A Dish with A High Click Rate in The Restaurant-dry Pot of Pleurotus Eryngii Chiba Tofu

Name: A Dish with A High Click Rate in The Restaurant-dry Pot of Pleurotus Eryngii Chiba Tofu
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Chiba Tofu; Some Pork belly; Some Pleurotus eryngii; Some pepper; Some Dried chili; Some Red pepper; Some garlic; Some ginger; Some Green onion knot; Some Cooking Wine; Some Sugar; Some Oyster sauce; Some MSG; Some Fresh shellfish; Some Soy sauce; Some Broth; Some Chicken Essence

by lizkitchenlife

4.8 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

I first tasted this dish in a Tujia restaurant. After eating it, my love for it became uncontrollable~~~~ A friend asked about the method of Chiba Tofu, and I was tempted to go online again. After looking for related practices for a long time, I found that there are not only a few pens, or the finished products are not the same as the ones eaten in the restaurant, so I decided to try the taste and experiment by myself~

When I started to make it, I realized that Chiba Tofu is really a kind of amazing tofu. It is more soft than tofu and better than dried tofu. I pick up a piece and bite it down. The thick soup is all from the surface. A small hole overflows, and the aftertaste is endless~

The method introduced this time is mainly salty and fresh. You can choose the side dishes at the bottom of the pot, such as bean sprouts, mushrooms, potatoes, etc. It is spicy and delicious in your mouth, slightly sweetened, and has a long taste. The rice and wine are very good!

Let's do it together~

(The ingredients will not lie, the taste will not betray)"

A Dish with A High Click Rate in The Restaurant-dry Pot of Pleurotus Eryngii Chiba Tofu

1. Prepare ingredients: pork belly, sliced pleurotus eryngii, cut long dried red pepper, garlic, ginger slices, pepper, Chiba tofu, wash and drain. Prepare the sauce: fresh shellfish, dark soy sauce, sugar, oyster sauce, broth and mix thoroughly.

A Dish with A High Click Rate in The Restaurant-dry Pot of Pleurotus Eryngii Chiba Tofu recipe

2. Cut the red hot pepper into small sections, change one onion into large pieces, and cut thin slices of dried Chiba tofu (not too thin)

3. Put oil in the pot (the amount is smaller and wider), add some salt, heat up and fry the Chiba tofu until it expands, and quickly remove the oil.

4. Leave some oil in the pot and stir-fry the pork belly to change its color.

5. Add all the ingredients except the green onion knot, and stir-fry on medium-to-small heat until fragrant.

6. Add the Chiba tofu and stir fry, turn the heat to a higher level, and cook the cooking wine along the side of the pot.

7. Stir in the sauce, turn to low heat, cover the pot and simmer for a while.

8. Add the red hot pepper, sesame seeds, and green onion knots to get out of the pot.

9. If you eat it fresh and don’t cook it in a dry pot, you can collect the sauce and dry it. The onion knots can be added early, and the braised can also be braised for a while, so that the sauce is wrapped in the small holes of each piece of Chiba tofu .

10. If it's a dry pot, you should leave more juice, spread your favorite ingredients at the bottom of the pot, and then cook while eating and cooking. The taste will be the same as the restaurant!

Tips:
1. There are many small holes on the surface of Chiba tofu, which will swell to a large extent during frying. At this time, remove them quickly so as not to fry them hard, and they will shrink one by one when draining the oil. Back to the same size as before. When frying, you must wait until it swells up before removing it, so that the texture will be soft and soft.

2. Don't put salt, the above-mentioned sauce is already full of flavor. Don't put the sauce too early, because if the oyster sauce is boiled for a long time, the fragrance will disappear.

Do it yourself, make sure it looks exactly like the taste in the restaurant! Hee hee