Why is there too much oil in fried tofu?

There are many reasons why there is too much oil in the fried tofu, but from the aspect of frying, the oil temperature is too high when the tofu is put into the pot, which is suitable to be controlled at about 120, and it can be heated to 180 (no more) when the tofu is slowly foamed and formed. Otherwise, it will be boiled hard. In addition, when the left tofu is burned, only the whole pulp is burned, and the first pulp is left to mix with the burned pulp, and the first pulp can only be burned to about 90 before the fire is stopped and cooled down, and it is not suitable to boil.

When pouring the batter into the tofu frame, stir evenly and beat well.

Burn the second and third slurry to about 90 stop the fire and seal the fire, pour the left head all over the pulp into the pot and mix it with the second and third slurry, and then directly point the slurry after passing through the pulp bag, and stir the tofu flower to break it up after the slurry is slightly stopped, and stop for a few minutes after breaking up, when there is a layer of obvious yellow water on it, it can be poured into the tofu frame.

Pour the tofu flowers evenly into the wooden frame.

After the fried tofu embryos are poured, move them to a narrow bed and press them for 15 minutes. Don't fry the fried tofu embryo too dry, too dry and the fried tofu will not be transparent; Too tender, too much moisture, not easy to crust when frying, and consumes a lot of oil. The age and tenderness of the fried tofu embryo should be between the dried tofu and the old tofu.

It should be done while it is hot. It can be divided into small squares, triangles, large squares, thick and thin strips and other shapes as needed.

Wait for the embryos to cool down. The oil temperature is determined according to the old and tender embryos: if the embryos are tender, the oil temperature should be high, and the oil temperature should be 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.

Oily tofu technical training.

Precautions for technical training of fried tofu.

The key points of making fried tofu: the old and tender embryos should be mastered. Too old will make the fried tofu not grow; If it is too tender, it will make the fried tofu not crust or burst, increase the oil consumption and fry it too old, and the fried tofu will have a hard crust, which will consume both oil and unpalatable.

If it is fried too tenderly, the fried tofu will deflated and will become stiff. When the embryo is fried for 7-8 minutes and is about to mature, you can take a few to observe, if it is deflated, it should be fried for a while, if the oil temperature is too high, the embryo sinks, immediately crust, the fried tofu does not appear, emergency measures should be taken to inhibit the fire, reduce the oil temperature, and take out the embryo with a fence, sprinkle water on the fried tofu, make the embryo soft and then fried, can make the fried tofu penetrate and sufficient.

Black tofu itself has strong adsorption, so when fried in an oil pan, it contains a lot of oil, and when it is fried, it is empty inside.

When fried tofu is fried, too much oil in it is caused by the tofu absorbing oil.

Tofu itself is a food with strong adsorption, and fried tofu will definitely have a lot of oil after frying in oil.

I remember that the master often fried doughnuts, and he told me not to change the heat too much, especially when the pot is out of the pot, the gesture should be fast, not the heat is turned off, the heat is small, Tian Tian will eat a lot of oil, and the taste is greasy and greasy.

So do you have to control the oil temperature and fry quickly, so that you won't eat oil?

The reason why fried tofu came out.

There is too much oil in the fried tofu. There are many reasons for this, but when it comes to frying, the oil temperature is too high when the tofu is put into the pan. Otherwise it will be difficult to cook. In addition, the remaining tofu burned only in mush. Times.

Summary. 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.

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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 pockmarks to build the source stove, or the fried bubble in the warm oil for too long is easy to make the tofu bubble produce the undesirable phenomenon of drinking oil.

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Summary. Hello.

It may be that the tofu you made is too tender, you can try to make it a little older and it should be no problem. Choose a hard, firm tofu, cut evenly into squares, put it in oil, don't rush to move it first, or it will not be easy to break. There is also a small fire, the oil temperature is too low, the pot is hot and add more oil, the oil temperature is 80 90 degrees when the tofu cubes are fried, and the tofu cubes can be fried until golden brown!

What should I do if the fried tofu is not very big.

Hello, it may be that the tofu you made is too tender, you can try to make it a little older, and there should be no problem. Tofu choose a hard point, firm, evenly cut the square, guess the wax split, put it in the oil don't rush to move it first, or it is not easy to break or. There are also ear jujubes that are too small, the oil temperature is too low, the pot is hot and add more oil, and the tofu cubes are fried until golden when the oil temperature is 80 to 90 degrees, and you can fry them until they are golden brown!

How to make fried tofu is the best.

Hello Kongzhou method is as follows: the old tofu is cut into cubes, the pot is hot, add vegetable oil, burn until six or seven into the heat, put in the tofu blocks, the group loses the song and the fire is fried Zheng to golden, turn off the fire and use the residual temperature to fry, drain the oil and take it out.

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.

Summary. Hello. Oiled tofu eats too much oil because the water content of the tofu blank is too low, or the stirring is too much when 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., which is easy to make the tofu bubble produce the undesirable phenomenon of drinking oil.

In the north, it is called tofu bubble, and in some parts of Guangdong, it is also called bean fry, which is actually made by cutting or slicing tofu and frying it in oil until golden brown. Its color is golden, the inside is empty, like silk meat, rich in elasticity.

Hello. Oily tofu eats too much 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 and pockmarked, or the tofu is fried in warm oil for too long, etc., which is easy to make the tofu bubble produce the undesirable phenomenon of drinking oil. In the north, it is called tofu bubble, and in some parts of Guangdong, it is also called bean fried, in fact, it is made of tofu cut into pieces or slices and fried in oil until golden brown.

Its color is golden and old, and the inside is empty, like silk meat, rich in elasticity.

Hello. fried tofu method; Don't change the knife after buying the fried tofu, first blanch it with boiling water, in order to remove the edible oil attached to the surface of the fried tofu as much as possible, so as to reduce the taste of the raw oil. It can be soaked for about 2-3 minutes, if it is soaked for too long, it is easy to cool the water, and the oil will adhere to the surface of the fried tofu, which will taste even worse.

Tofu is a traditional Chinese food and the main ingredient of vegetarian dishes, and is also known as "plant-based meat", which can be eaten all year round regardless of the season. The nutritional value of tofu is very high, eating tofu regularly can not only effectively prevent osteoporosis, but also enhance memory and supplement protein. You can often make tofu for children to eat, there are many ways to make tofu, whether it is fried, fried, grilled, fried, stewed, etc., the taste is very good, but we fry tofu or fried tofu.

It is directly put into the pot, so that the fried tofu is not only greasy, but also easy to fry and stick to the pan, today I will teach you a little trick of frying tofu, so that the fried tofu is crispy on the outside and tender on the inside, and it is not greasy. Yuqin 1, choose tofu. Tofu is mainly divided into three categories, each type of tofu production process is different, today we are mainly talking to you about the skills of frying tofu, not to mention the process.

To fry tofu, we should choose old tofu with less moisture, so that it will not fall apart when frying. 2. Cut the old tofu into slightly thicker cubes. If it is cut into thin pieces, it is easy to fry and it is not easy to turn over.

3. Prepare an egg and a small bowl of flour, and wrap the tofu cubes in a layer of eggs and then a layer of flour. If you find this troublesome, you can also mix the eggs and flour into a batter and evenly coat it with tofu cubes. This creates a protective film that prevents the tofu from coming into direct contact with the oil.

Absorbs too much oil, and the eggs and flour are crispy when fried. 4. Before frying, wipe the bottom of the pan with ginger slices. This way it won't stick to the pan when frying tofu.

5. When frying tofu, you can put a little more oil, wait until one side is fried and set, and then turn the other side. If it hasn't been set yet, you are in a hurry to turn the other side, and the tofu will easily fry up. Moreover, the heating is uneven, and the fried tofu is not delicious.

6. When frying tofu, be sure to use medium-low heat, do not use high heat and low heat, it is easy to fry the paste and not cooked over high heat, and it is not crispy when fried over low heat. The above is the little trick of frying tofu, have you learned it? Remember these tips for frying tofu, and in the future, fried tofu will not only not be broken or sticky, but also crispy on the outside and tender on the inside.

Next, I will recommend some delicious fried tofu dishes to you, fried tofu can not only be eaten directly, but also can be used for stir-frying, boiling, stewing, etc., today I recommend a stir-fried fried tofu to you. We first prepare the ingredients needed for cooking: old tofu, one green and red pepper, two eggs, half a bowl of flour, three green onions, light soy sauce, salt, and oyster sauce, because the tofu itself tastes very fresh. Therefore, everyone must put a little less oyster sauce when putting it.

Now that the ingredients are ready, it's time to cook. First, cut the tofu into pieces, remove the seeds from the green and red peppers, and cut the green onions into sections. Mix the eggs and flour into a batter, and wrap the tofu cubes in batter and place on a plate.

Wrap the tofu cubes in batter in advance, so that you won't be in a hurry when frying. Then, heat the oil, add the battered tofu cubes and fry them, don't forget to fry them over medium-low heat, until golden brown on both sides. Finally, it will be fried.

Summary. Hello dear, the fried fried tofu skin is hard, it may be that the oil temperature is not high enough, resulting in the fried tofu being impermeable and hardening. It is recommended that the next time you fry fried tofu, the oil temperature can be higher, so that the fried fried tofu skin will be relatively softer.

How to make fried tofu, why is the skin of fried fried tofu hard?

Hello, the fried tofu skin is hard, it may be that the oil temperature is not high enough, resulting in the fried tofu being impermeable and hardening. It is recommended that the next time you fry fried tofu, the oil temperature can be higher, so that the fried coarse oil tofu skin will be relatively softer.

In addition, the fried tofu method is as follows:

Ingredients: fried tofu, salt, ginger, green onion, cooking wine, soy sauce, sugar, monosodium glutamate, water Method: 1

Prepare fried tofu, wash it and set aside. 2.Wash the ginger and cut it into slices, and cut the green onion into sections for later use.

3.Add an appropriate amount of water to the pot, add ginger slices and green onions, add an appropriate amount of salt and cooking wine to boil. 4.

Put the washed Wuzi hail oil tofu into a pot, cook for about 5 minutes, remove and drain for later use. 5.Add an appropriate amount of oil to the pan, add the boiled fried tofu, and fry until golden brown on both sides.

6.Add an appropriate amount of soy sauce, sugar, monosodium glutamate and water, bring to a boil, turn to low heat and simmer slowly. 7.

After simmering for about 15 minutes, remove the fried tofu and place on a plate. 8.Rub out the soup from the pot and pour it over the fried tofu.

In addition, you can adjust the amount of various seasonings according to your personal taste. If you feel that the small and fresh taste is not quite in line with your taste, you can add some sail digging meat and vegetables to make stewed oil tofu. The paulownia sedan chair is large.

How to make fried tofu, why is the skin of fried fried tofu hard?

The general steps to make fried tofu are as follows:Ingredients:- Tofu:

1 piece (about 300 grams) - Flour: Appropriate amount - Egg: 1 - Oil:

Appropriate amount of steps:1Cut the tofu into small pieces and blot the water with kitchen paper.

2.Beat the flour and eggs, add an appropriate amount of water, stir well, and make a batter. 3.

Put the tofu cubes into the batter and coat the batter evenly. 4.Put an appropriate amount of oil in a pot and heat it to about 180 degrees Celsius.

5.Place the battered tofu cubes in a pan and fry until golden brown. 6.

Drain the oil, remove the fried tofu cubes and cut them into uniform sizes. If the fried tofu skin is hard, it may be because the batter is too thick or the oil temperature is not high enough. You can add an appropriate amount of water to thin the batter, or increase the oil temperature higher, so that the fried fried tofu will be stuffy and crispy.