Griddle Chiba Tofu
1.
Cut the Chiba tofu bought from the supermarket into pieces. This tofu is sold in major supermarkets for hot pot, and there is it there. This tofu is very elastic and has a good taste.
2.
Heat the pan to get oil. Brush the pan with a thin layer of oil, turn to the lowest heat and fry the tofu until both sides are yellow. At this time, the tofu is swollen, and some will become larger and unsightly. You don't have to worry about leaving it cold. The fried tofu is placed in a large bowl. Let cool for later use. Rapeseed oil is the best for frying a few pieces of tofu, and the color will look good when it is fried.
3.
Chilled tofu. It's very smooth and beautiful.
4.
While the tofu is cooling, let's prepare the side dishes. Cut the garlic sprouts into sections. 2Cut Vitex into circles and pickled pepper into circles. Cut celery and bell pepper with an oblique knife. Sliced ginger. Shred the green onions.
5.
Put salad oil in the pot. Add ginger slices when the oil is 50% hot. Pepper. Turn the pickled peppers to low heat and stir-fry slowly.
6.
Put Laoganma flavored tempeh and stir-fry with red oil. This is my favorite seasoning. It feels okay with anything.
7.
Turn to medium heat, add tofu and stir fry evenly.
8.
Add scallions. And stir fry all the ingredients except the garlic sprouts. Topped with raw soy extract.
9.
Personally, I think it’s necessary to put some spices in cooking dry pot dishes, titled. So I used five-spice powder, cumin powder and barbecue powder. Don't let go if you don't like it. Stir evenly.
10.
Finally, add garlic sprouts and stir-fry twice.
11.
Put some white sesame seeds in the pot. This taste is really delicious.
Tips:
If you don't like to use Lao Gan Ma, we use Pixian Doubanjiang instead. _I prefer to eat this kind of grill style dry pot, so I put a variety of dry powder, you can leave it if you don't like it.
