Simple and Delicious Food-homemade Old Godmother
1.
Material preparation.
2.
Soak the boxed tempeh in clean water for a while to wash away the excess salt and impurities.
3.
Put the washed tempeh on a plate and steam it for 15 minutes.
4.
When steaming the tempeh, we cut the ginger and garlic into jelly and set aside.
5.
Put a proper amount of oil in the wok over the fire (it can be three or four times more than the usual amount of cooking). After the oil is boiled, put the chopped ginger and garlic on a low fire and sauté until fragrant.
6.
When you smell the ginger and garlic, add crushed red pepper and sauté slowly.
7.
When the chili is fried to the nose, pour in the steamed tempeh and stir fry.
8.
When the chili is fried to the nose, pour in the steamed tempeh, then add some dark soy sauce and sugar to stir fry.
9.
Slowly sauté the tempeh fragrant on a low fire, and add cooked black sesame seeds (temporarily added, just when the husband bought it, he added some to increase the fragrance)
10.
Stir-fried Laoganma sauce and let it cool for two minutes.
11.
After the Laoganma sauce is completely cooled, put it into a clean, water-free and oil-free glass bottle, which can be stored for a long time.
Tips:
1. In the process of making Laoganma sauce, remember to use a small fire for the other steps except for the high fire to start the oil. Otherwise, the finished product will be bitter if the fire is too big.
2. The fried Laoganma sauce must be cooled naturally and then put into a sealed, clean, water-free and oil-free bottle or box.
