Create delicacies with Lao Gan Ma

By Li Hongrui(chinadaily.com.cn)
Updated: 2017-02-15 14:44:36

A bottle of Lao Gan Ma with Tao Huabi's face on its lid. [Photo/VCG]

Lao Gan Ma creator Tao Huabi, whose face appears on each bottle of the chili oil, has recently been in the spotlight again. According to the latest reports, Tao is no longer a shareholder in Lao Gan Ma Food Company that has bases in Guiyang in Guizhou province.

Nearly every Chinese person knows Lao Gan Ma, an extremely popular chili oil that hit the shelves in 1996. Often, a small spoon of Lao Gan Ma can save a terrible dish and turn it into something delicious.

Lao Gan Ma found its way into supermarkets not only in China, but also in foreign countries where it also has many followers. On Amazon.com, Lao Gan Ma is rated 4.9 out of 5 stars. Many foreigners claimed that Lao Gan Ma is the "best chili sauce" they have ever tasted.

Screen shot of reviews of Lao Gan Ma on amazon.com. [Photo/chinadaily.com.cn]

"I've ordered this six pack multiple times, because this stuff is just awesome on everything! I'm ordering another box today…try it on any vegetables or meats to add a salty, spicy…" user AJ Lawrence remarked on amazon.com.

Tao started her business at age 50, basing her recipe on traditional chili oil from Guizhou. Like Gree's president Dong Mingzhu, who also started her business career much later than her peers, Tao is a good example to young people, especially women, struggling to achieve their dreams.

Here are five dishes made with Lao Gan Ma that are delicious and easy to make. Bon appetite!

Steamed eggplant with Lao Gan Ma. [File photo]

Steamed eggplant with Lao Gan Ma

Cut an eggplant into slices and sprinkle ground garlic on them. Steam the eggplant for eight minutes and add one to two table spoons of Lao Gan Ma. Toss the eggplant with the sauce and steam for another two minutes.

Stir-fried rice with Lao Gan Ma. [File photo]

Stir-fried rice with Lao Gan Ma

Heat two table spoons of Lao Gan Ma and some olive oil over low heat for a while. Add an egg and cold cooked rice and stir. Diced veggies, such as cucumbers, carrots and onions can be added if you like.

Braised pumpkin with Lao Gan Ma. [File photo]

Braised pumpkin with Lao Gan Ma

Sprinkle ground garlic on sliced pumpkin and leave for three to five minutes. Add one to two table spoons of Lao Gan Ma and a small bowl of water and boil for a few minutes until the pumpkin becomes soft.

Stir-fried tofu with Lao Gan Ma. [File photo]

Stir-fried tofu with Lao Gan Ma

Heat a large table spoon of Lao Gan Ma and olive oil for a while,  and add ginger and fermented soya beans and stir with tofu cubes. Add a little sugar, ground black pepper, salt and a small table spoon of soy sauce.  You can add some spring onions to strengthen the flavor of the dish.

Cumin louts roots with Lao Gan Ma. [File photo]

Cumin lotus roots with Lao Gan Ma

Cut lotus roots into thin slices. Stir a table spoon of Lao Gan Ma and some vegetable oil in a saucepan for a few minutes and add the sliced lotus roots. Add cumin, soy sauce, salt and a small table spoon of sugar when the roots become soft.

Tao Huabi. [Photo/VCG]

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