Mushroom sauce

Mushroom sauce

Introduction:

Production steps:

Step 1: wash mushrooms and remove roots.

Step 2: boil water in the pot, add mushrooms and blanch water. (just a hot one)

Step 3: cut scallion into sections, slice ginger, and prepare Zanthoxylum for standby.

Step 4: squeeze the mushrooms out of water and chop them.

Step 5: Chop onion and set aside.

Step 6: put proper amount of oil in the pot (more than usual cooking), heat it up and fry it with onion, ginger and pepper.

Step 7: take out the fried onion, ginger and pepper and throw them away.

Step 8: put the onion into the oil pan and stir fry until fragrant.

Step 9: stir fry mushrooms.

Step 10: dip the mushroom powder with oil evenly, add two teaspoons of soy sauce and stir well.

Step 11: add a spoonful of soy sauce and pepper. (you can add more or not according to your own taste)

Step 12: season with salt and chicken essence as appropriate.

Materials required:

Mushroom: 500g

Onion: half

Onion and ginger: right amount

Zanthoxylum bungeanum: right amount

Soy sauce: 2 teaspoons

Hot pepper in soy sauce: 1 teaspoon

Salt: right amount

Chicken essence: appropriate amount

Note: mushroom sauce can be fried for a while, mushrooms eat more oil, the more fragrant

Production difficulty: simple

Technology: stir fry

Production time: three quarters of an hour

Taste: slightly spicy