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How to Make Crispy Tofu Crackers for Sale

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Recipe for Simple Crispy Tofu Crackers Special Original Delicious. Tofu crackers that can last a long time, crispy and crunchy, are certainly the dream of every cracker maker and cracker connoisseur. Many people don't want to eat crackers that get mushy or mushy with a hard texture like rubber. You can make various shapes that you like, such as square tofu crackers, round tofu crackers, long tofu crackers, stick tofu crackers, etc. Likewise with the taste, you can make tofu crackers with various spicy, original, salty, savory, sweet flavors, etc. As for tofu, you can use tofu walik, tofu Sumedang, tofu crackers from Kediri, etc.

Photo Recipe for Crispy Tofu Crackers Simple Original Delicious
Picture of Tofu Crackers Box for Selling



According to the Wikipedia site. Crackers or crackers are snacks that are generally made from tapioca flour mixed with flavoring ingredients such as shrimp or fish or tofu originating from Indonesia. Crackers are made by steaming the dough until it is cooked, then cut into thin strips, dried in the sun until dry and fried in a lot of cooking oil. In contrast to chips, chips or chips are usually covered in flour dough, such as spinach chips, banana chips, dragon fruit chips, fruit chips, jengkol/jering chips, cassava chips, tofu skin chips, etc. This food is popular among the Indonesian people as a side dish and as a type of main eating contest on the commemoration of Indonesian Independence Day usually using noodle crackers or white crackers / uyel crackers or curly crackers.

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Crackers are not always made from tapioca flour, but rather 3 preparation processes. Making, drying and cooking (can be fried in oil or sand, or baked and baked).

The crackers have a crunchy, crunchy texture and are often used as a complement to various Indonesian foods such as white rice, fried rice, soto, lotek, gado-gado, etc.

Shrimp crackers and fish crackers are the most common types of crackers found in Indonesia. Low-priced crackers such as crackers aci or crackers mlarat are only made from sago dough mixed with salt, food coloring, and vetsin.

Crackers are usually sold in packages that have not been fried or raw crackers. Fish crackers of the type that are difficult to expand when fried are usually sold in the form of already fried.

Skin crackers or fish crackers that are difficult to expand need to be fried twice. Crackers need to be fried first in low-temperature cooking oil before being transferred to a frying pan with hot cooking oil. Skin crackers (jangek crackers) are crackers that are not made with tapioca flour, but are made from dried cow or buffalo skin.

According to culinary historian Fadly Rahman, crackers have existed in Java since the 9th or 10th century. In the Batu Pura inscription it is written krupuk rambak, which refers to crackers made from cow or buffalo skin, which still exist today as leather crackers, and are usually used in Javanese cuisine called krechek. In its development, crackers spread throughout the archipelago, and the taste varies according to the ingredients. From Java, krupuk spread to various coastal areas of Kalimantan, Sumatra, to the Malay Peninsula.

Cracker Variants
Well, this time Mimin shares a recipe for crunchy crispy tofu crackers for snacks or complementary meals. The following is a collection of secrets of various creations and variations of processed recipes for delicious savory tofu crackers, crispy, crispy, crunchy, durable, from raw tofu crackers to fried tofu crackers, a special delicious dish complete with how to make your own at home (Homemade) step by step simple anti-failure , easy and practical for own consumption or for selling cracker business ideas, knowing how many calories are deposited in stalls until they enter Alfamart, Indomaret, etc. minimarkets in thick plastic packaging or sold in gift shops or snack shops.

Tofu Cracker Recipe

The recipe for tofu crackers without flour, without bleng but using kencur, while the complete and special version of the tofu cracker recipe is at the bottom. How to make it just follow the steps in the second recipe.

INGREDIENTS :
  • 500 grams tapioca flour
  • 5 small tofu
  • 1 thumb kencur
  • 1 stalk scallion
  • 2 cloves of garlic
  • 1 tsp salt
  • 1 pack/sachet broth powder
  • 100 milli water

Tofu Cracker Recipe


INGREDIENTS :
  • 500 grams tapioca flour
  • 500 grams of wheat flour
  • 1000 grams of tofu
  • 4 tsp salt
  • 40 grams of crushed garlic
  • 1 tsp coriander powder
  • 1/2 tsp flavoring
  • 1 tsp (7 grams) bleng
  • 400 ml of clean water
  • Palm cooking oil is expensive
HOW TO MAKE TOUCH CRACKERS:
  1. Mix tapioca flour, flour and tofu together by stirring until smooth.
  2. Enter and mix the spices such as; salt, garlic, coriander powder, and seasoning into the mixture.
  3. Dissolve the bleng into the water, after it dissolves, pour it into the mixture until it is well mixed.
  4. Put the dough into 4 26 cm square pans that have been lined with plastic and greased with cooking oil.
  5. Steam for 30 minutes over medium heat, remove and remove from the pan.
  6. Dry the crackers until half dry.
  7. Cut or slice the crackers according to taste, for example long, square, thin, thick, etc.
  8. Dry the crackers again until completely dry.
  9. Fry the crackers in oil heated over medium heat until they are completely cooked and dry / crispy.
  10. Serve for families or for sales using thick plastic packaging or standing pouches.

Easy tofu recipes for beginners FRY: Before frying, you can coat the tofu cubes in cornstarch for extra crispiness. Heat a thin layer of oil in a skillet or frying pan over a medium-high heat. When the oil is hot, add the tofu cubes and cook them for around 10-15 minutes, rotating frequently to ensure that they're evenly browned on all sides.

Easy tofu recipes for beginners For Eating Raw: Pretty straightforward. Soft and silken tofu are ready to go right out of the package (though, technically, any tofu can be eaten raw). Drain off the excess water, and eat up!

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