Homemade Mushroom Sauce that Tastes Meaty
1.
Prepare ingredients: Tricholoma: 6 stalks, Dried shiitake mushrooms (large): 4 stalks. Rinse the mushrooms for later use, soak the dried mushrooms in warm water and wash them for later use.
2.
Cut the mushrooms into small cubes, and cut the green onion and ginger into green onion and ginger rice for later use.
3.
Pour an appropriate amount of oil into the pot and sauté the onion and ginger until fragrant.
4.
After the scent is stimulated, pour the diced mushrooms and blanch until the edges of the diced mushrooms are slightly yellowed, and the scent of the mushrooms is stimulated.
5.
Add shacha sauce: 150 g, sweet noodle sauce: 150 g. At this time, observe the thickness of the sauce, add an appropriate amount of water, and boil it over a medium heat. Use a spatula to stir constantly to prevent the pot from being stuck.
6.
Turn off the heat when the water is boiled and evaporated and the sauce is gurgling and bubbling.
Tips:
1. Because the sauce is already salty, there is no need to add salt.
2. The process of boiling should be medium and small fire, not too strong firepower. Use a shovel to keep stirring here to prevent the pot from sticking.
3. The variety of mushrooms can be adjusted according to your preferences, the one you like is the best.
4. If you like spicy food, you can add some hot sauce to make it more delicious.
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