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内酯豆腐怎样炸不碎
更新时间: 2020-09-24 00:00:00  

内酯豆腐:用葡萄糖酸内酯为凝固剂生产的豆腐。改变了传统的用卤水点豆腐的制作方法,可减少蛋白质流失,并使豆腐的保水率提高,比常规方法多出豆腐近1倍;且豆腐质地细嫩、有光泽,适口性好,清洁卫生。

内酯豆腐先用盐水泡,沾上干淀粉,下油锅炸,不容易碎。

关键词: 豆腐 怎样

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