The crispy and crunchy texture of fried crispy tofu is always irresistible, and the nutritional value of tofu itself is relatively high, which is beneficial to our health. However, attention should be paid to the appropriate consumption of fried crispy tofu to avoid causing internal heat.

One: Ingredients:

400 grams of tofu, 100 grams of fresh fish, 75 grams of Chinese sausage, 1 egg, 100 grams of lard, 5 grams of diced fish, 10 grams of scallion whites, 6 grams of salt, 0.3 grams of black pepper, 6 grams of monosodium glutamate; 3 grams of sesame oil, 20 grams of cornstarch, 20 grams of wheat starch, 30 grams of lard, 750 grams of oil (consumption of 100 grams of oil).

Two: Method:

(1) First, place the tofu on the cutting board and press it with a knife to make it into a paste. Place it in a soup bowl for later use. Then, use a knife to scrape the fresh fish meat into a paste, chop it into minced meat, and place it in a large bowl. Add 3 grams of salt, 2 grams of monosodium glutamate, and stir with chopsticks to form fish gelatin. Cut the Chinese sausage and lard into small pieces; chop the scallion whites into small pieces.

(2) Add fish gelatin, Chinese sausage, lard, chicken egg white, salt, and monosodium glutamate to the tofu bowl, and mix them with your hands. Then add scallion whites, diced fish, cornstarch, wheat starch, black pepper, and sesame oil, and mix well again. Take 4 pieces of thin plastic wrap, each 20 cm x 20 cm, and coat them with some oil. Divide the seasoned tofu paste into 4 portions, spread them out on the oiled plastic wrap, flatten them into a rectangular shape, wrap them up, and put them in the refrigerator to slightly harden.

(3) Clean the wok, heat it and add some raw oil. When the oil is heated to about 180℃, tear off the plastic wrap, place the tofu on an aluminum sieve, and fry it in the oil until it turns golden brown. Cook it thoroughly, then cut it into pieces and serve on a plate.