Mushroom Beef Sauce
1.
Dried shiitake mushrooms are washed with clean water to remove dust and impurities, soak in warm water for about 1 hour, and cut into small cubes.
2.
Wash the beef, dry, and cut into small cubes. »It is recommended to cut the beef yourself with a knife instead of directly breaking it with a meat grinder. First, the crushed beef particles are very small, and it is easy to clump together and difficult to fry once it is in the pot; second, the beef with larger grains is delicious to eat.
3.
Put the peanuts in a cold pot with cold oil (the amount of oil is less than the amount of peanuts, and sister Hua uses less here), see the peanuts discolor, turn off the heat and continue to fry them at the remaining temperature, and put the oil in a fresh-keeping bag to grind them. Shredded. The oil of fried peanuts does not pour, and it settles aside for later use. »Before frying, soak the peanuts in warm water for 20 minutes and peel off the coat. Peanuts can be deep-fried, dry-fried in a pan or roasted in the oven. Stir-fried and roasted are not as fragrant as deep-fried, but the greasy feeling is indeed much lighter.
4.
In addition, the garlic is peeled and minced, the onion is cut into strips, and the millet pepper is chopped according to the amount of spiciness (Sister Hua used 50g), and placed on a plate for later use.
5.
Use the oil of fried peanuts to pass the diced beef over the oil to force out the moisture. Pour out the used oil and don't use it. »There is a lot of water in fresh beef, which is not conducive to the subsequent frying sauce; the amount of oil should be about the same as the beef cubes.
6.
After the beef is discolored and broken, remove the oil and set aside.
7.
From a separate pot, put the diced mushrooms in a hot pot without oil, simmer for 1 minute on low heat, remove the moisture, and set aside.
8.
Put 3-4 times the cooking oil in the pan, add the ginger and onion in the cold pan and boil it over medium heat for fragrant. »Starting from this step, all the next steps point to the same goal: let the fragrance of the material come out. In the same way, when cooking other dishes, all ingredients that win with their aroma must be fried before they can proceed to the next step (the simplest example is to saute the onion, ginger, and garlic).
9.
Boil a little bit, but don't bake it, remove the onion after the aroma is overflowing.
10.
Strain off the scum. At this time, the oil temperature is just right, and then add dried chilies. »If you like the aroma of pepper, you can also put several peppers in here at the same time.
11.
When frying until the dried chilies start to turn black, remove the dried chilies in time and add another layer of chili aroma to the oil. »After the ingredients are fried, filter the oil a few more times to avoid any particles remaining.
12.
Pour the cooking oil 3-4 times in the hot pan, pour in the crushed fresh chili, and stir-fry on low heat. »In all subsequent frying processes, keep the fire low, otherwise the chili will be bitter and the taste will be affected.
13.
After a little stir-frying, pour in the ground beef, and stir-fry for 8-10 minutes on low heat. At this time, you will smell the fragrance and spiciness of the whole house.
14.
At the beginning there will be a lot of bubbles in the pot, this is because the water in the pepper and beef is evaporating: »We hope to boil as little as possible (the shiitake mushrooms were cooked for this purpose before), so every ingredient must wait until the bubbles go down. After changing from big to small, add the next one.
15.
After the bubbles are significantly reduced, add the diced shiitake mushrooms:
16.
And minced garlic: »Similarly, these two ingredients must be patiently sautéed on a low heat to remove the moisture and fry the aroma.
17.
Add 2 tablespoons of soybean paste, 2 teaspoons of sugar to taste, and stir-fry evenly. »The salty taste of the bean paste is enough, so there is no need to add salt.
18.
Before finally out of the pan, pour in the crushed peanuts and stir-fry evenly to increase the flavor. »The crushed peanuts are very fragrant, and the crunchy texture in the sauce is particularly unstoppable!
19.
Stir-fry step by step, in exchange for this invincible and attractive chili sauce, the aroma of various ingredients is induced to the extreme, the beef is big and the peanuts are crispy, you can't refuse!
Tips:
To make the sauce, it must be a large portion at a time, and then eat it slowly. Then we have to talk about the problem of packaging and storage. Find a few well-sealed glass bottles, first unscrew the lid and boil in boiling water for a few minutes, as a simple disinfection, then remove and dry the inverted button, completely air dry the water and then make it. Scoop the good hot sauce into the bottle, and finally remember to use a spoonful of chili oil to isolate the air and screw on the lid to seal it. It is much more convenient to use after dispensing.
It is usually stored in the refrigerator and kept in the refrigerator. When eating, use a clean and water-free spoon. Bibimbap, noodles, and even fried rice are excellent partners.
