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My Food Diary (Yellow Sticky Mushroom Sauce)

There are always some people or things blended into every delicacy, making people think about it sweetly or bitterly, or even nostalgic... And this yellow sticky mushroom sauce makes me think about not this dish but that one

The person who brought me there and gave me the honor to pick mushrooms, although we no longer have the opportunity to go out with him, I still feel doubly lucky when I think of it - because it is not easy to meet a person with an interesting soul, but I did.

And we got to know each other, what a blessing in life!

Closer to home, yellow sticky mushroom sauce is a pickle I created myself. (Yellow sticky mushroom is the most common type of pine mushroom in the early autumn forest. It has a natural aroma, fresh taste, can beautify and prevent dermatitis.) It can be mixed with noodles

, rolls, bibimbap... In short, it can be eaten with many kinds of staple food and non-staple food. It is delicious and simple. You can make more at a time and keep it in the refrigerator for a long time.

Materials required: fresh yellow sticky mushrooms, beef (or pork, chicken) green and red peppers, dried chili peppers, green onions and ginger, pepper aniseed, Haitian barreled sauce, pepper, vegetable oil.

Preparation method: 1. The yellow sticky mushrooms have been blanched in boiling water, soaked in cold water, squeeze out the water and chop into small pieces.

2. Heat the oil in the wok, add the onion, ginger and peppercorns chopped in advance and stir-fry until fragrant.

3. Add the minced beef and stir-fry until the water is gone, then add the diced chili peppers chopped in advance and stir-fry evenly.

4. Stir-fry until the flavor is fragrant. Add Haitian barreled sauce and stir-fry evenly. Sprinkle in pepper and stir-fry evenly.

5. Serve it out and eat.