【楊桃美食網】炸豆腐的秘訣 Fried Tofu


tear out the plastic film, press all four sides of the tofu pack so the tofu will not stick to the sides This way, the tofu will not break when you invert it out Cut the tofu according to the molded lines, but do not cut it too small As long as the oil did not become sticky or smoky, it can be used another 1 to 2 times coat tofu with a layer of cornflour If it is not coated with cornflour, the colour will be darker after frying and it will not be crispy it may also stick to the pan Take a small leaf and toss it into the pan. If the leaf sinks down and rises again with bubbles then the temperature is approximately about 120 degrees The temperature needs to be increased further until the leaf rises up with bubbles immediately after putting into the pan This temperature is called high heat, and only then will the tofu be beautifully fried. Even though the flour on the coated tofu may become wet, it is OK to put it into the pan without worrying that it will char Throughout the whole frying process, keep it at high heat, avoid reducing to low heat to prevent oil from entering the tofu After the used oil cools, put it in the refrigerator to prevent oxidation and deterioration Fry until the outer layer turns golden brown and crispy to complete.

15 thoughts on “【楊桃美食網】炸豆腐的秘訣 Fried Tofu

  1. 照著做了,豆腐含水量高,放沒3分鐘,裏面的水份把外殼都浸濕了!
    濕了以後,太白粉的殼反而難吃!
    除非炸完立馬吃,可是燙的不得了怎麼吃啊…? 而且還傷牙齒!

  2. 台灣節目如果是面對臺灣人而言,那台語也好丶國語也罷,是無乜相干的。但 是,如若 是面向全球華人,是否全用國語合適或更好呢?台灣節目多有此狀況。故節目看完了,一半明白一半懵懂。慢慢地就不想再看了。

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