Name: How to Make Crispy Tofu [crispy Tofu in Abalone Sauce]
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 Japanese tofu; Less than half a root Cucumber; a little carrot; Some Vegetable oil; Some shallot; Some salt; Some ginger; 1/2 Egg white; 1 spoon Abalone juice; 3 spoons Dry powder; 1.5g Sugar; a little pepper

How to Make Crispy Tofu [crispy Tofu in Abalone Sauce]

by Green angel

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

Tofu is nutritious and delicious. After making Japanese tofu, it is crispy on the outside, smooth and tender on the inside, and has a thick juice. It has become a good meal. I think that with abalone sauce, Japanese tofu is delicious no matter how you make it. If you want to eat crispy, you can eat it with ingredients, and if you want to eat soft, the soup will be more juicy. . . . . I still want to eat the prepared dishes, but next time I will eat them differently. Next time I will eat them with good juices and fry them with dipping sauces. The taste is estimated to be even better. It is a good choice whether it is to eat for yourself or for a banquet! "

How to Make Crispy Tofu [crispy Tofu in Abalone Sauce]

1. Abalone sauce Japanese tofu ingredients.

2. Cut carrots and cucumbers into diamond-shaped slices.

3. Carefully open the Japanese tofu and cut into slices about one centimeter.

4. Pour the abalone juice into a bowl, add a little water and sugar, stir well and set aside.

5. Beat the egg whites well, then put Japanese tofu in the egg whites and dip them evenly.

6. Dip it in cornstarch. Glue everything evenly and let it dry slightly.

7. Put 60% oil in the wok and fry the tofu over medium heat.

8. Turn it over and deep-fry after it is shaped.

9. After the full-scale bombing is finished, put them into the fire and re-explode them and fish them out.

10. Then a little oil in the bottom of the wok, add the green onion and ginger and stir fry, remove the onion and ginger.

11. Add the carrots and stir fry. After the carrots are fried, add the cucumber slices and stir fry.

12. Stir-fry the cucumber slices, add the sauce and fry until the sauce is thick.

13. Pour in Japanese tofu and stir fry quickly.

14. Pour in Japanese tofu and stir fry quickly.

Tips:
1. The egg whites must be beaten evenly to make small bubbles before use.
2. Make sure to coat the tofu with the dry powder, otherwise water will flow out.
3. The abalone juice is already very salty and umami. In general, there is no need to put salt in it. If the mouth is heavy, put it slightly.