Homemade Laoganma
Overview
How to cook Homemade Laoganma at home
Tags
Ingredients
Steps
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Add an appropriate amount of tempeh to a small amount of peanut oil, mix well, and steam in a steamer for 20 minutes.
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After steaming, crush it with a spoon.
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Put the chili pepper into the oil pan and fry over low heat until fragrant
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Fry until dry and brown, remove and set aside. After working with my daughter for a while, she came back a little confused.
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Let cool and crush with a rolling pin.
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Appropriate amount of cooked peanuts, crushed into pieces with a rolling pin
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It doesn’t need to be too fine, it will be extra fragrant if it has a grainy texture.
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Use the chili oil in the pot to stir-fry the chives, ginger, aniseed, and bay leaves, then remove and discard.
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Put the crushed tempeh into the pot and stir-fry until fragrant, then add the crushed chili peppers and stir-fry for a while, then add the crushed peanuts and cooked sesame seeds and stir-fry, add some chili powder and stir well, add a small amount of salt (because the tempeh itself is very salty), light soy sauce and white sugar, add a small amount of water, boil for a while, thicken it with water starch and stir-fry until it is a little sticky and red oil comes out, then turn off the heat.
