1, Chiba tofu with soy protein isolate as raw material is easy to swell.

2, thermal expansion and cold contraction, when the gap between water vapor molecules becomes larger, it will expand the tofu.

However, if the temperature is too high, it will expand greatly, which will affect the structure and taste of the product. It is suggested that the cooking temperature should be controlled at 85 degrees, so that it will not expand.

material

Chiba tofu

item

pork belly

a little

Green pepper

One each

garlic pedicel

Three

wood ear

a little

oil

of appropriate amount

Pixian bean paste

A spoonful

salt

of appropriate amount

light soy sauce

A spoonful

chicken essence

Half spoon

starch

A spoonful

Onion, ginger and garlic

a little

oyster sauce

Half spoon

method of work

1. Prepare the ingredients and wash them.

2. Slice Chiba bean curd, pork belly, green pepper and onion, shred ginger, cut onion and garlic sprout into sections, and add half a spoonful of salt and one spoonful of water starch to the pork belly.

3. Heat the pot, stir-fry the onion and ginger, pour in the meat slices and stir-fry evenly, add a little soy sauce and stir-fry for a while, then take it out of the pot.

4. Add a little oil and stir-fry for a while until the surface of Chiba bean curd is slightly yellow, then add green pepper and auricularia to stir-fry evenly, add a little oil to the pot, add a spoonful of bean paste to stir-fry until fragrant, add a proper amount of water, then add the fried meat slices to stir-fry until the meat tastes delicious, then pour the just-fried vegetables into the pot, add a little salt, chicken essence and half a spoonful of oyster sauce, and add garlic sprouts to get out of the pot.

Step 5 plate