Beef mushroom sauce
By VicentaLakin
AFTER N'S MANY TRIALS, I FINALLY MADE THE BEEF MUSHROOM SAUCE THAT THE WHOLE FAMILY LOVED! THE NOODLES, THE RICE, THE BUNS, THE PORRIDGE, THE STEW, THE SAUCE, IT'S CALLED A PICKLE. I'LL WRITE ABOUT THE DETAILS OF THE SAUCE TODAY, AND IF YOU LIKE IT, YOU MIGHT WANT TO BUY SOME BEEF MUSHROOMS AND MAKE A POT WITH THE USUAL SAUCE. BEEF RIDGES OR LEG MEAT, PURE THIN MEAT AND TENDER MEAT; MUSHROOMS ARE BETTER WITH FRESH THAN DRY, ONE WITH EASE OF OPERATION AND THE OTHER WITH ADDED TASTE. EACH FAMILY HAS A DIFFERENT TASTE, SO IT IS NOT POSSIBLE TO QUANTIFY THE AMOUNT OF SOY SAUCE, SALT, ETC., BUT WITH THE FOLLOWING EFFECTS IN MIND, IT IS POSSIBLE TO ADJUST THE PROPORTION TO ITS OWN PREFERENCES IN THE PRODUCTION. SOY SAUCE CAN BE COLOURED AND TASTED, WHILE WATER CAN BE ADDED TO THE SAUCE FOR A LONG TIME; IT CAN BE REDENED AND MOIST; IT CAN BE SOUR; IT CAN BE SOY SAUCE CAN ADD SALT, THICKNESS AND FLAVOUR; IT CAN BE ICE CREAMED AND SALTED WITH SWEETS; AND SALT SHOULD BE SATURATED IN A PROPER AMOUNT, WITH INCREASED SHELF LIFE AND TASTE. PREFERABLY OIL WITHSEED OIL, YELLOW COLOUR, SCENT, THICKNESS, AND SOY SAUCE WOULD BE BETTER. BUT THE PEANUT OIL I USED THIS TIME, THOUGH SLIGHTLY LESS COLORED THAN THE VEGETABLE OIL, WAS NOT BAD. GARLIC ONIONS GO MEATY, FRAGRANCEY; GINGER CAN BE PUT ON ANY TASTE; AND DRY PEPPER POWDER IS ALSO ADAPTED TO TASTE。
Recipe Recommendations
- beef tenderloin 500 grams
- fresh mushrooms 7 flowers
- Homemade tempeh chili sauce 100 grams
- dried red pepper of 10
- vegetable oil 200 grams
- green onions 1 tree
- garlic 1 head
- soy sauce appropriate amount
- oyster sauce a little
- soy sauce a little
- rock sugar appropriate amount
- white sesame appropriate amount
- salt 2 tablespoons
- slightly spicy
- fried
- half an hour
- simple
Steps for Beef mushroom sauce
1
Pure beef can be washed clean without water
2
Cut to about 3 centimetres of ding
3
Fresh mushrooms, onions, garlic, dried chili are ready and the amount of mushrooms and peppers can be adjusted
4
All four or five pieces of mushrooms, and a slice of mushrooms; onions, garlic, peppers
5
And the beef hews with a meat grinder
6
And the flesh after the hanging is fine, and this is it
7
The mushrooms are also hanged into mushrooms; if you like particles, both meat and mushrooms can be hanged for a little while, and if you don't have a meat grinder, you can cut them with a knife; you can pour the material into about 100 grams of vegetable oil, and you can mix the meat and mushrooms together, so that the two are bound together when you enter the pot, and they are not made large
8
Prepare the spices from the left to the right, from the top down: pelican oil, soy sauce, raw white sesame, soy sauce, old smoke, ice sugar; in practice, I have double the soybeans, old smoke, and a spoon of salt
9
(b) The best course of action is to pour about 100 grams of vegetable oil into a non-cooked pan, withseed sauce; the key step is to keep in mind: the cooling pan, the pouring into the pan of meat and mushrooms, the heating of small and medium fires, the mixing of shovels, and the prevention of local heating into large blocks; until the meat and mushrooms are turned to color and the fire is turned into fire
10
All onions, garlic, dry peppers and the spices in step 8 are fed into the pot, evenly mixed
11
(b) Heating with a middle fire, with shovels tumbling in the pot, with a light colour that allows for a more glitter and red colours, until less and less liquids are heard, oil bubbles on the surface and less water vapour
12
Taste the salt with a little spoon, you can put salt in it, pour white sesame into the pot before you go out, and evenly mix the fire. It wasn't as good as it tasted at the time, but it doubled after the night。
13
It's so much sauce, it'll mix with rice, and it won't buy any more。Beef mushroom sauce Make Tips
1. A well-prepared sauce is placed in a clean bowl or bottle, which is extracted with a clean spoon and is sealed in a refrigerator for 10 and a half days. Both salt and oil have the effect of preservative and prolonged shelf life, so the amount should not be too small; 2. If you like spicy, you can precipitate pepper with a boiler, then make powder with a cuisine。