Spicy Mushroom Beef Sauce
by Food·Color
Favorite
Difficulty
Easy
Time
30m
Serving
2
Suddenly, a tuft of beef came. Obviously some were improperly preserved, and some of the surface was dry and knotted, showing an air-dried dark color. And this part of the poorly-colored skin became an outcast. God has a good life, how can you throw it away at will? Keep them, take them. . . . become. . . Beef sauce, right?
I found a simple method, all kinds of materials are very smooth, no need to purchase special. I wanted to be lazy and give up the mushroom part and have a pure meat sauce. However, everything went as planned, but was suddenly asked: "Why don't you add some shiitake mushrooms? It tastes more fragrant with the addition of shiitake mushrooms." Uh. . . How do you know that shiitake mushrooms were originally used in this practice? Had to restore the shiitake mushroom method, but still cut the amount of shiitake mushrooms by half, because the other half was too thick to eat through.
Sure enough, it is very fragrant, maybe adding half of the shiitake mushrooms will taste better. But this is also good, the portion is relatively small, don't worry about eating for too long.
I found a simple method, all kinds of materials are very smooth, no need to purchase special. I wanted to be lazy and give up the mushroom part and have a pure meat sauce. However, everything went as planned, but was suddenly asked: "Why don't you add some shiitake mushrooms? It tastes more fragrant with the addition of shiitake mushrooms." Uh. . . How do you know that shiitake mushrooms were originally used in this practice? Had to restore the shiitake mushroom method, but still cut the amount of shiitake mushrooms by half, because the other half was too thick to eat through.
Sure enough, it is very fragrant, maybe adding half of the shiitake mushrooms will taste better. But this is also good, the portion is relatively small, don't worry about eating for too long.
