A simple and delicious meal(jian dan mei wei de xia fan cai zi zhi lao gan ma )

A simple and delicious meal

Introduction:

"Recently, I fell in love with chili, and I like the taste of Lao Ganma very much. In order to have a safe pickle, I bought a bottle from the supermarket and looked at the ingredients list carefully. I tried DIY this weekend. The taste of Lao Ganma is almost the same as that of Lao Ganma, except for the less oil."

Production steps:

Step 1: material preparation.

Step 2: soak the boxed Douchi in clean water for a while, and wash away the excess salt and impurities.

Step 3: put the cleaned Douchi on a plate and steam for 15 minutes.

Step 4: when steaming Douchi, we cut ginger and garlic into jasmine.

Step 5: put some oil into the frying pan over low heat (it can be three or four times more than the usual amount). After the oil is boiled, bring it to a low heat and stir in the chopped ginger and garlic until fragrant.

Step 6: when you smell ginger and garlic, pour in crushed red pepper and stir fry slowly.

Step 7: when the pepper is fried to the nose, pour in the steamed Douchi and stir fry.

Step 8: when the pepper is fried to the nose, pour in the steamed Douchi, and then add some soy sauce and sugar to stir fry.

Step 9: stir fry the lobster sauce slowly over low heat and add the cooked black sesame (temporarily, just when my husband bought it home, he added some to make it more fragrant)

Step 10: let it cool for two hours.

Step 11: after the old Ganma sauce is completely cooled, put it into a clean, water-free and oil-free glass bottle, which can be stored for a long time.

Materials required:

Bean drum: a box

Red pepper: right amount

Oil: right amount

Ginger: right amount

Garlic: right amount

Sugar: right amount

Old style: moderate

Note: 1. In the process of making homemade old Ganma sauce, in addition to starting to burn oil, you need to use the big fire, the other steps should remember to stir fry slowly with small fire. Otherwise, the fire is big and the product will be bitter. 2. The fried old Ganma sauce must be naturally cooled before being put into sealed, clean, waterless and oil-free bottles or boxes.

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: medium spicy

Chinese PinYin : Jian Dan Mei Wei De Xia Fan Cai Zi Zhi Lao Gan Ma