How to prevent sticking when frying old tofu until both sides are golden brown?
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When it comes to tofu, I believe everyone is familiar with it; it is a very common soy product in our daily lives. Not only is it rich in nutritional value, but it also has a very tender and smooth texture, which has made it popular among many people. In daily life, tofu is divided into soft tofu and firm tofu. Soft tofu is more tender, making it suitable for use in soups or stir-fries, while firm tofu contains less moisture and is generally better suited for frying. Although firm tofu is harder, it still tends to break easily and stick to the pan during cooking. This also results in tofu that doesn’t look good when fried. So, how exactly can one fry tofu to keep it intact?
It’s fried, so the skill level can’t be seen
:Well, then it tests speed – keeping flipping over continuously~:lol
This is a good approach; technology reduces the difficulty of production
Flipping it over repeatedly is a skillful task – how can one avoid damaging the old tofu?
Use hot oil in a cold pan, and shake it with your hand.
Oh. This is the trick – it makes sense now why cooking schools have people practice shaking the pan every day