How to make chiba tofu, which will not rot after long cooking, and is easier to inhale soup and taste? When I was a child, my grandfather was a master at making tofu. He sold more than 100 kilograms of tofu a day, and there was a strong bean flavor in all parts of the house. At first, I was particularly disgusted with eating tofu, which I really hated. After that, I got used to it, and then I completely liked eating tofu ...

In that case, how to eat a thousand pages of tofu? Today, Xiao Jian teaches you a relatively simple method, and the taste is thief and fragrant. After autumn, our family eats this dish every three to five times! Low cost, high nutrition, children should eat more ... Need food: thousand pages of tofu, shallots, green and red peppers, oil consumption, soy sauce, white sugar, salt.

Step 1: After the tofu is unfrozen, cut into strips. Cut shallots into 3cm long sections, and cut green and red peppers into strips. Boil the wok for oil, first put in the tofu, fry it until golden on both sides, and take it out for later use.

The second step is to add vegetable oil to the pan. First, add Dongru to fry until fragrant, then turn Huang Shi slightly, pour in oil, and stir-fry soy sauce until fragrant. Pour in tofu and stir well, then add a little cold water, add salt and white sugar seasoning, and cook slightly 1 min.

The third step is to add pepper strips, stir-fry the sugar color quickly when it becomes popular, and when the soup is sticky, it can be served. Chiba bean curd with scallion is made! Have a look at it if you have time ... Summary of technical points:

When making a flower knife with chiba bean curd, the size of the cut can be evenly distributed, which makes it look better and easier to make. When cooking, the chiba bean curd can swell up due to the gradual increase of temperature, so you don't have to worry, just cook it again. Until both sides turn slightly yellow.

The key is to fry the pot, especially the shallots. You must fry it and cook it golden, and the effect is the best. That way, after roasting, the aroma of onion will be stronger. After the tofu is put into the pot, it will be cooked for a while, which will make it more delicious. Don't add too much soup, just two-thirds of tofu. Pepper strips should be finally put into the pot, and they can be taken out of the pot immediately after they are broken. After a long time, the pepper becomes soft and looks bad.

In fact, many people make mistakes and don't know how to make thousands of pages of tofu, which makes the tofu tasteless and unpalatable! If you want tofu to be more delicious and delicious, you must burn it and add a little soup to burn it for a while! Everyone must remember ...