Vegetable sauce can also be fresh, fragrant, and delicious ----- Mixed Mushroom Sauce

Name: Vegetable sauce can also be fresh, fragrant, and delicious ----- Mixed Mushroom Sauce
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: to taste Shimeji mushroom; to taste King oyster mushroom; to taste Seafood mushroom; to taste Button mushroom; to taste shiitake mushroom; to taste Star anise; to taste Bay leaf; to taste Cinnamon; to taste Green onions, ginger, garlic; to taste Soybean paste; to taste Sweet bean sauce; to taste Doubanjiang; to taste light soy sauce; to taste toasted sesame seeds; to taste Sichuan pepper powder; to taste rock sugar

Overnight-soaked dried mushrooms join an assortment of fresh fungi, all slow-fried with aromatics into a meaty, vegetarian sauce that rivals any meat-based counterpart.

30 minNewMedium Pickled & Preserved Sauce-braise Savory

Instructions

1
Dried Agaricus blazei should first be soaked in clean water for 10 minutes, then cleaned thoroughly, and afterwards soaked in a small bowl of clean water overnight.
2
Prepare the mushrooms you need.
3
Cut into cubes.
4
Soak the matsutake mushrooms and cut them into cubes, reserving the water used to soak the mushrooms.
5
Pour oil into the pan, use a bit more oil, add the ingredients, and fry over low heat for a few minutes.
6
Add the diced mushrooms and fry them over low heat until fragrant.
7
After the steam has almost completely evaporated, add minced ginger, scallion, and garlic to stir-fry, then pour in the three kinds of sauces and stir evenly. Next, add an appropriate amount of light soy sauce and rock sugar, pour in the water used to soak the matsutake mushrooms, and simmer on low heat for about 20 minutes.
8
Before taking the pot off the heat, add roasted sesame seeds and ground Sichuan pepper, and stir well.