For the first time, I wrote a recipe. Ive been watching a cooking program every day recently. This meat-free Beijing sauce is the most perfect ~After checking on the Internet, I found that the way made on TV is the same as Wenyis sauce, but its really interesting to try the taste of almond and abalone mushrooms instead.
Food Material List
- 1 Pleurotus eryngii 2
- 2 Tomato sauce 1 copies
- 3 A sweet sauce made of fermented flour 2 copies
- 4 Oyster sauce 2 copies
- 5 sugar
- 6 Soy sauce
- 1 Slice the apricot and abalone mushrooms and shred them. The width of the silk is larger because the apricot and abalone mushrooms shrink. Add a little salt and grab the Pleurotus eryngii with your hands. Let it stand for seven or eight minutes and let it dehydrate.
- 2 Tomato sauce, sweet paste and oyster sauce are mixed in a ratio of 1:2:2, with a little sugar and sauce.
- 3 Grab the water out of Pleurotus eryngii by hand. Add some dry starch and grab well.
- 4 Put a small amount of oil in the pan and simmer the mushrooms until golden.
- 5 Stir-fry the shredded apricot and abalone mushrooms with the prepared sauce, and then stir-fry the fresh apricot and abalone mushrooms. Just chuck in the pan~~
This dish is not stir-fried with salt, because the flavor of the seasoning is enough ~
can also be added with ginger sauce fragrance, because the individual does not like the taste of ginger, so did not add ^
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