How to fry the battered tofu in a non stick pan, how to fry the tofu without rotting the non stick p

The trick of frying tofu without sticking to the pan is something that most people don't say.

1. Choose tofu.

Choose tofu with a firm texture. There are many tofu on the market, and its texture is divided into hard and tender, generally use tender tofu when making mapo tofu, and use a harder one when frying tofu, so that the tofu is not easy to disperse during the cooking process.

2. Hot oil. The oil doesn't have to be too much, but it has to be hot. When frying tofu, it is important that the oil is hot enough if the tofu does not stick to the pan.

When frying tofu, you don't have to put a lot of oil in the pan, but you must wait until the oil is hot and smoking. You can also try to rub a layer of ginger on the bottom of the pot before pouring the oil, which can also effectively solve the situation of tofu sticking to the pan.

3. Use medium heat.

If you want fried tofu to be delicious, it is very important to choose the strength of the fire. If the fire is too small, you can avoid the surface of the tofu from being too burnt, but because the heat is small, the frying time should be longer, so that the tofu inside will be too old; If the fire is too large, it is easy that the outer layer has been scorched, and the tofu inside is not yet cooked. So when frying tofu, you should choose medium heat.

This not only makes the surface of the tofu crispy quickly, but also seals the moisture in the tofu and keeps the inside tender.

4. Clean the pot. Be sure to wash the pan before frying tofu, otherwise anything will become a sticking point.

5. Move the pot but not the shovel.

When many people see that the tofu is almost ready, they are anxious to shovel it up with a spatula, and the tofu will fall apart as soon as possible. In fact, you must not move the spatula when frying the tofu, turning the pot can not only make the tofu evenly heated, but also judge whether it can be turned over.

Soak the dusty tofu in salted water, heat the pan with cold oil, sprinkle salt on the bottom of the pan, and shake the pan constantly when frying the tofu.

Tofu is rich in nutrients, so when frying tofu, you don't want it to stick to the pan, so you cut the tofu into small pieces and soak it in salted water. If the tofu soaked in salted water is fried again, it is not easy to stick to the pan and is not easy to break. Tofu soaked in salt water, after taking it out, be sure to control the moisture, if there is a lot of water on the tofu, it is easy to stick.

Introduction to Tofu

Tofu is a nutritious and long-standing ingredient, and the public's love for tofu has promoted the progress and repentance of the tofu making process. The main production process of tofu is pulping, that is, making soybeans into soybean milk; The second is coagulation, that is, soybean milk is coagulated into a gel containing a large amount of water under the combined action of heat and coagulant, that is, tofu.

Tofu contains a variety of trace elements necessary for the human body, and is also rich in high-quality protein, known as "plant-based meat". The digestion and absorption rate of tofu is more than 95%, and such a healthy food has always been loved by everyone, but in order to better play the nutritional value of tofu, it is also necessary to pay attention to the combination.

In 2014, the "traditional tofu production skills" was included in the fourth batch of China's national intangible cultural heritage representative items, and this magical Chinese Qing brother Zheng cuisine began to be endowed with more cultural connotations and inheritance significance in addition to commodity value. The traditional tofu production process is first to soak soybeans to soften soybeans, grind the soaked soybeans, then filter and separate the bean dregs to obtain soybean milk, cook soymilk, and then add coagulants to make soybean protein gel and shape to obtain tofu.

The method of frying tofu in a non-stick pan is to heat the pan with cold oil, sprinkle salt on the bottom of the pan at the same time to avoid direct contact between the tofu and the pan, and also pay attention to controlling the moisture of the dried tofu before frying.

The specific method of frying tofu non-stick is as follows:

Ingredients: Old tofu, garlic, shallots.

Seasoning: tomato paste, salt, sugar, aged vinegar, chicken essence, oyster sauce, dark soy sauce.

1.Prepare 500 grams of old tofu, the taste of old tofu is firm and not breakable, cut into even small pieces, and soak in water for a while.

2.Prepare a few garlic grains, pat them apart and chop them into minced garlic and put them in a pot. Add 10 grams of tomato paste, 2 grams of salt, 15 grams of sugar, 10 grams of aged vinegar, 2 grams of chicken essence to the basin, stir to dissolve the seasoning, and then add 5 grams of oyster sauce for later use.

3.Prepare a shallot, cut into chopped shallots and set aside.

4.Heat the pot, add an appropriate amount of vegetable oil to slide the pan, after sliding the pot, pour out the hot oil and add cold oil, sprinkle a little salt around the pot, pour the tofu into the pot, and break up the stacked ones with a spoon, keep shaking the pot to let the tofu heat evenly.

5.Keep the low heat and fry for 3 minutes, turn the tofu over after one side is browned, and fry for another three minutes after turning it over, often turning over and frying until the surface of the tofu is crispy and golden brown.

6.Heat the oil in the pot again, pour in the adjusted sweet and sour sauce, add 2 grams of dark soy sauce to enhance the color, stir quickly and evenly, after the juice boils, pour in a little water starch to thicken the juice.

7.Pour in the fried tofu and stir-fry in a pan to evenly coat the tofu with the sauce, add chopped green onions, stir well, and then put it on a plate.

8.Remove from the pan. <>

Point 1: Blanch with hot salt water.

If you fry the tofu directly, because the tofu contains water, it is easy to cause the skin of the Sticky Pot Protoss to break when frying, and if you are not careful, your tofu will be unlucky, without a good-looking appearance, only the black and black will be left after being fried, and it will greatly affect the taste. So if you want the tofu to be non-stick and easier to fry thoroughly, remember to blanch the tofu with warm salted water before putting it into the pan, so that the hot brine can speed up the analysis of the water in the inner layer of the tofu, so that the tofu can be quickly dehydrated from the inside out.

Don't be in a hurry to put the tofu in the pot after the first step, you must first use kitchen paper to control the moisture of the tofu, and it is okay to use clean cotton yarn, if you miss this step, then you will be unlucky, because if you get rid of the hot oil quickly, the tofu will be fried in hot oil, and it is easy to be scalded by the oil, so this step is very important! After this step is done, we put the tofu into the pan and fry it with oil over medium heat until the surface is golden brown and the inside can remain tender and juicy.

Point 2: Wrap in cornstarch.

Everyone's taste is different, some people like to eat soft and glutinous, some people like to eat a little crispy, if you prefer a little crispy, then after the previous step is done, then wrap the tofu with a layer of cornstarch, and then put it in the pot, such a shirt cheats the skin will be like fried chicken as crispy, and not greasy at all, the tofu that comes out of this way is definitely what your family will like to eat.

Of course, not only corn light powder, you can also choose to wrap the outer layer of tofu with egg liquid, which is also a good method, not only non-stick, but also to make the fried tofu have the fresh flavor of eggs, and the color of the fried tofu is bright yellow, which will be a way that many children will like.

The home-cooked recipe for stir-fried tofu is as follows:Ingredients: 200g of old tofu, two eggs, 15g of green onion, 15g of garlic, 10g of cooking oil, 3g of salt, 10g of light soy sauce, 5g of aged vinegar.

1. Cut a piece of old tofu into cubes as shown in the figure below.

2. Finely chop 2 shallots as shown in the figure below.

3. Beat two eggs and a little chopped green onion together and set aside, as shown in the figure below.

4. Stir-fry the garlic cloves in the oil pan first, then put in the tofu, fry while frying, add a good amount of salt and light soy sauce to taste after the tofu is ripe, add eggs and green onions before the pot and stir-fry well, add some aged vinegar as shown in the figure below.

5. After frying, remove from the pot and serve on a plate as shown in the figure below.

Ingredients: 200g of old tofu, two eggs, 15g of green onion, 15g of garlic, 10g of cooking oil, 3g of salt, 10g of light soy sauce, 5g of aged vinegar.

1. Cut a piece of old tofu into cubes as shown in the figure below.

2. Finely chop 2 shallots as shown in the picture below.

3. Beat two eggs and a little chopped green onion together and set aside as shown in the figure below.

4. Stir-fry the garlic cloves in the oil pot first, then put in the tofu, fry while frying, add an appropriate amount of salt and light soy sauce to taste after the tofu is mature, add eggs and chopped green onions to stir-fry well before leaving the pot, add some aged vinegar as shown in the figure below.

5. After frying, remove from the pot and serve on a plate as shown in the figure below.