The chef shares the authentic way to make mushroom sauce. Do you know how to make it?
Excellent chef *** enjoys the authentic recipe of spicy beef sauce. If you learn it well, your fresh noodles will taste like a delicious meal. Enough of fresh noodles, it's the lack of this all-powerful spicy beef sauce. After you learn it well, let alone fresh noodles, you can also eat a steamed bun with this delicious spicy beef sauce after eating. Don’t even say, yes, it’s settled!
There are many ways to make spicy beef sauce online, but it always feels like it lacks the meaning of life and does not reveal the most exquisite essence. The first thing to say is what kind of sauce to choose. If you want to stir-fry authentic and delicious spicy beef sauce, the ratio of yellow sauce to soybean paste should be 2:1, so that the sauce will be rich and fragrant. The yellow sauce should also be diluted with equal parts rice wine, green onion and ginger water. The meat must be fine pork belly, and it needs to be cut into 0.5 cm pieces and fried to be authentic. No matter how you use minced meat, it will be too dry due to frying, and the core of the spicy beef sauce will be lost. Stir-fry slowly over low heat, and the water in the sauce will be slowly fried out until "the oil sauce separates". Use one chopstick to make a fine line without joining the other sides, that is the authentic spicy beef sauce. Spicy beef sauce production process
1. Use 260 grams of pork belly, clean it, squeeze out the water, and cut it into 0.5cm-sized dices. It is best to store fat dices and lean pork dices separately. Fine pork belly is the layer of pork belly next to the pork ribs. It is also called upper pork belly. It has almost no fat. The three layers of pork belly are clear. The meat has a delicate texture and the best taste. It is the best choice for cooking and stir-frying. .
2. Pour 100 grams of yellow sauce into a bowl, add 50 grams of rice wine and 50 grams of green onion and ginger water, slowly spread it out, and prepare it until it is even and fine.
3. 130 grams of fresh shiitake mushrooms, clean and remove the stems, and cut into 0.4cm small diced shiitake mushrooms. Cut 30 grams of shallots into sections and 15 grams of extra fine minced ginger. If you want to eat the ginger, you won’t be able to see the ginger.
4. Pour 30 grams of cooking oil into the pot, set the temperature to 40% hot, about 120 degrees, add 2 star anise, and stir-fry over low heat until fragrant. First add the diced pork belly, stir-fry over low heat until fragrant and thoroughly stir-fry until the diced pork belly is completely transparent, and excess fat is forced out. Add the diced lean pork and stir-fry over low heat until the color turns white. Add chopped green onion and extra fine minced ginger, and stir-fry again until fragrant.
5. Add 50 grams of softer soybean paste and soybean paste, stir-fry slowly over low heat, and let the rice wine evaporate to remove the fishy smell of the braised pork. Keep stirring with a hand spoon to prevent the sweet noodle sauce from sticking to the pan. As the water in the sweet noodle sauce was dried out, an oil-water separator appeared. Separate at the edge of the pot or with a spoon, there was oil leakage.
6. Add the diced shiitake mushrooms cut into small pieces, 20 grams of white sugar, 2 grams of chicken essence or chicken powder, and a small amount of about 0.3 grams of white pepper, and stir-fry over low heat again. Until the spicy beef sauce is further separated from oil and water, use chopsticks to draw a thin groove in the pot, and the spicy beef sauce does not melt with each other. At this time, the spicy beef sauce is ready.
7. After cooking the noodles, add appropriate amount of spicy beef sauce, sprinkle with chopped green onions or coriander segments, mix it, and it will be a leisurely meal. The master chef reveals the secret of delicious spicy beef sauce. If you learn it well, instant noodles will feel like a delicious meal, let alone fresh noodles. You will not get tired of eating them every day.