Sauce-flavored rapeseed and mushrooms

Sauce-flavored rapeseed and mushrooms

Overview

This bean paste is not the soybean paste we usually buy. My mother did it herself. The soybeans are soaked and boiled, then left to dry until semi-dry, and then fermented with salt. It is full of salty taste, a bit like dry sauce, with large particles of watercress. When I went back to my parents' house last weekend, my mother used it to fry a plate of rapeseed. It tasted quite good.

Tags

Ingredients

Steps

  1. Blanch the rapeseed briefly and drain.

    Sauce-flavored rapeseed and mushrooms step 1

  2. Heat oil in a pan, add garlic slices and ginger shreds and stir-fry until fragrant.

    Sauce-flavored rapeseed and mushrooms step 2

  3. Add bean paste and stir-fry until fragrant.

    Sauce-flavored rapeseed and mushrooms step 3

  4. Add mushroom slices and stir-fry.

    Sauce-flavored rapeseed and mushrooms step 4

  5. Sauté until the mushrooms become soft and add the rapeseed.

    Sauce-flavored rapeseed and mushrooms step 5

  6. Stir well and turn off the heat.

    Sauce-flavored rapeseed and mushrooms step 6

  7. Serve on a plate.

    Sauce-flavored rapeseed and mushrooms step 7