The first step, fried tofu, choose what tofu is very critical, to use the old tofu, the texture of the harder, deep-fried, not easy to crumble, preservation time is also longer.

The second step, cut the tofu into suitable blocks, any shape can be, placed on the grate, boiling water on the pot to steam for 10 minutes, remove and cool.

Tips: tofu can not be fried directly, should be steamed and then fried, so there are 3 benefits, the first can remove the soybean smell; the second after steaming the tofu becomes tough, the next pot of fried will not be broken; the third steaming out of tofu in the excess water, so that the tofu is drier, deep-fried without splattering the oil, but also more puffy. Most people do not do this step, no wonder the tofu is always fried bad.

The third step, the pot into the appropriate amount of oil, high heat until 70% hot, slightly smoke when turning to medium-low heat, into the tofu deep-fried.

Step 4: Don't flip the tofu right after it's in the pot to avoid breaking it. The tofu will float up from the bottom of the pot as it becomes swollen after a while, then just flip it over with chopsticks. When the color of the tofu is golden, when it becomes bloated and bulging, then fish out and drain the oil, it is fried.