A dish with high click rate in the restaurant -- dried pan of Pleurotus eryngii and Chiba bean curd

A dish with high click rate in the restaurant -- dried pan of Pleurotus eryngii and Chiba bean curd

Introduction:

"I first tasted this dish in a Tujia restaurant, and after eating it, I couldn't stop liking it ~ ~ ~ ~ a friend just asked me about the way Chiba tofu was done, and I was ready to stir up again. I searched the Internet for the relevant methods for a long time, and found that there were only a few strokes, or the finished product was not the same as what I ate in the restaurant, so I decided to taste it and make my own choice I've tried it and found that Chiba bean curd is really a magic bean curd. It's more soft than tofu and dried bean curd. I'll pick up a piece and bite it down. The thick soup overflows from the small holes on the surface, which has endless aftertaste. This method is mainly salty and fresh. You can choose any side dishes on the bottom of the pot, such as bean sprouts, mushrooms and earth Beans and the like, spicy in the mouth, slightly sweet back, taste long, rice and wine are very good! Let's do it together (ingredients don't lie, taste doesn't betray) "

Production steps:

Step 1: prepare ingredients: pork, Pleurotus eryngii slices, dry red pepper cut long, garlic, ginger, pepper, Chiba bean curd wash, drain water. Prepare ingredients: fresh shellfish sauce, soy sauce, sugar, oyster sauce and stock.

Step 2: cut the red pepper into small pieces, change an onion into large pieces, and cut the dried Chiba tofu into thin slices (not too thin)

Step 3: add oil into the pot (put less and wider), add some salt, heat up, deep fry Chiba bean curd until it expands, and quickly remove the oil.

Step 4: leave some oil in the pot and stir fry the pork to change color.

Step 5: add all the ingredients except scallion knot, stir fry with medium and small fire to make it fragrant.

Step 6: stir fry Chiba bean curd, turn the heat a little higher, and cook along the edge of the pot with cooking wine.

Step 7: stir fry the juice, turn the heat down, cover the pot and simmer for a while.

Step 8: add the red pepper, sesame and scallion to the pot.

Step 9: if you eat it now and don't cook it in a dry pan, you can dry up the sauce. You can put the scallion knot in early and stew it for a while, so that the sauce can be wrapped into the small holes of each piece of Chiba tofu.

Step 10: if it's a dry pan, you need to leave more juice. Lay your favorite ingredients at the bottom of the pan, and then cook while eating. The taste is the same as that of a restaurant!

Materials required:

Chiba tofu: right amount

Streaky pork: moderate

Pleurotus eryngii: right amount

Zanthoxylum bungeanum: right amount

Dry pepper: right amount

Red pepper: right amount

Garlic: right amount

Ginger: right amount

Congjie: appropriate amount

Cooking wine: moderate

Sugar: right amount

Oyster sauce: right amount

MSG: right amount

Fresh shellfish sauce: right amount

Old style: moderate

Soup: right amount

Chicken essence: appropriate amount

Precautions: 1. Chiba tofu has many small holes on the surface, which will expand to a large extent when fried. At this time, it should be quickly fished out to avoid hard fried paste. When the oil is drained, they will magically retract one by one, which is the same size as before. The first mock exam must wait until the bulge is up and then get out. This will make the Q soft and 2 soft, and not salt. The sauce has already been very delicious. The sauce should not be put too early. Because the oyster oil is cooked for a long time, the fragrance will be gone. Hee hee

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: salty and fresh