Lao Gan Ma Minced Beef Chili Sauce
牛肉の旨味が溶け出す！シリーズ最高峰の「超贅沢ラー油」
Description
The most luxurious, highly animal-rich variation in the Lao Gan Ma series, surpassing the pork (Rou Si) version. Based on Douchi chili oil, packed with finely minced, crispy fried 'beef crumbles' (Niu Rou Mo). The wild beef broth spreads throughout the oil, making it an unparalleled rice thief.
Classification: Hardcore, Condiment, Chili Crisp, Lao Gan Ma, Beef, Minced Meat, Luxurious, Rice Thief
Shops selling Lao Gan Ma Minced Beef Chili Sauce
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How to use
Ingredients
Instructions
- [Typical Uses]
- Eat over piping hot rice as a premium 'beef crumble bowl'.
- Use instead of (or in addition to) minced meat in Mapo Tofu to add intense beef umami.
- Mix as the main ingredient in soupless Dandan noodles.
Learn more Substitutes, pairings, tips
Key spices
Violent depth fusing heavy beef umami and Douchi amino acids
Substitutes at Japanese supermarkets
(Hard to substitute. Mix sweet-salty beef crumbles into JP chili crisp for a vibe)
Pairing
White Rice / Noodles / Mapo Tofu
Trivia
Chinese long-haul truckers often buy just white rice at rest stops and eat it boldly with this. The ultimate preserved food offering easy meat satisfaction.
Eating tips & etiquette
While the pork version is for 'chewiness', this focuses on 'oil umami infused with beef broth'. Slightly pricier, but a premium Lao Gan Ma worth the cost.
Allergen
Beef, Soybeans