How to make homemade mushroom sauce

Many people like to eat mushroom sauce. You can buy it in the supermarket or make it yourself, especially homemade mushroom sauce, which is healthier and more hygienic. The method of making mushroom sauce is also relatively simple. You need to prepare sweet noodle sauce, bean paste and Pixian bean paste. It is best to prepare fresh mushrooms, so that the flavor of the mushrooms will be stronger. Prepare other ingredients and a small amount of pork belly, and you can make a very delicious mushroom sauce.

Homemade Peanut Mushroom Sauce

Ingredients: 500g fresh mushrooms, 100g sweet noodle sauce, 100g bean paste, 80g peanuts,

Accessories: 1 tablespoon of Pixian bean paste, 150 grams of pork belly, 2 tablespoons of cooking wine, 3 slices of ginger, 3 cloves of garlic, 1 gram of white pepper powder, 2 tablespoons of sugar

step

1. Chop ginger and garlic

2. Wash the fresh mushrooms and cut them into small dices (you don’t need to remove the mushroom stems, just dice them)

3. Dice the pork belly, mix with white pepper, starch and 1 tablespoon of cooking wine.

4. Mix the bean paste and sweet noodle sauce in a ratio of 1:1, add 1 tablespoon of cooking wine and appropriate amount of water and mix evenly.

5. Pour cold oil into a cold pan, fry the peanuts slowly over low heat until they change color, remove from the pan and drain the oil (just the amount of oil you normally use for cooking will do)

6. Remove the skin when it is not hot to the touch

7. Pour into a plastic bag and use a rolling pin to knead into coarse particles for later use

8. Pour the diced meat into the original pot and stir-fry

9. When the diced meat turns white, add ginger, minced garlic and cooking wine to remove the fishy smell. Continue to fry until the surface of the diced meat turns slightly yellow.

10. Add diced mushrooms and stir-fry (use medium-low heat)

11. Stir-fry until the water content of the mushroom cubes is reduced and the surface is slightly yellow.

12. Heat another pot, add Pixian bean paste over low heat with cold oil (a little more oil is needed for better taste)

13. Fry until red oil appears

14. Pour in the mixed sauce and stir fry

15. Add sugar

16. Here comes a little trick, add edible alkaline noodles (don’t add too much, I added one and a half soybean-sized alkaline noodles to my sauce, too much alkaline will make it bitter)

17. Slowly boil the water (about 5 minutes)

18. Add the fried diced mushrooms, stir well and continue to cook (taste the flavor at this time and add salt or sugar as appropriate)

19. Cook until the sauce is slightly thick

20. Pour in the chopped peanuts, stir well and turn off the heat. After cooling, store in a water-free and oil-free container.

Tips:

1. Let’s first explain the trick of adding edible alkali to the sauce: As we all know, sauces are fermented, and there will be more or less sour taste left after fermentation, which will produce a bad taste when eaten. Alkali can neutralize the sour taste of the sauce and enhance the aroma of the sauce. The amount should not be too much. About a bowl of fried sauce only needs the size of a soybean. If you add more, the sauce will taste bitter.

2. In addition, the sauce must be diluted in advance to avoid burnt, and the fried sauce must be simmered on low heat to be delicious.

3. Don’t use too little oil. If you use too little oil, the sauce will be dry and taste bad. In addition, if you make a lot at one time, the excess oil will be difficult to store.

4. You can also make it by soaking dried mushrooms.

5. You can also use one of the two sauces. Mixing the two sauces will make the taste smoother and not too salty.