Processing technology of fried tofu

(1) Remove the tendons and skins from the chicken breast, chop it into mud, put it in a bowl, add seasonings such as egg white (2 pieces) and scallion, stir it evenly, then add lard and stir it into a paste. Squeeze the tofu into a paste and mix it with the chicken paste.

(2) Fat pork slices grow into 4 pieces, 6 cm long and 4 cm wide, and each piece is smeared with paste; Soak the leaves in boiling water, cut them into slices the same size as fat slices, and cover them with the paste. Beat egg white (4 pieces) and wet starch into egg white paste for use.

(3) Put the wok in medium heat, add peanut oil to 40% heat, drag the tofu slices into the beaten paste, put down the vegetable leaves, and fry them in the oil pan. Pause, turn it over and fry the leaves again. When the oil temperature rises, it will catch fire and fry the tofu thoroughly. Pour the remaining egg white paste around the tofu in a round shape. The egg white is slightly Huang Shi. Change the knife and put it on the plate. Just bring pepper and salt when serving.