it is wrong to choose old tofu to fry. Old tofu will only fry harder and harder, and it will not make tofu swell up and become crispy.
Production method:
1.Rinse the brine tofu with clear water. Tofu will definitely be stained with some dust in the process of selling. After rinsing the tofu, put the tofu on the kitchen paper and see that the water on the surface of the tofu is absorbed. If there is too much water on the tofu, the oil will jump up when frying the tofu, which is easy to cause burns. Tofu can be cut into small square pieces after being washed and drained, and the cut tofu should be put on kitchen paper, because tender tofu itself has a lot of water, so it must be drained.
2. When the tofu is ready, it is about to start to fry the tofu bubble. On the phone, my grandmother also reminded me that the tofu bubble must be hot and hot, and the hot pot is very important. Only the hot pot is oiled, so that it will not stick when frying the tofu bubble. How to judge the oil temperature? She told me a long experience, that is, when the bubbles on the oil surface are gone, then throw a piece of tofu into the oil, and big bubbles begin to appear around the oil, which means that the oil temperature is enough.
3. Slowly put the bean curd into the oil pan, and then turn the bean curd over to continue frying after one side of the bean curd is fried to golden brown. At this time, you will see that the bean curd bubbles float up slowly, and the bean curd bubbles also swell up, unlike the bean curd bubbles fried with old bean curd, the shape remains the same, but the skin is getting harder and harder.
4. After all the bean curd bubbles are fried to golden brown and bulged, they can be fished out. After the bean curd bubbles are fished up, the oil pan continues to heat, and the bean curd bubbles are poured into the oil pan and fried again, so that the skin of the bean curd bubbles is more crisp.