Mufeng Mushroom Sauce [Shanxi Yuanqu Specialty]

What is Mufeng mushroom sauce? Authentic Shanxi Yuanqu specialty: Mufeng mushroom sauce

Content summary:Do you want to know what Mufeng mushroom sauce is? This article is a detailed introduction toShanxi Yuanqu specialty - Mufeng Mushroom Sauce. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Mufeng Mushroom Sauce. The full text takes about 4 minutes to read, mainly including the basic introduction of Mufeng Mushroom Sauce and its nutritional value? What are the product characteristics of Mufeng mushroom sauce? The production method of Mufeng mushroom sauce, the tasting and eating method of Mufeng mushroom sauce, etc

Introduction to Mufeng Mushroom Sauce

Mushroom sauce is a ready to eat seasoning made mainly from mushrooms, mixed with soybean paste, blended oil, five spice powder, ginger, salt, white sugar and other ingredients

Mufeng Mushroom Sauce series products use organic mushrooms, non genetically modified soybean oil, natural spices and other ingredients from Lishan Primitive Forest in Shunxiang. They use unique mushroom sauce making technology, quality monitoring throughout the process, and fully retain their original nutritional components. The sauce has a strong aroma, pleasant mushroom fragrance, tough and refreshing grains, and a perfect combination of color, aroma and taste

1. Taste: Large mushrooms, rich mushroom aroma, tempting deliciousness, a magical taste that never gets tired of

2. Nutrition: Treasures of mushrooms, low salt, low-fat, low calorie, zero cholesterol

3. Green: Taken from Lishan Primitive Forest Nature Reserve in Shun Township<4. Health: Mushroom polysaccharides can enhance immunity

Method of making Mufeng mushroom sauce

① Choose fresh and flavorful noodle sauce (or bean sauce), spicy oil, pork, mushrooms, peanuts, spring bamboo shoots, and dried tofu

② Wash the pork and cut it into diced pieces; Wash the shiitake mushrooms, drain them, and cut them into small pieces. Add a small amount of salad oil to the pot and heat it up. First, add diced meat and stir fry until it changes color. Then, add diced mushrooms and stir fry until cooked. Set aside for later use; Stir fry the peanuts in the pot until cooked, then remove from the pot and use a knife to crush them to the size of mung beans for later use; Peel the spring bamboo shoots and cut them into small pieces. Heat the dried tofu with water until it becomes flexible and cut it into small pieces. Stir fry the two together in oil until cooked and set aside for later use

③ When stir frying bean paste (soybean paste), it is easy to get burnt, so a small amount of water should be added and stirred before frying. Then stir fry the bean paste (or soybean paste) in a hot oil pan for 15 minutes, add the above ingredients, and stir evenly with MSG, salt, etc. Generally, the bean paste (soybean paste) is already very salty, so it should be tasted before adding salt to avoid excessive saltiness affecting health. Add chili oil and stir fry for 15 minutes before serving

Tasting and eating method of Mufeng mushroom sauce