#御寒美食# Homemade Laoganma Spicy Beef Sauce

Name: #御寒美食# Homemade Laoganma Spicy Beef Sauce
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g beef; 50g Red chili; 18g Chili powder; 7g pepper powder; 25g garlic; 25g ginger; 25g Cooked white sesame; 25g Cooked peanuts; 60g Tempeh; 25g Soy sauce; 150g Vegetable oil; 3/8 tsp salt; 1/2 tablespoon Sugar; 1/4 teaspoon Chicken noodles

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

A bunch of beef is too thin. If you don’t cook it, how can you eat it? I collected a lot of beef sauce, and picked out a Lao Gan Ma spicy beef sauce that was precise and easy to implement.
The season of bright red peppers has long passed, and only millet is left in the market and the supermarket is spicy. I finally found the only kind of fresh red pepper in a supermarket, called Meirenjiao. I haven't used it, and I don't know how spicy it is. When slicing the chili, a small piece was put into the mouth. It was so spicy, and the sufficient amount was immediately cut off by a half. When I continued to prepare the pepper noodles, I suddenly wondered whether the nearly 20 grams of pepper noodles was too numb. This tribute pepper was unusually numb. Fortunately, I kept my mind, only a fraction of the pepper noodles still showed a strong numb taste. Among the spicy, hemp flavor is even more prominent than the spicy flavor.
Very fragrant, half a bottle was removed within two days. . . . "

#御寒美食# Homemade Laoganma Spicy Beef Sauce

1. Ingredients: 100 grams of beef, 50 grams of red pepper, 18 grams of chili powder, 7 grams of pepper powder, 25 grams of garlic, 25 grams of ginger, 25 grams of cooked white sesame seeds, 25 grams of cooked peanuts, 60 grams of tempeh, 25 grams of soy sauce, vegetable oil 150g, 3/8 teaspoon of salt, 1/2 tablespoon of sugar, 1/4 teaspoon of chicken powder,

#御寒美食# Homemade Laoganma Spicy Beef Sauce recipe

2. Wash the beef and chop finely, set aside.

3. Wash the ginger garlic and chilli and chop finely.

4. Steam the tempeh in a steamer for 15 minutes, set aside.

5. The peanuts are slightly crushed with a knife,

6. Pour a little in the pot, add 3/8 tablespoons of white sugar, and fry the sugar color.

7. Add beef and stir fry,

8. Turn off the fire after the death.

9. In another pot, pour the oil and heat it up,

10. Add the fried beef and stir-fry evenly,

11. Add the crushed chili and sauté on low heat for 10 minutes.

12. Pour in the minced ginger and garlic, stir-fry for 5 minutes on low heat,

13. Add chili powder and stir fry for a while,

14. Pour in soy sauce and stir fry over low heat.

15. Add the tempeh, continue to stir fry for 10 minutes on low heat, and fry until the color of the chili sauce becomes darker.

16. Add 1/4 tablespoon sugar and pepper powder, stir fry evenly,

17. Add crushed peanuts and sesame seeds and stir-fry for 5 minutes.

18. Add salt and chicken powder, and the remaining sugar, stir fry evenly,

19. Turn off the heat and let cool.

20. Bottled, sealed and stored.

Tips:
During the frying process, the fire should be kept low, and the frying should be kept constantly to avoid scorching the pan.
Sealed bottling can be stored for a long time.