Dry pot Chiba Tofu tips, how to make dry pot Chiba Tofu

Dry pot dishes have always been popular, and you can see all kinds of dry pot delicacies in many restaurants, because dry pot is more convenient and time-consuming to make. The dishes in the dry pot can be fried in advance, and then light on low heat when it is time to eat, and eat while cooking.

Today, I will introduce you to a more common dry pot delicacy, I believe many people have eaten it, it is Chiba tofu dry pot. The method of Chiba tofu dry pot is actually very simple, and the stir-fry process only takes 5 minutes to do well, so let's take a look at the specific steps.

Dry pot Chiba tofu.

Ingredients to prepare: Chiba tofu, pork belly, green and red peppers, onions, ginger, garlic, dried chilies. The specific amount of the above ingredients can be appropriately increased or decreased according to your actual situation.

Dry pot Chiba tofu.

1. Wash and cut the Chiba tofu into thin slices, this kind of tofu can be bought in supermarkets or vegetable markets. Remove the head and seeds of the green and red peppers, cut them into diamond-shaped pieces with a knife, and put them on a plate for later use. Slice the green onion, shred the ginger, mince the garlic, and cut the dried chili pepper into pieces for later use.

Dry pot Chiba tofu.

2. Cut the onion into shreds, if you are worried about the smell of the onion and spicy eyes, you can put the onion into the water and break it, and the shredded onion is finally put into the bottom of the dry pot. The pork belly is then cut into slices for later use, and in the process, the pork belly can also be marinated in ginger slices and cooking wine for a while, but this does not seem to have much effect on the taste.

Dry pot Chiba tofu.

3. Pour oil into the pot, put in the Chiba tofu after the oil is hot, fry slowly over medium-low heat, in the process of frying, the tofu will slowly expand and become larger, fry the Chiba Tofu until the surface is slightly yellow, and then put it out for later use.

Dry pot Chiba tofu.

4. Wash the pot, pour in a small amount of oil again, put in the meat slices and stir-fry after the oil is hot, slowly fry over low heat until the lard comes out, and then add ginger, garlic and dried chili peppers and stir-fry until fragrant. Then pour in an appropriate amount of light soy sauce to color, a small amount of cooking wine to remove the smell, you can also add a little oil, fry the sauce until fragrant, and then put in the green and red peppers to break off. After that, pour the fried Chiba tofu into the pot and stir-fry it quickly, adding salt, monosodium glutamate and other condiments according to your taste.

Dry pot Chiba tofu.

5. Put the fried Chiba tofu into a dry pot, put alcohol cubes under the dry pot, and put the dry pot on top after lighting the fire to eat.

Dry pot Chiba tofu.

In this delicacy, after the pork belly is slowly fried over low heat, the aroma of the meat will penetrate into the Chiba tofu, and the aroma of the onion will slowly exude as the temperature rises.

Dry pot Chiba tofu.

2. When the dry pot is boiling, turn it a few times with chopsticks from time to time to avoid sticking to the pot. If it's too dry, you can also add an appropriate amount of boiling water.

Glad to ask this question, how to make dry pot chiba tofu? This delicious home-cooked dish, I will share it with you, super detailed and simple steps for you to learn this delicious home-cooked dish.

Ingredients] thousand-page tofu, green and red peppers, carrots, pork belly, garlic sprouts, ginger and garlic.

Steps] 1.1,000-page tofu slices; Slice the pork belly, add a little light soy sauce and cooking wine and marinate for 20 minutes; sliced carrots; Sliced green and red peppers; Cut the garlic sprouts into sections; Ginger and garlic are also sliced.

2.Heat a little base oil in a pot, stir-fry the pork belly slices until the color is browned, and remove them.

3.Leave a little oil in the pot, stir-fry the ginger and garlic until fragrant, and then fry the red oil with a spoonful of bean paste.

4.Remove the slices of meat, then stir-fry the carrots and green and red peppers.

5.Add garlic sprouts and 1000-page tofu and stir-fry evenly.

6.Add half a spoon of light soy sauce, half a spoon of oyster sauce, a little sugar, a small half bowl of hot water, stir-fry well, close the lid and simmer for 2 minutes, and you can get out of the pot!

Dry pot Chiba tofu method one.

Materials. Ingredients.

400 grams of thousand-page tofu, 50 grams of green peppers, 50 grams of peanut kernels.

Accessories. 2 tablespoons of vegetable oil, appropriate amount of green garlic, 1 tablespoon of bean paste, 1 tablespoon of sugar, 1 tablespoon of water.

Method. 1.Start by preparing the ingredients mentioned above.

2.Slice the 1,000-page tofu, wash the green pepper and slice it.

3.Prepare the green garlic leaves and bean paste.

4.Put in the cold oil in the cold pan and fry the peanuts until fragrant.

5.Then cut the tofu into slices and fry them in a pan until both sides of the tofu are golden brown.

6.Leave the bottom oil on low heat and add the bean paste.

7.After stir-frying the red oil, add the green pepper over high heat and stir-fry until fragrant.

8.Return the tofu to the pot and add 1 tablespoon of boiling water.

9.Stir-fry until the sauce is fully integrated with the food, and add the sugar.

10.Pour in the peanuts and stir-fry evenly, then turn off the heat and remove from the pot.

11.Serve with garlic leaves.

Cooking skills. 1. Fry peanuts in a cold pan with cold oil, and when the oil temperature is high, it is almost cooked.

2. Chiba tofu is slightly thicker, which has the best taste.

3. Bean paste is a kind of salty, and I don't add other seasonings to feel better.

Dry pot Chiba tofu method two.

Material. Tofu, oyster sauce, sugar, cornstarch, diced carrots, diced green and red peppers, fresh lilies, corn.

Method. 1.Cut the tofu into 1cm thick slices and then cut them into several connected slices.

2.Place the tofu on a plate in a circle, with the connected ends facing inward.

3.Fill the dish with a little water, soak the tofu slices, and gently spread each tofu leaf in one direction with your hand to form a complete circle.

4.Steam the tofu for 5 minutes and remove the water, and pour the oyster sauce, sugar and cornstarch over the tofu.

5.Stir-fry the diced carrots, green and red peppers, fresh lilies, and corn until fragrant and put them in the middle of the tofu.

Dry pot Chiba tofu method three.

Material. Quick-frozen Chiba tofu, monosodium glutamate, extra fresh soy sauce, chili pepper.

Method. 1.Heat the quick-frozen Chiba tofu in a steamer for 20 minutes, cut evenly sized slices, and slide them in a hot oil pan before serving.

2.Soy sauce, monosodium glutamate, chili pepper sauce, make seasoning, eat.

Dry pot Chiba tofu method four.

Material. Silk tofu or medium tofu (not too old), salt, oyster sauce, water starch.

Method. 1) Choose silk tofu or medium tofu (not too old), put it in salted water and boil it in a pot to remove the beany smell.

2) Slice and serve on a plate with the sauce.

3) Heat a little oil from the pan, add an appropriate amount of oyster sauce and water starch (I like pepper, add some white and black), boil until paste, pour on the tofu slices on the plate, and serve.

Dish name]: Dry pot thousand pages of tofu.

Ingredients: a small piece of pork belly, two celery, a green onion, a quarter of an onion, a spoonful of Pixian bean paste, two slices of ginger, two cloves of garlic, two peppercorns, a spoonful of light soy sauce, a spoonful of sugar, an appropriate amount of chicken essence, an appropriate amount of green and red pepper, and an appropriate amount of cooking wine.

Cooking Steps]:

1. We prepare all the raw materials first, cut the green and red peppers into small pieces, and then we cut the ginger slices into shreds, and after the peppercorns are cleaned, we drain the water and keep them for later use. After the celery is washed, we cut it into small pieces for later use, chop the green onion into minced pieces for later use, and pat the garlic for later use, and then we can prepare for the next step.

2. We cut the Chiba tofu we bought into the right size and play as we like. Then we will process the pork belly prepared at the beginning, we will first clean the pork belly we bought, cut the pork belly into small slices, and then add a spoonful of cooking wine to remove the smell, if there is starch a little plus a little starch and salt, stir in one direction and then we marinate for a while, so that the pork belly will be more flavorful, and then we can proceed to the next step.

3. Heat the pan with cold oil, preferably a frying pan, and then we add a layer of oil to the bottom of the pot, because it is pork belly, we first fry the pork belly in the pan, so that the fat of the pork can be fried, so that the pork belly is not greasy, but fried with lard, so that the final taste of the dish is more fragrant. So at the beginning, just put a thin layer of oil, otherwise the amount of oil will easily exceed the standard. If we think it's a bit of a hassle, we can just fry the pork belly.

4. We put the fried pork belly out for later use, keep the oil in the pot, add the chopped green onions, ginger, garlic and chili peppers to stir-fry, after the fragrance is stir-fried, we can add a spoonful of Pixian bean paste to fry the red oil, so that the color of the final dish is more beautiful, and then we add the cleaned peppercorns to the pot and stir-fry, so that the taste of our final dish will be richer.

5. Then we put the previously cut chiba tofu and pork belly in the pot and stir-fry evenly, we carry out the final seasoning, first add a spoonful of light soy sauce to the pot to increase the flavor and color, we add a spoonful of sugar to increase the umami, and finally we add a little cooking wine to pour in from the side of the pot, and then we stir-fry the seasoning and raw materials evenly.

6. After waiting for the money to come out of the pot, we are like the last side dish, onion and celery are stir-fried over high heat until they are broken, and when they are just about to come out of the pot, we turn off the heat and add monosodium glutamate, and then we stir-fry evenly to get out of the pot.

Qianye Tofu has a rich taste and a variety of recipes, this dish is made with Qianye Tofu, green pepper and peanuts to make a spicy dry pot, the taste is delicious and delicious, and the rice is first-class.

Ingredients: 1 box of Chiba tofu, 150g pork belly, 10 shiitake mushrooms, 4 green peppers, 4 red peppers.

Excipients: oil, green garlic, ginger, garlic, soy sauce, oyster sauce, cooking wine, salt.

Steps. 1. Prepare raw materials.

2. Put a little oil in the pot and add the Chiba tofu.

3. Add a small amount of salt when frying.

4. Fry the tofu until golden brown on both sides.

5. Leave a little oil in the pot and stir-fry the pork belly.

6. Stir-fry the fat in the pork belly, and the surface is slightly browned.

7. Add the prepared ginger, garlic and red pepper and stir-fry together.

8. Add an appropriate amount of cooking wine and light soy sauce.

9. Add the fried chiba tofu and shiitake mushrooms and continue to stir-fry.

10. Slowly stir-fry them until fragrant.

11. Stir-fry until.

When eight or nine are ripe, add the green peppers and stir-fry.

12. Finally, add salt, pepper and oyster sauce and other seasonings and stir-fry evenly.

13. After frying, transfer to a small dry pot and sprinkle some green garlic on the surface.

Tips.

1. Fry the Chiba tofu in oil until the surface is golden brown, and add a little salt to the bottom when frying; When stir-frying, you should put less oil, and the pork belly will stir out the oil, so that when you eat it, it will taste more fragrant with less oil.

2. After the pork belly is stir-fried, add soy sauce and light soy sauce in an appropriate amount, then add the prepared chiba tofu and shiitake mushrooms and stir-fry, without adding other water during the whole process.

3. Stir-fry until. When the eighth and ninth are ripe, the green pepper is finally added, and the green pepper does not take a long time; Add salt, pepper and oyster sauce and continue to stir-fry well.

4. After frying, transfer to a small dry pot, and then put in the green garlic on the small hot pot.

Ingredients: 150g cooked pork belly, 300g of chiba tofu, 50g of garlic sprouts.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of green onion and ginger, 3 garlic cloves, 20ml of light soy sauce, 1g of sugar, appropriate amount of sesame oil, a little chicken essence, 20g of Pixian bean paste.

Steps. 1.The pork belly is cooked and sliced, and the garlic sprouts are picked and washed.

2.Wash and slice the chiba tofu and cut the garlic sprouts into sections.

3.Pour oil into a wok and fry chives, ginger and garlic.

4.Pour in the cooked pork belly and stir-fry for a while.

5.Then add the Pixian bean paste and stir-fry.

6.Stir-fry until fragrant, then pour in the Chiba tofu.

7.Continue sautéing until the tofu is browned.

8.Add light soy sauce.

9.Add salt and a pinch of sugar.

10.Add the garlic sprouts and stir-fry.

11.Drizzle in sesame oil and add a little chicken essence.

12.Stir-fry evenly, turn off heat.

13.Then put it in a dry pot and serve it with the alcohol stove.

Chiba tofu itself has a relatively light taste, so it is suitable for various cooking methods, such as frying, frying, steaming, boiling, stir-frying, roasting, marinating, hot pot, and so on.

Chiba tofu has a strong ability to absorb soup, and it can absorb its flavor when paired with any ingredient, making it a truly versatile ingredient. Chiba tofu is not only delicious, but also a healthy ingredient, high protein, low fat, containing calcium, magnesium and a variety of vitamins, is a very beneficial food to the human body, friends who are afraid of long meat can also eat more Chiba tofu.

Cut the Chiba tofu into thin slices, I cut it a little thicker today, and you can eat it at home according to your own ideas, and the restaurants sell thinner slices. Cut the peppers and shallots into shreds, for the sake of good looks, the peppers I picked are half red and half green, this doesn't matter. Chop the garlic into minced garlic.

Parsley cut into sections. Soak the fungus in water for an hour, and soak it in cold water, so that the nutrients will not be lost. After soaking, cut off the roots, pour a little white vinegar, and rub the fungus, which will thoroughly wash off the sediment on the fungus, and then rinse it with water two or three times, and the fungus will be clean.

Pour cooking oil into the pan and use a little more than usual for stir-frying. When the oil is heated to 70%, put the Chiba tofu in the oil pan and fry it. Pay attention to the heat, medium to low heat throughout the whole process.

Fry for about a minute, and when fried until slightly golden brown, you can remove it. Chiba tofu will swell when exposed to hot oil, this is because of the starch, don't worry, it will soon shrink back to its original size. Leave a little base oil in the pot, add minced garlic and bean paste, fry for about 20 seconds until the red oil comes out, then add shredded peppers, shallots, fungus, and stir-fry slightly.

Add cooking wine, light soy sauce, oyster sauce, and white sugar, and stir-fry until fragrant. Put the fried Chiba tofu in the pan. Stir-fry over high heat to evenly coat the Chiba tofu with the sauce.

Stir-fry until a little sauce remains, the surface is slightly dry, then sprinkle with coriander and stir-fry well, you can put it on a plate.