1, boil and then fry: want to cut out the Japanese tofu will not be broken you can first blanch the Japanese tofu, cut the tofu block, mounted on a strainer into the boiling water and quickly boil for 10 to 30 seconds, forcing out the internal water will be able to let the Japanese tofu to maintain a beautiful shape. Add a pinch of salt to the boiling water.

2, grasp the fire and then fry: Japanese tofu until the frying of the charred skin to flip, so that it will be completely non-stick bottom, if you do not have to grasp, you can gently push the hand to push the edge of the tofu slice, if a little bit of a feeling of ease shaking, it can be flipped, and vice versa, if the bottom of the pan is still sticking to the pan, do not move, continue to fry for a while, and do it a couple of times, and gradually be able to grasp the time and the fire. The first thing you need to do is to get a good handle on the time and the heat.

3, wrapped layer of starch before frying: Japanese tofu can be wrapped in a layer of starch, Japanese tofu cut section in the starch evenly rolled into the frying pan, pay attention to not too early to wrap the tofu with starch, otherwise the starch will soon be the tofu in the water soaked.