Crispy Skin Tofu

Crispy Skin Tofu

　　Crispy Skin Tofu

　　Characteristics of the dish: The exterior is crispy, the inside is tender, fragrant, and mellow.

　　Ingredients: 400g tofu, 100g fresh fish meat, 75g cured sausage, 1 egg, 100g fatty pork, 5g dried square fish powder, 10g green spring onion whites, 6g fine salt, 0.3g pepper, 6g MSG, 3g sesame oil, 20g cornstarch, 20g wheat starch, 30g cooked lard, 750g cooking oil (with 100g consumed).

　　Preparation method: (1) First, place the tofu on a chopping board and mash it with a knife. Set aside in a soup bowl. Then, scrape the fresh fish meat into a paste using a knife, mince it finely, and place it in a large bowl. Add 3g of fine salt and 2g of MSG, then stir with chopsticks until it becomes sticky to form fish paste. Slice the cured sausage and fatty pork into small pieces, and the green spring onion whites into tiny bits.

　　(2) Place the fish paste, cured sausage, fatty pork, egg white, fine salt, and MSG into the bowl with the mashed tofu, and mix everything evenly by hand. Then add the spring onion whites, dried square fish powder, cornstarch, wheat starch, pepper, and sesame oil, and mix well again. Next, take four sheets of thin cling film, each 20cm x 20cm, lightly coat them with cooking oil, divide the seasoned tofu mixture into four equal parts, spread each part evenly onto the oiled cling film, shape them into thin rectangular forms, wrap them up, and refrigerate until slightly firm.

　　(3) Clean the wok, heat it, and pour in the cooking oil. When the oil reaches about 180°C, unwrap the cling film, place the tofu portions on an aluminum sieve, and deep-fry them in the hot oil until golden brown and fully cooked. Then cut into pieces and serve on a plate.