The method of making tomato sauce with shiitake mushrooms

Health benefits

Pleurotus eryngii: promoting blood circulation and removing blood stasis

White sugar: promoting blood circulation and removing blood stasis

Ingredients and materials

2 shiitake mushrooms

Tomato sauce in moderation

Moderate amount of cornstarch

Salt in moderation

Moderate amount of white sugar

Appropriate amount of water

A small amount of black and white sesame seeds

A small amount of scallions

The method of making tomato sauce with shiitake mushrooms

1. Cut the shiitake mushrooms into rolling blades, mix well with a small amount of salt, and marinate for 20 minutes

2. Squeeze dry the marinated shiitake mushrooms

3. Drain the dried shiitake mushrooms and add a little cornstarch to mix well

4. Tomato sauce, salt (small amount), white sugar, and an appropriate amount of water are mixed well and set aside for later use

5. Heat enough oil in the pot and fry the shiitake mushrooms thoroughly

6. Fry until golden brown, then remove and drain oil

7. Fry the shiitake mushrooms again in three minutes

8. Fry until the color turns darker, then remove and drain the oil

9. Start a new pot, pour in the prepared tomato sauce and heat it up

10. Pour in the shiitake mushrooms and stir fry evenly

11. Use high heat to drain the juice and then turn off the heat

12. Take out the pot and put it on a plate, sprinkle some black and white sesame seeds and scallions for decoration

13. Isn't the color very pleasing

Tips

1. Marinating shiitake mushrooms with salt can remove excess water and improve their taste

2. The purpose of Zhaliang twice is to make the oil absorbed by Pleurotus eryngii mushroom seep out as much as possible during the first frying. After frying twice, the oil is almost no less

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