How to Make Tofu Bubbles? Mastering the Oil Temperature is Key, Detailed Steps Here
Have you ever eaten tofu bubbles? Tofu bubbles, also known as fried tofu, are foods made by frying tofu.
In our daily lives, when we want to eat tofu bubbles, we usually go out to find vendors or buy ready-made ones from supermarkets, which is more convenient and quick. But did you know that tofu bubbles can be made at home entirely? The steps to make them are not difficult to operate. Below, I will introduce how to make tofu bubbles at home.
Tofu bubbles
Prepare ingredients:
Old tofu
Prepare seasonings:
Salt
Making steps:
1Wash the old tofu, then cut it into approximately 2cm cubes.
Try to cut the size consistently, this makes it convenient for frying evenly when it's fried
2Prepare half a bowl of water, add an appropriate amount of salt (How much depends on personal taste) to make a salt water, then put the cut tofu cubes into it and soak for about 30 minutes. The purpose of this step is to give the tofu blocks a base flavor.
3Pour out the salt water and carefully wipe the moisture of the tofu blocks with a cloth or paper towels.
The purpose of this step is to prevent residual moisture from frying from making the oil 'splatter', and it is also beneficial for the tofu surface to quickly solidify, making the tofu fry successfully, and the oil will not be stained
4
Frying – The main difficulty in making tofu bubbles mainly lies in this step, so I'll introduce it separately.
At the beginning, you need to use medium heat to fry, until the oil is heated to about 60% hot. At this time, you can quickly put the tofu cubes into the oil for batch frying, slowly making the tofu blocks start to expand. Note that the oil temperature must not be too high or too low! If the oil temperature is too low, the surface of the tofu block cannot be quickly fried into shape, and the tofu block may break into small pieces during the frying process, and the oil will also be stained. If the oil temperature is too high, the rapid expansion of the tofu bubble without the skin being firm enough will easily make the oil enter the tofu bubble.
When the tofu skin is basically formed, and the tofu blocks start to expand, increase the firepower to continue expanding the tofu bubbles and solidification, when the surface turns golden yellow and floats on the oil, you can take it out and drain the oil. Note that the oil temperature at this time should reach about 80% hot, and the frying process should be cooled down first before shutting off the fire, otherwise, the tofu bubble will absorb oil.
60% hot is approximately 140 degrees - 160 degrees, at this time, the oil pot starts to emit a small amount of smoke, 80% hot is about 200 degrees or above, at this time, a large amount of smoke will come out from the pot's edge
5After frying, take out and drain the oil after it's finished.
