When I was a child, the next door neighbor's family was making tofu, every year when it was almost the New Year, my father would bring some soybeans to his house to make tofu, ordinary tofu was easy to break, at that time there was no refrigerator at home, part of the tofu was put in the yard to make frozen tofu, and the other part was made into fried tofu, the mother had to fry it until very late every time, sometimes we fell asleep, which was what my mother had to do every year in the New Year when I was a child.
After the tofu is fried, the outer layer will be a layer of burnt skin, and the inner tofu will become a honeycomb-like tissue, compared with ordinary tofu, it is a different flavor and texture, my family loves to eat, especially my mother. Although the current vegetable market or supermarket sells ready-made fried tofu, I have basically never bought it, I have bought white tofu and fried it at home. We can't tell what kind of oil he uses when he buys fried food outside, and it's not clear whether the oil is used repeatedly, and I prefer to do it myself for the sake of health, of course, this is not troublesome.
Usually, I usually buy more white tofu, make fried tofu, put it in the refrigerator and freeze it, which is very convenient to eat and take as you go. There are many ways to eat fried tofu, which can be fried with various vegetables, stewed meat, or ordered when eating hot pot, which is very good and very nutritious.
Fried tofu seems simple, but want to make fried tofu less oil absorption, not hard, or need some small skills, otherwise it is very likely to fry out tofu like a stone, or fried into crumbs, today to share with you the method of fried tofu at home, friends who like to eat fried tofu may wish to collect it, and then do it at home.
【Ingredients】White tofu, cooking oil
【Directions】
1, fried tofu is generally used in the taste of the north tofu is relatively hard, this kind of tofu is more suitable for long-term preservation after frying slowly eat, and it is not easy to break when fried.
2, prepare the steamer, add water to the pot, put the tofu into the steaming drawer, cold water on the pot, cover the lid and steam for about 10 minutes, of course, if your tofu block is thicker, you can appropriately extend the steaming time.
Tofu is steamed before frying, there are 3 main reasons, one is that the steaming process can remove the bean smell in the tofu; the second is that after steaming this step, the texture of the tofu will become more flexible, and it is not easy for us to break it when frying; the third is to remove the excess water on the surface of the tofu, so that it will not splash oil when frying. So a seemingly simple step has a great effect.
3, the steamed tofu out of the pot, slightly cool, cut into small pieces of uniform size, the shape can be according to their preferences, long, square, triangular can be. This makes it easier to fry.
4, the pot to add the right amount of cooking oil, you can add a little more, medium heat the oil temperature to about 70%, the bottom of the pot continues to have small bubbles up, there is a little smoke on the pot, at this time we will tofu piece by piece under the pot.
After the tofu is cooked, we first do not go to turn, because after frying, the tofu will expand and become lighter, and then it will float up, at this time we will turn the tofu to make it heat evenly, until the tofu is fried until the color is golden, obviously expanded and bulged, you can fish out.
This kind of fried tofu is soft and tender on the outside of the crisp, the tofu is not broken and does not splash the oil, and the fried tofu in this way absorbs less oil, is delicious and not greasy, and the nutrition is healthier. You might as well try it too.
1, fried tofu we have to choose a harder taste of the north tofu to fry, such tofu fried after the taste is better, more convenient for a long time to save.
2, before frying tofu, it is necessary to put it into the steamer to steam, the purpose is to remove the bean smell in the tofu, and at the same time steam out the water vapor on the surface of the tofu, which is not easy to break and does not splash the oil during the frying process.
3, the oil of fried tofu should be hot, so that the tofu can be quickly heated and expanded after the pot, and the oil absorption is less, otherwise it will absorb too much oil because it cannot reach the temperature for a long time, and the tofu will become hard.
4, fried tofu thoroughly cooled, into a plastic bag or crisper box, sealed, put into the refrigerator frozen preservation, eating do not need to thaw in advance, take out from the refrigerator, directly under the pot to fry.
I am little Jasmine, today I shared with you the home-made fried tofu method, I hope to help you, if you also like to eat fried tofu, you may wish to do it yourself. This article is the original of The Little Jasmine Food Record, the code word is not easy, and it is strictly forbidden to copy and carry it from bad self-media. Welcome everyone to follow, favorite and forward! Thank you for your support!