Mushroom root sauce
By VicentaLakin
Usually made of dry mushrooms. But mushroom root tastes more chewy. I'm on vacation this 11th year, selling mushrooms at the market gives me a pack of mushroom root. It's so tempting! It's a shame I've lost my taste and my daughter。
Recipe Recommendations
- Lentinus edodes root 1000g
- soybean paste
- oyster sauce
- Jiang a
- green onions appropriate amount
- garlic appropriate amount
- dried fermented bean half a pack
- sesame oil appropriate amount
- salty and fresh
- explosion
- ten minutes
- simple
Steps for Mushroom root sauce
1
The treated shroom root is washed for five or six times。2
Onions and garlic chops up the spare。3
I'll chop it with a knife4
This time it's soy sauce. You can also use mayonnaise and sweet sauce。5
Pelican oil6
The beans7
The frying pan is twice as high as the usual, and the onion onion is constantly turned to save the pot from the smell of the onion。8
When you smell garlic, you can chop up a good soy sauce。9
放入香菇根不停的翻炒。等炒个三五分钟后放The beans再翻炒均匀。10
You have to be patient. You've got to keep flipping to feel the mushroom root softer. Join the two big spoons of old and flat。11
Add two big spoons of oil and oil。12
Add water or soup just and mushroom root flat on it. Don't make a mess。13
A large spoon of white sugar is added to the amount of water or soup that is added。14
With more than half a spoonful of jalapeño paste, you can get some fragrance out of the pan。Mushroom root sauce Make Tips
It's gonna take a while to get the water out. So are mushrooms. Don't rush. It's only possible to absorb the smell by blowing up the water. There's no salt, because the sauce is salty and salty. Don't store it for too long because there's no protection。