What's wrong with tofu not being hollow?

The reason why the tofu is not hollow may be that the temperature is not enough and the inside does not expand rapidly. Or maybe the tofu was chosen wrong. When you start frying, you can use a big fire, and then change it to a small fire when the surface of the tofu changes color, so that the fried tofu is crispy outside and tender inside, and it is hollow.

The correct way is to boil the hot oil, heat it to 60%, and cut it into small pieces of tofu. In the process of frying, gently push the tofu block with a shovel to make it evenly heated. Fry tofu until the surface is slightly yellow, and turn to low heat and fry slowly. After all the tofu blocks turn yellow, you can take out the oil control.

The method of frying hollow:

1, which can make the prepared oil tofu more bulky and full. There is less residual tofu in the inner cavity of oily tofu, and the utilization rate of tofu is high.

2. The oily bean curd skin is delicate and symmetrical, and there are no big bubbles.

3. The skin of oily tofu has better toughness and elasticity, and the skin is not easy to be brittle. It is more conducive to the post-production of tofu.

4. Oily tofu is easier to fry thoroughly, and the shelf life of oily tofu is prolonged.