Cumin tofu is tender and delicious, charred on the outside and tender on the inside
Ingredients: North tofu, cumin, dry starch, green and red pepper
Practice:
Cut the tofu into the size of Mapo tofu, just a little bigger than your thumb. Cut it large will not taste, but cut it small will easily break.
Tip 1 for making cumin tofu: The tofu should be marinated with cumin pepper powder and salt for 15 minutes in advance.
Pepper powder can remove the fishy smell of beans, and cumin can freshen the tasteless tofu.
Then pat on the starch and dip it one by one.
Production tip 2: Control the frying time to 20 seconds
Then how to fry until the skin is charred and tender: the oil temperature is 60 degrees, fry for 20 seconds, put your hand on the oil pan, and it feels a little shushing and it is suitable for frying. Put one piece of tofu into the pan and start counting to 20 seconds, then pick up. The fried skin is crispy and the inside is tender.
When fried too long, the skin will be hard, but when fried soft, the skin will not stick or crispy
Stir fry cumin, peppers, and chopped green onion in hot oil pan until fragrant, add tofu, stir quickly, add salt, and serve. (Add MSG to taste if needed) Stir well and serve on a plate. Cut it large will not taste, but cut it small will easily break.
Crispy outer skin and tender inner.
When fried too long, the skin will be hard, but when fried soft, the skin will not stick or crispy
Then how to fry until the skin is charred and tender: the oil temperature is 60 degrees, fry for 20 seconds, put your hand on the oil pan, and it feels a little shushing and it is suitable for frying. Put one piece of tofu into the pan and start counting to 20 seconds. Then add oil and stir-fry cumin, pepper, chopped green onion until fragrant, add tofu, stir quickly, add salt, and monosodium glutamate to taste.
cumin tofu
Recipe Recommendations
Steps for cumin tofu
1
A box of tofu (about 500 grams), cumin, pepper, salt, soy sauce, appropriate amount of oil and raw flour, appropriate amount of colored pepper grains, and if you like spicy pepper, change to pepper.
2
Make a small opening in the bottom of the box to vent the air, so that the tofu can be easily poured out.
3
Cut the tofu into four cubes. Cut it into the size of Mapo tofu, just a little bigger than your thumb. Cut it large will not taste, but cut it small will easily break.
4
Marinate for 15 minutes and dip in cornflour.
5
Carefully dip them into raw powder one by one.
6
Heat the oil pan to 60% heat. Put the tofu pieces stained with flour and fry them for 20 seconds, and pick up.
7
Put the fried tofu pieces on a plate.
8
Heat the oil pan, add cumin powder, and saute the colorful peppers until fragrant (add peppers if you like spicy ones). Use my colorful peppers for decoration.
9
Saute cumin until fragrant, pour in the fried tofu pieces, add appropriate amount of salt or soy sauce to taste, quickly stir-fry well and serve on a plate.cumin tofu Make Tips
Tofu should be marinated with cumin pepper powder and salt for 15 minutes in advance, then wrapped in cornflour, and fried for 20% at 60 degrees C oil temperature.