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How to make fried tofu fluffier?

The method to make tofu fluffy when fried is as follows:

Main ingredient: tofu.

Excipients: oil.

1. It is very important to choose tofu. Use old tofu, which has a harder texture, is not easy to break when fried, and has a longer shelf life.

2. Cut the tofu into appropriate pieces, any shape is acceptable. Place on a grate, steam over boiling water for 10 minutes, take out and let cool.

3. Pour an appropriate amount of oil into the pot, heat it until it is 70% hot. When there is a slight smoke, turn to medium-low heat, add the tofu and fry it.

4. After putting it in the pot, do not stir it immediately to avoid breaking the tofu. After frying for a while, the tofu will swell and float up from the bottom of the pot, then just flip it over with chopsticks. When the tofu is golden brown and swollen, take it out and drain the oil, then fry it.

Tips for fried tofu

1. It is better to use old tofu for fried tofu. Old tofu contains less water and has a harder texture, making it easier to fry crispy. Silky tofu contains a lot of water, so it is not easy to crisp up and is prone to oil splashing.

2. Do not fry the tofu directly in the pan. Steam it first and then fry it. This can remove the beany smell, enhance the toughness of the tofu, and reduce the water content, so that the tofu will not splash with oil or break.

3. When frying, put the oil in the pot at a high temperature, and the surface will be fried hard quickly, forming an isolation, so that it will not absorb much oil. Moreover, at high temperatures, tofu will expand rapidly and have a soft texture without becoming hard. If the oil temperature is too low, the tofu will absorb a lot of oil and the frying time will be too long, making the tofu hard.

4. The fried tofu can be eaten directly with the sauce, or it can be stored in a bag after cooling. If it can be eaten in a short time, just refrigerate it. If you want to store it for a long time, freeze it and do not need to defrost it before eating.