Ingredients: 160 grams of Lao Gan Ma hot pot base
Preparation method: Put 160 grams of Lao Gan Ma hot pot base into 1-1.5 kg of boiling water and boil until the aroma overflows. It can be boiled and eaten with various meat and vegetable dishes. Ingredients: 250g bracken
Ingredients: 100g Laoganma flavored fermented black beans
Seasoning: 3g salt, 2g MSG, 10g pepper noodles, 10g minced garlic , 6 grams of ginger rice, 5 grams of chopped green onion
Preparation method: Cut the bracken into one-inch-long sections, cook them in boiling water, add Lao Gan Ma flavor water tempeh, salt, monosodium glutamate, and pepper powder , garlic paste, ginger rice, chopped green onion and mix well.
Features: Spicy and crispy. Ingredients: 750g crabs
Ingredients: 50g Laoganma oil chili, 50g dried chili, 30g cooked peanuts, 30g garlic moss
Seasoning: 5g salt , 3 grams of MSG, 5 grams of sugar, 2 grams of pepper, 10 grams of bean paste, 3 grams of vinegar, 10 grams of sesame oil, 5 grams each of ginger, minced garlic, chopped green onion, and coriander, and 500 grams of vegetable oil (75 grams consumed).
Preparation method: Peel the crabs from their shells, remove their internal organs, wash them, and cut them into pieces. Put oil in the pot and heat the oil to level 7. Fry the crabs until cooked and take them out. Leave the oil in the pot and add dry peppers. Stir-fry until fragrant, add Laoganma oil chili pepper, ginger-garlic paste, crab, salt, MSG, Sichuan peppercorns, bean paste, sugar, vinegar, peanuts, garlic moss, coriander and chopped green onion and stir-fry.
Features: crispy on the outside, tender on the inside, spicy and delicious. Ingredients: 250 grams of green onions
Ingredients: 100 grams of Laoganma flavored tempeh
Seasoning: 2 grams of salt, 2 grams of MSG
Preparation method: green onions Peel, wash, cut into shreds and serve on a plate. Add Laoganma flavored water tempeh, salt and MSG, mix well and pour on the shredded green onions.
Features: fresh and refreshing. Ingredients: 250 grams of peeled pork leg, 5 grams of MSG, 100 grams of Laoganma black bean sauce, 5 grams of red soy sauce, 10 grams of garlic, 100 grams of mixed oil, 10 grams of ginger, 10 grams of cooking wine, 50 grams of garlic sprouts .
Preparation method: 1. Peel the pork leg, wash and cut into slices, cut the garlic sprouts into horse ear shapes, slice the ginger, and slice the garlic.
2. Put the wok on the fire, add the mixed oil and heat it until it is 60% hot, add the meat slices and stir-fry until it becomes a lantern nest, then decant the remaining oil, add red soy sauce, ginger and garlic slices. Continue to stir-fry until the moisture in the meat slices dries up, add Laoganma black beans, cooking wine, garlic sprouts, stir-fry a little and add MSG to stir, remove from the pot and serve.
Features: Laoganma’s fried pork actually evolved from the traditional Sichuan dish of salt-fried pork. This change makes the traditional salt-fried pork more suitable for the taste characteristics of modern people. "Laoganma" has many flavors, and here I choose the black bean sauce type. Ingredients: short ribs, half a pound of green garlic sprouts, a bottle of Laoganma spicy sauce (available in supermarkets), a little each of aniseed, pepper and salt
Method: 1. When buying ribs, try to chop the ribs as much as possible Cut the ribs into relatively small pieces (the flavor can only be acquired when stir-fried). First, boil the ribs with water to remove the blood and fishy smell;
2. Take out the ribs that have been soaked with water and pour hot water again. It is best to stew over low heat until the bones and meat are not separated, otherwise it will affect the appearance. This time, you can put a little peppercorns, aniseed, and ginger slices into the stew pot to remove the meaty smell of the ribs;
3. Take out the stewed ribs, heat the wok and add a little oil (because there is oil in the chili sauce itself), sauté a few green garlic sprouts until fragrant. If you have a strong taste, you can fry the Sichuan peppercorns and chili peppers before boiling them in the pot to drain them out, then pour them in. Add the spicy sauce to bring out the aroma. Pour in the ribs and stir-fry for a while to let the flavor of the spicy sauce penetrate into the ribs. If the spicy sauce itself is salty, just add a little salt. When it is about to come out of the pot, add some green garlic sprouts cut into sections and stir-fry. The aroma of garlic sprouts is ready to serve! ! Ingredients: 300 grams of eggplant
Ingredients: 75 grams of Laoganma fresh shredded pork and tempeh, 150 grams of fresh minced meat
Seasoning: 5 grams of salt, 3 grams of MSG, 3 grams of sugar , 10 grams of sesame oil, 5 grams of vinegar, 5 grams of chopped green onion, 300 grams of vegetable oil (75 grams consumed).
Preparation method: Wash the eggplant, cut it into two pieces, cut it with a diagonal knife and set aside. Add salt and MSG to the meat to make a filling. Place it inside the eggplant. Add oil to the frying pan until the oil temperature reaches level 8, then add it. Fry the eggplant until cooked, take it out and put it on a plate, leave oil in the pot, add Laoganma fresh shredded pork with fermented black beans, salt, monosodium glutamate, sugar, sesame oil, vinegar and stir-fry, pour on the eggplant, and sprinkle with chopped green onion.
Features: meaty, tender eggplant.