Ingredients: half a piece of Chiba bean curd (100g), ribs.
Ingredients: Lentinus edodes, dried shrimps, scallops, carrots, shallots, shredded ginger, cooking oil, starch, salt, soy sauce, sugar, oil consumption, monosodium glutamate and pepper.
Practice: cut the tofu into triangular shapes, blocks or granules, and fry it in the oil pan until golden brown; Chop the ribs into small pieces and blanch them to remove blood for later use; Saute shredded ginger in oil, pour in ribs, stir-fry for a while, add tofu, cooked mushrooms, dried shrimps and scallops, add salt, soy sauce, sugar and oil to stir-fry; Heat the casserole, put the prepared ribs and fried chiba tofu into the casserole, add a little water, and simmer for 15 minutes; Thicken with water and starch, add a little monosodium glutamate and pepper to taste, carve carrots, shred shallots to decorate, and cover.
Marinated Tofu
Ingredients: a piece of Chiba bean curd (200g)
Ingredients: a little oil, pepper, star anise, soy sauce, soy sauce, sugar and monosodium glutamate, 2 cups of water.
Practice: use old chicken, ribs and longan to cook thick soup; Pour the boiled soup into a barrel, add thirteen spices or secret Chinese medicine bags (Nanjiang, Illicium verum, Cinnamomum cassia, Clove, Pericarpium Citri Tangerinae, Zanthoxylum piperitum, Coriander seed, Foeniculum vulgare, Amomum tsaoko, Glycyrrhiza uralensis Fisch.), boil for one hour, then add a little light soy sauce, dark soy sauce, crystal sugar and a little fish sauce to make the soup light brown. Boil the soup and pour in sesame oil.
Production: Put the Chiba bean curd into the prepared brine, boil it, then simmer it with low fire, and soak it for 5 minutes after turning off the fire. Sliced plate, drizzled with a little marinade, can be eaten hot or cold.
Mustard tofu
Ingredients: a piece of Chiba bean curd (200g)
Ingredients: red pepper, coriander, garlic, ginger, mustard, salt, monosodium glutamate, vinegar and sesame oil.
Practice: Tofu is cut into strips with a length of 5cm and a thickness of 0.5cm, blanched, cooled and put in the refrigerator. Mustard with better taste is humidified with boiling water, sealed tightly with paper, heated for about/kloc-0.5min, then added with salt, monosodium glutamate, vinegar, sesame oil, Jiang Mo and garlic, and stirred into juice. When eating, pour the prepared juice into Chiba bean curd, add shredded red pepper, ginger, garlic and coriander, mix well and serve.
Braised chiba bean curd
Ingredients: 4 pieces of fried Chiba bean curd or appropriate amount, 4 pieces of leek.
Ingredients: marinade material: pepper 1 teaspoon, 2 star anise, 2 tablespoons soy sauce, 2 tablespoons soy sauce, sugar 1 spoon, 2 cups water.
Practice: 1, wash and drain the leek, blanch it in boiling water, cut it into pieces and put it in a plate, and sprinkle with a little cooked oil.
2. Cook the marinade in soup, add the dried bean curd in Chiba, and simmer for 15 minutes. When cooking, you don't need to cover it, but turn it over. Soak it for 10 minute after turning off the fire, take it out and cut it into pieces, put it on leek, pour a little marinade on it, and eat it hot or cold, and leave the remaining marinade for reuse.
Remarks: If you have marinated goose's marinade, you can marinate Chiba bean curd in marinated goose's marinade.
Fried chiba bean curd
Ingredients: 2 pieces of Chiba bean curd and 50g of white radish.
Ingredients: dipping materials: 200g cream soup, sugar 1 spoon, 2 spoons soy sauce.
Time: 20 minutes
Mixed powder: 50g sweet potato powder, 80g white powder.
Main points: 1, it is not advisable to fry chiba tofu for too long, and the oil temperature should not be too low to avoid frying chiba tofu too old.
2. Seasoning can be drenched on fried chiba tofu, or eaten with it. Different eating methods have different flavors.
Practice: 1, cut Chiba tofu into pieces, and mash white radish and ginger into mud.
2. Boil the dipping material in the pot, then add the white radish puree and ginger puree, and cook together into seasoning.
3. Drain the diced Chiba tofu and dip it in the mixed powder.
4. Put the powdered Chiba bean curd into a hot oil pan, fry until golden brown, and add (2) seasoning.
Fried chiba tofu with shepherd's purse
Ingredients: shepherd's purse100g, chiba tofu100g, ginger 5g, onion10g, salt 5g and vegetable oil 30g.
Practice: 1, wash the shepherd's purse clean; Chiba tofu is cut into 3 cm square blocks; Slice ginger; Cut the onion into sections.
2. Heat the wok on the fire, add the vegetable oil, until it is six-ripe, add ginger and scallion until fragrant, add Chiba bean curd, stir well, add shepherd's purse, cut off the raw materials, add salt, and serve.
Roasted chiba bean curd with minced beef;