Which master can tell me about the Chiba tofu family method, to specific steps, thank you very much

Because people usually use the right brain more, and the right brain is more developed, if people use it as a brain to answer ** will not directly affect the right brain, so it is better to use the left ear to answer **!

Ingredients: 200g of 1000 pages of tofu. Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of Sichuan pepper powder, 5g of green onion, 1 2 tablespoons of cooking wine.

The specific steps are as follows:

1. Take out an appropriate amount of 1,000-page tofu and cut it into thick slices.

2. Finely chop the green onion.

3. Put salt, peppercorns, chopped green onions, and cooking wine on top of the tofu.

4. Mix evenly, so that both sides of the tofu are dipped in seasoning, and let stand for 20 minutes.

5. Pour oil into the frying pan and shake the pan to evenly spread the oil on the bottom of the pan.

6. When the oil temperature rises, put in the tofu slices and fry over low heat.

7. Use a brush to dip some oil on the upward side of the brush to make it evenly stained with oil.

8. Fry until the bottom is golden brown, the tofu is bulging and thickening, the edges are upturned, and then flipped, and fry until golden brown on both sides.

When the oil is hot, put the Chiba tofu in the cold water and fry it for 30 seconds. After the bubbles of the Chiba tofu float, remove the oil. Leave the bottom oil in the pot, add the green onion, ginger and garlic and stir-fry until fragrant.

Then add the millet pepper and the chopped green pepper and stir-fry with the previously fried Chiba tofu. Then add half a spoon of spicy sauce, 1 gram of salt, 2 grams of sugar, 2 grams of chicken essence, 1 gram of pepper and an appropriate amount of spicy fresh sauce, add a small amount of oil after stir-frying over high heat, add a little red oil after stir-frying a few times and continue to stir-fry until even.

Prepare a piece of Chiba tofu, remove the packaging, wash it, and cut it into evenly sized slices. Peel and wash the carrots, cut them into thin slices, prepare two cloves of garlic and a small piece of ginger and cut them into slices, and cut the washed green onions into small pieces. Heat the pot and add some peanut oil, pour the Chiba tofu into the pot, use a spatula to separate the sticky ones, fry them until they are a little swollen, pour the carrots into it, put them together in oil for a minute, and put them on a plate for later use.

There is no need to put oil in the pot, add a spoonful of bean paste, ginger, garlic and a little green onion to stir-fry together, stir-fry the fragrance, add some water, add an appropriate amount of dark soy sauce, oyster sauce, and light soy sauce to taste together.

Bring water to a boil, pour in the tofu, mix well and cook for two minutes. Finally, add the green onion and stir-fry evenly, and you can take it out of the pot and put it on a plate.

Make a dry pot of chiba tofu.

Ingredients: a piece of 1,000-page tofu as the main ingredient, a small handful of pork belly as an auxiliary material, an appropriate amount of pepper rings, an appropriate amount of carrots, an appropriate amount of oyster sauce, an appropriate amount of soy sauce, an appropriate amount of salt, and an appropriate amount of chicken essence.

1. The dishes you need are ready, and the thousand-page tofu should be cut as thin as possible.

2. Clean the pot with less oil and add the pork belly.

3. Stir-fry until curly, then add the oyster sauce and soy sauce.

4. Then add 1,000 pages of tofu, less salt, and chicken essence.

5. Mix well.

6. Sprinkle with green peppercorns.

7. Mix evenly and remove from the pot.

Qianye tofu is a soybean protein product made of soybean protein isolate and water as the main raw materials, edible vegetable oil, starch, etc. as auxiliary materials, with or without stabilizers, coagulants and thickeners, and through the processes of emulsification, seasoning, cooking, cooling, cutting or quick-freezing.

To prepare the recipe for thousand-page tofu: dried soybeans: 300 grams, water: 1400 grams, rice vinegar: 40 milliliters.

1. Soak soybeans overnight in advance.

2. Grind into soy milk, then filter and cook.

3. After the soy milk is cooked, turn off the heat, leave for 10 minutes, and slowly pour in 40ml of rice vinegar.

4. Stir until the soy milk is lumpy.

5. Pour the soy milk into the tofu box, cover the lid, and then press the weight for about half an hour.

6. Done. <>

The production process of Chiba tofu is simple and the spicy tofu is not invested on the basis of the original frozen food factory, and the price on the market is about 12 yuan kg, and the profit margin is relatively large, so it is a good choice to do frozen conditioning food factory.

Formula: Soybean protein isolate 150g, soybean oil 60g, thousand leaf 11 g, egg white 30g, starch 50g, monosodium glutamate 5g, sugar 5g, wheat protein 10g, whitening ice water 750g

Process flow: 1. First, beat the soybean protein isolate, starch and ice water for about 3 minutes into a large tofu machine, and break up the protein isolate without particles to the naked eye, smooth and delicate. Then add Chizuma slowly, then turn to fast beating, 2 minutes until even.

2. Add soybean oil while beating slowly, turn to beat quickly for 3 minutes, then add starch, monosodium glutamate, sugar, and wheat protein for 2 minutes, and stir well.

3. Add whitening pigment"Whitening pigment should be dissolved by adding water first"Braised tofu for another 1 minute, so that the slurry is delicate without small particles and no small bubbles. Pay attention to the temperature control below 12 during the whole beating process.

4. Pour the beaten slurry into a tray with a thickness of about 4cm for the appropriate tofu box, cover the surface with thin adhesive tape to dry tofu, and move it into the refrigerator room to set the shrimp tofu for about 10 hours until it is elastic and crispy.

5. Steaming: 80 -85 Steaming for 40 minutes to make tofu machine, so that the core temperature of the product is greater than 75 or more.

6. After cooling to room temperature, cut into pieces of fruit and vegetable tofu machine, about, after freezing chain and packaging, and then move to the freezer for storage, the refrigeration temperature is about -18.

Professional tofu machine manufacturer:

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Hello, Thousand Pages Tofu is made from soy protein isolate powder, egg white powder, potato starch, edible salt, water, and salad oil. Although Qianye tofu is a soybean product, it is not tofu and tofu products, and its production raw materials, production technology, product physical and chemical indicators, internal organizational structure, product taste and nutritional composition are essentially different from tofu.

Hello, the preparation of 1000 pages of tofu, preparation materials: dried soybeans: 300 grams, water: 1400 grams, rice vinegar: 40 ml.

1. Soak soybeans overnight in advance. 2. Grind into soy milk, then filter, cook 3. Turn off the heat after the soy milk is cooked, leave it for ten minutes and slowly pour in 40ml of rice vinegar.

4. Stir until the soy milk is lumpy. 5. Pour the soy milk into the tofu box, cover the lid, and then press the weight for about half an hour. 6. That's it.

Tofu is better than pork in this way.

Cut the tofu into cubes, add salt and blanch for two minutes, remove the sauce, heat the oil, add the carrots, fungus, green peppers, and stir-fry over high heat.

Cut, first cut into slices, then cut into uninterrupted shreds, put on the plate, steam in the pot for about 8 minutes Note: This tofu is not square in the first place, so as long as the outer edge of the place is neat, we will not be able to see it after a while.

Prepare the middle materials, and at first glance, there is no vegetable at home, only the eternal war food - green and red peppers, and add some self-produced and self-sold dripping garlic seedlings to stir-fry.

Spread the stir-fried vegetables in the middle of the tofu, wash the pot, cook the abalone juice and pour it over the tofu.

Ingredients: 1 box of Chiba tofu.

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

How to eat. 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.

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. Finish!

Ingredients: 1 piece of tofu, diced carrots, diced green and red peppers, diced sausages, lilies, and ginkgo biloba Appropriate amount of Chiba Tofu Method:

Tofu is first cut into 1cm thick slices, and then cut into several identical slices.

Place the tofu in a dish to form a circle, pour a little water into the dish with the connected corners facing the dish, soak the tofu slices, and then slowly uncover each tofu leaf in one direction to form a complete circle.

To get started: Steam the tofu for about 5 minutes, remove it, and pour out the excess water.

Boil the sauce and pour it over the Chiba Tofu (Sauce: Oyster sauce, sugar, cornstarch, water) Place the other ingredients in the middle of the Chiba Tofu.

Dry pot Chiba tofu method:

Food and transportation materials: 400 grams of thousand-page tofu, 50 grams of green peppers, 50 grams of peanut kernels.

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

Specific steps: 1. Slice the thousand-page tofu, wash the green pepper and slice it.

2. Prepare green garlic leaves and bean paste.

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

4. Slice and fry the tofu until golden brown on both sides.

5. Turn the bottom oil to low heat and add the bean paste.

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

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

8. Stir-fry until the sauce is all mixed with the food and add sugar.

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

10. Sprinkle with garlic leaves and serve.