Development of Chili Pepper with Flavor Douchi Oil
Flavor sufu
Flavor sufu
Fried Chili sauce
Flavor douchi
Crispy pepper
Spicy butyl oil pepper
Fried shredded pork with Chili oil
Pepper with minced beef and black soybean oil.
Shredded pork, black bean oil and pepper
Flavor chicken oil Chili
Spicy dish (bottled)
Red oil fermented bean curd
Hotpot soup base
Spicy vegetables (bagged)
thick pepper/chilli sauce
Sauced pepper
Flavor pickled pepper
Suitable for menu editing
Spicy hot pot
Ingredients: Laoganma hot pot bottom material 160g.
Method: put160g of Laoganma hot pot bottom material into1.2 ~1.5kg of boiling water to boil. The fragrance is overflowing, and you can eat all kinds of vegetarian dishes.
Cold bracken
Ingredients: 250g bracken.
Ingredients: Laoganma flavored douchi 100g.
Seasoning: salt 3g, monosodium glutamate 1g, pepper noodles 10g, garlic paste 10g, ginger rice 6g and chopped green onion 5g.
Production method: cut bracken into one-inch-long sections, blanch with boiling water, add Laoganma-style lobster sauce, salt, monosodium glutamate, pepper noodles, garlic paste, ginger rice and chopped green onion and mix well.
Features: spicy and crispy.
Stir-fried crab with Chili sauce
Ingredients: 750 grams of crab.
Ingredients: Laoganma oil pepper 50 grams, dried pepper 50 grams, cooked peanuts 30 grams, garlic moss 30 grams.
Seasoning: salt 5g, monosodium glutamate 3g, sugar 5g, pepper 2g, bean paste 10g, vinegar 3g, sesame oil 10g, ginger, garlic 5g, chopped green onion, coriander and vegetable oil 500g (dosage 75g).
Production method: shell crab, remove viscera, clean, cut into pieces, put oil in the pot until the oil temperature reaches 7 layers, fry the crab until it is cooked, take it out, leave oil in the pot, add dried pepper to stir fry until fragrant, and add Laoganma oil pepper, ginger garlic paste, crab, salt, monosodium glutamate, pepper, bean paste, sugar, vinegar, peanuts, garlic moss, coriander and chopped green onion to stir fry.
Features: crispy outside and tender inside, spicy and delicious.
Cold scallion
Ingredients: 250g onion.
Ingredients: Laoganma flavored douchi 100g.
Seasoning: 2g salt, 2g monosodium glutamate.
Production method: Peel the scallion, wash it, shred it and put it on a plate. Add Laoganma-flavored douchi, salt and monosodium glutamate, mix well and pour on shredded onion.
Features: fresh and refreshing.
roast
Ingredients: 250g peeled pork leg, 5g monosodium glutamate, Laoganma Douchi100g, 5g red soy sauce, 0g garlic10g mixed oil100g ginger10g cooking wine10g.
Production method:
1. Peel the pork leg twice, wash and cut into pieces, cut the garlic seedling into horse ears, slice the ginger and slice the garlic.
2. Put the wok on the fire, heat the mixed oil to 60%, stir-fry the meat slices, take out the remaining oil after the light pits appear in the meat slices, stir-fry the red soy sauce, ginger and garlic slices, and after the meat slices are completely dried, add Laoganma Douchi, cooking wine and garlic seedlings, and add monosodium glutamate after a little stir-frying.
Features: Laoganma fried meat is actually evolved from Sichuan traditional famous dish salt fried meat, which makes the traditional fried meat more suitable for modern people's taste characteristics. "Laoganma" has a variety of tastes, and the soy sauce type is chosen here.