Private Chiba Tofu
Overview
Speaking of Chiba tofu, everyone must be familiar with it. It is gaining more and more favor due to its chewy and chewy texture. Every time I make this, I feel like I can’t get enough. It leaves a lingering aroma on my lips and teeth. When I eat one piece, I feel like two pieces, and when I eat two pieces, I feel like eight pieces, haha. I also shared this private Chiba tofu sauce, which can be said to be versatile. It can be used to make rice, diced chicken, etc. It is similar to Sichuan fish sauce
Tags
- hot dishes
- vegetarian dishes
- home cooking
- private kitchen
- common dishes
- old man
- dinner with friends
- spring recipes
- summer recipes
- autumn recipes
- winter recipes
- lunch
- balsamic vinegar
- chiba tofu
- chicken sauce
- clear water
- coriander
- corn kernels
- dried chili pepper
- green peas
- mushrooms
- onion and ginger cooking wine
- onions
- pixian doubanjiang
- pork belly
- tiancheng fresh soy sauce
- water starch
- white sugar
- diced carrots
- sesame oil
Ingredients
- Balsamic vinegar Appropriate amount
- Chiba Tofu 1 bag
- Chicken Sauce Appropriate amount
- Clear water Appropriate amount
- Coriander Appropriate amount
- Corn kernels Appropriate amount
- Dried chili pepper 1
- Green peas Appropriate amount
- Mushrooms Appropriate amount
- Onion and Ginger Cooking Wine Appropriate amount
- Onions Appropriate amount
- Pixian Doubanjiang Appropriate amount
- Pork belly Appropriate amount
- Tiancheng Fresh Soy Sauce Appropriate amount
- Water starch Appropriate amount
- White sugar Appropriate amount
- diced carrots Appropriate amount
- sesame oil Appropriate amount
Steps
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Cut the Chiba tofu into slices. It is best to be slightly thicker, not too thin, because it will expand when fried and then shrink again after frying. In order to have a meat head, I think it’s better to cut it a little thicker than usual
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Put some oil in the pot. After the oil is hot, fry the Chiba tofu separately until the surface is bright and golden. If there is less oil in the middle, add more oil. I used a small frying pan and divided it several times. If you have a larger one at home, you can use a larger one
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Chiba tofu will expand during the frying process, don't worry about it, it will shrink back by itself after a while
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The picture below shows it shrunk, but it’s amazing. When you put it in the sauce and cook it, it will become plump
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Mix soy sauce, sugar, balsamic vinegar, sesame oil, chicken juice, onion and ginger cooking wine, and water to your preferred sweetness and sourness, and set aside. (Because the Pixian Douban later and the soy sauce here are salty, so there is no need to add salt in this step of making the sauce)
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Then prepare Pixian Douban and dried chili rings (cut them by yourself, cut off the bottom of the dried chili, then the seeds can be poured out easily, and then cut into circles
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Prepare water starch
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Wash and dice the mushrooms, dice the onion, cut the coriander into small pieces, separate the fat and lean pork belly (actually I used front leg meat
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Now to make the sauce, put oil in the pan, heat the pan and cool down the oil, then add the onions and stir-fry until fragrant, then add the diced fat and stir-fry the oil
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Then add the diced lean meat and stir-fry until the lean meat changes color, add the mushrooms and stir-fry, then add the carrots, green beans, corn kernels, add Pixian watercress and chili rings, stir-fry until the red oil comes out
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Stir-fry for a while, then pour in the well-mixed sauce
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When the diced meat is cooked, add an appropriate amount of water starch to thicken it, and then add coriander
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Then add the fried Chiba tofu and stir-fry for a while until the flavor is absorbed
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Finished product
