Do you know how the home-cooked chiba tofu is fried and delicious? Seafood hot pot cooked and eaten does not lose nutrients. I cook at home, and most of them are home-cooked dishes, all of which are home-cooked stir fry. "What's in life is a classic". Usually, the more you stir-fry at home, the more you hone a chef's basic skills. Therefore, we must not underestimate the home-cooked stir-fry. Today, I strongly recommend a classic home-cooked dish, stir-fried chiba tofu, to my friends. This dish takes Chiba tofu as the main raw material, and uses the way of home-cooked stir-frying "home cooking", especially for friends who like spicy food. It is sure that the delicious food will never stop.

Chiba tofu is fried like that, and the meat is not changed, and the bottom of the basin is polished. One plate is simply not enough. Every time a friend goes, he can directly fry several plates. Chiba bean curd is a new type of water bean curd made by using new processing technology in the eastern region, which not only preserves the freshness of bean curd, but also enhances the taste of Q-bomb, making it memorable to eat. In addition to chiba tofu, fine pork belly, green and red peppers and dried red peppers are added, and fried shredded chicken is fragrant and mellow, spicy, refreshing and appetizing, which can be called the next meal artifact.

Stir-fry Chiba tofu production process 1, soak black fungus with clear water a few hours in advance, remove the fibrous roots at the bottom and rinse.

2, 200 grams of Chiba tofu, first cut diagonally into a triangular prism shape, and then cut into triangular pieces with a knife.

3, using fine pork belly150g, cut into thick pieces of coins. Fine pork belly is the layer of pork belly close to the outside of pig ribs, with almost no fat, fresh and tender meat and the best taste.

4. Wash the fresh green and red peppers, cut the rhombic slices, and blanch the chiba tofu for 3 minutes to remove the bean flavor.

5, water fungus smashed into small flowers, cut chopped green onion, ginger slices, garlic paste. After the dried red pepper is cut 5minto sections, soak it in clear water for 5 minutes, and pick it up to dry the surface water. Prepare douchi in advance, and chop the bean paste with a knife and set aside.

6, pour 30 grams of cooking oil into the pot, when the temperature is 30% to 40% hot, put in the fine pork belly slices cut into small pieces, stir-fry the pot with a hot smell, stir-fry until a part of the fat is completely transparent, and control the excessive vegetable oil in the pot. Add the dried red pepper and stir-fry until it is dry and spicy. Add onion and garlic to stir-fry until fragrant, add chopped bean paste and water lobster sauce, and stir-fry with slow fire to obtain Chili oil. Add light soy sauce15g, stir-fry and cook rice wine10g, which is full of fragrance.

7. Add the sliced Chiba bean curd, water-soaked fungus florets and fresh green and red pepper slices, add 30 grams of broth or cold water, and make them popular, stir-fry and break. Add 3g of white sugar, chicken essence or chicken essence powder 1 g (optional) and stir-fry again. Pour 5 grams of pepper oil or bright oil to improve color, freshness and flavor, and stop fighting.

8. Put the stir-fried chiba tofu on a plate and enjoy it while serving hot food.