最近很想吃蘑菇醬鐵板麵，媽媽親自做了台灣早餐店版本的蘑菇醬，淋上白麵，滑順好吃，我還加了媽媽煎的豬肉排，不小心就吃了兩盤麵！有蘑菇醬搭配麵條，一整個早上都活力充沛。一起來看看媽媽的作法吧！

Recently, I really wanted to eat hot plate noodles with mushroom sauce. My mother made a Taiwanese breakfast store version of mushroom sauce for me, and poured it over noodles. It was smooth and delicious. I also added Mom’s sautéed pork chops and before I knew it I’d eaten two plates of noodles. Mushroom sauce with noodles keeps me energized all morning. Let’s see the way my mom made this delicious sauce!

• 材料/Ingredients：蘑菇8朵/8 mushrooms 、洋蔥1/2顆/ 1/2 onion、紅蔥頭5顆/5 shallots、蒜頭4顆/4 garlic、紅蘿蔔適量/some carrots
• 調味料Seasonings：黑胡椒粒1湯匙/1 tbsp. black peppercorns、糖1湯匙/1 tbsp. sugar、番茄醬3湯匙/3 tbsp. ketchup、醬油3湯匙/3 tbsp. soy sauce、、水600c.c./600c.c. Water、奶油1湯匙/1 tbsp. butter、太白粉1茶匙（冷水50c.c.)/1 tsp. potato starch (cold water 50c.c.)

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步驟/Steps：

1.將所有材料切成碎末狀。Mince all ingredients.

2.開中火，鍋中放兩2湯匙的油，加入紅蔥頭、蒜末爆香。Turn on medium heat, put two 2 tbsp. oil in the pot, add minced shallots and garlic, then sauté until fragrant.

3.加1茶匙黑胡椒粒炒香。Add 1 tsp. black peppercorns and sauté until fragrant.

4.加蘑菇和胡蘿蔔碎末拌炒。Add chopped mushrooms and carrots, and stir fry.

5.炒到蘑菇稍微出水，再加入洋蔥碎末。Sauté until the mushrooms are slightly out of water, then add the minced onion.

6.洋蔥炒至透明狀再加入糖，糖炒到融化再加醬油、番茄醬拌炒。Fry the onion until transparent, then add sugar. Fry the sugar until melted, then stir-fry with soy sauce and ketchup.

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7.加入水及奶油煮滾。Add water and butter and bring to a boil.

8.太白粉放在小杯子裡，加入冷水50c.c.，攪拌均勻。用鍋鏟順時針持續攪出漩渦，太白粉水慢慢倒入。Put potato starch in a small cup, add 50c.c. of cold water, and stir well. Use a spatula to continuously stir the swirl clockwise, and slowly pour potato starch liquid in the sauce.

9.醬汁再次煮滾即完成。Bring to a boil again and it’s done.

*注意事項：在炒糖和番茄醬的步驟時，若怕燒焦，可以轉小火翻炒。Note: When frying sugar and ketchup, if you are afraid of burning, you can turn to low heat and stir fry.

醬做好可以分裝冷凍，需要時再用電鍋加熱即可。一起來做看看吧！When the sauce is ready, it can be frozen, and reheated when needed. Let’s do it together!