First, sauce is a very common seasoning dish. It is impossible to prove how long the history of dry sauce is. It can be inferred that it is fermented from grain just like the birth of wine. So far, the production of soy sauce vinegar wine is still a production principle, and most of the processes are the same.
The advent of soy sauce seems to satisfy people's tastes. For thousands of years, every household in China has been drying, frying and eating soy sauce. Every region, village and family has its own different practices and tastes. Or appetizer sketches, or side dishes at the moment, the table is indispensable, that is, * * *.
Second, all sauces are fermented and dried by food. Sauce is the basic raw material, including beans, fish and shrimp and grain. Then add your favorite ingredients, such as peppers, onions, garlic, ginger, leeks and other vegetables, beef, fish, shrimp and shellfish, and spices. , are unique, comparable to the level of laodopted mother.
Third, market opportunities and commercial efforts decide Laoganma to rush out of the family kitchen and go to the world. Speaking of Laoganma's sauce, it should be handed down from her family at the earliest, dried every year and eaten every day. I believe that there is no substantial change in the formula so far, otherwise it will lose its original appearance and the soul of the sauce. Recently, it has been reported that Laoganma's taste is not as good as before, and the reason for the net explosion is that the formula material has changed, not the original pepper, which can explain the problem very well. But it doesn't affect Laoganma's popularity in the world. She still attacks the city and eats crooked nuts.
The above reasons show that even the best resources need to be done, seize the opportunity, persevere and be sure to succeed. Finally, I would like to present my usual Chili beef sauce (this article has pictures). It's very simple. I can do it after reading it. Dice the beef, dice the original soy sauce, green pepper and onion ginger, heat the peanut oil pot, saute the onion ginger, stir-fry the soy sauce until the sauce is fragrant, add the beef, stir-fry the pepper a few times, and stir-fry until the green pepper turns dark green and the pot is full of meat sauce. Then all kinds of meals are served and everything that is not appetizing is cured. This beef hot sauce has been handed down from generation to generation in my family, and there is no secret recipe.
Laoganma has a high reputation and great brand influence, which has been recognized at home and abroad. But from the taste alone, many little-known brand sauces and homemade sauces all over the country are better than it. For example, I personally think that the following sauces are extremely delicious.
Saussurea involucrata pepper shreds
Spicy sauce belonging to ethnic minorities, produced in Xinjiang. Surprisingly, it tastes good, smells strong, is not very spicy, is very gentle, unlike Laoganma. And the salinity is just right, with a little sweetness. In particular, bibimbap with mixed noodles has a unique flavor, which is even better as a dip in jiaozi. If you haven't eaten, I suggest you try. It tastes very different from the common Chili sauce on the market. I once recommended it to my friends around me. I tried it and had two bottles in my hand.
barbecue sauce
What is produced in Chaoshan, Guangdong Province is not Chili sauce, but a mixed sauce, which is dark brown in color, mushy and fresh and salty in taste.
One of the representative sauces in Chaoshan area, dipping sauce must be accompanied by beef hot pot. All kinds of meatballs dipped in sand tea sauce, cool! If you can't stop, you will become addicted. Therefore, sand tea sauce is very popular in Guangdong, Fujian and Southeast Asia. Its unparalleled mellow taste comes from exquisite raw materials, including more than ten kinds of raw materials such as left-eye fish, shrimp, garlic and pepper.
Shacha sauce is not only a dip, but also can be used for fried noodles, mixed noodles, fried rice, pickled or stewed meat.
Mushroom soy sauce
The original mushroom sauce is an excellent sauce for noodles, bibimbap and porridge. I didn't know this sauce existed before. I found it two years ago. Have a taste. It's not very salty. Have another bite. You can eat it directly as a side dish, but you accidentally ate half a can. ...
Mushrooms are full of flavor, the real sauce is rich, and the taste is needless to say. There is an old saying: "Only when the mountains have no boundaries and the world is harmonious can you dare to kill mushroom sauce" (doesn't it seem that way? Anyway, the important thing is delicious! )
Xo sauce
Among all sauces, xo sauce is made of more than ten kinds of ingredients, such as shredded ham, dried Bess, shredded shrimp, shredded Chili and shredded garlic. Mainly used to stir-fry seafood, or stir-fry meat and rice. It's too much trouble. If you scoop a spoonful of bibimbap, the more you chew it, the more delicious it will be. But if you eat too much, you will lose a can and the price is still expensive. Otherwise, such a good sauce would have gone to the world.
There are many sauces better than Laoganma, such as olive vegetables, spicy beef sauce, garlic spicy sauce, Chaoshan preserved shrimp sauce and so on.
China is rich in natural products, and there are countless kinds of delicious food. Various brands of sauces and condiments are even more beautiful. Sour, sweet, fragrant and spicy have their own characteristics, especially some foods with delicious sauces have a unique flavor!
Laoganma has been a household name in China for many years, but now all kinds of sauce brands have risen rapidly, and different sauces and condiments with different characteristics have emerged in different regions of the north and south, giving consumers more choices. Sauce has become a delicacy on the table of our people. It can be eaten as a delicious side dish and can also be used as a seasoning to cook dishes. It's killing two birds with one stone!
Mushroom soy sauce
Mushroom sauce has rich sauce flavor, attractive taste buds and diverse tastes. It can be used not only for bibimbap, but also for cooking. Many people like to add a little mushroom sauce to bibimbap when eating, which is a rare seasoning in many condiments. Mushrooms are one of the specialties of China, with delicious taste and pleasant aroma. Whether it is fried rice or cooking, it adds a little flavor, which can be said to be omnipotent.
crab paste
Crab sauce is delicious. It is a delicious seasoning made of crab roe as the main raw material and various seasonings. Crab paste is very delicious and can be used to make scrambled eggs or steamed egg soup. Cooking and making noodles can add to its delicacy. If you eat seafood hot pot, it is also a good choice to use crab paste as dipping sauce! The famous crab yellow tofu is a dish that people like very much on the table. Because of the crab paste, tofu tastes tender, fresher and more fragrant, and the taste is icing on the cake!
Mushroom beef sauce
Many people like to eat mushroom beef sauce. Mushroom beef granules are chewy, elastic and pure. Whether it is with rice, mixed noodles or fried rice, it is a versatile material, even with steamed bread. Mushroom beef sauce is a veritable artifact of eating goods, and its spicy taste can make people memorable!
rouille
Garlic Chili sauce is made of high-quality Chili and garlic, which is refined by secret method. It has the fragrance of garlic and tastes delicious. The spicy taste produced by the combination of pepper and garlic is more refreshing. Suitable for cooking with any ingredients, such as seafood, meat, vegetables, noodles and so on. And it is very good as a condiment in our food!
Yellow light Chili sauce
Yellow lantern pepper is produced in southern Hainan. It looks like a lantern, with golden color and beautiful appearance. People also call it lantern pepper. The Chili sauce made from it belongs to the traditional spicy condiment in Hainan Province. People who have been to Hainan will specially bring some yellow light Chili sauce back for their own consumption or as gifts to relatives and friends. Chili sauce made of yellow lantern pepper is very spicy and delicious. Is a good partner in cooking!
These sauces are delicious!
Only answer personal opinions for friends' reference. Thank you for reading! Welcome friends to comment and pay attention!
My own garlic and lobster sauce.
The sauce I made is more delicious than Laoganma.
Shidian Chili sauce is the first in my mind at present, and I don't accept refutation.
Question: What sauce do you think is more delicious than Laoganma?
I don't think most sauces are omnipotent. In my personal taste, steamed ribs by Laoganma are quite good. Convenient, fast and delicious at the same time. However, if the sauce is used in other places, such as zhajiang noodles, yellow sauce and sweet noodle sauce, the role can not be replaced by Laoganma; When cooking meat in a copper pot, the role of sesame sauce can't be replaced by Laoganma. Stir-fried shredded pork and bean paste can't be completely replaced by Laoganma.
No sauce is so magical. No matter what dish you put, it will be very suitable and delicious, unless the people who eat it have extremely low requirements for food. I used to like homemade beef sauce for a while, but then I stopped making it, mainly because bibimbap was delicious, and then I was too lazy to make it. The more I eat, the fatter I get. Let's share the practice briefly:
As a mass consumer product, Laoganma's success depends on her own positioning. If Laoganma is as distinctive as some local sauces, its market audience will be narrow, not to mention going abroad now. So I think Laoganma's success lies in her own requirements for quality and her relatively moderate taste. Sometimes it's delicious with characteristics, but that doesn't mean that things without distinctive characteristics are not delicious.
What do you think of Laoganma's sauce? I don't think it tastes as good as before. I don't know if it is a personal illusion. What other super delicious sauces do you know? Please comment and share with us!
Friends who are interested in food, healthy diet and food anecdotes can pay attention to and like it, and share interesting and useful related content together in the future!
What sauce do you think is more delicious than Laoganma?
When you have no appetite, mix a spoonful of Laoganma into your rice. Just looking at it and smelling it will give us an appetite. When it comes to Chili sauce, our first reaction is Laoganma, and in this age year after year, who dares to say that we have no Laoganma since childhood? Laoganma has become a habit in our life. If you don't eat occasionally, you will feel homesick. Buy a bottle and eat it slowly at home. But haven't you only eaten Laoganma's other hot sauce in your life? Isn't there any other hot sauce better than Laoganma?
The answer is definitely no, there must be a lot of sauces better than Laoganma. There is no doubt about it. Back to this question, I have made two kinds of sauces myself, which I think are more delicious than Laoganma.
First, I made my own mushroom and pork spicy sauce;
The reasons for delicious food are as follows:
Although I like Laoganma, the beef in Laoganma's hot sauce is too dry and hard, so I think my home-made pork and mushroom hot sauce is more delicious than Laoganma's. The preparation method is simple, economical and nutritious.
Laoganma was added when making the sauce, which gave my sauce a taste base. With diced meat, diced mushrooms and diced peanuts, it's a little spicy, salty, sweet and delicious. Diced meat and diced mushrooms are not fried very dry, but they contain a little water, which makes the sauce taste better. Peanuts are crisp, because they are cooked and eaten now, so there is no need to consider the problem of long-term preservation, so the ingredients in this bowl of hot sauce taste better.
Second, the tomato and onion soy sauce made by my family, I also think it is more delicious than Laoganma;
The reasons for delicious food are as follows:
Compared with Laoganma, soy sauce, tomatoes and onions are not the same taste. Bean paste, tomatoes and onions are sweet and salty, and soybeans are soft and rotten, which is very appetizing. Bibimbap and noodles are both suitable and the method is simple. Boil the soybeans in a pot until they are soft and rotten, and put them in a plate for later use. Add tomatoes and onions into the pot, stir-fry until soft and rotten, add sugar to taste, add a little water to stew, and add the soybeans we just cooked until soft and rotten. After collecting the juice from the fire, this tomato and onion soy sauce is ready. The ingredients are simple, economical and low-cost, but the nutrition of this sauce is better than that of egg and milk, so I think this tomato and onion soybean sauce is also more delicious than Laoganma.
Thirdly, there is a kind of bottled crispy dried radish hot sauce in the supermarket, which is also delicious. I prefer the taste of crispy dried radish. Garlic is not very heavy, a little spicy, fragrant and crisp. I also think this sauce is more delicious than Laoganma.
What sauce do you think is more delicious than Laoganma?
Laoganma is delicious, that's for sure. There are countless kinds of hot sauce or other sauces, and we can buy different varieties and tastes. There should be a lot more delicious than Laoganma, but we don't usually find it. From my own point of view, I am a foodie, so I recommend two kinds of homemade sauces. I think my mushroom and pork hot sauce and tomato and onion soy sauce are more delicious than Laoganma.
I cooked yak meat sauce with leftover beef sold at home ... I made three-in-one oil with local shallots, Yongchuan lobster sauce and purple garlic, then fried the beef and cooked it with soy sauce, sweet noodle sauce, douban and oyster sauce. Dip in the steamed bun and eat it.
Ah, Xiangpo beef sauce ... unfortunately, it seems that I can't buy it now.