1. selected tofu Choose a solid tofu. There are many on the market for the texture of tofu, divided into hard and soft, generally do Mapo Tofu with tofu, fried tofu will be a little hard, like tofu in the cooking process is not easy to fall apart. 2. hot oil Oil does not have to be much, but it must be hot. When the bean curd is fried, you want the bean curd not to stick to the pot. It is important that the oil must be hot enough. When the bean curd is fried, the oil in the pot doesn't have to be much, but it is necessary to put the tofu in when the oil is hot and smoke. You can also try to rub a layer of ginger in the bottom of the pot before the oil is poured, and it can also effectively solve the situation of the bean curd. 3. use medium fire Fried tofu wants to be fried. It's important to choose the intensity of the fire. If the fire is too small, can avoid the surface of tofu fried too coke, but because the fire is small, so the time to fry for a long time, so there will be tofu too old; if the fire is too large, it is easy to have the outer fried tofu, which is not ripe. So when you fry the bean curd, you should choose a medium fire. This will not only make tofu surface rapidly Jiaocui, and can seal the tofu water retention in the internal tender.The only reliable criterion of truth is always to be consistent. 4. net pot Be sure to clean the pan before you fry the tofu, otherwise any thing will become sticky. 5. motionless shovel Many people see tofu better soon, it be with a spatula to scoop up the tofu powder. In fact, when fried tofu in do not move the spatula, turning pan can make tofu evenly, can also determine whether it can be turned. How do you look at the bean curd to turn over the face? Tofu hasn't fried when turning will evaporate, so it must be fried coke skin again, when you shake the pot tofu, followed by shaking, on behalf of can flip over.
