Deep-Fried Tofu

Deep-Fried Tofu

Introduction:

"This Crispy Tofu is made by frying the original juice and dipping it in the sauce. It has a unique flavor. Bean curd is a green and healthy food invented by Huainan Wang Liu An, an alchemist in China. Up to now, it has a history of more than 2100 years. Bean curd is rich in nutrition, known as "plant meat". Its protein digestibility is more than 90%, which is higher than other bean products except soybean milk. Therefore, it is widely welcomed. Eating two small pieces of bean curd a day can meet a person's daily calcium requirement. Tofu is a tonic, heat clearing and health preserving food. Regular eating can replenish qi, clear heat and moisten dryness, generate body fluid and quench thirst, and clean intestines and stomach. "

Production steps:

Step 1: raw materials are ready;

Step 2: soak tofu in salt water for a while;

Step 3: Chop garlic and shred ginger;

Step 4: add a little oil into the pan, add bean curd and fry over low heat until golden;

Step 5: turn over and fry until golden;

Step 6: continue to add a little oil into the original pot, cut ginger and stir fry until fragrant;

Step 7: add soy sauce, sugar, salt and water and bring to a boil;

Step 8: pour the boiled flavor juice into the chopped garlic foam, dip it in the juice and it's ready.

Step 9: finished product

Materials required:

Tender tofu: 300g

Raw soy sauce: 1 tbsp

Sugar: a little

Water: 2 tbsp

Ginger and garlic: right amount

Salt: right amount

Note: 1. Soaking tofu in brine can make tofu not fragile and remove some beany smell; 2. If you want to eat Crispy Tofu skin, you can fry it for a longer time. Here, you can take care of the taste of the old people, and the fried tofu is generally crispy; 3. The taste of dipping in juice can be adjusted by yourself. Because I'm raw garlic, my taste is stimulating and salty.

Production difficulty: simple

Technology: decocting

Production time: 20 minutes

Taste: salty and fresh