近年来，日本豆腐已成了一种我们常见的烹饪原料。但是，随着日本豆腐的广泛使用，一个令人头痛的问题便摆在了我们厨师面前。这就是由于日本豆腐太嫩，烹制成菜后往往难以成形。如果你将它改刀后直接油炸吧，其结果往往是豆腐缩水并产生一层黑絮状的东西；如果你将它改刀后拍 In recent years, Japanese tofu has become one of our common cooking ingredients. However, with the widespread use of Japanese tofu, a troubling issue was placed before our chef. This is because Japanese tofu is too tender and often difficult to shape after cooking. If you fry it straight after the knife, the result is often tofu shrink and produce a layer of black floc-like things; if you change it after the knife