1. Cut south tofu into 1.5 cm square pieces for later use.
2. Cut the tofu and make a deep-fried paste. Put 2 teaspoons of flour, 4 teaspoons of starch, 1 teaspoon of custard powder in a bowl, and beat in an egg. (Adding some custard powder is to make the fried tofu milk more scent, and the outer skin is more fluffy and crispy. If you don’t have it, don’t use it.)
3. Add a little water to make a thicker but very smooth batter.
4. Make another bowl of gorgon juice, take a bowl, add minced garlic, a little salt, a little chicken essence, and 1/2 teaspoon cornstarch.
5. Then add about 60 ml of milk and stir well into a bowl of gorgon for use. (When adjusting the bowl, do not add too much starch. Milk will gelatinize after preheating and boiling. If too much starch is put in the pan, the gelatinization will easily become a lump after cooking.)
6. Pour the prepared batter on the cut tofu cubes, try to make each tofu evenly covered with a layer of batter.
7. Start frying the tofu. Put a layer of batter on the tofu and fry the tofu piece by piece in a 50-60% hot oil pan. After it is deep-fried, use a spatula to remove the stuck tofu.
8. Fry until the tofu's golden shell bulges and tap it with a spatula to feel harder and remove it for later use. The fried tofu was crispy on the outside and tender on the inside. I couldn't help but ate a few first.
9. Leave a little oil in the pot, put it in a bowl of juice and bring to a boil over medium heat.
10. After the bowl of juice is boiled, it thickens a bit. Add the deep-fried tofu and stir fry quickly.
11. Stir-fry it thoroughly and evenly. After gelatinization, the gorgon juice is basically wrapped in tofu and can be turned off and served. (Be sure to move fast after adding the tofu)
12. Finished product.
Tips:no
