Haixing tofu

When you buy tofu, you must soak it in water. It looks simple, but in fact, this way can make the tofu tender and not stick to the pan when frying.

Cut the tomatoes and cucumbers into diced cubes, and cut the tofu into triangles. Like the tofu above, cut it into a square in the middle. Take a square and gently stand the tofu up and cut it four times. The thickness is about 0.5CM. Then gently lay it flat and cut it diagonally to form a triangle.

Turn on a high heat and heat the pan. When there is a little smoke, add 50ML of oil and 0.5 grams of salt. A little smoke will be emitted over the high heat. Adjust the heat to medium, gently pick up the cut tofu piece by piece and place it in the oil. At the same time, gently turn the pan, wait for one side of the tofu to be golden yellow, then gently shovel it under the tofu with a spatula and fry it. When both sides are golden yellow, remove the tofu and put it on the plate (at this time, be careful not to pour out the oil when waving the tofu. Use chopsticks and spatula to remove the tofu piece by piece and drain the excess oil, because the oil should be left in the pan to stir-fry tomatoes and cucumbers).

Prepare another plate and use chopsticks and spatula to arrange the tofu in the shape of a five-pointed star.

Leave the oil in the pan, add 0.5 grams of salt, add the tomatoes and cucumbers, stir fry for 1 minute, remove and pour on the tofu.

It looks golden and looks very oily, but in fact it tastes crispy on the outside and tender on the inside, and the tofu is also delicious. Friends who like to eat peppers can add some peppers when frying cucumbers. The total amount of oil to make this dish is only 50ML.