The invention relates to the technical field of
seasoning sauce
processing, and discloses a
tricholoma matsutake sauce preparation method, which comprises the following steps: placing dried
tricholoma matsutake in an enzymolysis
mushroom liquid, dipping, and dicing to make the rehydration ratio be 2.5-3.5 so as to obtain rehydrated
tricholoma matsutake; sequentially
coating the surface of the rehydrated
tricholoma matsutake with egg
yolk liquid and
starch, and putting the rehydrated
tricholoma matsutake into a frying pan to be fried until the surface is golden yellow; cooking beans until the beans are cooked,
grinding the cooked beans into bean paste, and adding egg
yolk powder; and taking refined
edible oil, putting the refined
edible oil into a pot, heating until the
oil temperature is 80-100 DEG C, adding the bean paste, bean halves, white
sugar,
monosodium glutamate, chili oil, minced ginger, minced garlic and the five spice
powder, stir-frying for 3-5 minutes, adding the fried
tricholoma matsutake, continuously stir-frying for 1-2 minutes, taking the tricholoma matsutake out of the pot while the tricholoma matsutake is hot, filling and sterilizing to obtain a finished product. According to the tricholoma matsutake sauce disclosed by the invention, the
mushroom grains are elastic and chewy, the sauce is soft and fine, and the
seasoning sauce is matched with mushrooms, beans,
fatty acid and
protein, contains various micromolecular amino acids, and is rich in
nutrition.