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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