Fried tofu

By VicentaLakin

Fried tofu
MARCH 29, CLEAR. THE SUN IS BRIGHT ON THE WEEKENDS AND THE CLOUDS ARE RARE. I'M STILL ON COMPUTER DUTY AT HOME. RADIO, TELEVISION, INTERNET, THAT'S WHAT I'M DOING NOW. YESTERDAY, AFTER WORK, I BOUGHT A PIECE OF TOFU, WHICH WAS USED FOR TOFU AND TOFU. IT'S BETTER TOFU THAN TOFU. IT'S CALLED TOFU. SOY TOFU, ALSO KNOWN AS SOUTHERN TOFU, IS SO YOUNG THAT IT IS EASIER TO BREAK IN THE COURSE OF FRYING. IT'S BEEN A WHILE SINCE WE'VE BEEN MAKING TOFU WITH SAUCE, AND IT'S GOING TO TASTE BETTER. WELL... OR MAYBE IT'S MY FAULT. O (∩) O (∩) O (庆) IS IN CHONGQING, AND GREEN TOFU IS USED TO MAKE SOUP AND SOY TOFU。

Recipe Recommendations

  • tender tofu appropriate amount
  • cooking wine appropriate amount
  • Weijixian soy sauce appropriate amount
  • sugar appropriate amount

Steps for Fried tofu

  • Make Fried tofu step 0
    1
    Cold water goes to the pot, salt goes to the soybean, slices go to the pot。
  • Make Fried tofu step 1
    2
    One stench of soy sauce, one stench of wine, and an appropriate amount of sugar to sauce。
  • Make Fried tofu step 2
    3
    Add appropriate water to the sauce bowl and put it in tofu, so the sauce doesn't pass tofu。
  • Make Fried tofu step 3
    4
    The boiler is oiled and hot and put in tofu fire。
  • Make Fried tofu step 4
    5
    One side turns yellow and the other turns back, and the fire goes on。
  • Make Fried tofu step 5
    6
    It pours into the rest of the sauce, and the fire gathers the juice and makes the pot, while turning tofu. (My pan is said to be three millimeters higher in the middle than the surroundings, according to international standards, but this led me to pour into the sauce and surrounded it, and I had to put tofu in a circle to absorb the sauce

    • Fried tofu Make Tips

    Ps: 1. Soft tofu tends to break easily during pan-frying, but it turns out very tender and flavorful after being cooked. (Actually, I broke two or three pieces while frying O(∩_∩)O) 2. Blanching the tofu in a pot of cold water with salt removes the beany smell; pan-fry over low heat the whole time. 3. I soaked the soft tofu in the sauce, feeling that it could absorb the flavor. (Or maybe that's just my imagination?) 4. The amount of seasoning depends on the ingredients; of course, you can also add salt, vinegar, dark soy sauce, Sichuan peppercorns, dried chili peppers, and so on. Next time I will try using firm tofu for frying; I guess it should have a crispy skin. O(∩_∩)O

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