Mushroom root sauce

Overview

It is usually made with dried shiitake mushrooms. But the mushroom root tastes chewy when eaten. During the National Day holiday this year, the seller of shiitake mushrooms at the vegetable market gave me a pack of shiitake mushroom roots. So tempting! It was so delicious. It was a pity that it was lost. It took my daughter and I two days to finish it.

Tags

• home cooking
• homemade sauce
• dried tempeh
• green onions
• mushroom root
• oyster sauce
• soybean paste
• garlic
• ginger
• sesame oil

Ingredients

Steps

1. 1 Wash the processed shiitake mushroom roots five or six times with water and set aside.

   

2. 2 Chop green onions, garlic and ginger and set aside.

   

3. 3 Chop the Pixian bean paste with a knife and set aside

   

4. 4 This time I used soybean paste, but you can also use dry soybean paste and sweet noodle paste.

   

5. 5 Oyster sauce

   

6. 6 Dried tempeh

   

7. 7 Put twice as much food in the wok as you normally would for cooking. When the oil is hot, add the onions, ginger, and garlic, stirring constantly to avoid burning the pan and frying the onions, ginger, and garlic.

   

8. 8 When you smell the aroma of onions, ginger, and garlic, you can add the chopped Pixian bean paste.

   

9. 9 Add the mushroom roots and stir-fry continuously. After frying for three to five minutes, add the dried tempeh and stir-fry evenly.

   

10. 10 Be patient and stir-fry until the mushroom roots feel soft. Add two tablespoons of dark soy sauce and stir-fry evenly.

    

11. 11 Add two tablespoons of oil and stir-fry evenly.

    

12. 12 Add water or stock just enough to level with the mushroom roots. Stir constantly and don't burn the pan.

    

13. 13 Stir-fry until the added water or stock gradually reduces, then add a tablespoon of sugar and stir-fry evenly.

    

14. 14 Add half a spoonful of peppercorn noodles to enhance the flavor, stir-fry evenly, then pour in some sesame oil and serve on a plate.