You don't need to buy mushroom sauce, you can make it at home, the sauce is rich and fragrant without additives, and it is suitable for rice bibimbap
Today I will share with you the practice of homemade shiitake mushroom sauce, the mushroom sauce with large pieces of shiitake mushrooms and large pieces of diced meat, which is much more enjoyable than the ones sold outside! If you like it, try it out!
--- 【Homemade Shiitake Mushroom Sauce】---
Ingredients: 100 grams of dried shiitake mushrooms, 200 grams of chicken breast, 150 grams of cooking oil, 30 grams of chili powder, 1 section of green onions, 30 grams of garlic, 10 grams of garlic hot sauce, 20 grams of sweet noodle sauce, 20 grams of light soy sauce, 10 grams of oyster sauce, 30 grams of peanuts, appropriate amount of salt.
Steps:
1. Rinse the surface of 100 grams of dried shiitake mushrooms with water, put them in a pot, add water that has not been shiitake mushrooms, and soak them for about 1 hour, so that the shiitake mushrooms can absorb enough water and soak them completely.
2. Cut the green onions into chopped green onions and chop the garlic into minced garlic for later use.
3. Prepare a little peanuts, remove the skin after frying, and then crush them into crushed peanuts with a rolling pin.
4. Squeeze out the soaked shiitake mushrooms, cut them into cubes the size of soybean grains for later use, and keep the water for soaking the shiitake mushrooms for later use.
5. Prepare a small bowl, add 20 grams of sweet noodle sauce, 10 grams of garlic hot sauce, 20 grams of light soy sauce, 10 grams of oyster sauce to the bowl, stir well with chopsticks and set aside.
6. Add an appropriate amount of water to the pot, put a piece of chicken breast in a pot under cold water, add a little green onion, ginger slices and peppercorns, add an appropriate amount of salt after boiling over high heat, turn to medium heat and cook for 15 minutes, then remove and cool for later use.
7. Allow the chicken breasts to cool completely and cut them into small cubes for later use.
8. Add 150 grams of cooking oil to the wok, add chopped green onion and minced garlic in the cold oil, stir-fry over low heat to bring out the fragrance, and then add chili powder and stir-fry until fragrant, stir-fry the red oil.
9. Stir-fry the chili powder until fragrant, add the pre-adjusted sauce and continue to stir-fry to bring out the flavor of the sauce.
10. Then put the diced diced shiitake mushrooms in the pot, stir constantly with a spoon, and stir-fry.
11. Pour the water in which the mushrooms are soaked into the pot, bring to a boil over high heat, then turn to medium-low heat and simmer for 20 minutes, allowing the water to slowly evaporate.
12. After 20 minutes, add the diced chicken and simmer for about 15 minutes to allow the moisture in the diced chicken to slowly evaporate.
13. When the water in the mushroom sauce has not volatilized, the oil will be revealed, turn off the heat, add crushed peanuts and stir-fry a few times.
14. Put the fried mushroom sauce into a clean, waterless container after it is completely cooled, put it in the refrigerator and store it as you eat, and you can keep it for at least half a month.
The mushroom sauce with large pieces of shiitake mushrooms and large pieces of diced meat is much more enjoyable than the ones sold outside! If you like it, try it out! I recommend a dried shiitake mushroom for everyone, which has a strong mushroom aroma and high dryness, which is very suitable for making shiitake mushroom sauce, and the soaking rate is very high, which is much more cost-effective than buying fresh shiitake mushrooms.
Tips:
1. Shiitake mushrooms can be dried shiitake mushrooms or fresh shiitake mushrooms, in comparison, the fragrance of dried shiitake mushrooms is more sufficient, the taste is better, and it is more suitable for making shiitake mushroom sauce.
2. To make shiitake mushroom sauce, put a little more oil, and slowly stir-fry shiitake mushrooms and diced meat over low heat to volatilize the water in them so that they can be stored for a longer time.