Cut the tofu into small pieces. Deep-fry the tofu block in the oil pan until it swells and turns golden yellow, and drain it. Oil tofu is a traditional dish of Han nationality, and it is called tofu in the north. It is a fried food of tofu. The main raw material is soybean, which is made by grinding, squeezing and frying. It can be used as the main course of steaming, frying and stewing, and also as the ingredient of various meat products.

Ingredients: four pieces of tofu and appropriate amount of blending oil.

1, cut tofu into small pieces.

2. Put the tofu block into the oil pan and fry until it is golden yellow, then drain the oil.

Extended data:

Oil tofu is a traditional dish of Han nationality, and it is called tofu in the north. It is a fried food of tofu. The main raw material is soybean, which is made by grinding, squeezing and frying. Its volume is about 8 cubic centimeters. It can be used as the main course of steaming, frying and stewing, and also as the ingredient of various meat products. Its golden color is silky, delicate and ethereal, elastic, and contains high-quality protein.

Distinguish the quality of oily tofu:

Color: The color of high-quality oil tofu is bright orange, and the color of oil tofu mixed with impurities such as rice is dark yellow.

Weight: Doped oil tofu is heavier than high-quality oil tofu, about 80 per catty of high-quality oil tofu, and only about 60 doped oil tofu.

Internal capsule: The number of internal capsules doped with oil tofu is large and caked, while the number of high-quality internal capsules is small and evenly distributed.

Elasticity: gently knead the oily tofu with your hands, and most of the unrecoverable products are adulterated goods.

Reaction: Dropping iodine on tofu will not change color, while tofu mixed with rice is blue-black.