Soybean Oil, Fermented Flour Paste (Wheat Flour, Water, Salt), Broad Bean Sauce (Broad Bean, Saly, Water), Chilli, Flavour Enhancer:(E621) Throwing everything into a pan with the oil and heating it is the classic infusion method, but isn’t the best in this case – by the time your onions and garlic are crisp, the other aromatics will have burnt. A two-step approach works far better, separating fresh ingredients from dried. Begin with a pan of cold oil and add your garlic and shallots (plus anything else fresh). Gradually bring it up to temperature, keeping a close eye on it and using a slotted spoon to whip out the solids as soon as they turn golden. You’ve now got a lovely infused oil, plus a heap of fried, crunchy bits ready to bolster your crispy sediment. To be honest....I haven't tried the product yet. I bought it for a recipe I might try in the near future. One of the brand’s most unique varieties, this has chili, peanut, fried beancurd, and preserved root vegetable (the label says it’s rutabaga), to create a uniquely crunchy texture and rich flavor.

Ingredients List: Soybean Oil (40%), Chili Pepper (35%), Onions (8%), Fermented Soybeans (Soybeans, Water), Salt, Sugar, Sichuan Red Peppercorns, Flavor Enhancer (E621). Finally, you want to season your oil to help bring out all those infused flavours. A decent amount of salt and some sugar will dissolve nicely into the oil and ensure it’s at its best. Refrigerate these sauces after opening and always use a clean utensil when handling. We find it can last in the fridge for up to 6 months. Honestly, though, it never really lasts that long. Our Favorite Recipes That Use This Ingredient She was born into a poor family in a remote mountain village and did not fully learn to read or write. Widowed a few years after marrying her husband and having two kids, she opened a noodle shop to support her family.It’s rare that we include a particular brand of sauce in our Ingredients Glossary, as we usually write articles about a general ingredient and then suggest brands to try within that category. However, we’re making an exception for Lao Gan Ma chili sauces, because we always have them in our pantry and feature them in several of our recipes! What Is Lao Gan Ma Chili Sauce?

We’ve also developed several recipes that use it (scroll down to the bottom of this post for links). This is probably the most popular Lao Gan Ma product outside of China. It combines chilies and fermented soybeans with garlic and onions. The sauce does have an irresistibly “crisp” texture. In China, chilli crisp goes with everything. Unlike ketchup, that list can even include ice-cream. The brand is also ubiquitous, spawning Lao Gan Ma phone cases, clothing, pencil cases and the joke, according to state-owned financial news organisation Yicai China, that when a man gets married, it is to two women: his fiancee and Tao Huabi. You must comply with directions or instructions given by us in relation to returning the damaged, faulty or defective Products to us or the manufacturer.

Lao Gan Ma sauces are also very popular outside of China, with many of our food-loving friends here in the U.S. very well-aware of these tasty condiments. Are there different types? In all the subgenres of food, none can hold a light to the cult status various condiments command. Like mayonnaise? You probably fall into the Hellmann’s or kewpie camp, eschewing any other mayo as inferior; a pale imitation of the one true emulsified egg, vinegar and oil king. Hot sauce is a whole other battleground – Tabasco, Sriracha, Cholula, Frank’s – each has their own army of devout followers ready to wax lyrical and sing praises on their beloved sauce. Ketchup – well, it’s got to be Heinz, hasn’t it?