Chiba bean curd, a dry pot made 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. In other places, people call it "Bai Ye Tofu", but when registering a trademark in Chinese mainland, they already used the name of Bai Ye Tofu, so they changed it to Chiba Tofu, and now Chiba Tofu has become a food that people often eat. Chiba tofu is a bean product, but it is not tofu, nor is it a tofu product. This is because its main raw materials, technology, internal structure, product taste and nutrition are obviously different from tofu.

Chiba tofu in the hotel can be cooked at home, and it is as easy to learn as that in the restaurant. Adventure can always be described as adventure. Grasping and annotating every point of ingredients is the greatest respect for diners. I am a force of nature, 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 exploration side by side. 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, we will talk about how to make this chiba tofu griddle at home to make it taste like a hotel.

Dry pot Chiba tofu recipe:

Ingredients: Chiba Tofu 1 box (boxed).

Ingredients: 300g pork belly, half onion, 2 green garlic seedlings, celery 1 root, green pepper 1 root, red pepper 1 root, 3 capsicum annuum, ginger 1 root, 3 garlic seeds, 5 dried peppers and onion/kloc.

Seasoning: garlic sauce, bean paste, allspice powder, sesame oil, soy sauce, soy sauce, steamed fish sauce, white sugar, monosodium glutamate, cooking wine, edible oil and edible salt. (Preparation): Cut Chiba bean curd into 0.3-0.4 cm thick slices for later use. Don't cut it too thick, because Chiba tofu will swell and produce oil when it gets bigger. As a reminder, Chiba tofu is very elastic, so you don't have to worry about going bad when you cut it or fry it.