Dried Chiba bean curd

Dried Chiba bean curd

Introduction:

Production steps:

Step 1: prepare raw materials;

Step 2: put a little oil in the pan, add Chiba tofu, and add a little salt when frying;

Step 3: Fry tofu until golden on both sides;

Step 4: leave a little oil in the pot and stir fry the pork;

Step 5: stir fry the fat in the pork, and the surface is slightly brown;

Step 6: stir fry the prepared ginger, garlic and red pepper together;

Step 7: add proper amount of cooking wine and soy sauce;

Step 8: add the fried Chiba tofu and Lentinus edodes and continue to stir fry;

Step 9: stir fry them slowly until fragrant;

Step 10: stir fry until eight or nine mature, add green pepper and stir fry;

Step 11: add salt, pepper and oyster sauce and stir well;

Step 12: stir fry well and transfer to a small dry pan. Sprinkle some garlic on the surface.

Materials required:

Chiba tofu: 1 box

Pork: 200g

Lentinus edodes: 8-10

Green pepper: right amount

Red pepper: right amount

Garlic: right amount

Ginger: right amount

Garlic: right amount

Soy sauce: right amount

Oyster sauce: right amount

Cooking wine: moderate

Oil salt: right amount

Note: 1. Fry Chiba bean curd in oil until the surface is golden, and add some salt to the bottom when frying; when frying, add less oil, and the pork will stir up oil, which will make the pork taste less and more fragrant; 2. Add soy sauce and soy sauce after stir frying, and then stir fry the prepared Chiba bean curd and Lentinus edodes, and no other water is needed during the whole process; 3. When the pork is eight or nine months mature, stir fry until the end Add green pepper, green pepper does not need a long time; add salt, pepper and oyster sauce continue to stir evenly; 4. Stir fry into a small dry pot, and then put the garlic on the small hot pot.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: salty and fresh