Dry pot of apricot mushroom tofu
By ReynaWyman
Ingredients: chicken essence
Recipe Recommendations
- Chianye tofu appropriate amount
- pork belly appropriate amount
- Pleurotus eryngii appropriate amount
- pepper appropriate amount
- dried chili appropriate amount
- red pepper appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- onion knot appropriate amount
- cooking wine appropriate amount
- white sugar appropriate amount
- oyster sauce appropriate amount
- MSG appropriate amount
- soy sauce appropriate amount
- broth appropriate amount
- chicken essence appropriate amount
- salty and fresh
- burn
- ten minutes
- ordinary
Steps for Dry pot of apricot mushroom tofu
1
Prepare ingredients: pork belly, sliced apricot mushroom, cut into long slices of dry red pepper, garlic, ginger slices, pepper, and chiba tofu washed and drained. Prepare the sauce: fresh shellfish sauce, soy sauce, sugar, oyster sauce, and stock and mix well.
2
Cut the red pepper into small pieces, turn one onion into large pieces, and cut the dried Chiba tofu into thin slices (not too thin)
3
Put oil into the pan (put in a small amount and wider amount), add some salt, heat it up, add Chiba tofu and fry it until it expands, quickly remove and drain the oil.
4
Leave some oil in the pan and stir-fry the pork belly to change color.
5
Add all ingredients except the onion knots and stir-fry over medium to medium heat until fragrant.
6
Add Chiba tofu and stir fry, turn the heat slightly, and add cooking wine along the edge of the pan.
7
Add the sauce and stir-fry well, turn to low heat, cover the lid and simmer for a while.
8
Add red pepper, sesame seeds, and onion knots to serve.
9
If you eat it freshly and don't cook it in a dry pot, you can dry the sauce. You can add the onion knots early or stew it for a while longer, so that the sauce is wrapped in the small holes of each piece of Chiba tofu.
10
If it is a dry pot, leave more juice, spread your favorite ingredients on the bottom of the pot, and then heat the fire while eating. The taste will be the same as that of a restaurant!Dry pot of apricot mushroom tofu Make Tips
1. There are many small holes on the surface of Chiba tofu, which will expand fully to a large size when fried. At this time, it should be quickly taken out to avoid being fried hard and fried. When draining the oil, they will magically retract one by one. About the same size as before. When frying, be sure to wait until it expands before removing it, so that the taste will be soft and soft. 2. Don't put salt. The above sauce has a sufficient flavor. Don't put the sauce too early, because if the oyster sauce is cooked for a long time, the aroma will be gone. Let's make it and make sure it looks exactly like the taste in the restaurant! hehe