If you want to eat mushroom sauce, you can cook it at home. Mushrooms taste good. Make a big pot at a time and it won't go bad for half a month. Both bibimbap and steamed bread can be made into whistle to catch noodles. At first glance, it looks delicious and the cost is not high. It costs more than ten yuan to cook half a pot, and the sauce is rich enough to eat. Lentinus edodes is a kind of fungus with high protein and low fat, which is rich in nutrition and is a common food on the table of ordinary people. Cooking methods are varied, including soup, frying, barbecue and so on.

Ingredients: Lentinus edodes, chicken, onion, green onion, ginger, pepper, Laoganma Douchi, Pixian bean paste, soy sauce, salt, cooking wine and soy sauce. Prepare 1 kg fresh mushrooms, and cut off the mushroom roots. Mushroom legs can be kept without affecting the taste. Wash the mushrooms with towel gourd cloth several times, clean them and control the moisture. Tear the mushrooms into small pieces by hand and mince them in a meat grinder. This step can also be split with a knife. Personally, I prefer cutting them into pieces. It is more convenient to use a meat grinder. Prepare 1 kg chicken breast, clean it, and cut it into bigger cubes. Add appropriate amount of soy sauce to color, add appropriate amount of cooking wine to remove fishy smell, and mix well for later use. Add oil to the peppers, stir-fry until fragrant, and pick out the peppers.

At this time, put the diced mushrooms into the pot, stir-fry evenly with low heat, and add a spoonful of bean paste and soy sauce; Stir well, add a little sugar to make it fresh, then add Laoganma Douchi and oyster sauce and stir well. If you feel a little dry at this time, you can add some cooking oil. The more oil, the better the taste. To make mushroom sauce, I personally like to make it with dried mushrooms, which is more delicious. Remember to squeeze the water out of the washed mushrooms. Too much water in the pot will affect the flavor of mushrooms and easily leak oil. Don't cut mushrooms. Granular ones are more chewy and diced directly. Put as much oil as possible. Mushroom soy sauce tastes better and is easy to store.

If there is too little oil and the mushroom sauce is not fragrant enough, fry the pepper in advance. Remember a small fire, cool the oil into the pot, otherwise it will burn easily. Pepper can be picked out and thrown away after being fried, and it doesn't have to be fried with mushrooms, otherwise it will affect the taste of mushroom sauce. Make mushroom sauce, add a little more oil, stir-fry mushrooms and diced meat slowly with low fire, and let the water in it evaporate, so that it can be preserved for a longer time. You can use dried mushrooms or fresh mushrooms. Comparatively speaking, dried mushrooms have more flavor and taste, and are more suitable for making mushroom sauce.