The most taboo to fry tofu is to fry directly under the pot, add one more step, fry out fresh and smooth, the natural color and taste and health
Tofu, everyone has eaten, delicate and tender, rich in nutrition, has always been loved by the public. You can eat it all year round, and the price does not increase over time.
Tofu is inexpensive and contains high proteins, fats, vitamins and minerals, and regular consumption can replenish the nutrients needed by the human body. In the spring, the family stir-fried a plate of fresh and smooth tofu dishes, nutritious and healthy.
Tofu methods are rich and colorful, a small piece to the kitchen chef's hands can change a variety of small stir-fry, the most representative of which are mapo tofu, soy sauce vinegar tofu, tiger skin tofu and white oil tofu and many other kinds, each delicious and delicious.
Among so many tofu dishes, Xiaobian only has a fondness for white oil tofu. White oil tofu many friends think that it is an ordinary home-cooked dish, in fact, it is not so, he is a well-known Sichuan cuisine, many friends think that most of the Sichuan cuisine is a big oil spicy very enjoyable kind, only this white oil tofu is a case.

White oil tofu as the name suggests white as snow, cooked with cooked lard, freshly prepared tofu tender and refreshing, rich flavor, salty taste, quite distinctive. Some friends complained that they couldn't do it well at home, and after doing it, it was either broken or not transparent and refreshing, in fact, it was not difficult to make this dish well. The most taboo to fry tofu is to fry directly under the pot, do one more step of operation in advance, the fried tofu is not broken or rotten, and the bottom is full of flavor
Next, Xiaobian will introduce this white oil tofu for everyone, wrapping you at home can also make a delicate and smooth, delicious taste.
---White oil tofu ---
Ingredients: 300 grams of tofu, 20 grams of cooked lard, cooking oil, salty salt, pepper, monosodium glutamate, chicken powder, a little corn starch, a green onion, garlic to taste.
Step 1: Change the tofu knife into a square with a thickness of 0.5 cm and a thickness of one inch, and set aside;
Step 2: Cut the green onion into green onions, peel the garlic and slice them for later;
Step 3: Add water to the pot, the amount of water is twice that of the tofu, add 10 grams of salty salt, an appropriate amount of cooking oil, boil the water on high heat and add the tofu, cook for two minutes on high heat, so that the tofu is more compact and has a bottom flavor. Add salt to the water, cook for two minutes on high heat to make the tofu more compact, effectively remove the bean smell, it is not easy to crush the tofu when frying in the next pot, pour out the controlled water, rinse off the tofu crumbs on the surface of the tofu with water.
Step 4 Cooking: Add cooked lard to the pot and melt it, add the onion and garlic frying pan, stir-fry until fragrant, add 50 grams of water, add the boiled tofu. After boiling, add a little salt, 3 grams of chicken powder, 2 grams of monosodium glutamate, and 3 grams of pepper until the tofu is soft and smooth.
Finally hook the glass, out of the pot and plate, the tofu is fresh and tender, the color is as white as snow, not broken or rotten is very tempting.
Key points: tofu needs to be boiled with water in advance, which can prevent tofu from being easy to break during the frying process; be sure to clean it before frying tofu to prevent black spots on the fried tofu;
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