Shiitake sauce method, shiitake mushroom sauce method

Shiitake mushroom sauce Note: One: Make more each time, and keep it in the refrigerator for 2 weeks It's no problem Second:

Add some sesame oil or chili oil before eating to make it more delicious. Five: Tempeh should not be added too much, it will be bitter.

Ingredients: 100g dried shiitake mushrooms, 20g of tempeh, dark soy sauce, light soy sauce, sugar, oil Appropriate amount: 1:

Wash the dried shiitake mushrooms and soak them in water until soft, remove the stems, and cut them into small grains 2: Add oil in a hot pan, add tempeh and stir-fry until fragrant, add shiitake mushrooms and stir-fry until fragrant 3: Add water covered with shiitake mushrooms, dark soy sauce, light soy sauce, sugar to taste 4:

Drain the water and store it in a cold bottle. Shiitake mushroom meat sauce Ingredients:

Pork filling, three thin and seven, dried shiitake mushrooms, Pixian bean paste, soybean paste, minced green onion and ginger, water starch.

Preparation: 1Marinate the minced pork with minced green onion and ginger, cooking wine, and soy sauce for 20 minutes.

2.Soak the dried shiitake mushrooms in water, drain the water and cut them into minced shiitake mushrooms, and decant the water in which the shiitake mushrooms are soaked to remove the slag bottom for later use.

3.Heat the pan with cold oil, add the meat filling and bean paste, and stir-fry the soybean paste until the meat filling is browned, add salt and an appropriate amount of sugar, add the water for soaking the mushrooms, boil until the water in the pot is halfway to the meat filling, add water starch to thicken, and then you can get out of the pot.

Tips: 1. When the water starch is thickened, it should be slightly thicker, so that the taste is more delicious when poured on the rice.

2. When preparing water starch, add some sesame oil in the bowl to make the dish more beautiful.

Ingredients for the preparation of beef shiitake mushroom sauce:

Beef, shiitake mushrooms, peanuts, green and red peppers, Sichuan peppercorns, ginger, green onions, sweet noodle sauce, dried beans, appropriate amount of sesame oil, Sichuan peppercorns, star anise.

Step Method 1: Wash the raw materials, cut the beef, shiitake mushrooms, green and red peppers, and dried tofu into fine pieces; Crush the peanuts, slice the ginger, and cut the green onions into rings. 2. Put the sweet noodle sauce in a container and dilute it with a little water. 3. Put the oil on the fire and boil the pot until it is 4 hot, and first add the pepper star anise to stir out the pepper fragrance; Stir-fry the ginger slices and green onion rings, and after the ginger and shallots become soft and shrink to secrete the fragrant juice, pick out the spices and leave the bottom oil.

4. Stir-fry the beef cubes. 5. After the beef cubes change color, add the dried tofu and stir-fry. 6. Add green and red peppers and mushroom cubes for a moment and stir well.

7. Pour in the sauce. 8. Turn to medium heat and stir-fry constantly to prevent the bottom of the pot from sticking. 9. Pour the chopped peanuts into the pot and mix well.

10. Until the water in the pot has completely evaporated, sprinkle with sesame seeds and turn off the heat. 11. Pour the beef sauce into a bowl, pour sesame oil and soak the beef sauce, cover and seal the lid for preservation.

Ingredients. 250g fresh shiitake mushrooms

Soak four shiitake mushrooms.

A pinch of salt. 150g of pork belly

100g sweet noodle sauce

100g of bean paste or Haitian spicy soybean paste

1 tablespoon of Pixian watercress.

Peanuts to taste.

2 tablespoons sugar.

Ginger and garlic to taste.

2 tablespoons of cooking wine.

1 teaspoon of ground white pepper.

2 tablespoons starch.

The steps of the preparation of all-purpose shiitake mushroom sauce.

1.Ginger garlic cut into foam.

2.Cut the meat into cubes, then add starch and cooking wine. Mix well and marinate for fifteen minutes;

3.Diced shiitake mushrooms.

1.Put the peanuts in the oil pan and fry them over medium heat, and keep stir-frying, otherwise they will paste the pot;

2.Peel off the peel of the cooked peanuts after cooling, put them in a plastic bag, and then crush them with a rolling pin (if there are cooked melon seeds, they can also be set aside).

Add ginger and garlic to the pan and stir-fry until fragrant, then add the marinated meat.

Continue stir-frying until the color turns white.

Then add the diced shiitake mushrooms and stir-fry. Remove the diced shiitake mushrooms when they have shrunk (obviously "less" than when they were first added to the pot) and set aside.

Put oil in the pot, then add Pixian bean paste and fry the red oil, then add sweet noodle sauce and bean paste (or Haitian spicy soybean paste), stir well and then add sugar. Continue to stir-fry.

Add the shiitake mushroom seasoning and stir-fry over medium heat.

Add crushed peanuts and continue to fry until they are sticky.

One serving is eaten now, and one serving is cooled and packed in a sealed lunch box.

Can shiitake mushroom stalks be marinated with soybeans.

The preparation of shiitake mushroom sauce is as follows:

Ingredients: Appropriate amount of shiitake mushrooms, green onions, ginger, garlic, appropriate amount of chopped peanuts, a bag of dried yellow sauce, and two red screw peppers.

Steps: 1. I use fresh shiitake mushrooms, clean the shiitake mushrooms first, separate the head and tail of the shiitake mushrooms, and don't throw the tails, so that they taste very tasty and drain the water.

2. After draining the water, cut the mushrooms into cubes, not too chopped, just about the same.

3. Chop the green onion, ginger, garlic, and red screw pepper and set aside.

4. Then pour an appropriate amount of oil into the wok, when the oil is almost hot, put the green onion, ginger, garlic and red screw pepper into the stir-fry, wait until the fragrance comes out, then pour in the mushrooms, fry until the taste of the mushrooms is fragrant, add the dry yellow sauce of Wang Zhihe as shown in ** according to personal taste, I use a whole bag.

5. Peanuts are oiled, be sure to pour peanuts when the oil is cool, so that it is not easy to paste, peanuts out of the pot to cool and peel, use a rolling pin to crush some vegetables in the wok and stir-fry to a certain extent, then add an appropriate amount of water, and boil on medium-low heat for about 15 minutes.

6. Collect the juice and get out of the pot! The fragrant shiitake mushroom sauce is made.

The recipe and recipe of shiitake mushroom sauce are as follows:1. Soak dried shiitake mushrooms in cold water after washing.

2. Cut the soaked shiitake mushrooms into cubes.

3. Wash and chop the onion.

4. Remove the oil from the pan, put the mushrooms in the pan and put them out.

5. Stir-fry the onion in the pan again.

6. Stir-fry until fragrant, add sweet noodle sauce and stir-fry.

7. Add sugar and stir-fry.

8. Stir-fry the mushrooms in a pot.

9. Stir-fry the fragrance, add salt and monosodium glutamate to fry, stir-fry evenly, and then turn off the heat and serve.

Here's how to make shiitake mushroom sauce:Ingredients: 300 grams of fresh shiitake mushrooms, 100 grams of minced pork, 10 grams of onions.

Excipients: 2 grams of cooking wine, 3 grams of soy sauce, 2 grams of oyster sauce, 2 grams of five-spice powder, 3 grams of sugar, 2 grams of starch, 1 gram of salt, 1 gram of oil.

Steps: 1. Cut all the ingredients and set aside.

2. Pour oil into the pot and heat it, pour in the chopped minced meat and fry until it changes color, add a spoonful of cooking wine and stir-fry evenly.

3. Pour oil into the pan again, pour in the chopped onion and stir-fry after the oil is hot.

4. After the onion is fried, add the shiitake mushrooms and stir-fry slowly, stir-frying the water of the shiitake mushrooms.

5. Pour the fried minced meat into the stir-fry again.

6. After stir-frying, add soy sauce, oyster sauce, salt, sugar and five-spice powder to taste.

7. Pour in a cup of hot water, cover and simmer over medium-low heat for 15 minutes.

8. After pouring in the starch water and mixing hook, turn off the heat and remove from the pot.

Summary. Pro, the steps of the production method of shiitake mushroom sauce are: [Bixin] A preparation of raw materials: dried shiitake mushrooms, soybean paste, chili powder, sugar, oil, black pepper, shallots, garlic cloves.

Two: Steps:

Step 1: Soak dried shiitake mushrooms in advance.

Step 2: Prepare all the materials.

Step 3: Cut the shiitake mushrooms into small granules.

Step 4: Finely chop the green onion and garlic.

Step 5: Add oil to the pot and heat it, pour in the minced garlic and stir-fry the garlic fragrance.

Step 6: Pour in the chopped shiitake mushrooms and stir-fry until the oil and shiitake mushrooms are well mixed.

Step 7: Add chili powder and mix well.

Step 8: Pour in soybean paste and stir-fry a few times, add sugar and continue to stir-fry.

Step 9: The sauce will become more and more viscous, add shallots and stir-fry evenly in the last minute or two before it rises.

How to make shiitake mushroom sauce.

Pro, the steps of the production method of shiitake mushroom sauce are: [Bixin] A preparation of raw materials: dried shiitake mushrooms, soybean paste, chili powder, sugar, oil, black pepper, shallots, garlic cloves.

2: Preparation steps: Step 1, soak dried shiitake mushrooms in advance.

Step 2: Prepare all the materials. Step 3: Cut the shiitake mushrooms into small granules. Step 4: Finely chop the green onion and garlic.

Step 5: Add oil to the pot and heat it, pour in the minced garlic and stir-fry the garlic fragrance. Step 6: Pour in the chopped shiitake mushrooms and stir-fry until the oil and shiitake mushrooms are well mixed. Step 7: Add chili powder and mix well.

Step 8: Pour in soybean paste and stir-fry a few times, add sugar and continue to stir-fry. Step 9: The sauce will become more and more viscous, add shallots and stir-fry evenly in the last minute or two before it rises.

3. The soybean paste itself is salty, so there is no need to add salt to it. 4. The fried sauce can be stored in a clean container without water and oil for a long time. 5. The fried sauce will taste better if it is left for two days, especially the mushroom cubes inside.

I hope to be able to help you

Compare the heart] [compare the heart] [compare the heart].

Homemade shiitake mushroom sauce.

Ingredients: 500g mushrooms, 2 garlic, 1 piece of ginger, 2 star anise, 1 small handful of cumin, 1 bottle of Lao Gan Ma.

Oil consumption: 80g dark soy sauce, 1 teaspoon light soy sauce, 1 tablespoon sugar, salt, appropriate amount, oil 700ml

Preparation of homemade shiitake mushroom sauce.

Prepare the ingredients, a pound of mushrooms, two heads of garlic, a piece of ginger, a bottle of old godmother, a bottle of buried friends, oil-consuming soy sauce sugar, two star anise, and a small handful of cumin.

Shiitake mushrooms, choose this mushroom, try to buy some dried ones.

Please click Enter a description.

Wash the mushrooms, do not soak them in water all the time, and pinch them dry after washing.

Stir the mushroom root first, I use a blender, if you don't have it, chop it.

Please click Enter a description.

The mushroom head does not need to be crumbled too much, and the larger particles are more delicious.

Ginger and garlic finely chopped (if you don't like ginger, you can't put it).

Bake the cumin over the heat and crush it with a rolling pin.

Two anise. Pour 500ml-700ml of oil into the pot and fry the star anise until fragrant.

I poured 800ml and ended up making too much oil)

Under the saucer of the sauce, garlic, ginger and cumin, sauté until fragrant.

Please click Enter a description.

Stir-fry the shiitake mushrooms.

Turn off the medium heat and boil for a while.

Boil for about 20 minutes until the mushrooms become soft, and consume 80g of oil, which is such a big shovel, and boil for 5 minutes.

Please click Enter a description.

The old soy sauce is colored a little, the light soy sauce is a little bit to enhance the flavor, and a spoonful of sugar is added to enhance the freshness, and salt is added according to personal taste.

It's good to see that the oil is clear and ruddy, and it can be bottled and sealed when cooled

Please click Enter a description.

Tips: 1. Choose mushrooms and dry them.

2. Wash and pinch dry water.

3 The whole process is 30-40 minutes, depending on the mushroom.

4. If you like spicy food, cut some millet spicy into it.

The all-purpose mushroom sauce with noodles, rice and steamed buns are all available.

Wash the mushrooms and cut them into cubes of nearly 1cm square; Cut the onions, ginger, garlic and onion into minced pieces, add a little more oil than usual cooking in the pot, add the dried red pepper flakes and fry the red oil over low heat, add the minced onion, green onion, ginger and half of the minced garlic, and stir-fry until fragrant.

Add the diced shiitake mushrooms and stir-fry slowly, you can add a little Haitian small salt soy sauce to make the mushrooms soft.

Add 1 tablespoon of Pixian bean paste and stir-fry to bring out the aroma.

Add 2 3 tablespoons of Haitian spicy soybean paste, keep the heat low, and stir constantly, when the soup becomes thicker, add an appropriate amount of Haitian oyster sauce, five-spice powder, a little sugar to taste, and fry until the sauce becomes red and bright, and when the oil begins to spit out a little, add the other half of the minced garlic and stir evenly to get out of the pot.

Can it solve your problem?

Preparation of shiitake mushroom sauce.

Ingredients: 400g fresh shiitake mushrooms, 2 tablespoons Haitian soybean paste, 1 tablespoon bean paste, ginger, shallots and garlic, dried chilies, soy sauce, oyster sauce, five-spice powder, sugar.

Method: 1. Wash the mushrooms and remove the stems, and cut them into cubes about 1 cm square; Finely chop green onions, ginger, garlic and dried chilies;

2. Put oil in the pot (you can put a little more), then add the dried red pepper and fry the red oil over low heat;

3. Add green onion and ginger and half of minced garlic and stir-fry until fragrant;

4. Add diced shiitake mushrooms, stir-fry slowly, then add a little soy sauce and Haitian oyster sauce to enhance freshness;

5. Stir-fry until the mushrooms are soft, add 1 tablespoon of bean paste and 2 tablespoons of Haitian soybean paste, keep the heat low, stir constantly, and stir and stir;

6. When the soup becomes thicker, add an appropriate amount of Haitian oyster sauce, five-spice powder and a little sugar to taste;

7. Stir-fry until the sauce becomes red and bright, and when you start to spit out a little oil, add the other half of the minced garlic and stir well.

1. Prepare the ingredients: chop the mushrooms, mince the meat, chop the ginger, chop the green onion and garlic, prepare the sweet noodle sauce 2, marinate the minced meat, add light soy sauce, sugar, and ginger puree.

3. Pour oil, minced meat into the pot, add cooking wine, stir-fry quickly and then remove from the pot.

4. Add some oil, add minced green onions, stir-fry quickly, pour in shiitake mushrooms, and add diced bamboo shoots and dried tofu according to taste!

5. After the mushrooms are soft, add minced meat, noodle sauce (you can also add oil, soy milk, and chili sauce according to taste), minced garlic 6, fry until the mushroom sauce begins to thicken, and when the oil begins to separate, add salt and remove from the pot.

A dish of shiitake mushroom sauce is ready, and it can be sandwiched into a bread and steamed bun to eat.

Store at room temperature at normal time, cover well after eating, and store refrigerated.

Marinated meat: add cooking wine, Sichuan pepper powder (more)), stir well.

Dice the shiitake mushrooms. Ginger finely chopped.

Finely chop the green onion and cut the garlic into thin slices.

Stir-fried minced meat: pour a little oil in China, pour in the marinated minced meat, stir-fry over low heat, fry the water dry, put out the oil and fry the minced ginger and green onions, and if you like to eat spicy, you can add chili flakes at this step.

Add the shiitake mushrooms, stir-fry over low heat, and add salt.

Pour in the minced meat. Finally, add garlic and sugar to the sweet noodle sauce, stir-fry evenly and then remove from the pot.

Ingredients for shiitake mushroom sauce: fresh shiitake mushrooms.

Fava beans and peanuts.

Dry yellow sauce. Excipients: bean paste garlic cooking wine.

Peel the peanuts and put them in the pan, fry them on high heat and then low heat for about 8 minutes, remove them and let them cool, and crush them. Put broad beans in boiling water and boil for three minutes, become soft and cooked, take out the spare two taels of dry yellow sauce and dilute it with cold water, add cooking wine, and stir it into a viscous shape. Put oil in the pot to first stir the mushrooms dry and take out the water for later use, start another pot, pour in one or two five of the oil, put in the garlic after the oil is hot, take out the garlic into garlic oil after stirring yellow, turn to low heat and pour in the ginger and green onion and fry until fragrant, put in the bean sauce, fry the red oil, and then put in the (slack) good dry yellow sauce, stir over low heat, boil for 20 minutes, pour in the fresh mushroom crushed and broad beans when the sauce is fried, put in the chicken essence, and finally put in the peanuts, sprinkle with green onions, the fragrant mushroom sauce is ready, mix noodles to eat, and eat the baked cakes.

Technical points: 1. Adding cooking wine when mixing sauce can remove the scrooked taste of sauce.

2. Stir the fresh shiitake mushrooms to remove the water first, and then put them in the sauce to make better.

3. Stir-fry until the sauce becomes viscous and less, and the oil and sauce are separated.

If you like, put some diced pork belly.

The taste is also very good.