Mushroom Beef Sauce

Mushroom Beef Sauce

1. Beef fly water, set aside.

2. Fly good beef, cut into small dices~

3. Finely mince the soaked and exquisite small flower mushrooms.

4. Take the container and fill it with diced beef and minced mushrooms.

5. Peel the ginger and finely chop.

6. Add the diced beef and minced mushrooms and mix well.

7. Add 2 tablespoons of water for soaking Linglong Xiaohua Mushrooms and set aside.

8. Light soy sauce, fuel consumption, cooking wine, add water soaked in exquisite small flower mushrooms and mix thoroughly.

9. White dry cut into small cubes.

10. Add white dry and then pour in the prepared soup, mix well and marinate for half an hour to 40 minutes.

11. When you start to oil, you must have more oil, it must be more! 300 ml of oil is not too much!

12. After the oil is hot, pour in the homemade soy sauce, beef diced, white dried diced, and shiitake mushrooms, and stir-fry with a spatula.

13. Add two spoons of Laoganma tempeh and one spoon of hoisin sauce

14. Then pour in all the remaining water for soaking the Linglong Xiaohua Mushroom, and you can add a little more boiling water.

15. It started to bubbling and rolling over the medium heat.

16. Always use a spatula to push the mixing, otherwise it will stick to the pot! !

17. After turning the medium heat for about half an hour, the water added before was basically boiled out, and the sauce was basically cooked when it was clearly divided into two with a spatula. Remember, cooking sauce is a time-consuming and laborious task, and the spatula must be constantly stirred to stir the sauce, otherwise it will paste the pot.....

18. The sauce after boiling dry is basically like this, with a layer of oil on top. At this time I felt that the oil was still a little bit less, and then I added about 100 ml of oil.

19. Then add a tablespoon of white sesame seeds, a tablespoon of shrimp skins, and a tablespoon of white sugar, stir fry for a while, and get up!

20. The delicious beef sauce is complete! Artifact for dinner! Make your own sauce, kill all supermarket goods in seconds! The point is to rest assured...

Tips:

Luo Li Barao: The sauce (not the original sauce), it is best not to put soy products and vegetables, mainly meat, because vegetables and soy products are prone to spoilage. However, the sauce cooked by Lao Zhao is distributed to several people, so it will not be stored for long. Also, the sauce must be more oily. Firstly, the sauce will be delicious. Secondly, if the oil is less, the sauce will easily deteriorate. One pound of meat with one pound of oil is not an exaggeration! The original sauce I use is homemade soy sauce. If you don’t have one, you can buy it at a pickle shop, and it's pretty much the same.