How is fried tofu made?

Tofu is quite common in our daily life, especially boiled tofu which can be seen everywhere. Fried tofu is different from boiled tofu. It is a famous specialty dish in Guangdong. In the north, it is often called tofu puff. It is mainly made by frying. It has golden color on the outside and shredded meat on the inside. It is particularly elastic and tastes good no matter what dish it is served with.

Introduction

Fried tofu is rich in high-quality protein, multiple amino acids, unsaturated fatty acids and phospholipids, and is also high in iron and calcium. Fried tofu is edible by most people. Fried tofu is less digestible than other soy products. People who often suffer from indigestion or weak gastrointestinal function should eat it with caution. When frying tofu, the fire should be high so that it will be tender inside and crispy outside.

Dishes

The main raw material of fried tofu is soybean, which is made through multiple processes such as grinding, pressing, and frying. The volume of fried tofu blocks is about eight cubic centimeters, golden in color, with a smooth outer skin and a silky interior, soft, firm and elastic. Once pinched into a ball, it can be restored and stored for a month without getting moldy or changing. It can be used as a main dish for steaming, stir-frying or stewing, and as an ingredient for a variety of meat dishes. It is an excellent product for both meat and vegetarian banquets. Steamed meat with meat filling is a famous dish at banquets; cut into pieces and used as an ingredient for soup or stewed meat, the soup has a fresh flavor and will not become mushy even after long stewing; cut into strips and stir-fried with shredded meat, bean sprouts, vermicelli or served cold, it tastes even better.

Fried tofu generally refers to deep-fried tofu puff and deep-fried stinky tofu. The general process flow is: grinding (water-to-bean ratio 4:1) → boiling → cooling to 75-85℃ → adding solids → adding brine + foaming agent (douxinsu) to the paste → static solidification → cutting and pressing → tofu → frying (stinky tofu soaked in brine) → put on the market for sale.

Identify good and bad

color

High-quality fried tofu has a bright orange-yellow color, while fried tofu mixed with rice and other impurities has a dark yellow color.

weight

Adulterated fried tofu is heavier than high-quality fried tofu. There are about 80 pieces of high-quality fried tofu per pound, and only about 60 pieces of adulterated fried tofu.

Internal capsule

Adulterated fried tofu has many capsules that are clumped together, while high-quality fried tofu has fewer capsules that are evenly distributed.

elasticity

If you gently squeeze the fried tofu with your hands and it cannot be restored, it is most likely adulterated.

reaction

Dropping iodine on fried tofu will not change color, but fried tofu mixed with rice will turn blue-black.

Nutritional Value

Fried tofu is high in calcium and protein, but also high in fat, and its calories are close to those of poultry. [1]

practice

Bitter Melon and Tofu Soup

Open categories: cooking, recipes

【Material】

1 bitter gourd, 100 grams of fried tofu, and 30 grams of vermicelli.

【seasoning】

Chopped green onion, vinegar, salt, chicken essence, and clear soup.

【practice】

1. Wash the bitter gourd, remove the seeds, cut into semicircular slices and blanch them in cold water; cut the fried tofu in half; soak the vermicelli in warm water until soft and set aside.

2. Pour clear soup into the pot, bring to a boil over high heat, then add fried tofu and vermicelli. Cook for a while after boiling, add bitter melon slices and bring to a boil over high heat. Sprinkle with chopped green onion, salt, chicken essence, and drizzle with balsamic vinegar.

【Nutritionist’s advice】

1. In summer, there are many kinds of bacteria and toxins easily accumulate in the human body. It is a high incidence period of gastrointestinal diseases. Vinegar is a natural killer of various bacteria. The sour taste of vinegar can also stimulate the taste buds and help increase appetite.

2. Adding a little vinegar to bitter melon soup can reduce the bitterness of bitter melon.