Question 1: Why is Lao Gan Ma so delicious? This depends on personal taste. My family eats the most original spicy oil because it goes well with anything. Other tempeh, beef, and shredded chicken are not expensive, the poster has tried them all!

Question 2: Why is Lao Gan Ma so delicious?

Tao Huabi can write her own name

She became a billionaire thanks to Lao Gan Ma

Of course it is delicious

Question 3: Laoganma is not very delicious. Why do so many people like 50 points? It depends on personal preference. It is said that this kind of food will be sold according to local people The taste is changed. So, maybe what you're eating isn't quite right for you.

Question 4: Is "Lao Gan Ma" really that delicious? Personal tastes vary, like me from Nanchang, I like it. . . . . . The spicy feeling is just something people like.

Question 5: When I was in junior high school, I thought Lao Ganma was so delicious. Why is it not delicious at all now that I am working? Because I never had delicious food in junior high school

Question 6: Why is Lao Gan Ma so delicious? What does Lao Gan Ma mean? What is the origin of Lao Gan Ma? What master invented it? Lao Gan Ma is just a registered trademark

Question 7: Why do some people think Lao Gan Ma is delicious, but I don’t think it tastes good at all, and it’s not as good as chili sauce? Everyone likes to eat different things, so why does the poster have to be so entangled? If everyone likes to eat the same thing, the world of food will be boring

Question 8: What flavors does Lao Gan Ma have? Which one is the best? Lao Ganma has been with me for four years in college, she is a real goddess...

There are these varieties:

Oil chili

Flavored black bean sauce

Spicy crispy oil chili

Spicy three-chop oil chili

Stir-fried shredded pork with oil chili

Refined minced beef Chili with black bean oil

Shredded pork with black bean oil and chili

Flavored chicken oil chili

Spicy vegetables (bottled)

Red oil bean curd< /p>

Hot pot base

Spicy vegetables (packed)

Spicy sauce

Chili sauce

Flavor bad Chili

The best thing is the flavored chicken oil chili! There are also spicy dishes, which can give you an extra bowl of rice~

Question 9: What delicious dishes does Lao Gan Ma use to make Lao Gan Ma’s fried meat? Ingredients: 250 grams of peeled pork leg. , 5 grams of MSG, 100 grams of Laoganma tempeh, 5 grams of red soy sauce, 10 grams of garlic, 100 grams of mixed oil, 10 grams of ginger, 10 grams of cooking wine, and 50 grams of garlic sprouts. Preparation method: 1. Peel the pork leg, wash and cut into slices, cut the garlic sprouts into horse ear shapes, slice the ginger, and slice the garlic. 2. Put the wok on the fire, add the mixed oil and heat it until it is 60% hot, add the meat slices and stir-fry until it becomes a lamp nest, then decant the remaining oil, add red soy sauce, ginger and garlic slices and continue to stir-fry until the meat slices are watery. After the air is dry, add Laoganma black bean sauce, cooking wine, garlic sprouts, stir-fry a little and add MSG to stir, remove from the pot and serve. Features: Laoganma’s fried pork actually evolved from the traditional Sichuan dish of salt-fried pork. This change makes the traditional salt-fried pork more suitable for the taste of modern people. "Laoganma" has a variety of flavors, here we choose the black bean sauce type.

============================================ Lao Gan Ma Spicy Spare Ribs Ingredients: short ribs, half a pound of green garlic sprouts, a bottle of Laoganma spicy sauce (available in supermarkets), a little each of aniseed, pepper and salt. Method: 1. When buying ribs, try to chop the ribs into smaller pieces (fried It can only taste when it is ripe), first boil the ribs with water to remove the blood and fishy smell; 2. Take out the ribs that have been boiled with water, pour hot water back into the pot and stew over low heat until the bones and flesh are not separated, otherwise it will affect the sale. Phase, this time you can put a little peppercorns, aniseed, and ginger slices into the stew pot to remove the meaty smell of the ribs; 3. Take out the stewed ribs, heat the wok and add a little oil (because the hot sauce itself has oil ), sauté a little green garlic sprouts until fragrant. If you have a strong taste, you can burst out the Sichuan peppercorns and chili peppers before cooking, then pour in the spicy sauce (the hot sauce is spicier, you can adjust it according to your personal taste) to stir out the fragrance, and pour in the pork ribs. Stir-fry for a while to allow the flavor of the chili sauce to fully penetrate into the ribs. The chili sauce itself has a salty taste and just add a little salt. When it is about to come out of the pot, add some green garlic sprouts cut into sections, and the aroma of the garlic sprouts will explode and serve! ! ============================================ Lao Gan Ma Black Bean Sauce and Chili Sauce Yellow croaker production process: 1. Wash the yellow croaker, wipe dry, lightly marinate with salt and pepper, and fry with a little oil until both sides are golden. 2. Saute the minced onion, ginger, garlic and black bean pepper. 3. Add water to boil, add a little soy sauce, rice wine and sugar. 4. Add the fish and cook until the fish is fragrant. 5. Cook until the soup dries up. 6. Pour out the fish first, add some chopped green onion to the juice, and pour it over the fish.