Tofu skin, tofu braised pork belly 支竹豆腐炆火腩

[Ho Kwok Leung]

Tofu skin, tofu braised pork belly
When frying tofu at home, it’s best to use fresh oil.
Using old deep-fried oil means insufficient heat transfer, making it difficult to fry tofu.

First time frying
Half-fried and half-fried for the second time

Deep-fried bamboo shoots until bubbles form. The deep-fried bamboo shoots are easy to absorb and taste better.
You can prepare more bamboo sticks at one time. After frying, it can be stored for about a month. After cooling, put it into a fresh-keeping bag and store it in a cool place for later use.
This reduces preparation time
When you need to use bamboo, soak it in hot water before use.

在家炸豆腐最好用新油炸，
用舊油炸，熱力傳達不足，難以炸豆腐

第一次用油炸
第二次半煎半炸

支竹炸到起泡泡，經油炸的支竹容易入味，口感好一點
可以一次備菜多一點支竹，經油炸後，可存儲一個月左右，放涼後入保鮮袋，放陰涼地方備用
這樣可以減少備菜時間
到要用到支竹，用熱水浸軟後使用，