Crispy Tofu

Name: Crispy Tofu
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Soft tofu; 1/2 root Cucumber; Some Millet pepper; Some Shallots; 25g corn starch; 15g Flour; 1 piece egg; 1g White vinegar

by Seasoning House_

5.0 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Tofu is divided into northern and southern tofu, the main difference lies in the different ingredients of the tofu. The southern tofu is made with gypsum, and the solidified tofu has a higher water content and the texture is delicate, with a moisture content of about 90%; the northern tofu is mostly made with brine or physalis, and the solidified tofu has less water content, and the texture is better than that of the southern tofu. Old, the moisture content is about 85%, but because the moisture content is less, the tofu flavor is stronger, the texture is tougher, and it is easier to cook. Tofu is a traditional Chinese food, delicious and healthy. "

Ingredients

400g Soft Tofu
1/2 root Cucumber
Some Millet Pepper
Some Shallots
25g Corn Starch
15g Flour
1 piece Egg
1g White Vinegar

Crispy Tofu

1. 400 grams of soft tofu, cut into long cubes, and put in a basin for later use.

2. A handful of green onions, cut into pieces of green onions and put them in a pot, cut half of the cucumber into oblique blades, break four or five millet peppers, cut into a flower shape, put them in the pot together with the cucumber slices, and soak in water.

3. Let's make a little batter for sizing. Put 25 grams of cornstarch, 15 grams of flour, and an egg in a small pot. Add 1 gram of white vinegar, pour a small amount of water, and stir the batter with chopsticks. Make it thicker so that the tofu can be fried crispy when it is put on the paste. Add 20 grams of vegetable oil and add vegetable oil to prevent the tofu from sticking together after being put in the pot and stirring again.

4. Fry the tofu first, and heat the oil in the pot. When the oil is 50% hot, first dip the tofu in the batter, and then put it in the pot, so that each piece of tofu is dipped in the batter and put into the pot.

5. .Fry for three minutes on medium and low heat, remove the tofu and the residue in the pot, wait until the oil temperature rises to 60% hot, put the tofu in the pot and re-fry for 1 minute, and re-fry it once to make the tofu more crispy. , Remove the tofu to control oil for later use.

6. Put the cucumber and millet pepper on the plate, put the shallots on the bottom of the plate, put the fried tofu on the top, and finally squeeze the tomato sauce evenly.