First, because stinky tofu is a fermented product, soaking it in clear water for two hours can alleviate fermentation and alleviate the odor of stinky tofu;

Secondly, it can fry bigger pieces, crisp outside and tender inside. If the vacuum packaging has been opened, pure water should be added (the original stinky tofu water should be kept, and all raw stinky tofu embryos should be submerged in the water, and Nongfu Spring can be used if the family conditions are good). If exposed to the air, it will turn white and dry, and will not be fried. If you can't use it for a long time, you can change it to fresh water (the smell will weaken after changing to fresh water).