Water tofu is a kind of delicious food that everyone likes to eat since ancient times, and there are various ways to make water tofu, especially spicy dry pot, which is spicy and spleen appetizing, and the food is delicious, especially dry pot Chiba tofu, which is spicy and spleen appetizing, delicious and refreshing. Cut the pepper into diagonal pieces and the onion into strips. Then pour a little soy sauce, a little calomel, marinate for three minutes again, and cut the thousand pages of tofu into 3 mm pieces. Fry for 2 minutes at 70% temperature, then remove and reserve. Oil explosion at 90% temperature for a short time, about one minute, put a little less salt, and then remove and reserve. Saute garlic and ginger slices at 80% temperature, put them into Pixian bean paste at 100% temperature, and then stir-fry the meat slices. Material preparation: 1,000 pages of tofu, 2 peppers, onion and ginger, Pixian bean paste, soy sauce, a little salt (Pixian bean paste is salty), 2 garlic and monosodium glutamate. Production steps: clean a thousand pages of tofu and cut it into pieces, of course, you can also cut it into what you like. Slice green pepper, chop ginger and garlic, and slice garlic.

Heat oil in a pot, add minced onion and ginger and Pixian bean paste. Add a thousand pages of tofu, add soy sauce, a little salt, stir-fry with a little warm water until the thousand pages of tofu swell, add pepper and garlic and stir-fry. Add monosodium glutamate and stir well. Put it on the plate and you can eat it. If you can't finish it, put it in the refrigerator. First, pour an appropriate amount of vegetable oil into the pot, boil the oil from the pot, and boil the oil to 50% heat. Add the prepared garlic and saute until fragrant. Stir-fry with a spatula for two times quickly, and the garlic will smell out. With low heat, dig 1 spoon of spicy sauce or spicy tofu into the pot. Stir-fry Chili oil gradually. Add chiba bean curd, stir-fry it gradually with a silicone spatula, and wait until the spicy bean curd gradually penetrates into chiba bean curd. Next, put the hot pot side dish green pepper into the pot and stir-fry it again. You can also add a little edible salt seasoning according to the taste. Finally, put it on the plate.

A spicy, refreshing and delicious home-cooked version of Chiba tofu is ready. Practice process: first cut thousands of pages of tofu into long strips the size of a finger. Then pour in dry starch and wrap the thousand pages of tofu strips evenly. Cassava starch should be neither too big nor too small, and the tofu strips can be wrapped evenly without losing powder. Take a smaller frying machine, pour more oil, and the oil will boil to 70% heat. Add the tofu strips evenly to the oil, and fry until the tofu floats to the oil level. Then reheat the oil, fry it on a strong fire for a while, and quickly pick it up and drain it for later use. Slice the onion root, shred the ginger, chop the garlic, slice the garlic, cut the dried red pepper and reserve the pepper. Mix another bowl of juice and add rice wine, soy sauce, sugar, vinegar and salt. Bake the pepper with warm oil and slow fire to make it fragrant.

Add onion, garlic and diced dried red pepper into the pot and stir-fry again. Pour in the stir-fried bowl juice and stir-fry until the juice bubbles and is slightly sticky. Add garlic to the pot and stir-fry until raw. Put in the fried thousand pages of tofu and wrap it evenly with sauce. You can hook it with starch again, so that the color of the finished product is more beautiful. Sprinkle white sesame seeds on the pan and put them in a bowl to enjoy. Spicy griddle, alias griddle dish, one of the methods of making Sichuan cuisine, began in Deyang City, Sichuan Province. It is characterized by spicy and delicious taste. Then it became popular in Chongqing, Hunan Province, Hubei Province and Anhui Province. Because of their close taste, it became popular all over the country. Thousand-page tofu is also a bean food, but its raw materials, production process, product taste and nutritional elements are essentially different from water tofu.