Three Points to Make Popular Street Snacks with Outer Focus and Inner Tenderness-teppanyaki Tofu

It seems that during the night, the teppanyaki tofu quickly became popular. Every time you pass the subway station near your home, you can always see the crowds of small food stalls next to the subway station. It exudes bursts of aroma, tempting people to stop, that glowing golden color attracts people's attention, and the outer focus and inner tenderness, fresh, fragrant and smooth taste, conquer people's taste buds.
You can't help making such delicious tofu at home. When the seasoning was sprinkled on the tofu, it gradually penetrated into the tofu, a wonderful aroma came out, and I involuntarily took a few deep breaths, the gluttonous insects in my belly were about to move... I was so greedy that I swallowed...When the tofu came out of the pot, I couldn't care whether the tofu was hot or not, so I eagerly started eating it. Wow, it's so delicious, the outer layer is crispy, the inside is juicy and tender, mixed with the fragrance of various seasonings, the tip of the tongue is immediately lingering, and the deliciousness blooms between the lips and teeth!

It is not so simple to make tofu so delicious. If you choose tofu with not much juice, the tofu will have a woody texture after frying; if the heat is not controlled, the tofu may be scorched and the moisture inside the tofu may be burnt. Loss affects the taste; improper seasoning may make this delicious taste strange and unpalatable. To make sizzling tofu that is tender on the outside, smooth and juicy, and extremely fragrant, you need to master the following three key points:
1. The choice of tofu: choose tofu with high moisture content, preferably boxed tofu. The boxed tofu is vacuum-packed and soaked in the juice for a long time. The tofu has a large moisture content. The fried tofu can keep the outer coke and the inner tender. , Smooth and juicy taste.
2. Controlling the heat: The heat of frying tofu must be well controlled. When the oil temperature reaches 50% hot, put the tofu in. At this time, the water inside the tofu can be instantly locked, and the surface of the tofu is easy to shape and turn. It is not easy to turn over when the noodles are sprinkled; when sprinkling the seasonings, turn the heat to medium, so as not to burn the tofu and maintain the golden color; when the tofu is turned over, the temperature of the oil at the bottom of the pot will be higher. Turn down the heat and fry it thoroughly.
3. Seasoning: Cumin powder and salt and pepper powder are a very classic combination, and it also works well with tofu, and the fragrance of green onion is added to make the tofu extremely fragrant. If the taste is strong, you can add five-spice powder and chili powder. "