How to fry fried tofu to make it golden and foamy?

The fried tofu that you want to fry is golden and foamy. Be sure to put the oil in the pan cold. When frying fried tofu. The oil temperature should not be too high, and if the oil temperature is too high, it is easy to fry the fried tofu. Nigrescence. Fry slowly over low heat, and the fried tofu can be golden and foamy.

The first thing is to cut the tofu into small pieces and fry it in a pan until golden brown on both sides, usually waiting for the pan to heat up before it is golden and foamy.

First of all, the tofu is cut into slices or pieces, then dipped in egg liquid, coated in flour, and heated in the pot, until the oil temperature is right, and then fried in the pan, as long as the oil temperature is mastered, the golden tofu can be fried.

How is the tofu bubble made.

Oil selection: Frying oil is mainly soybean oil, rapeseed oil, and peanut oil.

Method: Grind a pound of dry beans to 9 pounds of pulp, first mix the second and third pulp and cook together, do not boil, boil to between 85 degrees and 90 degrees to stop heating out of the pot, and then mix the first raw pulp (the raw pulp is relatively thick) with the slurry out of the pot, and wash it with a coagulant after flushing. Squat on the frame for about 15 minutes, press down about half of the upper orbit, and the water content of the fried tofu blank is between tofu and dried tofu.

How to fry tofu puffs.

1. The water content of fried tofu blank is between tofu and dried tofu. The concentration of soybean milk is the same as that of dried tofu, and cold water is added when the slurry temperature drops to about 80 after filtering, and it drops to 70 o'clock. Add 10 kg of cold water, 100 grams of soda for every 100 kg of soybean milk, and point it with brine; Or soy milk without soda.

2. Add 15 kg of cold water for every 100 kg of soybean milk and point it with brine. The brine should be slow, and the pulp should be slow. The brain should be tenderer, and the squatting time is a little longer.

Point the back of the head on the model pressing, the pressed blank should be bright on the surface without pitting, a pound of dry beans out of about two pounds of blanks. If the water content of the tofu blank is too low, or the agitation is too large during frying, or the surface of the blank is not smooth, or the frying time in the oil temperature is too long, it is easy to produce tofu soaking and drinking oil, so pay attention to this.

How to fry tofu bubbles to be hollow.

When frying, the oil temperature must be high, when it is fried, it will be crispy on the outside and tender on the inside, the chef generally uses this method, (but the bubble will not be hollow), the oil temperature must not be high when frying, the oil temperature must not be high when frying, the use of medium heat to fry slowly, the skin is stiff, with pepper, green onions, ginger, salt, boiling brine to soak is soft and soft in the middle is hollow. Only by making a tofu blank can you fry a fluffy and large fried tofu. Deep-fried tofu technique:

20 kg of dried beans as an example) 20-50 grams of fried tofu foaming agent (douxin crisp), add to the boiled soybean milk that has been cooled to 80 degrees, stir well and dissolve.

Hello, I'm glad that your question is answered as follows: the most important point of fried bean bubbles is to control the oil temperature (if the oil temperature is too high, it will be easy to fry and it will be bitter!). Always medium and low heat), and secondly, choose the traditional large pieces of old tofu (the bean bubbles fried by the old tofu are soaked before they are empty).

Production: 1. Cut the tofu into a thickness of about 1 cm, and only after a certain thickness can it be fried and foamed. 2. Steam the chopped tofu in a pot for 10 minutes.

Take out the tofu to control the moisture on the surface and set aside. 3. Put oil in the pot, the amount of oil must not exceed the tofu, the oil temperature is burned to five or six percent, and the tofu is put in, and the small fruits are fried slowly. Fourth, turn over on one side until it is slightly yellow, and fry it until the tofu is bubbling and bulging, and the color is golden and then you can get out of the pot.

The most important thing in fried tofu puff is the control of oil temperature. First of all, the oil must be burned to 180 degrees before the tofu is put down. If the oil temperature is too low, the fried tofu bubbles will not take shape.

You said it was blown up until it was blown up in the end. There are only two problems with that. The first oil is fried to the end, and it is blackened.

Second, the control of oil temperature. Hope it helps.

When frying, first put the blanks in warm oil and fry them in hot oil. That is, the first time into 60 warm oil to make the tofu blank slowly bubble, the second time into 140 150 hot oil to fry the bubble, after frying, take out, control the net frying oil is the finished product of tofu bubble.

Start by cutting the tofu into small pieces and smearing them with starch. The oil temperature in the pot must be high, put the tofu in it and fry it over medium heat until golden brown, then turn it over in time, so that the tofu will slowly bubble.

The method is as follows: Ingredients 400 grams of tofu, 1 egg, 1 green chili, 3 cloves of garlic, half a spoon of vinegar, 2 spoons of light soy sauce, appropriate amount of sugar, sesame oil, and peanut oil. Method 1: Soak the tofu in salt water, drain the water, and cut it into pieces of consistent thickness and size; 2. Stir the eggs evenly and beat them into egg liquid; 3. Evenly dip the tofu cubes in the egg mixture; 4. Add oil to the pot and heat until it is 7 hot.

If you want to fry the tofu well, you must first put it on high heat, and then fry it slowly over medium heat, so that it is crispy on the outside and tender on the inside.

Keep the oil temperature under control. If the oil temperature is too high, it is not easy to bubble and form"Dead blocks", or caused"Fire", very unsafe. In addition, the high plasma temperature when the brain is spotted is also easy to cause the above phenomenon.

After the tofu is soaked in the dry water, it needs to be fried twice to bubble, the first time when the oil temperature is 50% hot, fry it for two or three minutes, and then fry it again.

Generally, it is fried slowly over low heat, and then the oil temperature is controlled at 5 or 60% hot, and then this will be crispy on the outside and tender on the inside, and will not be hard.

If Du Fu wants to check this, it is best to put it on the freezer and freeze it overnight, and then add flour to check it after thawing it the next day, which is very good.

Fried tofu bubbles up in oil, you can wait for the oil to boil before frying the tofu bubbles, so that it will not go to the foam. In addition, when frying tofu buns, be sure to prepare a pair of chopsticks to avoid the risk of being burned and prevent blisters on the hand reeds.

Tofu is the most common soy product, also known as the world's most popular tofu. According to legend, it was invented by Liu An, the king of Huainan in the Han Dynasty. The main production process is pulping, that is, making soybeans into soybean milk; The second is coagulation, that is, soybean milk is coagulated into a gel containing a lot of water, that is, tofu.

Tofu is the main ingredient of vegetarian dishes in China, which was difficult to eat at the beginning in the memory of the ancestors, but after continuous transformation, it was gradually welcomed by people and praised by people"Plant-based meat"。Tofu can be produced all year round and is not limited by the season, so in the off-season of vegetable production, the variety of dishes can be adjusted.