Mushroom and shrimp paste
Overview
Shiitake mushrooms are a magical existence. They have thick meat, unique aroma, and the unique umami taste of fungi. They can be paired with both meat and vegetable dishes. How fresh are mushrooms? You can use it to make your own MSG! So with shiitake mushrooms, no dish will be too unpalatable. The main ingredients of this mushroom sauce are mushrooms and shrimp. In fact, it is not limited to shrimp. Any meat such as pork, beef, chicken, etc. is acceptable. The ingredients include onions, ginger, garlic and onions, which not only increase the flavor, but also remove the fishy smell.
Tags
Ingredients
Steps
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Preparation work: Peel the shrimps by hand and chop them into puree, add a little salt, half a teaspoon of sugar, 1 tablespoon of cooking wine, and stir evenly; dice the mushrooms and onions, mince the green onions, ginger, and garlic; put the light soy sauce, dark soy sauce, oyster sauce, starch, and 1 teaspoon of sugar in a bowl to make a sauce.
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Add oil to the pot, add the onion, ginger and garlic and stir-fry until fragrant. Strain out the onion-ginger oil and set aside the fried onion, ginger and garlic.
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Add onion and ginger oil in the pot, add minced shrimp and stir-fry until it changes color.
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Add the diced mushrooms, fried onions, ginger and garlic and stir-fry for a while. The onions can actually be put in at this time, but I forgot to put them in.
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Seasoned sauce.
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Add a small bowl of water, add the onions, cover and bring to a boil.
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Taste the saltiness in the middle, and if it feels too bland, add a little salt (light soy sauce, oyster sauce, etc. can be used). Because this sauce can be used as a seasoning, it is slightly saltier than usual cooking. Remove the juice from the pot over high heat.
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This mushroom sauce can be eaten with porridge or mixed with noodles. I also use it to mix with tofu, which goes well with rice.
