1. Cut fresh tofu into tiles the size of mahjong tiles.

2. Drain the water with a strainer, and be careful not to break the tofu.

3. Add soybean oil to the pot. The more oil, the better. When the oil is heated to 6 minutes, add the tofu pieces one by one. When fried with slow fire until golden brown, it will be soaked in water.

Exercise 2:

(Take 20kg dried bean curd as an example) 10-30g fried tofu foaming agent (Xindu Crisp), after mixing, add it into the boiled soybean milk cooled to 80℃ and stir evenly to dissolve. Then, paste it with 0.4-0.6 kg of magnesium chloride (brine) or gypsum. Technological process: beating (the ratio of water to beans is 8: 1)→ boiling → cooling to 75-85℃→ adding bean crisp → ordering with brine → standing and solidifying for 20 minutes → scraping → tofu (2.5-2.8 kg of tofu is made from 1 kg of dried beans) → frying (frying in a pan at medium temperature and setting at high temperature).

Exercise 3:

Ingredients: Beidoufu (appropriate amount)

Seasoning: edible oil (appropriate amount)

step

1 North tofu cut into 2cm square pieces.

Heat the wok with oil, and then add the chopped tofu. Don't turn it.

3 when the tofu bulges, fry it until it turns yellow and stir it evenly.

4 gold outside, white inside, honeycomb.