Mushroom Meat Sauce

Name: Mushroom Meat Sauce
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 6 Pleurotus eryngii; 2 pieces carrot; 400g beef inside; 30g Salad oil; 5g salt; 10g Soy sauce; 10g shallot; 2 tablets ginger; 2 pcs star anise; 1 stage Cinnamon; 10g Cooking Wine; 10g ketchup; 5g White sugar; 20g Yellow sauce

by Tears of enthusiasm and happiness

4.9 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

3

The breakfast at the unit is two small cakes and one egg every day. We eat small cakes with pickles every morning, and eating pickled things every day is too bad for our health. So there is today’s mushroom meat sauce, which can be eaten in the morning. It’s more nutritious than pickles. I make it by myself and I can eat it without worry. I also put some carrot velvet in it for those who don’t like carrots. You can eat it, because you can't taste the carrot at all. I can’t see carrots, which makes my mushroom sauce more nutritious. In addition to being sandwiched between steamed buns and biscuits, it can also be mixed with rice and noodles. It is really good for one sauce and multiple uses!

Mushroom Meat Sauce

1. Wash the eryngii mushrooms and cut into small pieces; wash and peel the carrots and rub them into carrot paste

2. Remove the beef mince from the refrigerator in advance to thaw; after the pot is heated, add an appropriate amount of salad oil

3. Put the beef filling and fry until there is no moisture; put in large pieces of green onion and ginger, soak the pot, this is the method of pouring the pot

4. Add an appropriate amount of cooking wine to remove the smell; then take out the green onion and ginger, add the carrot paste and stir fry for a while

5. Add the chopped mushrooms and stir-fry evenly, add the soy sauce; add some dark soy sauce to color

6. Add soybean paste, cinnamon, star anise

7. Add a little salt to taste; add an appropriate amount of water, cover the lid and simmer for 1 hour after the water is boiled

8. After 1 hour, while turning on high heat to collect the juice, add a proper amount of tomato sauce and white sugar to taste; continue to stir fry with a spatula, and turn off the heat when the soup becomes thick.