Mala Tang bottom material \x0d\ Mala Tang bottom material refers to all kinds of raw materials and seasonings used to make Mala Tang bottom soup, mainly including beef bones, pig bones, chicken bones, seafood, spices (called medicinal materials according to Chinese medicine theory), salt, monosodium glutamate, chicken powder, cooking wine, bean paste, lobster sauce, butter, chicken oil, rapeseed oil, salad oil and sesame oil. As we all know, whether Mala Tang is delicious or not, the bottom soup plays a decisive role, which is directly related to the taste and flavor of Mala Tang. Therefore, first of all, we must choose good raw materials and seasonings to make a delicious soup. \x0d\ soup cooking skills \x0d\ In the market, there are many mala Tang shops that deal in spicy red soup, nourishing bone soup, fresh clear soup and original seafood soup (hehe, none of them can be less). Among them, the bubble bone soup mala Tang restaurant, the non-tasting spicy soup restaurant, the Jiazi legend mala Tang restaurant and the Qigong Jianghu spicy restaurant are among the best, and they have one. Chicken bones and pig bones are used as the base soup, and more than 20 kinds of Chinese herbal medicines such as Amomum tsaoko, clove, Amomum villosum and cinnamon are added. Combined with modern food biotechnology, chicken bones, pig bones, mushrooms, scallops, etc. are used as raw materials, and the effective components are extracted after low-temperature crushing, and the high-purity and high-quality seasoning base is made, which fully retains the unique nutritional elements such as high protein, calcium and peptide. Not only the scalded dishes taste good and original, but also the bottom soup is delicious, and it relieves spicy and dryness in the middle, so you don't have to worry about getting angry. It can also play the role of supplementing calcium, maintaining and nourishing, appetizing and smoothing the qi. \x0d\ When cooking soup, we should pay attention to science. First of all, all kinds of bone materials must be washed and broken in advance, otherwise it will take fire and less nutrients will be precipitated. Secondly, stainless steel cooking utensils are selected, which can heat quickly and ensure the soup color. Family practice can also use a pressure cooker, which produces more oil but less soup; Moreover, in the process of boiling soup, the bone raw materials should be blanched, skimmed off the blood foam, and put into the pot with cold water. The amount of water should be added at one time, and it is not allowed to be added halfway (speaking from experience). Onion, ginger, cooking wine and a small amount of vinegar should be added (to facilitate the calcium in the bone to be dissolved out of the soup more easily), and salt and monosodium glutamate should not be put in advance. Sodium glutamate will produce special chemical changes and taste at high temperature. Boil with a big fire and simmer with a small fire (keep the noodle soup slightly open and turn over tiny blisters); Only the key to grasp the color of soup is 1. A large fire makes a milky white soup, and a small fire makes a clear soup. Simply speaking, a small fire makes a small fire, and the effect of protein emulsification is different. \x0d\ Stir-frying control \x0d\ Proper methods can produce good taste \x0d\ Keep the effective nutrition and health care components of bone soup from losing, and at the same time make the scalded dishes beautiful in color and fragrant in smell. \x0d\ Spice formula: 5g of Rhizoma Cynanchi Atractylodis, 5g of Fructus Tsaoko, 3g-5g of Rhizoma Kaempferiae, 3g-5g of Flos Caryophylli, 5g of Fructus Amomi, 5g of Fragrant Fruit, 5g of Cumin, 5g of Cortex Cinnamomi Japonici, 5g of Glycyrrhrizae Radix, 5g of Branches, 5g of weeds, 5g of Laokou, 5g of Gan Song, 5g of Pericarpium Citri Tangerinae, and 5g of water stripping. It should be noted that if there is a slight difference in the variety and quantity of spices used, the problem is not great. Generally speaking, not a very professional taster, ordinary people can't taste much change. In this way, it can relieve a lot of psychological burden for some friends who can't buy all the raw materials locally \x0d\ Get to the point. Before frying, cut all the spices into 2-inch-long pieces, and friends who can afford it can also use a pulverizer to break them into sesame-sized pieces and soak them in salad oil or warm water for about 20 minutes. Prepare 2 woks, and put 9 samples (watercress, scallion, ginger, fermented grains, 25g of white wine, garlic, broken rice, fermented soybean and rock sugar) into one wok and mix well. Add 3 kg of butter (or 2 kg of butter and 1 kg of chicken oil) to the other pot for boiling, then add salad oil (preferably rapeseed oil) and heat it to 70-80%. Spoon the oil onto the well-mixed watercress, and stir while dripping oil to avoid coking of watercress. Until the oil is completely drenched. Then put the watercress on the fire and cook it with medium fire for about 10 minute. When the watercress dries quickly, stir-fry the peppers with high fire. When the oil boils, cook it with low fire immediately. After about 15 minutes, add about 25 grams of white wine and continue to stir-fry until the water content of each raw material is almost dry, add the soaked spices and continue to stir-fry 5-/kloc-. \x0d\ It has been prepared for such a long time, and it's almost ready to eat at last. Pour the fried bottom material into the spicy pot, and then add the cooked bone soup, salt, monosodium glutamate, chicken powder and other condiments according to your personal taste. When the soup boils, the thick spicy fragrance will swim into your stomach with the hot steam, attracting the greedy insects there. \x0d\ Formula \x0d\ The recipe for mala Tang was left by another kind netizen. A hundred schools of thought should contend, and good things should be in pairs. It depends on your personal preferences. The original text is as follows: The key is Sichuan red pepper, chopped into 1 cm long pieces (spare), and then Sichuan special pepper (especially hemp), stir-fried with appropriate amount of salt, monosodium glutamate, oyster sauce, cooking oil, and then boiled in broth, and that's it. Method of making mala Tang: According to one's own hobbies, the types of raw materials can be increased or decreased \x0d\ meat dishes: \x0d\ rabbit waist 50g beef omasum 50g \x0d\ eel 50g pig throat 50g \x0d\ luncheon meat 50g duck intestines 30g \x0d\ vegetarian dishes: \x0d\ 50g of dried bean curd, 80g of cabbage, x0d, 50g of cauliflower, 80g of vegetable head, x0d, seasoning: x0d, 250g of butter, vegetable oil100g, x0d, Pixian watercress150g of Yongchuan fermented bean sauce/rock sugar. 20g of fermented glutinous rice juice 20g of Shaoxing wine \x0d\ ginger rice10g of refined salt100g of \x0d\ tsaoko10g of cinnamon10g of weeds10g of white fungus/. Put the wok on a strong fire. After cooking the vegetable oil until it is 6% ripe, add Pixian watercress (chopped first) _ crisp, add ginger rice and pepper and stir-fry until fragrant, and then add fresh soup immediately. Add chopped fermented soybean, ground crystal sugar, butter, fermented glutinous rice juice, cooking wine, refined salt, pepper, dried pepper, tsaoko and other seasonings. After boiling, the foam is removed to form brine. \x0d\ 2. Preparation of main ingredients. Wash the lettuce, cut the rabbit loin, eel and duck intestines into cubes with a width of 2 cm; Cut the hairy belly and pig's throat into 4 cm square. Lunch meat is cut into 4 cm square slices; Vegetarian vegetables are cut into thin slices about 3 cm. Use washed bamboo sticks to thread the dishes into a string of about thirty or forty grams. \x0d\ 3, ironing. The brine pot is placed on a strong fire to keep it boiling. All kinds of dishes are cooked with skewered bamboo sticks and cooked according to the heat of different dishes. \x0d\ 4. Dip in food. Boiled and mature dishes are put in a dish with Chili noodles and fried salt, and eaten after dipping them in Chili and salt according to your own taste. It's more or less up to you to dip or not. \x0d\ Precautions \x0d\ 1, when frying sugar, you can only use a small fire, and the sugar must be fried until it melts, and then it will be soaked on the oil surface (it will be golden brown, and if it is fried, it can't be used again, so \x0d\ soup will be red and bright, but there is no sweetness in the soup). \x0d\ 2. Pixian watercress is the only authentic watercress, and many other products are unqualified or have a bad taste. \x0d\ 3. It is best to use rapeseed crude oil (i.e. non-refined oil), and the color and fragrance of the base material are better than those of refined oil such as salad oil. \x0d\ Generally, butter is not needed for mala Tang or fish pot soup. If it is used as the bottom material of hot pot, 200g butter can be used and100g rapeseed oil can be fried together (butter is added after the vegetable oil is cooked, and the rest process remains unchanged). \x0d\ Frequently asked questions \x0d\ The ironed finished product is not ripe. The main ingredients used in mala Tang should be relatively easy to mature. You can't use raw materials that are not easy to cook, such as chicken wings, chicken feet, duck feet and beef. The cooking time of dishes such as eel and hairtail should also be longer. Don't swing too much and too fast when cooking these raw materials. If you master the cooking time, there will be no problem of being uncooked.