How to make boiled pork slices, how to make Chiba tofu

Materials. Pork tenderloin.

300 grams. Rapeseed.

300 grams. Accessories.

Ginger: 1 piece of garlic: 4 cloves of green onions:

1 dried chili: 10 dried peppercorns: 30 cornstarch:

6 grams of light soy sauce: 6 grams of Pixian bean paste: 10 grams of chili oil:

5 grams of vegetable oil: 15 grams of table salt: 3 grams of egg whites:

10 grams. Step by stepClick on the step to enter the kitchen mode.

1. Prepare the raw materials.

2. Cut the tenderloin into slices.

3. Add an appropriate amount of light soy sauce, sesame oil, chili oil, egg white, and corn starch to the meat slices, grasp and marinate for about ten minutes.

4Finely chop the ginger, garlic cloves and green onions.

5. Put the dried peppers and dried peppercorns into the pot, slowly fry the fragrance over low heat, and then let it cool, cut the peppers into sections and roll them out with a rolling pin, and grind the peppercorns with a rolling pin.

6. Add an appropriate amount of water to the pot, add an appropriate amount of salt and a few drops of sesame oil to boil, blanch the rape and remove it on a plate for later use.

7Add an appropriate amount of oil to the pot, add green onions, ginger and minced garlic, and stir-fry until fragrant.

8Add an appropriate amount of Pixian bean paste and stir-fry the red oil.

9Add boiling water and cook for a minute or two.

10Add the meat slices, spread them out quickly and cook over high heat for two minutes.

11Pour it into a container of small rape, sprinkle a little green onion, ginger and garlic on top, and add roasted dried chili pepper and dried peppercorn noodles.

12Add a little oil to the pot and cook until it is 90% hot.

13Pour hot oil in.

Cook the slices of meat in water, then cut the tofu into a thousand slices.

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.

Ingredients

Ingredients. 200g of 1000-page tofu

Accessories. Appropriate amount of oil, appropriate amount of salt, appropriate amount of Sichuan pepper powder, 5g of green onion, 1 2 tablespoons of cooking wine.

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

2.Finely chop the green onions.

3.Top the tofu with salt, peppercorns, chopped green onions, and cooking wine.

4.Mix well so that the tofu is dipped in seasoning on both sides and let stand for 20 minutes.

5.Pour oil into the frying pan and shake the pan so that the oil evenly spreads all over the bottom of the pan.

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

7.Dip the brush with some oil on the upward side of the brush so that it is evenly greased.

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

Precautions1. The tofu will be more flavorful if marinated with seasonings in advance, and the amount of salt should be added according to the taste, not too much.

2. Sichuan pepper powder, minced green onions, and cooking wine can remove the bean and make the seasoning better.

3. Fry slowly on low heat when frying, the thousand-page tofu is easy to cook, and the fire is easy to paste.

Ingredients: 10000 pages of tofu: 1 box of pork belly:

150g onion: 1 red pepper: 3 Pixian bean paste:

30g light soy sauce: 20ml cooking wine: 15ml oyster sauce:

20g sugar: 2g green garlic: to taste.

Method: 1. Slice the Chiba tofu.

2. Change the pork belly into thin slices.

3. Heat the oil and add the chiba tofu.

4. When the tofu starts to swell, turn it over.

5. Fry until golden brown on both sides, remove and set aside.

6. Heat the oil and add the pork belly to dry.

7. Add ginger, garlic, dried chili pepper and red oil bean paste.

8. After stir-frying, add the tofu and stir-fry well.

9. Add a little cooking wine.

10. Add an appropriate amount of light soy sauce.

11. Add a spoonful of oyster sauce.

12. Add sugar to taste.

13. Add shredded onion and red pepper.

14. After stir-frying, transfer to a dry pan lined with shredded onions.

15. Sprinkle in a handful of green garlic sprouts.

16. That is, to complete the production of dry pot Chiba tofu.

Ingredients: 200g of Chiba tofu, 120g of sausage, 50g of green garlic, 30ml of oil, 1 tablespoon of tempeh hot sauce, 3 slices of ginger, 5g of sugar, 3 cloves of garlic, 10ml of light soy sauce.

Steps: 1. Prepare all the ingredients.

2. Slice the thousand-page tofu, wash the green garlic and cut the stems and leaves into sections.

3. Prepare garlic slices, ginger slices and tempeh hot sauce.

4. Add the tofu slices to the hot pan with warm oil, fry over medium heat until golden brown on both sides, and then scoop up.

5. Wash the sausage with warm water and steam it for 15 minutes, then take out the slices.

6. Add ginger slices and garlic slices to the bottom oil and stir-fry until fragrant.

7. Add the garlic root to stir-fry until fragrant.

8. Add the sausage and add a little cooking wine.

9. Return the fried tofu to the pot, add a spoonful of tempeh chili sauce and 10 ml of light soy sauce and stir-fry evenly.

10. Add a little boiling water and boil for 2 minutes to let the tofu taste, then add the garlic leaves, add a little sugar to enhance the flavor, then turn off the heat and remove from the pot.

11. a finished product.

The steps for making Chiba tofu at home are as follows:Ingredients: Appropriate amount of 1,000-page tofu, 2 green peppers, green onions, appropriate amount of ginger, appropriate amount of bean paste, appropriate amount of light soy sauce, a little salt, 2 garlic sprouts, a little chicken essence, etc.

1. Sliced 1,000-page tofu.

2. Cut the green and red peppers into sections, mince the green onion and ginger, and cut the garlic sprouts into sections. Burning tremors.

3. Heat the oil in a pot, add the green onion and ginger base, and the bean paste.

4. Add the 1000-page tofu, add light soy sauce, a little salt, a little warm water and stir-fry until the 1000-page tofu swells and becomes larger, add the green pepper and garlic sprouts and stir-fry.

5. Add the chicken essence and stir-fry evenly before serving.

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.