Mushroom Beef Sauce

Name: Mushroom Beef Sauce
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g beef; 1000g White mushroom; 50ml oil; Some black pepper powder; 3g salt; A tablespoon Soy sauce to taste; 10g Sugar; 2 tbsp Cooking Wine; A tablespoon Pixian Doubanjiang; 10ml Soy sauce

by Xianger Kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

2

White mushrooms are sometimes called tricholoma mushrooms, which taste surprisingly delicious. White mushrooms are the most precious variety of toadstools. They are rich in protein, vitamins, calcium, phosphorus and other minerals. Mushroom beef sauce. The cooking process can be based on your favorite taste. Adjust the taste, after making the bibimbap, the noodles can also be eaten in the steamed buns

Mushroom Beef Sauce

1. Prepare beef

2. Soak the beef in clear blood water, wash and chop finely, add salt, cooking wine, and black pepper, stir well

3. Wash the mushrooms after removing the roots

4. Prepare the seasoning

5. Slice the mushrooms at will and blanch them in boiling water for one minute.

6. Chop into fines after cooling

7. Pour a little more oil in the pot and add a large spoonful of Pixian bean paste

8. Stir-fry the red oil and add minced beef, stir-fry to change the color

9. Add mushrooms

10. Add a tablespoon of soy milk

11. Add appropriate amount of old extract color

12. Cover with high heat and turn to low heat until all the water is boiled off, about an hour or so

13. Then open and add sugar

14. Boil until the sugar is all melted, then turn off the heat and get out of the pot

Tips:
1. The mushrooms should be blanched in water for one minute to remove the mushroom flavor.
2. Don't chop the ground beef too finely. The fine grains have the best taste. Marinate it with seasoning for a while to increase the freshness and taste.