Copycat Laoganma

Overview

The rows of empty bottles of Lao Ganma look quite spectacular. Why are you so inseparable from Lao Ganma? I have long wanted to make a copycat so that the empty bottles will no longer accumulate. But I am always worried about being rejected. . . . . . I have kept my collection of recipes for a long time, and the number of empty bottles has increased. . . Let’s give it a try, I hope that copycat Laoganma, which is said to be extremely delicious, can become an empty bottle terminator. . . Why use different chili peppers? God knows, I thought I would just use one, but I unexpectedly discovered that there are different kinds of dried chili peppers. In this case, let's use two kinds according to the method. But whether it is the two types in the recipe, God knows, I don’t know. After a lot of tossing, it was finished, and it was put on the table calmly without any fanfare. No likes, no rejection. In fact, the taste is still different from Lao Gan Ma. But, it doesn’t seem to be bad. Moreover, Lao Gan Ma seems to have distinct pieces, while here there is a bit too much flour and it feels mushy. In fact, there is no need to cut the black beans.

Tags

• preparing meals
• chili powder
• cooking wine
• doubanjiang
• long dried chili pepper
• msg
• oil
• old soy sauce
• short dried chili pepper
• sichuan pepper powder
• star anise
• tempeh
• trinaphthalene
• white sugar

Ingredients

Steps

1. 1 Materials

   

2. 2 Soak tempeh in water

   

3. 3 Rinse twice with clean water

   

4. 4 Drain the water

   

5. 5 1/3 chopped, 2/3 kept whole

   

6. 6 Cut dried chili into sections

   

7. 7 Crush with a food processor

   

8. 8 Put star anise and triphenyl into a food processor and grind

   

9. 9 Filter

   

10. 10 Pour oil into the pot and heat it

    

11. 11 Pour in the Sichuan peppercorns noodles, star anise and trinaphthalene powder, and chili noodles in sequence, and stir-fry the red oil

    

12. 12 Pour in tempeh

    

13. 13 Add bean paste, chopped chili and stir-fry evenly

    

14. 14 Pour in the cooking wine and simmer over low heat for 10-15 minutes until the water dries up

    

15. 15 Add sugar and continue to cook the dark soy sauce for about 5 minutes

    

16. 16 Turn off the heat, add MSG,

    

17. 17 Stir well

    

18. 18 Let cool

    

19. 19 Bottle after cooling