Practice steps
The first step is to deal with the ingredients.
Wash the chiba tofu, cut it into 5 mm thick slices on the chopping board and put it on the plate for later use.
Remove the roots, seeds and tendons from the green pepper and split it from the middle. Then press it on the chopping board and cut it into diamond blocks for later use.
3 cloves of garlic are rooted and peeled. Cut into garlic slices and put them in a small plate for later use.
Boil a little water in the pot and the water will boil. Add 1 spoon of salt to the pot. Then put the chiba bean curd in the water and blanch it for 2 minutes. When the chiba bean curd is rolled up, it will swell and become bigger, indicating that the chiba bean curd is ripe. Take it out and control the water for later use.
Next, put the green and red pepper pieces in water and blanch them for 30 seconds or the green and red pepper pieces change color, and take them out to control the water for later use.
Step two, stir-fry chiba tofu.
Pour the water out of the pot and dry it. Pour an appropriate amount of cooking oil into the pot, boil the oil from the pot and heat the oil to 50%.
Add the prepared garlic slices and saute until fragrant. Stir-fry them quickly with a shovel for a few times, and the garlic flavor will come out.
Turn the heat down, dig 1 spoon of chilli sauce or mapo tofu into the pot. Slowly stir-fry the red oil.
Add chiba tofu, stir-fry slowly with a silicone spatula, and wait for Mapo tofu to slowly penetrate into chiba tofu.
Next, pour the side dish green pepper into the pot and continue to stir fry to taste. You can also add a small amount of salt to taste according to your taste.
Finally, put it into the plate. A spicy and delicious home-cooked version of Chiba tofu is ready. It seems that the appetite has increased greatly. No wonder my wife orders it every time she eats out.