2. Put about 1 liter of peanut oil to the bottom line of the scale
3. Dip the stainless steel frying basket into the oil first, then put in the cut tofu cubes, so that it won't stick
4. Put the basket with the tofu cubes into the pan, the oil is almost at the level of the fried objects
5. Align the lid with the grooves and put it on. p>5. according to the groove aligned to cover the lid of the fryer
6. in advance of the start selected 140 degrees oil temperature preheating
1. a pound of dry beans grinding 8.5 to 9 pounds of pulp, first the second pulp and the third pulp mixed together to cook, do not boil, cook to 85 degrees to 90 degrees between the stop heating out of the pot;
2. and then the first time the raw pulp (the raw pulp is more concentrated
2. Then the first raw slurry (raw slurry is thicker) mixed with the slurry out of the pot, rinsed with coagulant;
3. Squatting the brain for about 15 minutes on the frame, on the full orbital roughly pressed down by half, deep-fried tofu billet of water content is between the tofu and dried tofu;
4.
Practice 2
1. The concentration of soybean milk is the same as that of dried bean curd, and after filtering, add cool water when the temperature of the milk drops to about 80℃, and then point the brain when it drops to 70℃;
2. For every 100 kilograms of soybean milk, add 10 kilograms of cool water, 100 grams of soda, and point it with brine; or don't add soda to soybean milk, and for every 100 kilograms of soybean milk, add 15 kilograms of cool water and point it with brine;
3. Brine point;
3. Under the brine should be slow, turn the pulp should also be slow. Brain to be tender, squatting brain time a little longer;
4. point of good brain on the model after the press, after pressing the billet should be bright surface without pitting, a catty of dry beans out of the billet of about two pounds.
Frying method using a two-step method:
1. Frying tofu bubble the first stage, the first stage of the lower oil temperature frying, warm oil into the pot, the billet inside the water vaporization expansion, the surface of the slow loss of water, so that the billet of bean curd Xu Xu expansion;
2. The second stage of the stage for high-temperature stereotypes, which aims to expand in the initial expansion on the basis of the billet, so that the expansion of the billet is fully expanded, the oil temperature generally The oil temperature is generally controlled at 160 degrees to 180 degrees between, after frying fish out.
After deep-frying, we should pay attention to:
1. Tofu billet water content is too low, or frying stirred too much, or the surface of the billet is not smooth, or in the oil temperature frying time is too long, are prone to tofu bubbles to drink the oil phenomenon;
2. The oil temperature should be controlled, the oil temperature is too high, then it is not easy to blister, caused by the "release of bubbles ", very unsafe.
①The old and young of the tofu foam blanks should be well controlled. Too old will make the bean curd bubble does not send; too tender will make the bean curd bubble does not crust or burst, increase oil consumption.
②The tofu bubble fried too old, the tofu bubble skin is too hard, both oil consumption and uncomfortable mouth.
3 tofu bubble fried too tender, tofu bubble to deflate, will be stiff. When the blank fried 7 to 8 minutes is about to mature, you can first take a few to observe, such as will be deflated, should be fried for a while.
④ If the oil temperature is too high, the tofu bubble blank sinks, immediately crust, tofu bubble does not send, emergency measures should be taken to inhibit the fire, reduce the oil temperature, and the blanks with a strainer out, sprinkle water on the tofu bubble, so that the blanks soften and then deep-fried, so that the tofu bubble hair through the hair of the full.