Mushroom beef sauce
By VicentaLakin
I can't get to the hall of grace, but I've got the Chinese taste bud. Sphinx beef sauce for rice
Recipe Recommendations
- soybean paste appropriate amount
- small flower mushroom 10 flowers
- ginger appropriate amount
- white dry 2 blocks
- shrimp skin a tablespoon
- soy sauce appropriate amount
- oyster sauce appropriate amount
- beef appropriate amount
- seafood sauce a spoonful
- Laoganma soy sauce two spoonfuls
- white sesame a tablespoon
- white sugar a tablespoon
- cooking wine appropriate amount
Steps for Mushroom beef sauce
1
Beef flying water, ready for use。
2
♪ Flying good beef cuttin'
3
Plumbing hair, little mushroom cut off。
4
Pick up containers and load them with beef pudding and mushrooms。
5
Ginger to the skin, cut the end。
6
It's mixed with beef and mushrooms。
7
Add two spoons of water with little mushrooms to use。
8
Pumping, oil consumption, wine, and the water modulation of the little flower mushrooms。
9
White dry cut small squares。
10
A half-hour-to-40-minute mix of dry and fine-tuned soup。
11
You have to have more oil, you have to have more oil! 300 ml is not too much oil
12
When the oil heats, it pours into its own soybean sauce and beef paste, white dry paste, and mushrooms, and pushes the fire with pot shovels。
13
Two spoons of soybeans and a spoon of seafood sauce
14
And then you pour all the remaining bubble-blowing little mushrooms, and you can add a little more open water。
15
The fire broke and started to roll。
16
You're gonna have to use the shovel to stir up or you're gonna lose it
17
After about half an hour, the water that had previously been added to the fire was essentially burned, and the sauce could be clearly divided into two parts. Remember, it's a time-consuming and labor-intensive job, and the shovels have to keep shaking over the sauce, or I'll make a pot...
18
It's basically like this when the water is dried up, with oil on it. At this point, I felt a little less oil and later added about 100 ml。
19
Then we'll have a big spoon of white sesame, a big spoon of shrimp skin, a big spoon of white sugar and a little fire
20
The good beef sauce is finished! The food troupe.Mushroom beef sauce Make Tips
Rambling: Simmered Sauce (not raw paste). It is best not to include soy products or vegetables, and to focus on meat, as vegetables and soy products spoil easily. However, Old Zhao shares his sauce with several families, so it won't be stored for long. Also, the sauce definitely needs a lot of oil. Firstly, the sauce tastes better, and secondly, if there is too little oil, the sauce spoils easily. Matching one pound of meat with one pound of oil is not excessive! The base paste I use is homemade soybean paste. If you guys don't have any, you can buy it at a sauce shop, and the result will be about the same.