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Formulation of Special Dipping Sauces: The course will explain the preparation methods of various special dipping sauces. For example, the classic Thai sweet - chili sauce dipping sauce. Based on Thai sweet - chili sauce, add an appropriate amount of minced garlic, lemon juice, and fish sauce. The prepared dipping sauce is sweet, sour, and slightly spicy, with a strong Southeast Asian flavor, which complements the crispy fried tofu well. There is also a spicy dipping sauce, which is made by mixing chili powder, Chinese prickly ash powder, white sesame seeds, light soy sauce, and sesame oil. It is spicy, fragrant, and satisfies the needs of people who like strong - flavored food.

Skills of Tofu Pretreatment: In cooking crispy fried tofu, the pretreatment of tofu is crucial. The course will deeply explain the processing steps of tofu, including cutting the tofu into uniform pieces or slices, with a thickness of generally about 1 - 1.5 cm. This can not only ensure that the tofu is cooked through during frying but also make the tofu maintain a good shape. Then soak the cut tofu in salt water for 15 - 20 minutes. Soaking in salt water can not only make the tofu more firm but also remove part of the bean - like smell. After soaking, thoroughly drain the tofu and use kitchen paper to absorb the water on the surface to prevent oil splashing during frying.

Control of Frying Heat and Time: Frying is the key part of making crispy fried tofu. The course will introduce that first heat the oil to 60% heat (about 150 - 160°C), gently put the coated tofu into the oil pan, and fry it slowly over medium - low heat. Keep turning the tofu during the frying process to ensure that it is evenly heated. Take out the tofu and drain the oil when the surface turns golden. Then raise the oil temperature to 80% heat (about 180 - 190°C) for re - frying. The re - frying time is controlled for about 30 seconds - 1 minute, so that the outer skin of the tofu is more crispy. At the same time, it will also share some precautions during the frying process. For example, do not put too much tofu into the pan at one time, so as not to cause the oil temperature to drop too quickly and affect the frying effect.