Chiba tofu, a dry pot cooked at home, always doesn't taste like a restaurant. Chiba tofu was introduced to China by foreign businessmen from other places and has been eaten by people ever since. People called it "Bai Ye Tofu" in other places, but the name of Bai Ye Tofu was already used when the trademark was registered in mainland China, so it was changed to Chiba Tofu, and now Chiba Tofu has become a food that people often eat. Chiba bean curd is a bean product, but it is not bean curd or bean curd product. This is because its main raw materials, technology, internal structure, product taste and nutrition are obviously different from tofu.

Chiba tofu in hotels can be cooked at home, and it is as easy to learn as that in restaurants. Adventure can always be described as adventure. Grasping and annotating every point of ingredients is the greatest respect for diners. I am a natural force, focusing on every kind of food in life. Pay attention to me, take you to know more about the secrets of ingredients and cooking skills, let you know why, and better know why. A journey of discovery, shoulder to shoulder. There are many ways to make chiba tofu. On the menu of the hotel, there is a Chiba tofu griddle with the highest single point rate. Today, let's talk about how to make this Chiba tofu griddle at home to make it taste like a hotel.

Dry pot Chiba Tofu recipe:

Ingredients: 1 box of Chiba Tofu (packed).

ingredients: 3g pork belly, half onion, 2 green garlic seedlings, 1 celery, 1 green pepper, 1 red pepper, 3 morning peppers, 1 small piece of ginger, 3 garlic seeds, 5 dried peppers and 1 small piece of onion

seasonings: garlic sauce, bean paste, allspice powder, sesame oil, light soy sauce, light soy sauce, etc. (Preparation): Cut Chiba bean curd into .3-.4 cm thick slices for later use. Don't cut it too thick, because chiba tofu will swell and get oily when it gets bigger. As a reminder, Chiba tofu is very elastic, so you don't have to worry about it going bad when you cut it or after it is fried.