Who can talk about the ingredients and order of spicy food?

Some people say that the hot pot is glamorous and fashionable in city girl, Chongqing. Then I say that Mala Tang is a delicate and elegant girl from Sichuan, and she is also pungent and watery. When Chongqing people talk about its charming hot pot, Sichuan people are also proud of their unique mala Tang; When "Little Swan" hot pot became a cultural symbol with its chain stores all over the country, Sichuan Mala Tang also occupied the national market with its all-pervasive offensive.

Sichuan Mala Tang is represented by Leshan, and Leshan Mala Tang is best concentrated in wutongqiao district. Speaking of Wutongqiao, a tiny place, it is indeed one of the famous "restaurants" in Sichuan, where Xiba tofu, mala Tang and bean curd are all produced; Niuhua Town in this area is the best "double restaurant paradise" for mala Tang and bean curd.

Niuhua Mala Tang Tang Can not only satisfied his stomach, but also satisfied his addiction to cigarettes. However, the method is not complicated: its soup is made by adding cinnamon, dried tangerine peel, dried pepper, pepper, star anise, Anemarrhena rhizome, Hanyuan pepper, bean curd, fermented glutinous rice juice and so on. Into chicken soup, put it in a casserole and put it on a round table, so that the edge of the pot is slightly higher than the desktop. Obviously, the main ingredients of mala Tang are really varied, flying from the sky, running on the ground, swimming in the water, hanging from branches and born in the soil. Everything is available: pigeon meat, chicken wings, feet skin, chicken breast, chicken legs, duck tongue, duck feet, quail eggs, beef, tripe, mutton, prawns, lobster, crucian carp, loach, eel, potato, sweet potato, lateral ear root, cucumber, bitter gourd, lentils, mushrooms, Flammulina velutipes, gluten and bean skin. Boil vermicelli and pig blood tofu in a bamboo colander, bind bean sprouts and lateral ear roots to bamboo sticks with thin threads, and slice, chop or shred other main ingredients, put them on thin bamboo sticks and put them in small baskets in different categories. Customers can choose freely according to their own tastes. Unlike Chengdu Mala Tang, which is made of salt, pepper powder, pepper powder, monosodium glutamate and chopped green onion, the seasoning dish of Niuhua Mala Tang is a must: the duck tongue in Mala Tang is the best, commonly known as "airplane", and its freshness is many times stronger than that of tripe, duck's paw and loach!

Niuhua Mala Tang is generally marked with white dividends: each 10 is marked with vegetarian dishes and cheaper meat dishes, and most of the 50 dividends are marked with meat dishes. Spending less than 100, plus drinks, can make five or six people have a decent meal. Eating around the stove is warm in winter, and eating cold beer in summer can clear away heat and reduce fire. Mala Tang small shops are all over the streets and alleys of Xianyicheng Township, suitable for all ages.

In recent years, Niuhua Mala Tang not only established its position as the "Chief of Shu" in Sichuan snacks, but also went out of Sichuan, bringing pleasant enjoyment to the people of the whole country.

Professional hot spicy dip diliao

Specialty: The key is Sichuan red pepper, chopped into pieces 1 cm long (standby), and then Sichuan specialty pepper (especially hemp), stir-fried with proper amount of salt, monosodium glutamate, oyster sauce, edible oil, etc. , and then cooked with broth. That's enough.

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Making method of mala Tang

Materials: (according to your own hobbies, you can increase or decrease the types and dosage of raw materials)

Meat dishes:

50 grams of rabbit waist and 50 grams of hairy belly.

50 grams of eel and 50 grams of pig throat.

50 grams of luncheon meat and 30 grams of duck intestines.

Vegetarian dishes:

80 grams of lotus root slices and 80 grams of lettuce.

50 grams of white gourd and 50 grams of fragrant bacteria.

50g of dried bean curd and 80g of cabbage.

50g of cauliflower and 80g of green vegetable head.

Seasoning:

250g butter and100g vegetable oil.

Pixian Douban 150g Yongchuan Douchi 50g

Rock sugar 10g pepper 5g

2 grams of pepper, 30 grams of dried pepper.

20g of mash juice and 20g of Shaoxing wine.

Ginger rice 10g refined salt 10g

Amomum tsaoko 10g cinnamon 10g

Weeding 10g tremella 10g

Chili noodles 250g fresh soup 1500g

Production procedure:

1, making brine. Put the wok on the fire, cook the vegetable oil until it is half cooked, stir-fry the Pixian watercress office (first fine), quickly add the ginger rice and pepper, and immediately add the fresh soup. Add chopped lobster sauce, ground crystal sugar, butter, fermented glutinous rice juice, cooking wine, refined salt, pepper, dried pepper, tsaoko and other seasonings. After boiling, remove the foam to form brine.

2. serve as the main ingredient. Wash lettuce, cut rabbit loin, eel and duck intestines into cubes with a width of 2 cm; Cut beef omasum and pig throat into 4cm square. Lunch meat is cut into 4 cm square slices; Vegetarian vegetables are cut into thin slices about 3 cm. Wear the vegetables into a string of about 30 to 40 grams with washed bamboo sticks.

3. Thermal system. Put the brine pan on the fire to keep it boiling. All kinds of dishes are strung together with bamboo sticks and cooked according to the heat of different dishes.

4. eat. Put the cooked vegetables in one dish, add Chili noodles and fried salt, and dip them in Chili and salt according to your own taste. Whether you dip it or not depends more or less on you.

Frequently asked questions and solutions:

The scalded finished product is not ripe. The main ingredients for mala Tang should be easy to cook. Can't use chicken wings, chicken feet, duck feet, beef and other raw materials that are not easy to cook. The cooking time of eel, hairtail and other dishes is also longer. Don't shake too much and too fast when cooking these ingredients. If you master the cooking time, there will be no problem of being unfamiliar.

3 "hot spicy dip

According to the proportion of 5 kg bone soup:

1, Pixian watercress (this is the main raw material) 300g, and Sichuan rapeseed oil 250g.

2. Dry red pepper 150g (cut into small pieces of about 2cm); 50g pepper

3. 3 tablespoons of sugar; Dried ginger (sliced) 1 50g, garlic cloves1cloves; 250g onion (two and a half inches); A bag of 150g octagonal (kaempferia galanga, etc.) sold in the grocery store. ); Appropriate amount of salt (see the salinity of the watercress you bought, because the watercress produced by some manufacturers is too salty); A tablespoon of chicken essence

Cooking is very important:

1. Put oil in the hot pot. When the oil is ripe, skip the oil (that is, turn off the fire) and pick it up for use.

2. Stir-fry sugar slowly in the oil pan. When the sugar melts and bubbles, turn on a small fire as appropriate during frying, and pay attention to the fact that the melted sugar begins to float on the oil. At this time, the sugar bubble is golden yellow. If it turns dark red or black, it will explode. Immediately stir-fry ginger, onion, garlic and aniseed, and then stir-fry Pixian watercress.

3. Open a big fire, put the bone soup in, add salt (based on the salinity of the soup, which is slightly heavier than the usual cooking) and chicken essence. After the soup is boiled, add the oiled dried pepper and pepper and simmer for 10 minute.

According to this ratio, you can fry more seasoning, and you can add ingredients to the soup every time the taste is insufficient (if you like spicy food, you can also add some unpolished dried pepper segments and new pepper particles directly to the spicy food).

Precautions:

1, only use a small fire when frying sugar. Sugar must be fried until it melts and soaked in the oil surface (it will be golden brown, so it can't be used again after frying, and the soup will be bitter). Only in this way can the soup be red and bright, and there is no sweetness in the soup.

2, douban must use "Juancheng brand" Pixian douban is genuine, and many other products are unqualified or have a bad taste.

3. It is best to use rapeseed crude oil (that is, non-refined oil), and the color and fragrance of the base material are better than refined oil such as salad oil.

Generally, you don't need butter for mala Tang or fish pot soup. If it is used as the bottom material of hot pot, it can be replaced by 200 grams of butter and 0/00 grams of rapeseed oil/kloc (the vegetable oil is cooked first and then the butter is added, and the other processes remain unchanged).

4 "hot spicy dip

In fact, authentic Chengdu Mala Tang needs a lot of ingredients to fry. My mother made a list when she made it. I took a look. There may be a dozen or twenty kinds. The selected materials are ground into powder, and vegetable oil and bittern oil are used (that is, the soup cooked with Sichuan stewed vegetables is meat, and the oil floating on the soup after cooking is bittern oil, which is very fragrant), and some even add butter. Then raise the soup and some ingredients to boil and rinse.

Now you can't eat authentic mala Tang anywhere else. Let me tell you something I created. I think it's still too hidden.

Chicken chafing dish is made because it is impossible to make all the ingredients by yourself.

Material preparation:

Chicken, Xixian watercress (more or less according to personal preference), dried pepper (more or less according to personal preference), pepper (more or less according to personal preference, as long as I have enough), pepper, a small amount of aniseed, a small amount of fennel, ginger, onion, coriander, salt, chicken essence, oil and various dishes to be rinsed.

Exercise:

1, chicken chops, fry until dry (without oil).

2. Heat oil in the pan (more oil is allowed). After the oil is boiled, add watercress, pepper, pepper and ginger, stir-fry, add chicken pieces and pepper, and add salt.

3. Stir fry, add boiling water, add pepper, aniseed, fennel, onion and chicken essence, and rinse after boiling!

4. dishes: cut parsley into fine powder, add chicken essence, and add salt according to personal taste. If you like spicy food, you need oil floating on the soup pot. If you don't like spicy food, you need soup in the pot. Stir well and you can start!

5 "Sesame stew pot bottom"

Formula:

Half a catty of rapeseed oil, half a catty of lard, half a catty of butter, 2 ounces of pepper, 4 ounces of dried pepper, 1 bag of Pixian watercress, 2 ounces of crystal sugar, half a catty of ginger, half a catty of garlic, 5 tsaoko, a little fennel, 25 cloves of clove, 5 small pieces of cinnamon, and chicken essence 1 ounce.

Method:

Mixing the three oils-stir-frying with rock sugar-stir-frying with Pixian watercress (at least half an hour) will not carbonize the sugar, otherwise it will be bitter-stir-frying the rest (except Chinese medicine), and after ginger and garlic are tasted-divide them into 5 pots-add water (preferably bone soup)-evenly add Chinese medicine and cook for half an hour -5.

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Spicy soup ingredients! ! !

200g vegetable oil (about135g), lard 100g, 30g bean paste, 30g pickled ginger slices, 40g pickled pepper, garlic10 petals, 50g ginger, 5g pepper15g sugar, and refined salt. Add 500g chicken soup or duck soup.

Put the wok on fire, add vegetable oil to heat it, add ginger slices, pickled peppers, bean paste powder and ginger (beaten) and stir-fry for a few times, drain the remaining oil, add lard, garlic cloves and pepper, stir-fry for a few more times, pour chicken soup or duck soup, cook for 10 minute, add sugar, salt, monosodium glutamate and pepper noodles, and then cook/.

2 "How to make spicy hot pot"

Ingredients: (according to your own hobbies, you can increase or decrease the types and dosage of raw materials)

Meat dishes: 50 grams of rabbit loin, 50 grams of hairy belly, 50 grams of eel, 50 grams of pig throat, 50 grams of lunch meat and 30 grams of duck intestines.

Vegetarian dishes: 80g of lotus root slices, 80g of lettuce, 50g of wax gourd, 50g of mushrooms, 50g of dried bean curd, 80g of Chinese cabbage, 50g of cauliflower and 80g of green vegetable head.

Seasoning:

250g butter, vegetable oil 100g, Pixian bean curd 150g, Yongchuan lobster sauce 50g, rock sugar 10g, Chinese prickly ash 5g, Chinese prickly ash 2g, dried Chili 30g, fermented glutinous rice juice 20g, Shaoxing wine 20g, ginger rice 10g, etc.

Production procedure:

1, making brine. Put the wok on the fire, cook the vegetable oil until it is half cooked, stir-fry the Pixian watercress office (first fine), quickly add the ginger rice and pepper, and immediately add the fresh soup. Add chopped lobster sauce, ground crystal sugar, butter, fermented glutinous rice juice, cooking wine, refined salt, pepper, dried pepper, tsaoko and other seasonings. After boiling, remove the foam to form brine.

2. serve as the main ingredient. Wash lettuce, cut rabbit loin, eel and duck intestines into cubes with a width of 2 cm; Cut beef omasum and pig throat into 4cm square. Lunch meat is cut into 4 cm square slices; Vegetarian vegetables are cut into thin slices about 3 cm. Wear the vegetables into a string of about 30 to 40 grams with washed bamboo sticks.

3. Thermal system. Put the brine pan on the fire to keep it boiling. All kinds of dishes are strung together with bamboo sticks and cooked according to the heat of different dishes.

4. eat. Put the cooked vegetables in one dish, add Chili noodles and fried salt, and dip them in Chili and salt according to your own taste. Whether you dip it or not depends more or less on you.

Frequently asked questions and solutions:

The scalded finished product is not ripe. The main ingredients for mala Tang should be easy to cook. Can't use chicken wings, chicken feet, duck feet, beef and other raw materials that are not easy to cook. The cooking time of eel, hairtail and other dishes is also longer. Don't shake too much and too fast when cooking these ingredients. If you master the cooking time, there will be no problem of being unfamiliar.

3 "hot spicy dip

According to the proportion of 5 kg bone soup:

1, Pixian watercress (this is the main raw material) 300g, and Sichuan rapeseed oil 250g.

2. Dry red pepper 150g (cut into small pieces of about 2cm); 50g pepper

3. 3 tablespoons of sugar; Dried ginger (sliced) 1 50g, garlic cloves1cloves; 250g onion (two and a half inches); A bag of 150g octagonal (kaempferia galanga, etc.) sold in the grocery store. ); Appropriate amount of salt (see the salinity of the watercress you bought, because the watercress produced by some manufacturers is too salty); A tablespoon of chicken essence

Cooking is very important:

1. Put oil in the hot pot. When the oil is ripe, skip the oil (that is, turn off the fire) and pick it up for use.

2. Stir-fry sugar slowly in the oil pan. When the sugar melts and bubbles, turn on a small fire as appropriate during frying, and pay attention to the fact that the melted sugar begins to float on the oil. At this time, the sugar bubble is golden yellow. If it turns dark red or black, it will explode. Immediately stir-fry ginger, onion, garlic and aniseed, and then stir-fry Pixian watercress.

3. Open a big fire, put the bone soup in, add salt (based on the salinity of the soup, which is slightly heavier than the usual cooking) and chicken essence. After the soup is boiled, add the oiled dried pepper and pepper and simmer for 10 minute.

According to this ratio, you can fry more seasoning, and you can add ingredients to the soup every time the taste is insufficient (if you like spicy food, you can also add some unpolished dried pepper segments and new pepper particles directly to the spicy food).

Precautions:

1, only use a small fire when frying sugar. Sugar must be fried until it melts and soaked in the oil surface (it will be golden brown, so it can't be used again after frying, and the soup will be bitter). Only in this way can the soup be red and bright, and there is no sweetness in the soup.

2, douban must use "Juancheng brand" Pixian douban is genuine, and many other products are unqualified or have a bad taste.

3. It is best to use rapeseed crude oil (that is, non-refined oil), and the color and fragrance of the base material are better than refined oil such as salad oil.

Generally, you don't need butter for mala Tang or fish pot soup. If it is used as the bottom material of hot pot, it can be replaced by 200 grams of butter and 0/00 grams of rapeseed oil/kloc (the vegetable oil is cooked first and then the butter is added, and the other processes remain unchanged).

4 "hot spicy dip

In fact, authentic Chengdu Mala Tang needs a lot of ingredients to fry. My mother made a list when she made it. I took a look. There may be a dozen or twenty kinds. The selected materials are ground into powder, and vegetable oil and bittern oil are used (that is, the soup cooked with Sichuan stewed vegetables is meat, and the oil floating on the soup after cooking is bittern oil, which is very fragrant), and some even add butter. Then raise the soup and some ingredients to boil and rinse.

Now you can't eat authentic mala Tang anywhere else. Let me tell you something I created. I think it's still too hidden.

Chicken chafing dish is made because it is impossible to make all the ingredients by yourself.

Material preparation:

Chicken, Xixian watercress (more or less according to personal preference), dried pepper (more or less according to personal preference), pepper (more or less according to personal preference, as long as I have enough), pepper, a small amount of aniseed, a small amount of fennel, ginger, onion, coriander, salt, chicken essence, oil and various dishes to be rinsed.

Exercise:

1, chicken chops, fry until dry (without oil).

2. Heat oil in the pan (more oil is allowed). After the oil is boiled, add watercress, pepper, pepper and ginger, stir-fry, add chicken pieces and pepper, and add salt.

3. Stir fry, add boiling water, add pepper, aniseed, fennel, onion and chicken essence, and rinse after boiling!

4. dishes: cut parsley into fine powder, add chicken essence, and add salt according to personal taste. If you like spicy food, you need oil floating on the soup pot. If you don't like spicy food, you need soup in the pot. Stir well and you can start!

5 "Sesame stew pot bottom"

Formula:

Half a catty of rapeseed oil, half a catty of lard, half a catty of butter, 2 ounces of pepper, 4 ounces of dried pepper, 1 bag of Pixian watercress, 2 ounces of crystal sugar, half a catty of ginger, half a catty of garlic, 5 tsaoko, a little fennel, 25 cloves of clove, 5 small pieces of cinnamon, and chicken essence 1 ounce.

Method:

Mixing the three oils-stir-frying with rock sugar-stir-frying with Pixian watercress (at least half an hour) will not carbonize the sugar, otherwise it will be bitter-stir-frying the rest (except Chinese medicine), and after ginger and garlic are tasted-divide them into 5 pots-add water (preferably bone soup)-evenly add Chinese medicine and cook for half an hour -5.

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I'll give you all kinds of bottom ingredients. See for yourself.

References:

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Hot spicy dip soup ingredients

200g vegetable oil (about135g), lard100g, 30g bean paste, 30g pickled pepper, 40g pickled pepper, garlic10g petals and 50g ginger.

Zanthoxylum bungeanum 15g, sugar 25g, refined salt 10g, monosodium glutamate 5g and pepper noodles 3g. Add 500g chicken soup or duck soup.

Heat a wok, add vegetable oil to heat it, add ginger slices, pickled peppers, bean paste powder and ginger (beaten) and stir-fry for a few times, drain the remaining oil and add lard.

Fried garlic cloves, pepper, etc. Several times, pour chicken soup or duck soup, cook for 10 minute, add sugar, salt, monosodium glutamate and pepper noodles, boil, and skim off the froth.

Well, this soup can also be used as the base of hot pot.

1 Niuhua hot spicy dip

Some people say that the hot pot is glamorous and fashionable in city girl, Chongqing. Then I say that Mala Tang is a delicate and elegant girl from Sichuan, and she is also pungent and watery. When Chongqing people talk about its charming hot pot, Sichuan people are also proud of their unique mala Tang; When "Little Swan" hot pot became a cultural symbol with its chain stores all over the country, Sichuan Mala Tang also occupied the national market with its all-pervasive offensive. Sichuan Mala Tang is represented by Leshan, and Leshan Mala Tang is best concentrated in wutongqiao district. Speaking of Wutongqiao, a tiny place, it is indeed one of the famous "restaurants" in Sichuan, where Xiba tofu, mala Tang and bean curd are all produced; Niuhua Town in this area is the best "double restaurant paradise" for mala Tang and bean curd. Hua Mala Tang Tang Can can not only satisfy the stomach, but also satisfy the craving for cigarettes, but the method is not complicated: its soup is chicken soup, with cinnamon, dried tangerine peel, dried pepper and pepper.

Stewed star anise, fermented glutinous rice, Hanyuan pepper, bean curd, fermented glutinous rice juice, etc. Put it on a casserole and put it on a round table to make the pot edge

Slightly higher than the desktop. Obviously, the main ingredients of mala Tang are really varied, flying from the sky, running on the ground, swimming in the water, hanging from branches and born in the soil.

Yes, we have everything: pigeon meat, chicken wings, foot skin, chicken breast, chicken legs, duck tongue, duck feet, quail eggs, beef, tripe, mutton, prawns and dragons.

Shrimp, crucian carp, loach, eel, potato, sweet potato, lateral ear root, cucumber, bitter gourd, lentil, Lentinus edodes, Lentinus edodes, Flammulina velutipes, gluten and bean skin.

, vermicelli, vermicelli, kelp, auricularia auricula, bean sprouts, dried bean curd, oily bean curd, bitter bamboo shoots, tall bamboo shoots, lettuce leaves (called phoenix tail) and lotus roots. ...

The vermicelli, vermicelli and pig blood tofu are cooked in a bamboo colander, bean sprouts and lateral ear roots are tied on the bamboo stick with thin thread, and the rest main ingredients are cut into pieces.

Or chopped, or shredded, put on thin bamboo sticks and put them in small baskets. Customers can choose freely according to their own tastes. no

Like Chengdu Mala Tang, dried vegetables made of refined salt, pepper powder, pepper powder, monosodium glutamate and chopped green onion are not ordinary red pepper dishes.

The seasoning dish of Hua Mala Tang is also a must: the duck tongue in Mala Tang is the best, and Niu China people commonly call it "airplane", which is neither fresh nor refreshing.

Know how many times more delicious than tripe duck paw loach!

Niuhua Mala Tang is generally marked with white dividends: each 10 is marked with vegetarian dishes and cheaper meat dishes, and most of the 50 dividends are marked with meat dishes. flower

Less than 100 yuan, plus drinks, can make five or six people eat decently. Eating around the stove is warm in winter and drinking cold beer in summer.

Wine can clear away heat and reduce fire. Mala Tang small shops are all over the streets and alleys of Xianyicheng Township, suitable for all ages.

In recent years, Niuhua Mala Tang not only established the status of Sichuan snack "Shu chieftain", but also went out of Sichuan and brought satisfaction to the people of the whole country.

The enjoyment of meaning.

2 "How to make spicy hot pot"

Ingredients: (according to your own hobbies, you can increase or decrease the types and dosage of raw materials)

Meat dishes: 50 grams of rabbit loin, 50 grams of hairy belly, 50 grams of eel, 50 grams of pig throat, 50 grams of lunch meat and 30 grams of duck intestines.

Vegetarian dishes: 80g of lotus root slices, 80g of lettuce, 50g of wax gourd, 50g of mushrooms, 50g of dried bean curd, 80g of Chinese cabbage, 50g of cauliflower and 80g of green vegetable head.

Seasoning:

Butter 250g, vegetable oil 100g, Pixian bean curd 150g, Yongchuan lobster sauce 50g, rock sugar 10g, pepper 5g, pepper 2g, and dried pepper 30g.

20g of fermented grains juice, 20g of Shaoxing wine, 0/0g of ginger rice/kloc-0, 0g of refined salt/kloc-0, 0g of tsaoko/kloc-0, 0g of cinnamon/kloc-0, 0g of rice straw/kloc-0, 0g of tremella fuciformis/kloc-0.

250g, fresh soup 1500g.

Production procedure:

1, making brine. Put the wok on a big fire, cook the vegetable oil until it is half cooked, stir-fry Pixian beans (first fine), and quickly add ginger rice and pepper to stir-fry until fragrant.

Immediately after the soup. Add lobster sauce, rock sugar powder, butter, bean juice, cooking wine, refined salt, pepper, dried pepper and tsaoko.

Wait for seasoning. After boiling, remove the foam to form brine.

2. serve as the main ingredient. Wash lettuce, cut rabbit loin, eel and duck intestines into cubes with a width of 2 cm; Cut beef omasum and pig throat into 4cm square.

Lunch meat is cut into 4 cm square slices; Vegetarian vegetables are cut into thin slices about 3 cm. Use the washed bamboo stick to clip the vegetables into about thirty or forty grams.

String.

3. Thermal system. Put the salt water pot on the fire and keep it boiling. Cook all kinds of dishes with skewered bamboo sticks, and cook according to the heat of different dishes.

.

4. eat. Put the cooked vegetables in one dish, add Chili noodles and fried salt, and dip them in Chili and salt according to your own taste. Or dip in

Whether to dip it or not depends more or less on you.

Frequently asked questions and solutions:

The scalded finished product is not ripe. The main ingredients for mala Tang should be easy to cook. You can't use chicken wings, chicken feet, duck feet, beef, etc.

Easy-to-burn raw materials Eel, hairtail and other dishes should also be scalded for a long time. Don't shake too much or too fast when scalding such raw materials.

If you master the temperature, there will be no problem of being unfamiliar.

3 "hot spicy dip

According to the proportion of 5 kg bone soup:

1, Pixian watercress (this is the main raw material) 300g, and Sichuan rapeseed oil 250g.

2. Dry red pepper 150g (cut into small pieces of about 2cm); 50g pepper

3. 3 tablespoons of sugar; Dried ginger (sliced) 1 50g, garlic cloves1cloves; 250g onion (two and a half inches); A bag sold in the grocery store 150g octagonal (

Kaempferol and so on. ); Appropriate amount of salt (see the salinity of the watercress you bought, because the watercress produced by some manufacturers is too salty); A tablespoon of chicken essence

Cooking is very important:

1. Put oil in the hot pot. When the oil is ripe, skip the oil (that is, turn off the fire) and pick it up for use.

2. Stir-fry the sugar slowly in the oil pan, and when the sugar melts and bubbles (turn on a small fire as appropriate during the stir-frying, and pay attention to the melting sugar beginning to float.

When the oil comes up, the sugar bubble is golden yellow. If it turns dark red or black, it will explode. ) immediately add ginger, onion, garlic and aniseed and stir fry.

Next, Pixian watercress is fragrant.

3. Open the fire, put the bone soup in, add salt (based on the salinity of the soup, which is slightly heavier than the usual cooking taste) and chicken essence, and put it in after the soup is opened.

Add oiled dried chilli and pepper, and simmer for 10 minutes.

According to this ratio, you can fry more seasoning, and you can add ingredients to the soup every time the taste is insufficient (you can also add some oil directly to the spicy ingredients if you like spicy food)

Dried Chili segments and new Chili granules)

Precautions:

1, only use a small fire when frying sugar. Sugar must be fried until it melts, and it will soak on the oil surface (the bubble is golden yellow, so it can't be used after frying.

That soup is bitter, so it will be red and shiny, but there is no sweetness in the soup.

2, douban must use "Juancheng brand" Pixian douban is genuine, and many other products are unqualified or have a bad taste.

3. It is best to use rapeseed crude oil (that is, non-refined oil), and the color and fragrance of the base material are better than refined oil such as salad oil.

Generally, mala Tang or fish pot soup don't need butter. If you change it to hot pot bottom material, you can change it to 200 grams of butter and 0/00 grams of rapeseed oil/kloc (after the vegetable oil is cooked,

Add butter, the rest of the process remains the same).

4 "hot spicy dip

In fact, authentic Chengdu Mala Tang needs a lot of ingredients to fry. My mother made a list when she made it. I glanced at it. There may be more than a dozen.

Twenty kinds. Grinding the selected materials into powder, adding vegetable oil and halogen oil (that is, the soup cooked with Sichuan's halogen vegetables, because all the halogen vegetables are meat, put them in the soup after cooking.

The oil floating on the surface is bittern oil, which is very fragrant. Some of them also added butter. Then raise the soup and some ingredients to boil and rinse.

Now you can't eat authentic mala Tang anywhere else. Let me tell you something I created. I think it's still too hidden.

Chicken chafing dish is made because it is impossible to make all the ingredients by yourself.

Material preparation:

Chicken, salted watercress (more or less according to personal preference), dried Chili (more or less according to personal preference), Chili (more or less according to personal preference I am

More is enough), pepper, a small amount of aniseed, a small amount of fennel, ginger, onion, coriander, salt, chicken essence, oil, all kinds of dishes to be rinsed.

Exercise:

1, chicken chops, fry until dry (without oil).

2. Heat oil in the pan (more oil is allowed). After the oil is boiled, add watercress, pepper, pepper and ginger, stir-fry, add chicken pieces and pepper, and add salt.

3. Stir fry, add boiling water, add pepper, aniseed, fennel, onion and chicken essence, and rinse after boiling!

4. Dishes: Cut coriander into fine powder, add chicken essence and add salt according to personal taste. If you like spicy food, you need oil floating in the soup pot. If you don't like spicy food, you need soup in the pot.

Stir well and you can start!

5 "Sesame stew pot bottom"

Formula:

Half a catty of rapeseed oil, half a catty of lard, half a catty of butter, 2 ounces of pepper, 4 ounces of dried pepper, 2 ounces of rock sugar, 2 ounces of ginger and half a catty of garlic in Pixian watercress 1 bag.

Gold, 5 tsaoko, a little fennel, 25 cloves, 5 small pieces of cinnamon, and one or two chicken essence.

Method:

Mixing the three oils-adding rock sugar and stir-frying with low fire-adding Pixian watercress and stir-frying with low fire (at least half an hour) will not carbonize the sugar, otherwise it will be very bitter.

-Stir-fry the rest (except traditional Chinese medicine) together. After the ginger and garlic taste, divide them into 5 pots, add water (preferably bone soup) and add them evenly.

Traditional Chinese medicine can be boiled for half an hour-5 pot bottom materials-with an average of 8 yuan.

Making method of mala Tang

Materials: (according to your own hobbies, you can increase or decrease the types and dosage of raw materials)

Meat dishes:

50 grams of rabbit waist and 50 grams of hairy belly.

50 grams of eel and 50 grams of pig throat.

50 grams of luncheon meat and 30 grams of duck intestines.

Vegetarian dishes:

80 grams of lotus root slices and 80 grams of lettuce.

50 grams of white gourd and 50 grams of fragrant bacteria.

50g of dried bean curd and 80g of cabbage.

50g of cauliflower and 80g of green vegetable head.

Seasoning:

250g butter and100g vegetable oil.

Pixian Douban 150g Yongchuan Douchi 50g

Rock sugar 10g pepper 5g

2 grams of pepper, 30 grams of dried pepper.

20g of mash juice and 20g of Shaoxing wine.

Ginger rice 10g refined salt 10g

Amomum tsaoko 10g cinnamon 10g

Weeding 10g tremella 10g

Chili noodles 250g fresh soup 1500g

Production procedure:

1, making brine. Put the wok on the fire, cook the vegetable oil until it is half cooked, stir-fry the Pixian watercress office (first fine), quickly add the ginger rice and pepper, and immediately add the fresh soup. Add chopped lobster sauce, ground crystal sugar, butter, fermented glutinous rice juice, cooking wine, refined salt, pepper, dried pepper, tsaoko and other seasonings. After boiling, remove the foam to form brine.

2. serve as the main ingredient. Wash lettuce, cut rabbit loin, eel and duck intestines into cubes with a width of 2 cm; Cut beef omasum and pig throat into 4cm square. Lunch meat is cut into 4 cm square slices; Vegetarian vegetables are cut into thin slices about 3 cm. Wear the vegetables into a string of about 30 to 40 grams with washed bamboo sticks.

3. Thermal system. Put the brine pan on the fire to keep it boiling. All kinds of dishes are strung together with bamboo sticks and cooked according to the heat of different dishes.

4. eat. Put the cooked vegetables in one dish, add Chili noodles and fried salt, and dip them in Chili and salt according to your own taste. Whether you dip it or not depends more or less on you.

Frequently asked questions and solutions:

The scalded finished product is not ripe. The main ingredients for mala Tang should be easy to cook. Can't use chicken wings, chicken feet and duck feet? /ca & gt；

References:

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