What does Laoganma do?

Many people think that Laoganma sauce must have some mysterious formula, but it doesn't. I don't know if you have observed it. The ingredient list of Laoganma sauce is very simple. The main ingredients are douchi, pepper and rapeseed oil. So in fact, Laoganma Douchi sauce can be made at home by herself, and it is economical and tastes as good as what she bought. Next, I will tell you in detail the practice and formula of Laoganma Douchi sauce, and interested friends can have a look.

First, prepare 200 grams of dried peppers. This is a new generation pepper variety in Henan. It is characterized by its fragrance, bright red color and no spicy taste. Best for making sauce. Of course, when it comes to the so-called authenticity, it is better to choose Guizhou pepper, but Guizhou pepper is spicy. Anyway, they all eat by themselves. Food is actually flexible, so you can make anything you like.

Add some water and wash the peppers. The dust on the pepper is heavy, so everyone must rub it more. Observe the pepper while rubbing. If you find a light pepper, tear it open. If it's moldy, you can't have it.

Then put the cleaned peppers into a pot with cold water and boil them with high fire. After boiling, turn to low heat and cook 15 minutes.

/kloc-after 0/5 minutes, take the cooked peppers out of the pot, put them in a basket, and drain the excess water. Then gently press the pepper with a spoon and let it cool for later use. Then put the cooled pepper into a cooking machine and break it. If there is no cooking machine, you can chop it with a knife. Add a slice of ginger and a few slices of garlic. Ginger and garlic are mainly used to enhance the flavor. Don't add too much, or it will cover up the flavor of pepper.

The thickness of pepper can be determined according to your own preferences. Personally, I like it thick. Even this kind of pepper is Bazin sea pepper, which is usually used as the base of hot pot or sauce, and poured into a plate for later use.

Then pour 500 grams of rapeseed oil into the pot. It is best to use rapeseed oil to make this Laoganma Douchi sauce. The sauce is beautiful and more fragrant. First, boil the vegetable oil with high fire to remove its original taste. If you don't boil the vegetable oil first, the sauce will have an unpleasant smell of raw vegetable oil, so this step is very important. Just wait for the smoke in the pot to keep rising, and then turn the fire to a minimum.

1 minute later, pour in the freshly beaten pepper. At this point, the oil temperature is about 70% hot. Immediately after cooking, turn over the pot and let the pepper heat evenly. Stir-fry slowly, about 15 minutes. This step is mainly to stir-fry the excess water of the pepper and let the aroma and spicy taste of the pepper melt into the oil, so that the sauce made is delicious and will last longer. Turn it over often, otherwise it will be easy to paste the bottom.

15 minutes later, add 400g of lobster sauce and press. The packaged lobster sauce is squeezed tightly, but it is easy to press it in the oil pan for more than ten seconds. After douchi is put into the pot, turn to low heat and stir-fry constantly to prevent it from sticking to the pot. Let Douchi fully absorb the aroma of pepper and stir-fry the sauce flavor of Douchi. Because the lobster sauce itself is very salty, there is no need to add salt. It takes about 4 minutes to fry.

After 4 minutes, turn to low heat again, add some fried white sesame seeds, not sesame seeds. If you want to add sesame seeds, you must use cooked sesame seeds, which will be more fragrant. Continue frying for 2 minutes. After 2 minutes, turn off the fire, let the temperature in the pot drop, cool for 5 minutes, and then add a proper amount of monosodium glutamate. You don't need to add it if you don't like it. Add the right amount of sugar and stir well. Be sure to put it in warm water with sugar and monosodium glutamate, because these two seasonings are not suitable for high temperature.

Take the prepared sauce out of the pot and let it cool. Then prepare a dry and clean glass bottle, put the cooled sauce into the bottle and carry it with you. Douchi takes up a lot of space, so press it tightly with a spoon. Put the prepared sauce in the refrigerator, which will keep it longer. Because I made it myself and didn't add it, I tried to finish it within two months.