Lobster sauce and mushroom sauce

Lobster sauce and mushroom sauce

Introduction:

"There are many kinds of sauces in supermarkets, such as seafood sauce, Douchi sauce, mushroom sauce, beef sauce and so on. But delicious sauces, such as beef sauce or mushroom sauce, cost several yuan a small bottle, and it's not safe to eat. I can't help saying that the food is too unsanitary. So I pecked and did it myself. I said it's Douchi and shiitake sauce, but it's much better than Douchi sauce or shiitake sauce. It's a killer of rice and steamed bread

Production steps:

Step 1: soak Lentinus edodes and yellow flowers and cut them into small pieces.

Step 2: chop the lobster sauce

Step 3: Chop onion and garlic and set aside.

Step 4: do not put oil in the pot, stir fry sesame and peanut until fragrant.

Step 5: don't put oil in the pan, stir fry the lobster sauce until fragrant.

Step 6: don't put oil in the pan, stir fry the yellow flower and mushroom until dry.

Step 7: pour about half a jin of oil into the pan.

Step 8: when the oil temperature is 40% hot, add onion and garlic and stir until fragrant.

Step 9: pour in Douchi and mushroom yellow flower, stir fry for 3 minutes.

Step 10: add 1 tablespoon chili powder, 5 spice powder and 1 / 2 teaspoons sugar, stir well.

Step 11: add the shrimps and stir fry.

Step 12: pour in the fried sesame, peanut and chicken essence to improve the flavor.

Materials required:

Yongchuan Douchi: two packs

Mushroom: 50g

Dried shrimps: 100g

Yellow flower: 40g

Peanut: 25g

Sesame: 25g

Garlic: one head

Onion: one

Salt: right amount

Chicken essence: appropriate amount

Note: Tips: 1. You don't need to add salt, because shrimps and Douchi are very salty. Thank you for your convenience. 3. Sugar can be more, so that there will be no bitterness of Douchi

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: slightly spicy