In the supermarket, there is a kind of leftovers sold at a low price every day. You can buy a lot as long as two yuan. Although the price is already very cheap, it is not very good most of the time. It is difficult to sell out the supermarket before it closes. In the end, it can only be thrown away as garbage. Scrap? It is the mushroom root that we usually don't pay much attention to.
So what kind of food will be used so lowly? Waste of ingredients? And then what? The answer is mushroom sauce. In fact, the homemade mushroom sauce made from these so-called horns is more delicious than that bought in the supermarket, and it will taste better. It's a pity to miss this cheap and delicious mushroom sauce. Let's do it with my students.
Homemade mushroom sauce
After the mushroom root is bought, it should be treated slightly, the hard bottom at the bottom should be removed and then cleaned. Then chop it at will. In addition, onions, ginger and garlic can be sliced when they are ready, and the amount can be more moderate. Making sauce is different from cooking. Adding more flavor will make it richer.
Then stir-fry the mushroom roots from the pan, and pay attention to putting as much oil as possible when frying eggs. After the mushroom roots are fried, cook them over low heat. Then pour the wide oil into the pot, stir-fry the onion, ginger and garlic until fragrant, then add the bean paste and sweet noodle sauce according to the amount of 50g per catty of mushroom root, and stir-fry over medium heat until red oil appears, which takes about ten minutes.
After frying, mix the two pots, add appropriate amount of sugar, and simmer for about ten minutes. The mushroom sauce is ready.