Shredded mushroom with Beijing sauce

Recipe Recommendations

• Pleurotus 400 grams
• edible oil appropriate amount
• salt appropriate amount
• sugar appropriate amount
• chicken essence appropriate amount
• ketchup appropriate amount
• Pi County bean paste appropriate amount
• sweet sauce appropriate amount
• onion appropriate amount
• Jiang appropriate amount
• garlic appropriate amount

• slightly spicy
• fried
• ten minutes
• ordinary

Steps for Shredded mushroom with Beijing sauce

1

Raw material diagram.

2

Bring the water in the pot to a boil, add the mushroom and blanch it for 2 minutes, and remove it.

3

Drain the water, let warm, and tear the mushroom into strips with your hands.

4

Cut the onions, ginger and garlic into minced ground, and mix well sweet flour paste, bean paste, and ketchup in the ratio of 1:1:1.

5

Pour the oil into the pan and heat it up, add in the ginger and garlic and saute until fragrant.

6

Then pour in shredded mushroom and stir-fry slowly over medium and low heat.

7

Stir fry until a little dry and sticky, add in the sauce and stir well.

8

Finally, add a little sugar, salt, and chicken essence, sprinkle in the chopped green onion, and stir well.

Recipe Categories

• hot dishes
• home cooking
• Summer recipes
• Winter recipes