Zhongjing Mushroom Sauce is made of high-quality Xixia Mushroom, using the original mushroom sauce technology. Mushroom Sauce adopts the non-thermal sterilization process of food, which completely retains its original nutritional components. It has a strong sauce flavor, pleasant mushroom fragrance, tough grains and various flavors. It can be used for bibimbap, stir-frying, dipping, bringing convenience and appetizing. It is a rare accompaniment to your side.

Materials:

Mushroom legs or mushrooms, (we use dried mushroom legs, it is best not to use mushrooms, mushrooms are strong. Originally, mushroom sauce was made of mushroom legs) salad oil, a carrot, an onion, a handful of celery, onion, ginger and garlic, a small bottle of oil consumption, a bag of fermented soya beans, a bucket of red bean paste, Chili noodles, pepper noodles, a bag of sweet noodle sauce, salt, sugar and red oil.

Prepare:

Soak the mushroom legs in water several times, put them in a bag, dehydrate them with a washing machine, cut them into cubes and put them in a basin for later use. (Carrots, onions, celery, onion, ginger and garlic, and fermented soya beans are cut into pieces for later use. They are very broken and need to be well cut, so they will look like sauce when they come out. It is best to use shallots and celery.

Practice:

1. Heat the oil on a large fire, (according to the amount of oil in the mushroom legs), then put a few diced mushrooms in and fry them yellow (mainly to test the degree of oil heat), and pick them up and taste them. Then slowly fry all the mushroom legs in the oil pan. Deep-fried and fished out. Put it in the basin. 2. Then fry carrots, onions and celery, remove them and put them in a small pot. Bring out a little and a half oil, turn to medium heat, fry chopped green onion and minced garlic with the oil left in the pot until fragrant, then put minced garlic (it's easy to fry garlic, so it's a few minutes late), turn to low heat, add chopped fermented soya beans, consume oil, half a bucket of red bean paste and a bag of sweet noodle sauce, stir gently until it smells fragrant, then add fried diced carrots, onions and celery, and finally put fried diced mushrooms. Stir for a while, turn off the heat, add two handfuls of sugar and appropriate amount of salt. Add pepper noodles, pepper noodles and red oil according to personal taste. Taste it yourself after you make it. Put some of the oil that comes out halfway into the pot and stir it. Finally, put it all into a stainless steel basin, leave it uncovered and let it cool overnight. The next day, find some glass or sealed containers to put it in and cover it. Don't touch the water. Dig into a small bottle with a clean spoon every time to eat.