Crispy Bean Curd

Crispy Bean Curd

1. Add a little salt to the leftover soy milk and stir evenly. Heat to about 80 degrees and turn off the heat.

2. Let it stand until the surface of the soy milk crusts, and gently cut it along the edge of the pot with a knife.

3. Prepare a colander.

4. Gently scoop out the tofu skin.

5. Prepare a basin of cold water in advance.

6. Gently put the removed tofu skin into the water.

7. After the tofu skin has cooled, take it out gently.

8. Lay it on the chopping board, and then fold it 1/3 in the middle on either side.

9. Fold the opposite 1/3 in half to the middle. (The bean curd is equal to 3 layers)

10. Fold the two ends in the middle.

11. Finally, fold it in half. (The whole process is like folding a quilt)

12. Place them on a plate one by one, and put them in a leaky utensil to dry after all.

13. Heat oil in the pan.

14. When the oil is hot for 7 minutes, fry in the pan until fluffy and golden.

Tips:

1: The whole process of making tofu skin should be gentle, so as not to break the tofu skin and make it unsightly.

2: The tofu skin must be dried in the shade before it can be fried, otherwise it will not be so fluffy when fried with a lot of moisture. And it's not safe