Fried tofu, cold or hot? What s the right thing to do?

When frying tofu, you should heat the oil in the pan, otherwise the tofu tastes like raw oil; When the oil is 8 minutes cooked, pour in the prepared tofu, taking care to put it piece by piece.

Fry the tofu in a hot pan and fry it in cold oil. Prepare tofu, eggs, chili peppers, shredded ginger. Wash the tofu, cut it well, and soak it in diluted lightly salted water for 10 minutes. Pour oil into a hot pan, add tofu and beat an egg, fry until set, then turn over, add shredded ginger, chopped green onion and seasoning.

Fry in cold oil. Frying tofu in hot oil will easily cause the oil to splash out and hurt the cook; Frying in cold oil allows the oil to enter the tofu better and does not allow the oil to splash out.

The pot is preheated. Cold oil is fried slowly, tofu is not easy to paste, not easy to stick to the pan, and there is little difference in hardness inside and outside; Fried in hot oil, the tofu is quickly heated on the outside, easy to crispy, crispy on the outside and soft on the inside, depending on personal preference.

When frying tofu, don't fry it directly in oil, use this trick skillfully, the tofu is crispy on the outside and tender on the inside.

Tofu contains a large number of nutrients, which can not only effectively enhance the body's resistance, but also fully increase the body's immunity and metabolic function, and is also very beneficial to the growth and development of adults and children's bones, so it is deeply loved by everyone, especially the fried tofu, which is fragrant and crispy at the end, very delicious!

However, there are often many people who fry tofu not only crispy at all, but even seriously stick to the pan, and at the same time are plagued by a problem for a long time, that is, when frying tofu, cold oil or hot oil? By chance, the chef accidentally slipped his way: just one trick, tender and non-stick pan!

Next, I will share with you the chef's method of frying tofu.

First of all, prepare the necessary ingredients: tofu, salt, eggs, chili, shredded ginger, cooking oil, chopped green onions, etc. Directions:

1.First, wash and cut the prepared tofu, then soak it in diluted lightly salted water for 15 minutes, then remove it and clean it to control the moisture for later use.

2.Prepare a large container and put the sliced tofu in, then beat in two egg batters.

3.Pour salt oil into the pan, add a small amount of ginger slices to fry, then use chopsticks to remove the ginger slices before the tofu is put into the pan, and then put the battered tofu into the oil pan to fry.

4.After waiting for the surface of the tofu to be golden brown, stir-fry the chopped green onion until fragrant, then add the chili pepper and stir-fry, and finally add an appropriate amount of salt before leaving the pot.

1. Ingredients: half a piece of tofu, 2 shiitake mushrooms, lettuce, white sesame seeds, and black sesame seeds. Seasoning: salt, pepper, dry starch.

2. Soak the mushrooms in water until soft, finely chopped; Peel and mince the lettuce.

3. Wash the tofu, blanch it in a pot of boiling water, then take it out and let it cool, pound it into a puree, add minced mushrooms, minced lettuce, salt, pepper, a small amount of dry starch, stir well, then take a small part and put it in the palm of your hand, rub it into a ball-shaped, about the size of a ping-pong ball, and then flatten it into a cake shape, put it into a plate full of sesame seeds, so that both sides of the tofu round cake are wrapped with sesame seeds, and gently press it with your hands to make it tighter.

4. Make all the tofu round cakes at one time, remove the oil, put in a little oil, put in the tofu steaks, fry slowly over low heat until both sides are golden brown, then you can start the pot and put it on the plate, and finally you can sprinkle some minced celery or coriander as a decoration.

1. Ingredients: 400g tofu, 10g ginger, 10g garlic, 10g green onion.

2. Put an appropriate amount of tofu on a plate for later use.

3. Wash and chop the ginger and garlic for later use.

4. Wash and cut the green onions and set aside.

5. Put vegetable oil in the pot.

6. Cut the tofu into small pieces and put them in the pot.

7. After one side is fried, turn over and fry the other side of the tofu.

8. After frying both sides, add an appropriate amount of water and cook for a while.

9. Add an appropriate amount of salt.

10. Add an appropriate amount of spicy fresh.

11. Add an appropriate amount of soy sauce.

12. Add the chopped green onions.

13. Add an appropriate amount of chicken essence.

14. Remove from the pot and the delicious fried tofu is ready.

Today I will share with you a fresh and salty vegetarian home-cooked stir-fry - Xiuzhen mushroom roasted tofu, I hope you can enjoy it.

I was so happy to think that I could serve a delicious vegetarian dish to my friends again!

Whether you are a vegetarian friend or a meat-loving friend who is tired of eating big fish and meat and wants to change the taste, you may be able to find a vegetarian dish that suits your appetite here.

Here's how I recorded the whole process of making this dish:

First of all, prepare the ingredients: Xiuzhen mushrooms and tofu.

Then there is the seasoning: light soy sauce, salt, sugar, vegetarian oyster sauce, dark soy sauce, cornstarch.

And finally the steps:

1. Tip 1: Add some corn starch to Xiuzhen mushrooms, rotate clockwise or counterclockwise in clean water to clean, use the centrifugal force of water, and the adhesion of starch to take away the impurities in the fungus umbrella like a washing machine. And try not to damage the appearance of Xiuzhen mushrooms.

2. Tip 2: Cut the tofu into thick slices and soak it in salted water to make the fat in the tofu coagulate faster.

3. Tip 2-1: Heat the oil and add a spoonful of salt to increase the bottom taste. Wait for the oil temperature to reach.

When it is hot in six or seven months, fry the tofu again. (Note: One point is that the hot pan is hot oil, when the oil temperature is high, the tofu will immediately form a scorched shell on the surface of the tofu, so the hot pan cold oil is not suitable for frying or frying tofu.) Only fried tofu with a higher oil temperature is not easy to break. ）

5. Add a spoonful of light soy sauce and stir-fry until fragrant. Then add an appropriate amount of water and a spoonful of vegetarian oyster sauce to enhance freshness. (If you have vegetarian stock at home, you can use it.) ）

6. After the water boils, add the fried tofu. Season – for those with heavy tastes, add an appropriate amount of salt. Then a spoonful of sugar. If you prefer a darker color, add half a scoop of dark soy sauce.

7. When the soup becomes less, add water starch to thicken, then reduce the juice over high heat, remove from the pot and put on a plate.

The above is my cooking of Xiuzhen mushroom roasted tofu. [All**No modification, are the original phone**. 】

In terms of taste, because the tofu is fried well, it is very flavorful when fired, and the freshness of the mushrooms themselves, this dish makes me very satisfied.

Fried tofu should be put into the pan with cold oil, preferably the oil temperature is 60% hot, add tofu, the oil droplets will not splash out, fry for half a minute on medium heat, and you can turn it over and fry it almost with a spatula.

I think fried tofu should be put in the pan with hot oil. In this way, the tofu can reach the best taste state of charring on the outside and tender on the inside.

If the oil is too hot, it is very likely that the tofu will burn, which will affect the taste of the tofu, so be sure to put it in the pan with cold oil, and you can receive more tender tofu.

Of course, the fried tofu should be poured with hot oil, if the oil is not hot, the effect of the tofu is not good, be sure to pour the oil into the pan, and heat it for a while before the tofu can be served.

You should use hot oil, the tofu fried in hot oil will be more delicious, and the taste of the tofu will be more tender and smooth.

Heat the oil into the pan, because during the heating process, a special raw oil smell in the cooking oil will be removed. In addition, the tofu is quickly fried into the pan to avoid sticking to the pan.

1. The pot should be hot: The pot must be hot, so that the tofu will not stick to the pan. Turn on medium heat and wait for 2 minutes, then put your palms parallel to the pot, when there is a feeling close to hot hands, it means that the temperature is enough, you can pour in the oil, and the oil temperature can be increased before putting in the tofu.

2. Keep the tofu on medium heat: Keeping the tofu fried over medium heat can make the surface of the tofu quickly become firm, lock in the moisture inside the tofu, and maintain the smooth and tender taste.

3. Move the pot without moving the spatula: When frying tofu, you can turn the pot to make all the tofu in the pot evenly heated; Do not use a spatula to move the tofu during this process, otherwise it is easy to crumble the fragile tofu into bean curd.

4. Don't be in a hurry to turn over: In addition to mastering the heat, you should also pay attention not to turn it over in a hurry, let the tofu stand for 2 3 minutes after it is put in the pot and fry until it is slightly charred; If the tofu can move freely in the pan when the pan is shaken, it means that the heated noodles have been fried and can be turned over.