1. First cut the tofu into small pieces, but not too thin or too thick. It is not easy to shape if it is thin, and it takes too much time to fry when it is thick.
2. Pour the right amount of rapeseed oil, it doesn't need to be too much, but it depends on which pot you use. Normally, you need to pour a little more oil in the ordinary pot. Because the ordinary pot consumes oil, I use a non-stick frying pan. Heat the oil with a high fire first, and then fry it on a low fire. Turn it over with chopsticks when frying.
3. Fry until golden brown on both sides, pick it up, and place it in a basin that has been wiped dry beforehand. (It is better to use a larger basin, because the last process is not easy to operate because the equipment is small)
4. After the final frying, put it in a basin to cool for a few minutes. After cooling, smear with an appropriate amount of salt for preservation. Just let it cool completely and put it in the refrigerator.
Tips:When the tofu is fried in the pot, the oil will jump up when it is turned over. Be careful of being scalded when it is fried!
