Mushroom root and black bean sauce

Overview

It would be a pity to throw away the cut mushroom roots after frying them. I once saw someone using the mushroom roots to make sauce, so I tried it myself. I washed it and added tempeh to cook it to make a mushroom root tempeh sauce. It has a meaty feel and is perfect for rice.

Tags

• preparing meals
• jiang rong
• mushroom root
• peanuts
• sesame
• tempeh
• white sugar
• white vinegar
• minced garlic
• soy sauce

Ingredients

Steps

1. 1 Wash the cut mushroom roots with water

   

2. 2 Scrape the yellow surface of the mushroom roots clean and cut off the bottom roots.

   

3. 3 Tear the mushroom roots into thin strips with your hands and put them in the oven at 180 degrees for about 5 minutes (if you don’t have an oven, you can use a wok to dry them. Fry them until the surface is a little dry, but don’t fry them too dry).

   

4. 4 Heat oil in a hot pan, add ginger, garlic and tempeh and stir-fry until fragrant, then add an appropriate amount of soy sauce, sugar, water and shiitake mushroom roots. After boiling, add half a spoonful of vinegar and cook over slow heat (if you like sweet taste, you can add more sugar, but you don’t need to add salt. Soy sauce and tempeh are both salty, so season according to your personal preference).

   

5. 5 After cooking until the water dries up, add the chopped peanuts and sesame seeds that are stir-fried until fragrant, and turn off the heat.

   

6. 6 After cooling, package and eat as soon as possible (keep it in the refrigerator if it is not finished).