Fried Tofu with Milk Flavor

1. Cut the South Tofu into approximately 1.5 cm square pieces for later use.

2. Cut the tofu and mix it with a deep fry. Put 2 teaspoons of flour, 4 teaspoons of starch, and 1 teaspoon of cheese powder into a bowl, and add an egg. (Adding some cheese powder is to make the fried tofu milk more fragrant, and the outer skin more fluffy and crispy. No need.)

3. Add a little water to make a thick but very smooth batter.

4. Mix another bowl of sauce, take a bowl, add garlic powder, a little salt, a little chicken essence, and 1/2 teaspoon of corn starch.

5. Add about 60 milliliters of milk and stir well to form a bowl of sauce. Set aside. (When adjusting the bowl, be sure not to add too much starch. Milk will also gelatinize when preheated and boiled. Adding too much starch can easily cause lumps when cooked.)

6. Pour the prepared batter onto the cut tofu pieces, and try to evenly coat each piece of tofu with a layer of batter.

7. Start frying the tofu, put a layer of batter on the tofu tray and fry it piece by piece in a 50-60% hot oil pan. After frying until it is set, use a hand shovel to remove the stuck tofu.

8. Fry until the golden shell of the tofu is bulging, and tap it with a shovel to make it feel harder. Remove and set aside. The fried tofu was crispy on the outside and tender on the inside, so I couldn't help but eat a few first.

9. Leave a little base oil in the pot and add it to the bowl juice. Bring to a boil over high heat.

10. After boiling the sauce, if it becomes slightly thick, add the fried tofu and stir fry quickly.

11. Stir fry thoroughly until evenly mixed. After the sauce has gelatinized, wrap it around the tofu and remove from heat. (Tofu must be put in quickly)

12. Finished products.