How to fry tofu bubbles, how to make tofu that can be fried bean bubbles

Production method: The frying oil is mainly soybean oil, rapeseed oil, and peanut oil.

There are two ways to make frying blanks:

1. Grind a pound of dry beans to 9 pounds of pulp, first mix the second and third pulp and cook together, do not boil, and stop heating when boiling to between 85 degrees and 90 degrees;

2. Then mix the first raw pulp (the raw pulp is relatively thick) with the slurry out of the pot, rinse it well and wash it with coagulant;

3. 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;

Tofu puffs. 4. The water content of fried tofu blank is between tofu and dried tofu;

5. 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 the brain is reduced to 70 o'clock;

6. Add 10 kg of cold water, 100 grams of soda for every 100 kg of soybean milk, and point it with brine; or soda is not added to the soy milk, 15 kg of cold water is added for every 100 kg of soy milk, and the brine is used;

7. The brine should be slow, and the slurry should be slow. The brain should be tender, and the squatting time is a little longer;

8. Point the upper model on the back of the head and press, the surface of the pressed blank should be bright without pitting, and a pound of dry beans will produce about two pounds of blanks.

Frying method: a two-step method is adopted: 1. The first stage of frying, the first stage uses a lower oil temperature to fry, and when the oil is warm, the moisture inside the billet vaporizes and expands, and the surface slowly loses water, so that the tofu billet slowly expands;

2. The second stage is the high-temperature shaping stage, the purpose of which is to fully expand the billet on the basis of initial expansion, and the oil temperature is generally controlled between 160 degrees and 180 degrees, and it is fished out after frying.

Pay attention after frying:

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 the phenomenon of tofu bubble drinking oil; 2. The oil temperature should be well controlled, if the oil temperature is too high, it is not easy to bubble, causing "bubbles", which is very unsafe.

Common quality problems with fried tofu:

1. There are three main reasons for the over-dense fried tofu blank, including high solidification temperature, long solidification (when standing) time, and large concentration of soybean milk. In order to ensure that the soybean milk can be foamed during frying, the soybean milk should be adjusted first, the temperature of the newly cooked soybean milk is high, and the temperature should be cooled, and the solidification temperature of the fried tofu billet is 70 to 75 degrees.

2. The influence of temperature during frying When the tofu blank is fried in the pan, the oil temperature should be mastered at about 120 degrees to make the tofu blank expand, deform and bulge. When the oil temperature is lower than the requirements, the tofu billet should be less down, and the tofu billet should be fried until it is bulging and set, and then put it in the 180 degree high temperature to fry it thoroughly, remove the oil control, cool, and do not store it in a large pile to avoid extrusion deformation, so as to get the ideal foaming effect.

Fry with oil, the oil should be hotter, you can't flip during the frying process, push the pot from time to time to prevent it from sticking, and after frying dry, it's tofu soaking!

Cut the tofu into small pieces.

2 Heat the oil, heat the oil for 7 minutes, add the tofu cubes over medium heat and fry.

3 All the tofu bubbles have floated up, and they are golden brown, and the skin of the tofu is hard.

Glad to answer for you: Tofu that can be fried in bean bubbles: 1 4 Cut the tofu into any chunks you want, not too thin, at least 1 thick.

Strips, squares, triangles can be used, and there is a certain thickness to fry and bubble. Use paper in the kitchen to absorb water and avoid splashing oil when frying. 2 4 Put oil in the pot, the amount of oil is about more than 1 thickness, so that the tofu can be covered after putting it in.

Put the tofu on medium-low heat, 50% of the oil temperature, probably a little bubble around the tofu when you put it in, and fry it slowly over medium-low heat. 3 4 Basically, when one side turns slightly yellow, turn it over, fry it until the tofu is bubbling and bulging, the color is golden, and the fragrance wafts out of the pot.4 4 You can directly eat it with some garlic and pepper sauce. It can also be stored in bags after cooling, which can be eaten and refrigerated for a short time, and frozen for a long time.

Deep-fried tofu puff first cut the tofu into pieces and then fry it deeply, and it is important to fry it twice, and it is important to control the frying time and temperature. The temperature of the initial frying oil should be controlled between 130 and 140, and the initial frying time is generally controlled at 12-15 minutes. Pour the tofu cubes into the high-temperature oil pan again to set, the oil temperature is generally controlled between 170 and 180, and the frying time is generally controlled at 5-8 minutes.

The tofu can be fished out when it swells up and floats in the oil, and the finished product should be golden on the surface after cooling, the volume is larger and elastic than the blank, and the internal honeycomb structure is like. The ratio of oil used in frying to tofu blanks is generally 4:1

There is a certain skill in the expansion of tofu that wants to be fried, and the tofu cannot be fried directly, but the tofu must be steamed before it can be fried in the pot, so that the fried tofu will be more expanded, and there will be no beany smell, and it is not easy to break when fried.

Tofu puff is a traditional soybean food, which is called fried tofu in the south and tofu puff in the north. When the tofu blank is fried in the pan, the oil temperature should be mastered at about 120 degrees to make the tofu blank expand, deform and bulge. When the oil temperature is lower than the requirement, the blank should be reduced, and the tofu blank should be removed when it is fried until it is bulging and set.

Then put it in a high temperature of 180 degrees and fry it thoroughly, remove the oil control, cool, do not store it in a large pile, and avoid extrusion and deformation, you can get the ideal foaming effect. 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 the phenomenon of tofu bubble drinking oil;

Control the oil temperature

The oil temperature should be well controlled, and if the oil temperature is too high, it is not easy to bubble, which is very unsafe to cause foaming. The old and tender tofu bubble should be mastered, too old will make the tofu bubble not grow, too tender will make the tofu bubble not crust or burst, and increase oil consumption. The tofu bubble is fried too old, the tofu bubble is too crusty, which consumes both oil and is not palatable, and the tofu bubble is too tender, and the tofu bubble will be deflated and stiff.

When the billet is fried for 7 or 8 minutes and is about to mature, you can take a few to observe first, and if it will deflat, it should be fried for a while. If the oil temperature is too high, the tofu bubble billet sinks, immediately crusts, and the tofu bubble does not occur, emergency measures should be taken to suppress the fire, reduce the oil temperature, and take out the billet with a grate, sprinkle water on the tofu bubble, make the blank soft and then fried, so that the tofu bubble can be fully ventured.