How to make Chiba tofu in a dry pot, how to make a dry pot of Chiba tofu

Ingredients. Ingredients.

Cooked pork belly. 150 grams.

Chiba tofu. 300 grams.

Garlic sprouts. 50 grams. Accessories. Oil.

Amount. Salt. Amount. Green onion and ginger.

Amount. Garlic.

3 pcs. Light soy sauce.

20 ml. Sugar.

1 gram. Sesame oil.

Amount. Essence of chicken.

Crumb. Pixian bean paste.

20 grams. 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.

Material. 1 pack of chiba tofu, 1 small handful of green garlic sprouts, half an onion, appropriate amount of red pepper, appropriate amount of green onion, ginger and garlic.

Method. Step 1: Prepare the ingredients. 1 pack of chiba tofu, 1 small handful of green garlic sprouts, half an onion, appropriate amount of red pepper, appropriate amount of green onion, ginger and garlic.

Step 2: Cut the chiba tofu into slices, cut the green garlic sprouts, shred the onion, cut the red pepper into sections, and mince the green onion, ginger and garlic for later use.

Step 3: Rub a little oil on the bottom of the pan and add the shredded onion to the bottom of the pan. (Because it is a dry pot, it needs to be heated when eating, so the onion does not need to be fried.) If you don't use a dry pot, you can skip this step. )

Step 4: Pour an appropriate amount of water into the pot, and after the water boils, put the Chiba tofu in the pot and blanch for about 10 seconds. (You can also fry the Chiba tofu in oil until golden brown on both sides, but I changed it to blanching in order to avoid eating too much oil).

Step 5: Pour an appropriate amount of oil into the pot, and after the oil is hot, add 1 tablespoon of Pixian bean paste and 1 tablespoon of chili powder and stir-fry the red oil. Then put the red pepper, green onion, ginger and garlic into the pot and stir-fry until fragrant. (Don't make too much fire, it's easy to stir the paprika if it's too big).

Step 6: Put the blanched Chiba tofu into the pot and stir-fry evenly. Then add 1/2 teaspoon salt, 1 teaspoon sugar, 2 teaspoons light soy sauce and 2 teaspoons oyster sauce to taste.

Step 7: Put the green garlic sprouts into the pot and stir-fry evenly.

Step 8: Pour a little sesame oil and stir-fry well before cooking, then turn off the heat and put on a plate.

Today I will share with you a dry pot of Chiba tofu, which can be operated by yourself at home, which is beautiful and delicious.

Compared with hot pot and soup pot, there is less soup and more flavor, and the dishes of dry pot are more diverse, and many people like to eat them. Today, I will teach you a dry pot dish that you can make at home, that is, Chiba Tofu Dry Pot, which uses Chiba tofu as the main ingredient, and the dishes are rich.

How to make Chiba tofu skillfully.

Ingredients: 150 grams of Chiba tofu, 80 grams of pork belly, 20 grams of green peppers, 10 grams of carrots.

Seasoning: Appropriate amount of oil, 1 tsp salt, 1 tsp oyster sauce, 1 tsp soy sauce, 1 tsp chicken bouillon, 1 tsp light soy sauce, 1 shallot.

How to make a dry pot of Chiba tofu:

1. Wash and slice the pork belly, slice the thousand leaf tofu, cut the green pepper into rings, slice the thousand leaf tofu, and slice the carrot;

2. Pour oil from the pot, after the oil temperature rises, add the pork belly and stir-fry over high heat, then add oyster sauce and soy sauce and stir-fry evenly, pour in Qianxiao Xiaoxing leaf tofu, salt, chicken essence, and light soy sauce and stir-fry together;

3. Add green peppers and carrots and stir-fry until broken;

4. Finally, sprinkle with chopped green onions.

Tips: Chiba tofu provides humans with abundant calcium and magnesium, magnesium can relax the tension of arteries and blood vessels, help lower blood pressure, prevent cardiovascular and cerebrovascular diseases, and strengthen bones and teeth.

Ingredients: 200g of chiba tofu, 3 green garlic.

Excipients: appropriate amount of oil, appropriate amount of garlic, appropriate amount of bean paste, appropriate amount of light soy sauce 1, prepare raw materials;

2. Heat the pan, add an appropriate amount of oil, add the garlic slices and stir-fry;

3. Add the bean paste and stir-fry after the fragrance bursts;

4. After stir-frying the red oil, add the chiba tofu and stir-fry;

5. After stir-frying a few times, add an appropriate amount of light soy sauce to continue stir-frying;

6. Add garlic and stir-fry;

7. Stir-fry the garlic white and add the green garlic leaves and stir-fry;

8. Stir-fry the green garlic leaves and put them on a plate after changing color slightly.

Dry pot dishes have always been more 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 to you 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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Step 1The 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.

Ingredients: 1 piece of water tofu, 1 piece of diced carrot, diced green and red pepper, diced sausage, fresh lily, and ginkgo biloba: Carefully cut the water tofu into thin slices of about 5mm, cut about 10 slices and place them on the plate, carefully spread out in a fan shape. Spread all the way to the outer edge of the plate.

2: Put the dish in the steamer and steam for 5 minutes, then remove from the pan and drain the excess water.

3) Add a thin thickener, add an appropriate amount of oil and sugar. Pour over the tofu.

4) Stir-fry diced carrots, green and red peppers, diced sausages, fresh lilies, ginkgo biloba with a little oil and salt.

Ingredients: 1 box of Chiba tofu.

Excipients 60 grams of onion, 15 grams of green pepper, 15 grams of red pepper, 50 grams of pork belly seasoning package monosodium glutamate, thirteen spices, fresh dew, soy sauce, oyster sauce, cooking wine, salt seasoning package ginger, garlic, sharp pepper.

Method 1: Fry the Chiba tofu slightly in oil, drain the oil and set aside;

2. Leave a little oil in the pot, add the pork belly to stir the oil, and then put in the seasoning package to stir until fragrant;

3. Pour in the fried Chiba tofu, seasoning bun and green and red peppers, stir-fry until fragrant;

4. Put onions on the inside of the pot and add the fried dishes.

Make the decision. The pork belly can be stir-fried with oil, and less oil should be added when stir-frying this dish.

Cut the chiba tofu into 3 mm thick slices, pass through the water, 1 gram of pork belly, ginger slices, garlic slices, millet pepper! Stir-fry the pork belly until fragrant, add ginger, garlic, and millet pepper! Bring less water, put Chiba tofu, add oyster sauce, steamed fish soy sauce, chicken essence and monosodium glutamate! Taste it!