Pan-fried Tofu with Salt]:Tofu
Why is fried tofu easy to stick and fragile? The method is important, so let's try frying a tofu today.
- Buy a piece of old tofu, which is firmer and less fragile than young tofu.
Cut the old tofu into 0.5cm slices and put them in water to soak. Cut some chopped spring onions from the leaves.
- Frying tofu
If you want to fry tofu without sticking to the pan, first of all, you have to slide the pan sufficiently, heat the pan and cool the oil, sprinkle some salt evenly on the bottom of the pan to avoid direct contact between the tofu and the bottom of the pan, causing it to stick to the bottom.
Add the tofu and gently shake the pan so that the tofu is evenly heated and kept on a low heat for 3 minutes, when the tofu is browned around and the bottom is golden brown, sprinkle some salt on top and turn it over and fry for another 2 minutes.
When tofu is golden brown on both sides, turn out and drain.
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- Put some water in the pot, put some chicken powder and oyster sauce after the water boils and stir well, hook in a little water starch to thicken the soup.
Pour in the fried tofu and spring onions, let the tofu be coated with the sauce and turn well, then the general aroma of fried tofu is ready!