Mushroom sauce
It is low in calories and can be stored in the fridge for a long period of 1 to 2 weeks. The key is to unglaze mushrooms because they don't have a scent when fryed in oil.
How to make it
1
Without oil, heat the frying pan and fry the chopped mushrooms over medium heat.
2
The mushroom scent spreads throughout, and when it becomes soft, transfer it to a bat to remove the heat.
3
Put the mushrooms and white sesame oil from [2] in a blender and stir until they form a paste.
4
Transfer the mushrooms in a blender to a pot, add the Chinese soup, soy sauce, and oyster sauce, and heat over low heat to finish.
5
It can be enjoyed in a variety of ways, such as pouring it over rice, salad, or tofu.
material
-
- mushroom
- 100g
-
- Shiitake
- 50g
-
- Eringi
- 50g
-
- Maitake
- 50g
-
- White Sesame Oil
- 150cc
-
- Chinese soup
- 60cc
-
- Alcohol
- 1 tablespoon
-
- soy sauce
- 2 tbsp
-
- Oyster sauce
- 4 tbsp
[PR]
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