How to fry Japanese tofu without rotting, how to make it delicious, and what ingredients are needed

Preparation of braised Japanese tofu.

Materials. Japanese tofu.

Three of a kind. Green chili peppers.

a. Red peppers.

a. Green onion white.

Several. Cornstarch.

Several. Oyster sauce.

1 tablespoon. Light soy sauce.

1 tbsp. Essence of chicken.

Amount. 1.Cut the Japanese tofu in the middle, pour out the tofu and cut it into small pieces.

2.Clean, stem, and seed the green and red peppers, and cut into small pieces.

3.Pour the cornstarch onto a plate, pour the Japanese tofu in, and carefully coat the tofu with a layer of cornstarch by hand.

4.Put oil in the pot, boil until hot, you can take a piece and put it in to test the oil temperature, and the tofu can float immediately when you put it in, then it proves that the oil temperature is okay.

5.Fry over medium heat, fry for 2 minutes until the tofu is set, and then gently turn it with a slayer to heat the tofu evenly.

6.Fry the Japanese tofu until it is hard and golden brown, then you can scoop up and drain the oil.

7.Pour up the oil and use the remaining oil in the pan to sauté the chives white.

8.Add the green and red peppers in and stir-fry a few times.

9.Put the Japanese tofu in it and be careful not to break the tofu with a spatula when turning it.

10.Add oyster sauce and light soy sauce.

11.Add the leftover cornstarch just used to wrap the tofu and add water and chicken essence to the sauce and pour it in.

12.Cover the pot and simmer over low heat for 2 minutes, carefully until each piece of Japanese tofu is dipped in the sauce.

Japanese tofu method.

Ingredient breakdown. Japanese tofu.

1 article. Egg.

200g sesame oil.

5g steamed fish soy sauce.

10g steps.

1. Beat the eggs. Add the water for 2 egg shells. Stir well to combine. (Note: Eggs are beaten until they bubble.) ）

2. Gently cut open the Japanese tofu package and cut the tofu into large slices. Arrange the sliced Japanese tofu evenly on a plate.

3. Sift the beaten egg mixture onto a plate. This will make the steamed egg more slippery.

4. Cover with plastic wrap. (Note: If you are afraid that the plastic wrap will fall off, you can use a toothpick to prick a few eyes.) ）

5. Pour water into the pot, bring to a boil, put the egg tofu into the steamer and steam for 10 minutes. Remove from the pan.

6. Remove from the steamer and tear off the plastic wrap. Pour over the steamed fish soy sauce.

and sesame oil can be eaten.

1. Fry after boiling water: If you want Japanese tofu to be cut out and not broken, you can blanch the Japanese tofu first, cut the tofu into pieces, put it on a strainer and put it in boiling water for 10 to 30 seconds, and force out the internal moisture to keep the Japanese tofu in a beautiful shape. A little salt can be added to the boiling water.

2. Grasp the heat and then fry: Japanese tofu should wait until the burnt skin can be turned over, so that it will not stick to the bottom at all, if you are not sure, you can gently push the edge of the tofu slices with your hands, if you feel a little easy to shake, then you can turn over, on the contrary, if the bottom is still sticky to the pan, do not move again, continue to fry for a while, do it a few more times, and you will gradually be able to master the time and heat.

3. Wrap the starch and then fry: You can wrap a layer of starch before the Japanese tofu, cut the Japanese tofu into sections and roll it evenly on the starch and put it in the oil pan, be careful not to wrap the tofu with starch too early, otherwise the starch will soon be soaked with water in the tofu.