Wolfberry Mushroom Sauce
by Dongma, make a nice dish
Favorite
Difficulty
Normal
Time
15m
Serving
2
Recipe making characteristics and personal ideas sharing:
This recipe uses bean paste as an ingredient. The aroma of the beans and mushrooms is also the most attractive feature of this mushroom paste.
The addition of bamboo shoots and diced tofu adds a rich layer of texture to this sauce.
The method of this mushroom sauce is that Dongma accidentally saw someone mention it, so she tried it twice by herself, and it was very successful. Write it down if you like it. You can also be an "angel". By the way, pay tribute to all those who contributed to the recipes in the kitchen! muah!
Don't stick to the ingredients of homemade sauce. You can do a little less first, and then play bravely ✌️! Maybe the pro will be a group of their own, smiling proudly.
Mushrooms: Mainly use dried shiitake mushrooms, preferably with some other mushrooms. If there is a mushroom leg part, it is especially recommended to dice and add it to enrich the taste.
Serving with sauce: It is especially recommended to use Northeast flavored bean paste, which is soy bean paste. For example, the "Baoquan Soybean Paste" sold in the supermarket (Dongma thinks this brand of soybean paste tastes the best), or the taste you like.
Bamboo shoots: It’s best to have them, because the crispy feeling after adding the diced bamboo shoots really makes the “sauce” food a new height 😝 (It seems to be very tall, but it’s just to make a bowl of “home-made dishes”. But ! Only homely stuff is alive.)
Tofu: For the first time Dongma used "Taiwan Chiba Tofu" diced because it is not fragile. The second time, for some reason, no tofu cubes were added. No big difference was found at this point.
Chili: It is recommended not to fry chili. I personally feel that it should be based on the taste of mushrooms. If you like the spicy taste, you can add it later.
The quantities in the recipe are for reference.
This recipe uses bean paste as an ingredient. The aroma of the beans and mushrooms is also the most attractive feature of this mushroom paste.
The addition of bamboo shoots and diced tofu adds a rich layer of texture to this sauce.
The method of this mushroom sauce is that Dongma accidentally saw someone mention it, so she tried it twice by herself, and it was very successful. Write it down if you like it. You can also be an "angel". By the way, pay tribute to all those who contributed to the recipes in the kitchen! muah!
Don't stick to the ingredients of homemade sauce. You can do a little less first, and then play bravely ✌️! Maybe the pro will be a group of their own, smiling proudly.
Mushrooms: Mainly use dried shiitake mushrooms, preferably with some other mushrooms. If there is a mushroom leg part, it is especially recommended to dice and add it to enrich the taste.
Serving with sauce: It is especially recommended to use Northeast flavored bean paste, which is soy bean paste. For example, the "Baoquan Soybean Paste" sold in the supermarket (Dongma thinks this brand of soybean paste tastes the best), or the taste you like.
Bamboo shoots: It’s best to have them, because the crispy feeling after adding the diced bamboo shoots really makes the “sauce” food a new height 😝 (It seems to be very tall, but it’s just to make a bowl of “home-made dishes”. But ! Only homely stuff is alive.)
Tofu: For the first time Dongma used "Taiwan Chiba Tofu" diced because it is not fragile. The second time, for some reason, no tofu cubes were added. No big difference was found at this point.
Chili: It is recommended not to fry chili. I personally feel that it should be based on the taste of mushrooms. If you like the spicy taste, you can add it later.
The quantities in the recipe are for reference.
