Fungus Sauce

Name: Fungus Sauce
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 30g Black Fungus; 100g Pleurotus eryngii; 50g Tohoku miso; 3g Sugar; a little Five spice powder; 30g Vegetable oil

by Yiyi

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

I have made other sauces before, let’s have a fungus sauce this time! Anyway, there are a lot of fungus in the house, and my grandma gave it a good stir-fry, so I did the same. The taste is very good, the steps are very simple, that is, the fungus is more complicated to fry, and the novice may be more difficult to fry, but it does not matter, the experience finally has a coup to teach you.

Ingredients

Fungus Sauce

1. Dry fungus, soaked hair, rinse, control dry water, mince

2. Pleurotus eryngii chopped and steamed for later use

3. Add a little more oil to the pan than usual for cooking, but don’t heat it too high

4. Add the fungus, you can chop the fungus a bit

5. After frying the water in the fungus, add the miso. This is a word of experience, because there will be very little left in the end of the fungus frying. At that time, I didn't know the result was that the sauce was added, so the sauce can be added twice.

6. Put on the steamed eryngii mushrooms, now it looks a bit messy, and it won’t work when it’s out of the pot.

7. Add a little water and boil it, the fungus in the province will stick to the pot

8. Add white sugar and stir well, just a little bit, white sugar can improve freshness

9. Add some five-spice powder, the sauce will be more delicious, stir-fry and boil it dry and it will be done.

Tips:
The fungus is easy to collapse, and Yiyi is very careful during the whole frying process. If you don't pay attention, it will easily collapse to yourself!