When frying tofu, keep in mind 2 tips, no matter what kind of tofu is not broken, it does not stick to the pan, and it is still charred and flavorful
There are a lot of delicious delicacies on the street, I go to eat two or three times a week, and one of them is particularly popular, that is, sizzling tofu, fried golden and crispy, sprinkled with chili powder, cumin powder and other seasonings, and garnished with green onions, it is simply too fragrant! I can't stop eating a bite, it's just too expensive, a small portion costs 10 yuan, and I can't enjoy it at all.
We all know that tofu is very cheap, only more than 2 pieces per catty, and it can be made for 2~3 servings, and it is cost-effective to make it yourself. Many people have made fried tofu by themselves, but it is not as delicious as the one sold in the stalls, it is not burnt or crispy, and it will stick to the pan and break the skin, why is this?
Frying tofu seems simple, but frying it in a nonstick pan is easy without worrying about sticking to the pan. However, if the non-stick pan is used for a long time, if the coating on the surface falls off, it will still stick to the pan, and most people still use an iron pan to fry.
When frying tofu in an iron pan, it is easy to stick to the pan, why won't the iron plate on the outside stick? Because the iron plate has more oil and has been frying, it is very smooth and will not stick to the pan. Frying tofu at home, it is very greasy if you put too much oil, and if you put less oil, it will stick to the pan, is there a way to make the tofu not stick to the pan, and the taste is not greasy?
Today I will share with you the skills of frying tofu, it is wrong to put oil directly, keep in mind 2 skills, even if it is tender tofu, it will not break, it will not fall off the skin if it does not stick to the pan, and it will be charred on the outside and tender on the inside.
【Fried tofu】
Prepare tofu, salt, starch, cooking oil.
1. Prepare a piece of tofu, old tofu and tender tofu are fine, if you want a softer taste, it is recommended to use tender tofu. Rinse the tofu with water, drain and cut into small pieces.
2. Bring water to a boil, add a spoonful of salt, put in the tofu cubes, cook over high heat for 2 minutes, remove the cold water, drain the water, and coat the surface with a layer of starch.
3. Remove from the pot and add oil, moisten the pot with hot oil after the heat is hot, pour in the hot oil and re-add the cold oil, turn to low heat, put in the starch-coated tofu cubes, and fry for a while.
4. Wait until the bottom is set, gently shake the pan to let the tofu cubes slide in the pan and fry until the bottom is golden brown. Turn the dough with a spatula and continue to fry for a while, until both sides are browned and ready to serve, and the tofu is ready.
【Skill Summary】
Fry tofu, don't fry it directly in oil, try these 2 tips.
1. Boil the tofu in salted water and then coat it with starch. Boiling tofu in salt water makes the tofu firmer and less likely to break, and it is coated with starch, which acts as a protective layer, making the tofu more crispy and not peeling.
2. Heat the pan with cold oil, first moisten the pan with hot oil, and then fry the tofu with cold oil over low heat to ensure that the tofu will not stick to the pan, and it is also charred on the outside and tender on the inside, which is particularly delicious.
It should be noted that fried tofu should not be turned over often, one side is fried and then turned over, a total of two times to ensure that it is intact and not broken.
The following is to share with you the method of [iron plate tofu], which is guaranteed to be charred on the outside and tender on the inside, fragrant and spicy, and especially flavorful.
Prepare the tender tofu, red and green millet peppers, eggs, tomato paste, oyster sauce, light soy sauce, chili paste, garlic cloves, chives, starch, salt, cooking oil.
1. Wash the tofu, boil a pot of boiling water, put in a spoonful of salt, add the tofu and cook for 2 minutes, take out the cold water, drain the water and cut it into small pieces, and coat it with a layer of starch. Add an egg to a bowl and stir well with chopsticks.
2. Wash the millet pepper and cut it into rings for later use. Chop the chives and finely chop the garlic cloves. Add salt, light soy sauce, oyster sauce, chili paste, tomato paste, water to a bowl, minced garlic and stir well with chopsticks.
3. Heat the pan with cold oil, put in the tofu cubes and fry them over low heat until the color is golden, pour in the egg liquid, fry until solidified and fry into pieces, pour in the seasoned sauce, cover the lid and simmer for 2 minutes, and finally sprinkle with chopped green onions and millet peppers, and the soup can be taken out of the pot after it is thickened.
When frying tofu, just put oil to fry it and it will be "wasted", remember 2 tips, the tofu is not broken and does not stick to the pan. Welcome to leave a message to discuss, if you think the article is useful to you, please give me a favorite, like, comment, forward, follow, so that more people can see it, let everyone learn together, thank you for your support to me, we will see you next time!
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