Tofu, spring onion, wheat starch, lard, salted egg yolk, spiced powder, cumin powder, chicken juice, salt and oil.

Practice:

Choose older tofu or tofu with less moisture, and weigh out 190g tofu.

Cut the shallots into small pieces.

Pour wheat starch into a large bowl, pour hot water, stir well, knead it into dough by hand, and weigh out 30g of starch dough. Don't be too dry or too wet, as long as you can knead it until it doesn't stick to your hands. )

Add the yolk of a salted duck egg to the starch dough, and knead the salted yolk and the starch dough evenly.

Pour in 30g lard and mix the starch dough with lard.

Grab the tofu by hand, add the chopped shallots, add half a teaspoon of salt and a small amount of cumin powder, spiced powder and chicken juice, and stir well.

Put the prepared tofu stuffing into the starch dough and mix them evenly.

Heat the oil in the pan until the chopsticks bubble. Take a small piece of tofu stuffing, shape it slightly, shape it into your favorite shape, and fry it in the oil pan.

Deep-fry the tofu until it floats and the surface is golden and crisp. Deep-fried honeycomb crispy tofu has a crispy layer on the outside and soft and tender inside, which is crispy and delicious.

Tip: After kneading the starch dough and egg yolk, be sure to pour some oil! Otherwise, the fried crispy tofu will not have beautiful honeycomb holes.