Introduction: In autumn and winter, people will prefer to eat dry cooking, because dry cooking can keep the food warm and improve the taste. For example, baby dishes, cauliflower and chiba tofu are all delicious. What Bian Xiao wants to share today is, what can I do to make the restaurant interesting?

First, the dry pot Chiba tofu, what can I do to make the taste of the hotel? ?

Prepare ingredients, thousand pages of tofu, pepper, onion, fungus, garlic, coriander, bean paste, soy sauce, cooking wine, oyster sauce, sugar, monosodium glutamate. First, cut the Chiba tofu into thin slices, and cut the prepared peppers and onions into filaments. In order to make the food look better, you can cut half green pepper and half red pepper, which will make the color look better. Garlic is cut into minced garlic and coriander is cut into sections. Soak the prepared auricularia auricula in clear water for about an hour. Remember to soak the fungus in cold water so that the nutrients will not be lost. Pour the oil into the pot. When the oil temperature is 70% hot, fry the Chiba bean curd in the oil pan until it is cooked. Pay attention to the heat, don't open a big fire, or the tofu will be fried. Always use medium and small fire. Stir-fry for about a minute until you see thousands of pieces of tofu, and you can take them out when they are golden on both sides. Leave a little base oil in the pot, add the prepared minced garlic and bean paste, stir-fry in red oil, and stir-fry the prepared shredded green pepper, onion and auricularia evenly. Add cooking wine, soy sauce, oyster sauce and sugar, stir-fry to give a fragrance and umami taste. Stir-fry the fried Chiba bean curd in a pot, and then collect the juice over high fire. Sprinkle some parsley slices and a pot of dried Chiba bean curd will be ready.

Second, what are the skills when making dry pot Chiba tofu?

Because the dry pot Chiba tofu made in the restaurant tastes very Q-bomb, and the tofu is particularly tough. Want to make the taste of a restaurant, nothing more than put more ingredients, observe the heat, cut tofu into thin slices and fry it in the oil pan. And it must be fried with bean paste, which will not only make Chiba tofu colored, but also make this dish more delicious. You can also put some pork belly to taste when making dry pot Chiba tofu, or you can follow the principle of matching meat and vegetables. Can be made spicy and sweet, and can be adjusted according to your own taste.