I like this hot sauce very much, because it is really the all-purpose sauce of fried noodles and steamed bread and dumplings, which is delicious and comfortable. The method is simple. Cold storage can last for a month. Big diced beef, thick mushroom flavor, spicy and refreshing. If you don't like to eat too spicy, you can put less pepper in the morning, and if you don't like to eat mushrooms, you can put no mushrooms. Spicy beef sauce is also great. Prepare all the food in advance, cut the shallots, ginger slices and garlic into powder, cut the beef tenderloin into small pieces, clean and tidy the mushrooms after the water is cooked, and chop the millet pepper.

Light a fire in a pot, pour in cooking oil or cooking oil, pour the pepper into the pot after the oil is hot and humid, fry it until fragrant, and then pick up the pepper and leave the pepper oil. Put ginger, onion, ginger, garlic and chopped onion into an internal frying pan with pepper oil. Then pour in chopped millet pepper and bean paste, stir-fry into spicy oil, then pour in diced beef and stir-fry, add a spoonful of red wine or rice wine, and stir-fry evenly. After the color of the diced beef fades, put in the diced mushrooms and stir fry again. Stir-fry evenly, add Haitian soybean sauce and sweet noodle sauce, and stir-fry again. Those who love peppers can add some chopped millet pepper and stir fry again.

At this moment, you can add some soup base or warm water, pour in sugar and cook the sauce again. Finally, when the juice is thick, you can add monosodium glutamate seasoning and pour sesame oil. Those who don't like monosodium glutamate very much don't have to. It's also delicious. I entered the food enterprise in 20 14, and gradually made compound seasonings such as egg yellow yellow yellow sand sauce, minced garlic flower pepper sauce, beef sauce, mushroom sauce, spicy crisp, dry stir-fried hot stockings and high heels, pepper chicken, etc. At first, I also stepped through the curve. If the mushroom sauce was boiled for too short a time, the water content in the mushroom was too high.

It will greatly shorten the shelf life, and even lead to obvious product quality problems such as deterioration and mildew. If the cooking time is too long, the mushrooms will harden and stalk, which will endanger the taste. For beef sauce, you must choose fresh beef brisket, which is soft and tender. Never choose refrigerated beef, which is not good in taste and has a lot of water, and the yield will be greatly affected.