Homemade godmother
By VicentaLakin
RECENTLY, HE FELL IN LOVE WITH CHILI PEPPERS AND LOVED THE SMELL OF OLD GODMOTHERS, BOUGHT A BOTTLE FROM THE SUPERMARKET AND LOOKED AT THE TABLE, TRIED DIY ONE TIME THIS WEEKEND, AND DID NOT TASTE MUCH LIKE THE SMELL OF THE OLD GODMOTHERS HE BOUGHT, EXCEPT FOR A LITTLE LESS OIL。
Recipe Recommendations
- Dou Gu a box of
- crushed red pepper appropriate amount
- oil appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- white sugar appropriate amount
- soy sauce appropriate amount
- medium spice
- fried
- half an hour
- simple
Steps for Homemade godmother
1
Preparation。
2
Put the bean in the box for a while and wash the extra salt and impurities。
3
Cleaned bean bean bean bean stubble on a plate for 15 minutes。
4
We cut the ginger and garlic back up while they're steaming beans。
5
The frying pan pours into the right amount of oil (just three or four times as much as the usual amount of cooking), and when the oil burns, it blows into the right amount of ginger garlic。
6
When you smell the garlic, you fall into a paprika fire。
7
When the chili gets fried to the nasal, it pours into the steamed soybeans and flips。
8
When the chili gets fried to the snout, it pours into the steamed bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean beige, and then, at the appropriate rate, the old smoke and the white sugar are fried。
9
Fire slowly makes fragrances and joins the red sesame
10
A good old lady's sauce made it cool for two hours。
11
It'll be a long time before it's too cold。Homemade godmother Make Tips
1. When making homemade Lao Gan Ma sauce, remember to stir-fry slowly over low heat for all steps except when initially heating the oil, which requires high heat. Otherwise, if the heat is too high and the sauce burns, the final product will taste bitter. 2. The cooked Lao Gan Ma sauce must be allowed to cool naturally before being placed into sealed, clean, water-free, and oil-free jars or containers.