How to fry white tofu

There are many kinds of dried tofu, including braised, fried, and sauce-flavored, and there is also white dried tofu. White tofu is not seasoned and has a light taste, but it can be stir-fried with other vegetables and the resulting dishes are also very delicious. Before cooking the white tofu, be sure to cut it into strips to help it absorb seasonings and make the taste more delicious before adding other vegetables. Here are a few methods for doing this.

1. Method 1

Rinse the white tofu with clean water and cut into long strips as shown below for later use.

Chop the green onions into the length you like and set aside.

Wash the celery and cut into 2-3 cm long segments for later use.

Put a proper amount of oil in the pot. When the oil is 50% to 60% hot, pour in the cut white tofu strips and stir-fry for a while.

Add appropriate amount of salt and soy sauce and stir-fry until tasty.

Add the chopped celery and continue to sauté for a while.

Add appropriate amount of sugar and chicken essence, stir-fry for a while and then serve.

Serve it on a plate and a delicious dish of fried white tofu and celery is ready.

2. The role and amount of water added during grinding: After the soybeans are soaked, they must be rinsed with clean water and drained before they can enter the grinder for grinding. When grinding, water must be added in a certain amount along with the material. The roles are: first, the running water drives the soybeans to lubricate in the mill; second, the mill will generate heat during operation, and adding water can cool it down to prevent protein denaturation; third, the ground protein can be separated to form a good sol.

The water pressure when adding water should be constant, and the water flow rate should be stable, and it should be coordinated with the bean feeding speed. Only in this way can the ground soy milk be delicate and uniform. If the water flow rate is too large, it will shorten the residence time of soybeans between the grinding discs, resulting in fast discharge, poor grinding, and grains in the bean paste, which cannot meet the expected requirements. If the water flow rate is too small, the beans will stay for a long time between the grinding discs. As a result, the heat of the grinding discs will denature the protein, affecting the product yield. The amount of water we add when making dried tofu is twice that of wet beans, that is, the bean-to-water ratio is 1:2.