One: Laoganma fried rice
Ingredients: cold rice 1 bowl, eggs 1 piece,
Laoganma beef lobster sauce 2 tsps, olive oil, thirteen spices and cooked corn kernels.
Practice: 1) Prepare materials. 2) Add eggs and thirteen spices to the cold rice. 3) Break up and mix well. 4) Add olive oil to the pot and add Laoganma to stir-fry until fragrant. 5) Pour in the evenly mixed eggs and rice and stir fry. 6) Stir-fry until uniform, and separate the rice grains. 7) Finally, pour in the corn kernels and stir fry a few times.
Two: Laoganma cooks tofu.
Ingredients: tender tofu 300g, Laoganma 50g, oil 3g, chives 5g, ginger 2g, pepper 2g, sugar 1g, water starch 3g, fermented soybean 3g.
Practice: 1) Prepare ingredients 2) Wash shallots and mince ginger 3) Cut tofu into small pieces and scald it with boiling water 4) Pick it up with cold water, and drain the water 5) Add Jiang Mo and lobster sauce in a hot pan to stir-fry for fragrance 6) Add Laoganma to stir-fry for fragrance 7) Add tofu 8) Add salt and stir-fry evenly 9) Add flavor to taste extremely fresh/kl
Three: Steamed fish with Laoganma flavor lobster sauce
Ingredients: bighead fish body 1 strip, appropriate amount of salt, appropriate amount of cooking wine, and 4 tablespoons of Laoganma-style lobster sauce.
Practice: 1) Cut the fish into large pieces, put a flower knife on it, marinate it with salt and cooking wine and put it in the refrigerator for one night. 2) Boil the oil in the pot, fry the marinated fish until it is hard, and take out the fried fish. 3) The fish treated in this way can be preserved for a long time. There is no refrigerator at home when I was young, and it is always treated like this when I want to eat it during the Spring Festival. 4) Take it out when I want to eat it.
Four: Laoganma stewed pumpkin
Ingredients: pumpkin 500g, garlic, chopped green onion, olive oil, raw flour, salt and a spoonful of Laoganma.
Practice: 1) Heat the pan, pour olive oil, add garlic and stir-fry until fragrant. 2) Add the sliced pumpkin to the fire and stir fry. 3) Add a spoon of Laoganma after frying for a while. 4) Add a little water to cover the pot and stew until soft and rotten. 5) Add a little salt and sprinkle with chopped green onion to make powder.
Five: Laoganma flavor cold noodles.
Ingredients: noodles, Laoganma, shredded cucumber, soy sauce, balsamic vinegar, chicken essence, sesame oil, chopped peanuts and salt.
Practice: 1) the noodles are cooked and washed with cold water; 2) Add a little salt, Laoganma, shredded cucumber, soy sauce, balsamic vinegar, chicken essence, sesame oil and chopped peanuts and mix well.