Home-cooked delicious thousand-page tofu

Overview

Thousand-page tofu is a new vegetarian product that is widely popular in coastal cities and northern areas of the mainland. It adopts Taiwan's latest tofu making technology and is refined with soybean flour and starch as the main ingredients. It is a new century delicacy rich in protein. It not only maintains the original tenderness of tofu, but also has a unique strength and crispness. It also has a strong soup absorption capacity. Thousand-page tofu tastes smooth and elastic, and has a unique taste experience. Today's home-made Chiba tofu, in addition to tofu, adds common vegetables such as cucumbers, carrots, pork belly and fungus, which is more nutritious. The pork belly is tender and fried, the fungus is tender, the cucumbers and carrots are fresh, and the Chiba tofu is tender and elastic after absorbing the soup. The taste is very rich, salty and slightly spicy, which makes people unable to stop eating.

Ingredients

Steps

Ingredients photo: Appropriate amount of pork belly, half a box of thousand-sheet tofu, a few dried fungus, one soaked cucumber, a section of carrot, a section of white scallion, one star anise, a small piece of ginger, a few cloves of garlic, a few dried chili peppers
Wash the pork belly and cut it into thin slices. I injured my index finger yesterday and I can’t hold the knife hard today, so it’s not thin enough
Add a little light soy sauce, a little salt, an appropriate amount of cooking wine, a little ginger powder, a little pepper powder, and a little cooking oil to the pork belly, mix well and marinate for later use. In fact, you can also fry it without marinating it, but I am used to marinating it, so you can feel free to do this. If you fry directly, don’t forget to pour cooking wine to remove the fishy smell
Peel and wash the carrots, wash the cucumbers, peel and wash the ginger, peel and wash the scallions, dry chilies and star anise. Rub the soaked fungus in clean water, remove and control the water, and wash the thousand-leaf tofu. I had half a red pepper left yesterday, clean it and set aside
Thousand-page tofu slices, set aside
Put an appropriate amount of cooking oil in a frying pan, heat the oil and fry the tofu over low heat. I used rapeseed oil, so the tofu turned out to be light yellow
Serve the fried tofu out and set aside. If it is too oily, place it on a kitchen towel to absorb the oil. Thousand-sheet tofu puffs up after being fried and then shrinks when cooled.
Slice carrots and cucumbers separately and set aside
Slice ginger, slice garlic, cut scallion into small diagonal sections, cut dried chili into sections, set aside
Shred fungus, tear into small florets, cut red pepper into small pieces and set aside
Heat a little oil in a pan, add pork belly slices, stir-fry until the oil comes out
Stir-fry until the meat slices are oily and cooked. Drain the oil and set aside. If you don’t want to bother, you can leave it aside and put it on the side of the pot
Add ginger slices, garlic slices and star anise, stir until fragrant
Add scallions, white dried chilies, and stir until fragrant
Add carrot slices and stir-fry
Add the fungus and stir-fry
Add the fried phyllo tofu and stir-fry evenly
Pour in a little light soy sauce to give the carrot and fungus tofu a base flavor, stir-fry evenly
Add medium-ripe pork belly slices, pour in a little water and stir-fry for two minutes
Add cucumber slices and stir-fry evenly
Add appropriate amount of oyster sauce and a little sugar, stir-fry for a minute or two
Finally add the red pepper cubes and stir-fry evenly
Taste the saltiness, add a little salt and chicken essence as appropriate, and you are ready to serve
Finished product
Finished product
The finished product is rich in ingredients and nutritious. The carrots are sweet, the cucumbers are crisp, the fungus is tender, the thousand-sheet tofu is soft and tasty, the pork belly is fried, fragrant and chewy, salty and slightly spicy, and delicious with rice.

Overview

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Ingredients

Steps