How to make bubble dry
In the past 10 days, the discussion on snack making has been very hot across the Internet, especially the innovative ways to eat traditional soy products have attracted much attention. Among them, "Dried Bubbles", as a snack that is both interesting and delicious, has become a hot topic on social platforms. This article will give you a detailed introduction to the production method of bubble drying, and attach data on recent hot topics for reference.
1. Data on recent hot topics
| Ranking | topic | heat index | Main platform |
|---|---|---|---|
| 1 | DIY snacks at home | 9,850,000 | Douyin/Xiaohongshu |
| 2 | Innovation in traditional soy products | 7,620,000 | Weibo/Bilibili |
| 3 | bubble texture food | 6,930,000 | Kuaishou/Zhihu |
| 4 | Low cost internet celebrity snacks | 5,470,000 | Douyin/Xigua Video |
| 5 | healthy snacks for kids | 4,890,000 | Xiaohongshu/public account |
2. Detailed explanation of bubble drying production
1. Raw material preparation
| Material | Dosage | Remarks |
|---|---|---|
| Lao Doufu | 500g | Choose a harder texture |
| Edible alkali | 5g | food grade |
| salt | 10g | Can be adjusted according to taste |
| allspice | 3g | Optional other seasonings |
| vegetable oil | Appropriate amount | For frying |
2. Production steps
| steps | Operating Instructions | Key Tips |
|---|---|---|
| 1 | Cut tofu into cubes | Cut into 2cm square pieces |
| 2 | Soak in alkaline water | 1L water + 5g alkali, soak for 30 minutes |
| 3 | Rinse with water | Rinse repeatedly 3-4 times |
| 4 | dry surface | Blot dry with kitchen paper |
| 5 | low temperature frying | Fry in oil at 150°C until slightly brown |
| 6 | High temperature re-frying | Fry at 180℃ until puffy and foamy |
| 7 | Seasoning and plating | Sprinkle with seasonings while hot |
3. Tips for making
1.Tofu selection: It is best to use old tofu with lower water content. The higher the freshness, the higher the success rate.
2.Alkaline water concentration: The concentration of alkaline water directly affects the foaming effect. It is recommended to control it between 0.5%-1%.
3.Frying Tips: Use low temperature for the first frying to allow the water inside the tofu to slowly evaporate; fry at high temperature for the second time to form a fluffy bubble structure.
4.Safety precautions: To prevent oil splashing during frying, it is recommended to use a deep pot and maintain an appropriate amount of oil.
5.innovative changes: You can add different seasonings such as chili powder and cumin powder according to your personal taste, or you can try using an air fryer to make a low-fat version.
4. Nutrition and preservation
| Nutritional information | Content per 100g |
|---|---|
| heat | About 280 calories |
| protein | 12.5g |
| fat | 18g |
| carbohydrates | 15g |
| Calcium | 138mg |
Save method: Store in a sealed container after complete cooling. It can be stored at room temperature for 3 days and refrigerated for 1 week. It is recommended to make it freshly and eat it now for the best taste.
5. Sharing of innovative practices by netizens
According to recent social platform data, bubble drying has the following popular innovative practices:
| Innovation type | Specific practices | heat index |
|---|---|---|
| cheese flavor | After frying, sprinkle with cheese powder | 1,250,000 |
| Sweet and spicy | Korean hot sauce + honey seasoning | 980,000 |
| Air fryer version | 180℃15 minutes | 2,360,000 |
| Vegan protein version | Substitute vegetarian chicken for tofu | 670,000 |
As a recent Internet celebrity snack, dried bubbles are not only simple and fun to make, but also can be innovated according to personal preferences. It is a good choice whether as a snack for watching dramas or as a side dish with wine. Taking advantage of this wave of popularity, you might as well try this traditional yet trendy delicacy at home!
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