The sticky tofu pan can be avoided by heating the pan and cooling the oil, controlling the heat, processing the tofu in advance, using a non stick pan, adjusting the stir frying method, and other methods. The sticking of tofu to the pan during stir frying is mainly related to the temperature of the pan and the moisture content of the tofu. Hot pot and cold oil is a classic technique in Chinese cooking. Heat an empty pot until it emits a slight smoke, then pour in cooking oil. When the oil temperature reaches 50-60% hot, pour in the tofu to quickly form a protective layer. When selecting an iron pot, it is necessary to fully lubricate the pot. For new iron pots, it is recommended to boil them with lard and apply a thin layer of oil for maintenance after daily use. Non stick pans are more suitable for beginners, but it is necessary to avoid using metal shovels to damage the coating. When cleaning, wait for the pot to cool down and then wipe it with a soft cloth. Tofu itself has a high water content. Old tofu can be soaked in salt water or heated in a microwave for a short period of time to dehydrate, while tender tofu can be blanched or coated with thin starch. Maintain medium heat when stir frying, use a wooden spatula to gently push from the edge to avoid breakage, and do not frequently flip during the frying stage. Wait until one side is set before operation.
For daily use, you can choose hard textured varieties such as brine tofu or northern tofu, and it is recommended to maintain a slice thickness of about 0.8 centimeters. Before cooking, use kitchen paper to absorb the surface moisture, sprinkle a small amount of salt and let it sit for a moment to further precipitate the moisture. Choose peanut oil or rapeseed oil with a high smoke point, and the amount of oil should completely cover the bottom of the pot. If Mapo tofu and other dishes need to be kept intact, cut the tofu into pieces, blanch it, and then soak it in light salt water for standby. When slight sticking is found, immediately pour a small amount of hot water along the edge of the pot and use steam to naturally separate the tofu. Long term maintenance of iron pots can form a natural oil film. Before daily frying, burning an empty pot until it drips into beads can significantly reduce the probability of sticking to the pot.
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