How can tofu be fried hollow, and what is the reason why fried tofu is not hollow

Put a lot of oil to fry it, and it will be hollow.

The main reason is that the bean bubble billet is not in place, and the temperature points of each link are not well mastered.

Once the tofu bubble is ready, it will be fried. Bean bubble is not an ordinary tofu that can be fried, it must go through a special process to make a blank, the premise is not to add any additives, just to use a certain characteristic of soy protein to do.

Preparation of fried tofu:

1. Prepare special dried tofu.

2. Pour more rapeseed oil into the pot, boil over medium heat until 8 layers are hot, and add dried tofu along the edge of the pot.

3. Fry until it is bulging, and the color is golden and you can take it out, and use it to make soup, roast meat, stuffed meat, etc.

The main raw material of fried tofu is soybeans, which are made by grinding, pressing, frying and other processes. The volume of the fried tofu block is about eight cubic centimeters, the color is golden, the outer skin is smooth, the inside is like a silk mesh, fine and soft, elastic, a pinch into a ball, let go of the restoration, stored for one month, not mildew, not the same as mildew, it can be used as the main dish of steaming, stir-frying, stewing, and can be used as a variety of meat ingredients, it is a good product for meat banquet and vegetarian banquet.

Steamed meat stuffing is a famous dish of the banquet; Cut into pieces for soup and stewed meat ingredients, the soup is fragrant and fragrant, and it will not be rotten for a long time; Shredded with shredded meat, bean sprouts, vermicelli stir-fried or cold dressed, its flavor is more fresh.

Summary. Hello, I'm glad for your question, one pound of tofu can be mixed with 3 grams of edible alkali. You can distribute it according to this ratio.

Hello, I'm glad for your question, one pound of tofu can be mixed with 3 grams of edible alkali. You can distribute it according to this ratio.

If you want to fry the tofu balls into a hollow, there are two key points: first, prepare the ingredients and boil the tofu in boiling water to drain the spine; The second is to crush the materials and tofu, and then knead them into balls, and then put the balls in the oil pan to fry, you can refer to the following steps:

1. Put a pound of northern tofu in a bowl and grind the spine with a spoon. 2 grams of pepper powder, green onion foam, 3 grams of salt into a tofu bowl, add 3 grams of edible alkali and stir well, 3 percent of the oil is hot, and the cherry blossoms are rented into the meatballs and fried over medium heat for more than eight minutes. 4. When the color is golden, you can take out the hole and rent it on a plate.

When the tofu blank is fried in the pot, the temperature of the oil 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 tofu billet should be less down, and the tofu billet should be fried until it is bulging and set, and then put it in a high temperature of 180 degrees to fry thoroughly, remove the oil control, cool, do not store in large piles, avoid extrusion and deformation, and you can get the ideal foaming effect. <

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 blank should be less when it is fried, and the tofu blank should be fried and sold until it is puffed up and set, and then put it in the 180 degree high temperature to fry thoroughly, remove the oil control, cool, do not store in large piles, avoid extrusion and deformation, and you can get the ideal foaming effect.

Summary. 1.The first step is to buy fresh tofu, then cut all the tofu into small pieces, then put oil in the pan, and when the oil is hot, put the cut tofu pieces in and fry them.

2.The second step is when we fry the tofu, we should prepare a pair of chopsticks, and keep turning the tofu cubes to heat them evenly, if we see that the surface of the tofu cubes turns brown, we can turn down the heat at this time, and let the heat fry slowly. 3.

The third step is that at this time, we can see if the tofu cubes have changed color, if all the tofu cubes have changed color, we can take out all the tofu cubes to see if they are fried, and we can put our own sauce on the tofu cubes, so that a delicious tofu bubble will be made.

Deep-fried tofu bubble and fry hollow method: fried and other embryos are carried out after cooling, and the oil temperature is determined according to the old and tender embryos: the embryos are tender, and the oil temperature should be high, mastered at 155-160; If the embryo is old, the oil temperature should be low, which can be mastered at 145-150.

Generally, it can be matured after 7-8 minutes of deep frying.

1.The first step is to buy fresh tofu, then cut all the tofu into small pieces, then put oil in the pan, and when the oil is hot, put the cut tofu pieces in and fry them. 2.

The second step is when we fry the tofu, we should prepare a pair of chopsticks, and keep turning the tofu cubes to heat them evenly, if we see that the surface of the tofu cubes turns brown, we can turn down the heat at this time, and let the heat fry slowly. 3.The third step is that at this time, we can see if the tofu cubes have changed color, if all the tofu cubes have changed color, we can take out all the tofu cubes to see if they are fried, and we can put our own sauce on the tofu cubes, so that a delicious tofu bubble will be made.

1. You can choose to fry quickly: tofu can not be soaked in water, the oil temperature needs to be high to a suitable degree when frying, and it will be crispy on the outside and tender on the inside when it is fried, and the chef generally adopts this method;

2. Slow heat and slow frying can be selected: the oil temperature should not be too high when frying, and the skin should be fried slowly over medium heat to make the skin stiff;

3. Brewing: Soaking tofu in brine boiled with pepper, green onion, ginger and salt is soft and hollow in the middle.