Mushroom beef sauce

By VicentaLakin

Mushroom beef sauce
Every lunch that doesn't know what to eat is especially about going back to college. People saw a line of fried vegetables in the window, and they were eating them. Let's not say "I'm going to be just like the other one!" Well, it's very easy to choose now that there are a lot of options for starters. The chili sauce and rice sauce on the desk at that time became the most suitable for the soul to be liberated in times of trouble. The sauce likes to make itself. It used to mix pepper powder, garlic and salt. Hot oil is hot sauce. With a spoonful of pepper oil and vinegar, it tastes good. It's a bit more time-consuming today, but it's good, a grain of mushrooms and beef

Recipe Recommendations

  • beef 300g
  • dried mushrooms 100g
  • peanut 100g
  • onion half a
  • millet spicy 50g
  • garlic 6-merous
  • dried chili 3 pieces
  • Jiang 2 large films
  • soybean paste 2 tablespoons
  • sugar 2 teaspoons

Steps for Mushroom beef sauce

  • 1
    Dry mushrooms wash up dust impurities with fresh water and bubble in warm water for about an hour, cutting tritium。
  • 2
    Beef wash drying, cut to Ding. It is recommended that the beef cut itself with a knife and not break directly with a meat grinder. First, it's very small, and it's hard to get the beef together when it's broken; second, it's good to eat some big beef。
  • 3
    In the cold-poted oil, peanut rice (without the amount of peanut oil used here by the flower sister) was seen to change the colour of the peanut rice, and the fire continued to be cooked with the remaining temperature, and the asphalt was put into a preservation bag and crushed to shreds. The oil from the fried peanuts will not fall, and it will be set aside. Before the blast, the peanuts were soaked with warm water for 20 minutes and their coats were stripped off. Peanut rice can be overfried, dried in the pot or cooked in ovens. It's not as good as fried, but it's a lot lighter。
  • 4
    in addition, garlic goes to the pellets, onions are cut, and peppers are shredded according to their degree of spicy (50 g used by the flower sister) and are available separately。
  • 5
    With the oil that blew up the peanuts, the veal butter went over the oil and the water was extracted. No need to pour used oil. There's plenty of moisture in fresh beef, and it's bad for the back sauce; it's probably the same as beef grain。
  • 6
    After the chromosomal of the beef is broken, the asphalt is recovered。
  • 7
    The other pot, the mushroom-drinding, is put in the unoiled hot pot, and the little fire drys for one minute, removes the steam, and produces spares。
  • 8
    From this point forward, all the next steps point to the same goal: to spread the scent of the material. When you're doing other foods, all the food that wins with the aroma must be blown out before you can move on。
  • 9
    Suffer some, but don't struggle, and the onion smells out。
  • 10
    Scavengers are filtered, and at this point the temperature is perfect, and then the dry peppers are put in. You like the peppers, you can put them in here at the same time。
  • 11
    When dry peppers start to get dark, they are picked up in time to add a breath of pepper to the oil. After all the food had been blown up, the oil was filtered several times and there were no particles left。
  • 12
    The hot pot is three to four times the oil, and it's in fresh peppers and little fire. All the ensuing firing processes are kept on fire, otherwise pepper burns will be bitter and affect the taste。
  • 13
    You'll smell the smell of the house getting hotter and hotter。
  • 14
    There will be a lot of bubbles in the pot at first, because the water in the peppers and beef is evaporating: – We want the water to be as low as possible (and for that purpose, too), so every material goes down, until the bubbles are reduced。
  • 15
    After a significant decrease in bubbles, the tumbled mushrooms were inserted:
  • 16
    Like garlic: », these two materials are to be so patiently and soak up the water。
  • 17
    Add 2 spoons of soy sauce, 2 spoons of white sugar, and evenly folded. There's enough salt in the soy sauce, so no salt。
  • 18
    Before the end of the pot, the crushed peanuts were even and the smell increased. The peanuts are so fragrance, they're so greasy in the sauce
  • 19
    One step at a time, in exchange for this invincible chili sauce, the fragrance of all kinds of foods is incorrigible

    • Mushroom beef sauce Make Tips

    make the sauce, it must be a big one, and then eat it slowly. so it's time to get a couple of sealed bottles of glass, to break the lids and boil them in boiling water for a few minutes, as a simple disinfection and then take out the dry truffles, and then put all the dry water in the bottle, and finally remember to twist the lids off the air with a spoonful of pepper oil, which is much easier to use. they are excellent partners in the cold storage of refrigerators, when they eat with clean, waterless spoons, rice, noodles and even cooking。

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