Traditional Chinese Fried bean preparation: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese How to make fried soy products. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 3147 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Fried soy productsPreparation method The bean paste made according to the method of making tofu is cut into various shapes such as rhombus, square, and strip with a cutter. Use a 600×30×30 mm wooden strip template to cut vertically and horizontally to cut into 30×30 mm square tofu blocks. Use a 600×15×15 mm wooden strip template to cut into diced tofu, but the original tofu blank must be pressed to a thickness of 15 mm. This thin tofu blank can also be cut into tofu strips and fried vegetarian shrimp respectively. All tofu base raw materials that have been modified and bloomed must be vented before frying, and the product …
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Lei Cheng
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