How to fry tofu to make it hollow

Fried tofu is a well-known specialty dish. Fried tofu is called tofu puff in Northeast China and fried tofu in the south. It is a fried food of tofu. It looks particularly golden in color, and it tastes elastic like shredded meat inside. It has good nutritional value. There are certain skills when frying fried tofu. The fried tofu should be fried flat and fluffy. Let's learn how to make the fried tofu hollow.

How to fry tofu to make it hollow

Only by making the tofu blank first can you fry the fluffy and large fried tofu. Fried tofu technology: (Take 20 kilograms of dry beans as an example) Add 20-50 grams of fried tofu foaming agent (Douxinsu) into the boiled soy milk cooled to 80 degrees and stir well to dissolve. Then, use 0.4-0.6 catties of magnesium chloride (brine) or gypsum to apply the slurry. Process flow: grinding (water-bean ratio 8:1) → boiling → cooling to 75-85℃ → adding bean curd → adding brine to the paste → standing and solidifying for 20 minutes → pressing → tofu (one pound of dry beans can produce 2.5-2.8 pounds of tofu) → frying (frying at medium temperature and shaping at high temperature) → selling on the market

The production process of fried tofu:

1. Prepare enough white tofu.

2. Cut the tofu into pieces first.

3. Heat up a pan with oil and wait for it to boil.

4. Put the cut tofu into the oil pan.

5. When the tofu turns golden yellow, it is almost done and you can take it out.

6. Place the fried tofu in the prepared container and done.

The main raw material of the dish specialty 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.

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