Pleurotus ostreatus is not easy to store and long-distance transportation. In order to avoid oversupply in the peak period, it is a good way to process the new compound seasoning mushroom and garlic sauce which is delicious. I. Formula Pleurotus 25%, bean paste 25%, garlic 35%, red pepper 8% to 10%, sugar 2% to 3%, salt 1.5% to 2.5%, ginger 1%, related spices 0 .5%, rapeseed oil and sesame oil amount. Second, operation 1. Prepare and wash Pleurotus ostreatus, spread out and drain, tear into thin strips, dry until most of the dry and cut into pieces. Garlic peel, wash, put the crushed into a minced garlic. Red chili peppers are made of high-quality red, spicy, and low-water quality products, washed with chopped water, drained, chopped and shredded after a little drying. 2. Fry the flat mushroom in the last large pot and hold the rapeseed oil, and heat it to 140°C～150°C. Pleurotus eryngii is poured into the denser tassels of the mesh in several times. Set the pan to fry for about 5 seconds while continuously Shake the fish to make it heated evenly until it is crispy. 3. The fried red peppers were poured into the wakakos at the end of the time. The wok was fried until slightly brown and stopped. Be careful not to shake Sirouzi in case some of the chili material is under- fried or excessively fried. 4. Serve the cooked rapeseed oil in a large pot with the sauce, and put it into various raw materials according to the recipe amount. Then filter the appropriate amount of cooked rapeseed oil into the sauce body. Stir thoroughly and heat it to above 85°C for 1 minute. Canned after left and right. 5. Canned sauce bodies weighing 200 grams or 250 grams, into the washed, disinfected bottles, add a layer of scented oil immediately after the top seal, paste a good brand, go on sale. If it needs to be stored for more than three months, it should be sterilized.
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