Oil selection: frying oil to soybean oil, rapeseed oil, peanut oil.

There are two ways to make oil fried billet

1, a catty of dry beans grinding 8.5 to 9 pounds of pulp, first the second pulp and the third pulp mixed together to cook, never boil, cook to 85 degrees to 90 degrees between the stop heating out of the pot, and then the first time the raw pulp (raw pulp is thicker) and out of the pot of the pulp mixture, rinse well and then rinse the coagulant with the. Squatting brain about 15 minutes on the frame, on the full orbital roughly pressed down half, fried tofu billet water content is between tofu and dried tofu.

2, the water content of fried tofu billet is between tofu and dried tofu. The concentration of soybean milk is the same as that of dried tofu, and after filtering the milk, when the temperature of the milk is reduced to about 80 ℃, cool water is added, and when it is reduced to 70 ℃, the brain is dotted. Every 100 kg of soybean paste add 10 kg of cool water, soda 100 grams, with brine point; or soybean paste without soda, every 100 kg of soybean paste add 15 kg of cool water, with brine point. Under the brine should be slow, turn the pulp should also be slow. Brain to point tender, squatting brain time a little longer. After pointing the brain on the model press, after pressing the billet should be bright surface without pitting, a pound of dry beans out of about two pounds of billet.

Frying method

The use of two-step method: the first stage of deep-frying, 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 tofu billet Xu Xu expansion. The second stage is a high-temperature shaping stage, its purpose is to expand the basis of the initial expansion, so that the billet is fully expanded, the oil temperature is generally controlled between 160 degrees to 180 degrees, after frying out.

After deep-frying, we should pay attention to: tofu blanks with too low water content, or frying stirred too much, or the blank surface is not smooth, or in the oil temperature frying time is too long, are prone to tofu bubbles to drink oil phenomenon. The oil temperature should be controlled, the oil temperature is too high, it is not easy to bubble, causing "put bubble", very unsafe.

Oil tofu common quality problems

1, oil tofu billet is too dense There are three main reasons, high solidification temperature, solidification (when resting) for a long time, soybean milk concentration. In order to ensure that the frying can be foaming, the first adjustment of the soybean milk when making blanks, the new cooked soybean milk temperature is high, should be cooled down, oil tofu billet coagulation temperature of 70 to 75 degrees is the best.

2, the impact of temperature when frying Tofu billet frying pot, the oil temperature should be mastered at about 120 degrees, in order to make the tofu billet expansion deformation bulge. When the oil temperature is lower than the requirements to be less billet, tofu billet fried to bulging stereotypes when fishing, and then put into the 180-degree high temperature frying through, fishing oil control, cooling, do not store in large piles, to avoid extrusion and deformation, you can get the ideal foaming effect.