How is fried tofu and how is fried tofu fried

Product name] Fried tofu puff [Processing technology] 1 Production points (1) The process before burning the pulp is the same as that of northern tofu. When boiling pulp, add about 650 kg of water for every 100 kg of raw soybeans, and filter the slurry when boiling to 95. After filtering, when the slurry temperature drops to about 80, add cold water, and when it drops to about 70, add brain.

2) There are two ways to point the brain. First, add 10 kg of cold water, 0 1 kg of soda, and 0 3 kg of brine for every 100 kg of soybean milk (the concentration of soy milk is the same as that of the slurry used to make tofu chips). Second, no soda is added to the soy milk, 15 kg of cold water is added to every 100 kg of soy milk, and the brain is dotted with brine.

3) When ordering the brain, the amount of coagulant and the amount of soda should be increased or decreased accordingly as needed. The purpose of adding cold water to the pulp is to cool down and preserve the pulp behind the tofu point, so as to promote the obvious increase of the honeycomb tissue inside the fried tofu bubble. At the same time, it should also be noted that the speed of the brine should be slow, the pulp should be slow, and the brine should be stopped when the bean brain is formed to eighty percent.

4) When frying, put the blank in warm oil and fry it 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. The following points should also be paid attention to when frying:

Prevent tofu from soaking in oil. Because the water content of the tofu blank is too low, or the stirring is too much during frying, or the surface of the tofu blank is not smooth, there are pitting, or the tofu bubble is fried in warm oil for too long, etc., it is easy to make the tofu bubble produce the undesirable phenomenon of drinking oil. 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. It is better to use peanut oil as frying oil, and its taste is pure and color.

Although the sesame oil is fried, it has a dark surface color. Soybean oil produces a flavor that some people are not used to. 2 Method 1:

Cut the tofu into small pieces of 1 5 cm square (1 kg is about 320 pieces), put it into a 60 oil pan and slowly bubble, then take it out and put it into the second oil pot (oil temperature 140 150), fry it and take it out, that is, the finished product.

Recipe for fried tofu production process: 20 kg of dried beans, 10-30 grams of compound bean products leavening agent (douxin crisp), catty of food-grade brine or gypsum. Process flow:

Grind the soaked beans (the ratio of water beans is 6:1) Cook the pulp and cool it down to 80-85 Add the bean Xin crisp (dissolve it with 1 kg of cold water in advance) Slurry the brine and solidify it for 20 minutes Cut the tofu into cubes and fry it.

To fry fried tofu, the heat should be high, so that it will be tender on the inside and crispy on the outside.

Oily is not fried but fried.

Here's how to fry fried tofu:1., tofu cut into thin slices.

3.At the beginning of the frying, do not turn it, and after 2 minutes, slowly spread it out with a spoon.

4.Fry until golden brown on both sides.

5.Dry for a while, then add salt and mix well.

After frying, it should be noted that 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, which is easy to produce tofu bubbles and drink oil. 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.

Ingredients. Recipe calories: 405 (kcal).

Ingredients. 500 grams of tofu.

500 grams of cooking oil.

Method steps.

The first step is to rinse fresh tofu from the market with clean water.

Soak the cleaned and tender tofu in salted water for half an hour.

Then cut the fresh tofu soaked in salted water into pieces of equal size and thickness with a kitchen knife.

Start to heat the pan, pour 500g of cooking oil into the wok, start to heat, wait for the oil pan to heat up, and slowly pour in the chopped tofu cubes from the edge of the pan.

After a few minutes, watch the tofu cubes float one by one, then turn it over with a colander.

Finally, when the tofu is golden brown and each floats on top of the oil, you can use a colander to remove the oil pan.

1.Wash the fryer clean, do not have water beads that will cause splashing.

2.Put about 1 liter of peanut oil on the lower line of the ruler.

3.Soak the stainless steel frying basket in oil and then put in the chopped tofu cubes so that they don't stick.

4.Put the fried basket with the tofu cubes in the pan and the amount of oil is about the same level as the fried object.

5.Follow the grooves to align the lid of the deep fryer.

6.Start the machine in advance and select the oil temperature of 140 degrees to preheat.

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 out of the pot 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, the upper orbit is about halfway down, and the water content of the fried tofu blank is between tofu and dried tofu;

4.The water content of fried tofu blanks is between that of tofu and dried tofu.

Practice 21The 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;

2.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;

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

4.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.

The frying method uses a two-step method:

1.In the first stage of deep-fried tofu soaking, the first stage uses a lower oil temperature to fry it, and when the oil is warm, the moisture inside the blank 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 the 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:

1.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.

The old and tender tofu bubble should be mastered. Too old will make the tofu not soak; If it is too tender, the tofu will not crust or burst, increasing the amount of fuel consumed.

The tofu bubble is fried too old, and the tofu bubble has a hard crust, which consumes oil and is not palatable.

If the tofu bubble is fried too tender, the tofu bubble will deflated and will become 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.

Ingredients for deep-fried tofu (stinky tofu):

Ingredients: 700 grams of tofu (south).

Seasoning: 100 grams of vegetable oil, 50 grams of chili oil, 50 grams of soy sauce, 25 grams of sesame oil, 3 grams of monosodium glutamate.

Features of deep-fried tofu (stinky tofu):

It smells stinky, but it tastes very fragrant, charred on the outside and tender on the inside, spicy and delicious, and has a unique flavor.

Preparation of fried tofu (stinky tofu):

1.Put 3 grams of alum into the tree, then pour boiling water and stir with a stick, then put in the tofu to soak for 2 hours, take it out and cool, put it in the brine (soak for 2 to 5 hours in spring and autumn, 1 hour in summer, 6 to 10 hours in winter), mainly need to see the softness and hardness of the embryo, the hard one can be soaked more, and the soft one can be soaked for a while. After brining, take it out, wash it with cold boiled water, put it in a sieve and drain the water (keep the washed water and continue to wash, and pour it into the brine when the water is thick).

2.Mix with chili oil, soy sauce, sesame oil, monosodium glutamate and a little soup to make a juice.

3.Bring the oil to a boil, put the marinated tofu into the oil pot one by one, fry for about 5 minutes (if the fire is large, use low heat, subject to frying scorched) when it becomes charred on the outside and tender on the inside, put it on the plate and poke an eye in the middle of each piece of tofu with chopsticks, mix the chili oil juice well, and pour it into the tofu eye.

Tips for making deep-fried tofu (stinky tofu):

Due to the frying process, about 1000 grams of vegetable oil need to be prepared.

How to cook fried tofu? Cut the fried tofu in half, stir-fry the minced garlic and millet in the pot until fragrant, add light soy sauce to consume oil and water, smoke and sugar, then add the fried tofu, simmer for 15 minutes, then add celery, stir-fry.

Fried tofu is very simple, cut the tofu directly into small pieces, heat the oil, pour the tofu pieces into the pot, fry slowly over low heat, and fry until golden brown.

The fried tofu tutorial that only needs two raw materials is here, come and learn!

Ingredients: 150 grams of fried tofu, 1 gram of salt, 1 gram of green onion, 3 grams of steamed fish soy sauce, 5 grams of garlic, 3 grams of dried chili powder, 800 grams of oil.

Production steps: 1. Finely chop the garlic and set aside.

2. Cut the green onion into chopped green onions and shredded green onions for later use.

3. Heat the oil in the pot, fry the fried tofu until it is swollen, and drain the oil with crispy skin.

4. Spread the shredded green onion on the bottom of the bowl and arrange the fried fried tofu on top.

5. Leave a small amount of oil in the pot, pour in the minced garlic, chopped green onion and dried chili pepper together, add salt and stir the fire to bring out the fragrance.

6. Pour in the steamed fish soy sauce and mix well.

7. Evenly pour the fried green onion and garlic juice on the oily silver tofu.

Deep-fried tofu preparation steps:

1.We prepare a piece of tender tofu, first cut into thick slices and then cut into thicker tofu slices, not too thin to avoid frying dry, after cutting, blanch with boiling water for a few minutes to remove the beany smell.

2.Prepare a spoonful of chopped pepper sauce, put it on the cutting board and chop it finely to make it easier to fry the fragrance, then add a spoonful of beef sauce, a spoonful of hoisin sauce, and a spoonful of soybean sauce for later use, pat the garlic flat and cut it into minced garlic, and cut the ginger into minced pieces and put it together for later use.

3.After all the ingredients are ready, we boil the sauce first, boil the oil in the pot, put in the ginger and garlic when the oil temperature is hot, stir-fry the prepared sauce after the fragrance is fought, turn on low heat and continue to stir-fry the sauce until fragrant.

Then pour an appropriate amount of water along the edge of the pot, add 10 grams of light soy sauce and 2 grams of salt, stir to dissolve the seasoning, turn on high heat to let the fragrance of the sauce into the soup, as the water evaporates, the sauce will become thicker and thicker, until it boils into a viscous shape, turn off the heat and put it out for later use.

4.Next, we fry the tofu, burn the oil in the pot, drain the tofu and pour it into the pot when the oil temperature is hot, turn on low heat and fry it without pushing it casually to avoid the tofu breaking, and after the tofu is set and floated, gently stir it with a spoon to heat it evenly, and fry the tofu crispy and fried until golden brown and take it out.

5.Then raise the oil temperature to 60% hot, put in the tofu and quickly re-fry for 10 seconds and immediately take it out, the color of the refried tofu is golden and the taste is more burnt and crispy, and then pour the fried tofu into the plate, evenly pour the sauce and sprinkle with chopped green onions or coriander.

2.Tofu must be re-fried twice to achieve a crispy taste on the outside and tender on the inside.

3.Tofu must be fried and eaten first, and it is easy to soften after a long time.

Ingredients: fried tofu, glutinous rice, fried dough sticks, enoki cabbage.

Production: 1. Buy 6 square pieces of fried tofu, the larger one, make a hole in each fried tofu, hollow out the inside with a spoon, and then put it in boiling water for a minute and scoop it up to squeeze the water dry;

2. Add soy sauce, monosodium glutamate, salt, sugar and other seasonings to the glutinous rice, leave it aside for 4 hours to make it flavorful, and then put the glutinous rice in the pot and steam it to become glutinous rice;

3. Chop a whole fritter into crumbs, mix it in the glutinous rice, and then divide the stirred glutinous rice into small balls and stuff them into fried tofu;

4. Tie the fried tofu into a small package with a few golden needle vegetables, steam it in the pot for 10 minutes, and then eat.