"Chinese Restaurant" is a variety show, which I admire the most is Chef Lin. He knows how to innovate and saves especially food. Tofu is known as "plant meat", in addition to daily as a home-cooked dish, you can also change a pattern to eat, today to reproduce Chef Lin's golden crispy tofu, golden crispy, bubbly, delicious and better-
The most eaten soy products throughout the year are definitely tofu, whether it is tender tofu or old tofu, which is loved by many people. Although many people like to eat tofu, but every time you fry tofu, either tofu sticky pan, or tofu is fragile and easy to scatter, learn this method of fried tofu, and you can make it yourself if you want to eat it later.
< h1 class="pgc-h-arrow-right" data-track="24" > ingredients</h1>
600 grams of tender tofu, 3 grams of baking powder
4 g paprika, 5 g salt and pepper
100 g flour, 50 g corn starch
<h1 class="pgc-h-arrow-right" data-track="15" > approach</h1>
1. Tender tofu cut into 2CM pieces for use, old tofu taste is not good, it is recommended to use tender tofu
2. In a bowl, add chili powder + salt and pepper powder + flour + starch + baking powder and stir well
3. Tofu evenly coated with a layer of powder
4. The oil temperature is 60% hot, under the tofu, the fried appearance of golden crisp can be fished out of the oil control, want a more crispy taste, you can increase the oil temperature and re-fry for about 30 seconds
6. Just looking at this appearance makes people have an appetite and salivate. The crispy tofu skin is full of thick sauce, and the inside is soft and tender, and it is instantly powdered by this special texture circle.
7. This is really simple and delicious, the tofu is crispy on the outside and soft on the inside, it is simply ~
<h1 class="pgc-h-arrow-right" data-track="25" > tips</h1>
1. Method for judging the temperature of 6 oil: take a clean wooden chopstick, insert it into the oil, and the chopstick head will emit dense and uniform small bubbles, then it will be fine.
2. Tofu can be directly cut into pieces wrapped in starch, you can also blanch the water in advance, the difference is not big, you can omit
3. You can appropriately increase or decrease the sauce or adjust the amount of sauce according to your taste preferences, not necessarily accurate to grams in the recipe
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