5,000 years of eclipse
Tofu contains more than 80% water. During the cooking process, the tofu will release more water when heated, which will not only cause oil splashes, but also make the tofu stick to the bottom of the pan.
Therefore, the key to successful pan-frying of tofu is to reduce water loss.
Waterproof Tips:
1.Salt and flour Soak the tofu in salted water for 30 minutes before frying it, and it will generally not break. Salt helps tofu drain water and can also reduce the amount of water released after frying.
Dry the tofu soaked in salted water, sprinkle flour on the surface of the tofu, and wait a few moments for it to regain moisture before putting it in the pan. The flour not only absorbs water, but also forms a protective film during the frying process, so that the fried tofu is not only less likely to break, but also has a crispier texture.
Here, flour can also be replaced with other types of flour, such as starch, sweet potato flour, etc.
2.Wait patiently and reduce the number of flipsWhen frying tofu, try to minimize the number of turns, you can shake the pan to evenly heat the tofu, and then turn it over after one side has solidified, so that you can fry the tofu with a complete shape and is not easy to break.