Quote:
Originally Posted by Shazam
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Lao Gan Ma has different types. Black bean, peanut and crisp.
The base images of the sauces look like crisp, but honestly speaking, flavor wise, I don't think crisp is horribly different flavor wise than black bean and peanut. I've used all 3 in dumpling sauce before.
But Lao Gan Ma is not Sichuan. To bridge that gap, I wonder if combining it with LKK Peppercorn chili oil would do the trick... but this oil tastes like Sichuan peppercorns, it doesn't tingle like it.
I think this is because there are two major categories of Sichuan peppercorns. The LKK one is a reddish/grey hue when dried. There's a variant that's green when dried. That one tingles a lot more and I found some of that type of peppercorn oil in Walmart of all places.
https://www.walmart.ca/en/ip/ymz-pep.../6000198684561
This one tingles a lot more than the LKK one and is delicious. But canola/rapeseed based oils I can't consume much without it being cooked. Otherwise, I get bloated and weird.