Fried tofu is just like fried fish. If you don't pay attention to it, it will stick to the pot. Xiaobian will tell you how to fry tofu without sticking to the pot. Let's have a look
How to fry tofu without touching the pot
Fried tofu
Materials: a large piece of tofu (about 400g), two green peppers, and a handful of garlic sprouts.
Seasonings: oil, salt, soy sauce, chili sauce, black pepper.
Production process:
1. Cut tofu into large pieces, each piece is about 3cm thick, slice green peppers, remove the roots of garlic sprouts, remove the old skin and yellow leaves, wash and slice into sections.
2. In the frying pan or pan, put more oil and oil, so as to avoid that some tofu can't be fried, mixed with medium heat, and can't be heated by oil. Start to drain tofu into the pan from the side of the pan, as long as the pan is not too small, you can drain all tofu slices into the pan at one time.
3. Keep a medium heat all the time. Turn the pot clockwise. Keep it for half a minute every time you turn a part. Let the tofu in that part be on the top of the heating. This is to make the tofu in different parts evenly heated. In this process, don't use the spatula, spoon, chopsticks and so on to move the tofu in the pot.
4. After turning the pan clockwise for a week, you can use the spatula to start shaking the tofu slices along the edge. At this time, most of the tofu that is evenly heated has been fried into golden crispy skin, and won't touch the bottom. Turn the tofu slices that have been fried yellow on the bottom one by one carefully with the spatula. If you don't fry enough, you can continue to fry for a while.
5. Keep the process of flipping and frying. When all the tofu is flipped (at this time, the other side of tofu has been fried to golden yellow), add green pepper, a little salt, a little old soy sauce and a spoonful of chili sauce.
6. Adjust the heat, gently mix all the ingredients in the pot with a spatula, add half a bowl of water, cut garlic sprouts, mix well, let the tofu boil for 5 minutes, fully absorb the flavor of the seasoning. When the soup is concentrated, add black pepper and stir well.
1. The key to frying tofu is to keep the pot and shovel moving. In addition, the fire should not be too small or too hot. Medium fire is the best. It can not only make the surface of tofu quick and crisp, but also seal the water in tofu to keep the inside soft and smooth. Small fire can also fry the effect of scorching yellow, but that kind of tofu is too old.
2. Only when the tofu is fried, it will not touch the bottom, so the time of frying should be controlled, not too anxious. If you are not sure, you can gently push the edge of the tofu slice with the back of the shovel. If you feel that it can shake easily, you can turn it over. On the contrary, if the bottom is connected to the pot, don't move. Continue frying for a while, do it several times more, and then one by one I can master the time and the weather gradually.
3. If you are afraid that tofu is fragile, you can also go through it in a boiling pot before frying. However, the boiled tofu slices must be drained, otherwise they will be splashed with oil easily, which is very dangerous.
4. To make home-made tofu, you can also fry the tofu well, put it out, and then fry it with a little fatty meat slices, which will taste more fragrant.
5. You can use bean paste instead of chili sauce, or other chili sauce instead.
6. Too tender tofu, such as lactone tofu, is not suitable for this kind of home-made tofu.