authentic mala Tang formula
condiments: Sichuan pepper, Sichuan pepper, star anise, cinnamon, cold ginger, fragrant leaves, tsaoko, meat buckle, white sugar, soy sauce
bean paste, ginger, onion
Ingredients: tender chicken legs, squab (two depending on the amount of soup), pig bones and chicken bones. When the oil temperature rises to 91%, add tender chicken legs until the color is
bright red and slightly heavy, add broth, slightly cook, add butter, lard, chicken bones, sheep bones, buffalo, Sichuan pepper, star anise, cinnamon, cold ginger, meat
buckle, fragrant leaves and tsaoko, a little soy sauce, and simmer lightly. Another pot, put the vegetable oil, stir-fry the bean paste to make it fragrant, and put the Jiang Mo; When the meat is rotten, the soup becomes
colored, and the odor is removed for the last three times. The soup becomes
Accessories: Flammulina velutipes, coriander, green bamboo shoots, etc. (there are many kinds of ingredients in Changsha, including all kinds of vegetarian dishes)
Accessories: stir-fried with garlic paste or sesame oil.
mala Tang formula
Ingredients: tofu fish balls, broccoli, cauliflower, crab meat, shrimp and fungus salad, pepper and onion sauce
Practice:
1 Wash the above dishes and string them together
2 Heat them in a pan, pour in a little oil, and when the oil is hot, add pepper (fry pepper oil), add white water (or broth), and then add onion ginger.
3 when the water boils, add Chili noodles (I added a packet of hot and sour noodles seasoning; )
How to make homemade "mala Tang":
Buy a packet of mala Tang flavor you like, soak it in boiling water for 4-8 minutes, and then put it into the ingredient bag to eat. Its main ingredients are rice noodles, rice noodles, vermicelli, etc., which are made of rice, taro powder, potato starch, etc., and its ingredients are vegetable bags and seasoning bags. In addition to the "spicy" taste, there are three flavors, chicken flavor, fat sausage flavor, fish flavor, braised flavor and so on. In addition to ordinary brewing, it can also be cold.
ingredients of mala Tang
211 grams of vegetable oil (about 1.35 grams), 111 grams of lard, 31 grams of bean paste, 31 grams of pickled ginger, 41 grams of pickled pepper, 11 cloves of garlic, 51 grams of ginger, 15 grams of pepper, 25 grams of sugar, 11 grams of refined salt, 5 grams of monosodium glutamate and 3 grams of pepper noodles. Add 511g of chicken soup or duck soup.
Put the wok on the fire, add vegetable oil and heat it, add ginger slices, pickled peppers, bean paste powder and ginger (beaten) and fry for a few times, remove the remaining oil, add lard, garlic cloves and pepper and fry for a few times, then pour chicken or duck soup and cook for 11 minutes, then add sugar and salt.
Sichuan mala Tang formula 1
Seasonings: Sichuan pepper, Sichuan pepper, star anise, cinnamon, cold ginger, fragrant leaves, tsaoko, meat buckle, white sugar, soy sauce
bean paste, ginger and onion
Ingredients: tender chicken legs, squab (two depending on the soup), pork bones and chicken. When the oil temperature rises to 91%, add tender chicken legs until the color is bright red and slightly heavy, add broth, cook slightly, add butter, lard, chicken bones, sheep bones, buffalo beef, Sichuan pepper, star anise, cinnamon, cold ginger, meat buckle, fragrant leaves, tsaoko, a little soy sauce and simmer gently. Another pot, put the vegetable oil, stir-fry the bean paste to make it fragrant, and put the Jiang Mo; When the meat is rotten and the soup is colored, the odor is removed for the last three times. The soup is
Accessories: Flammulina velutipes, coriander, green bamboo shoots, etc. (There are many kinds of ingredients in Changsha, including all kinds of meat and vegetables)
Accessories: stir-fried with garlic paste or sesame oil.
Sichuan mala Tang Formula 2
Ingredients:
Tofu fish balls, broccoli, cauliflower, crab meat, shrimp and fungus salad, pepper and onion sauce
Practice:
1 Wash the above dishes and string them together
2 Heat them in a pan, pour in a little oil, and when the oil is hot, add pepper (fried with pepper oil), add white water (or broth), and then.
3 when the water boils, add Chili noodles (I added a packet of hot and sour noodles seasoning; )
4 you can rinse it. . .
How to make mala Tang
Ingredients: (According to your own hobbies, Types of raw materials, How much can be increased or decreased)
meat dishes:
rabbit loin 51g hairy belly 51g
eel 51g pig throat 51g
luncheon meat 51g duck intestines 31g
vegetarian dishes:
lotus root slices 81g lettuce 81g
wax gourd 51g fragrant mushroom 51g
dried bean curd 51g.
butter 251g vegetable oil 111g
Pixian bean office 151g Yongchuan lobster sauce 51g
rock sugar 11g pepper 5g
pepper 2g dried pepper 21g
fermented glutinous rice juice 21g Shaoxing wine 21g
ginger rice 11g refined salt 11g
Amomum tsao-ko 11g cinnamon 11g. Put the wok on a strong fire, cook the vegetable oil until it is 6% ripe, stir-fry the Pixian bean office (first fine), quickly add ginger rice and pepper, and immediately add fresh soup. 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.
2. prepare the 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.
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.
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.
Common problems and solutions:
The scalded 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.
Method of making homemade "Mala Tang":
Buy a packet of raw Huayuan brand Mala Tang seasoning,
1. First, add 111-151g of cooking oil into the pot, heat it, put one portion of the seasoning into the pot and stir-fry until the flavor overflows, add broth or clear water 5-6 times, and boil for 5-11 minutes, then scald (rinse) all kinds of meat.
2. Dish making: Add sesame oil (or the oil in the boiled original soup) to the bowl, add garlic paste, a little monosodium glutamate, salt, coriander powder (or celery powder) and mix well.
in addition, this base material can also be used as a seasoning for cooking. It can be used to cook beef and mutton (note: 1 serving of base material can burn about 2111g of meat), bean products, blood curd and various vegetables and foods.
1. firstly, add 111-151g edible oil into the pot, heat it, stir-fry one portion of the bottom material in the pot until the fragrance overflows, add 5-6 times of broth or clear water, and boil for 5-11 minutes, then you can scald (rinse) all kinds of meat dishes and vegetarian dishes.
2. Dish making: Add sesame oil (or the oil in the boiled original soup) to the bowl, add garlic paste, a little monosodium glutamate, salt, coriander powder (or celery powder) and mix well.
in addition, this base material can also be used as a seasoning for cooking. It can be used to cook beef and mutton (note: 1 serving of base material can burn about 2111g of meat), bean products, blood curd and various vegetables and foods.
1. firstly, add 111-151g edible oil into the pot, heat it, stir-fry one portion of the bottom material in the pot until the fragrance overflows, add 5-6 times of broth or clear water, and boil for 5-11 minutes, then you can scald (rinse) all kinds of meat dishes and vegetarian dishes.
2. Dish making: Add sesame oil (or the oil in the boiled original soup) to the bowl, add garlic paste, a little monosodium glutamate, salt, coriander powder (or celery powder) and mix well.
in addition, this base material can also be used as a seasoning for cooking. It can be used to cook beef and mutton (note: 1 serving of base material can burn about 2111g of meat), bean products, blood curd and various vegetables and foods.
1. firstly, add 111-151g edible oil into the pot, heat it, stir-fry one portion of the bottom material in the pot until the fragrance overflows, add 5-6 times of broth or clear water, and boil for 5-11 minutes, then you can scald (rinse) all kinds of meat dishes and vegetarian dishes.
2. Dish making: Add sesame oil (or the oil in the boiled original soup) to the bowl, add garlic paste, a little monosodium glutamate, salt, coriander powder (or celery powder) and mix well.
in addition, this base material can also be used as a seasoning for cooking. It can be used to cook beef and mutton (note: 1 serving of base material can burn about 2111g of meat), bean products, blood curd and various vegetables and foods.
preparation method and steps of mala Tang
mala Tang belongs to the low-grade variety of hot pot, which is a "snack type" in Sichuan hot pot. It is mainly set up at dusk or at night to operate the night market, which is spicy and economical, and is mainly suitable for spring and autumn management.
seasoning: 21 Jin of butter; 5 kg of vegetable oil; 4 kg of Pixian sauce; (Chaotian pepper) 2.5 kg of pepper; 2 kg of pepper; Rock sugar 2 Liang; 1 kg of ginger; 1.5 kg of onion; 1.1 kg of star anise; 1.5 Liang of licorice; Kaempferia kaempferia 1.5 Liang; Cinnamon 1 two; Fragrant leaves 1 two; 21 grams of glutinous rice; White buckle 1.8 Liang; 1.5 Liang of fragrant fruit; Ginger 1.5 Liang; Lithospermum 1.7 Liang; Lilac 1.3 Liang; Gardenia 1.5 Liang; Amomum tsaoko 1.6 Liang; 2 bottles of mistakes; 1 bag of douchi, 111g; Pepper is 1.5 Liang.
method of making:
① finely stack Pixian sauce, remove the pedicels of dried chilies, cut them into sections, wash them with clear water and soak them thoroughly with clear water, peel ginger, pat it loose, soak it with dried chilies, and then mince it with a meat grinder. When reaming, add Jiang Ye and mince it, and pat it with crystal sugar for later use. Cut onion and ginger into pieces for later use; Soaking Radix Arnebiae thoroughly and cutting into small pieces for later use; All kinds of spices are soaked in clear water for use; When the two oils are evenly mixed and burned to 81% heat, the end is separated from the fire mouth and cooled to 41% heat for standby; Chop the lobster sauce into pieces, and mix the bean paste, the chili paste and the lobster sauce into a spicy sauce for later use.
② Put the soaked Arnebia euchroma into the clean pot when it is heated to 41%, and take it out when it is well fried. Add onion and ginger pieces to fry until fragrant, add rock sugar when it is dry, add spicy sauce and heat it with low fire for about 1.5-2 hours, add spices and continue heating for 1.5 hours, add pepper powder and heat it for 15 minutes, and push it evenly when the spicy taste comes out, and the water will leave the fire when it is finished, and then cool it to room temperature to get the bottom material.
(1) raw materials: based on the raw materials for putting on bamboo sticks, there are some that can't be put on bamboo sticks, such as vermicelli, vermicelli, vermicelli and kelp silk.
(2) Method of making: using the form of mixing pots: spicy soup = Baixian soup+base+red oil+pepper oil+seasoning = 3: 2: 2: 1
(3) Baixian soup is generally stewed with fewer bones and more glutinous rice and yam, and the fresh soup is generally white and full of flavor, and no spices are added when making; Bottom material: mainly highlights the spicy taste and the fresh flavor is lighter.
(4) Seasoning: common salt, monosodium glutamate, chicken essence, chopped green onion, ginger slices, garlic slices, cooking wine, pepper, dried shrimps/dried shrimps; According to different tastes, the spicy taste can be properly adjusted. If the taste cannot be achieved by adding only the base material, some Chili oil and pepper oil can be added.
Reminder: Some people who eat mala Tang have a lighter taste, so they can't eat spicy and hemp soup, so the operator added salty and fresh white soup. White soup = fresh soup+seasoning. Fresh soup is the same as spicy soup. Seasoning: salt, monosodium glutamate, chicken essence, chopped green onion, ginger slices, garlic slices, cooking wine, pepper, tomatoes, parsley segments, a little sesame, chicken oil, shrimp skin/dried shrimps. A bowl of mala Tang; Spicy soup: clean the bones, heat them in a soup tube, and add medicine bags made of glutinous rice and yam powder. When the soup is white, add spice bags and stew until it is thick, add salt, cooking wine, chicken powder and special base material (you can add clinker in the base material to the soup for stewing, and only add raw materials such as bean paste to make red oil and Chili oil when stewing the base material; When the pepper oil is mixed and stewed until the flavor is strong, adjust the fire to keep the soup slightly open. Raw materials that can be scalded: vermicelli, vermicelli, rice noodles, kelp, rape heart, mung bean sprouts, cabbage rolls, shredded chicken, shredded pork, tofu foam, etc. When guests eat, they should first choose ingredients, put them in a bowl after scalding, pour spicy soup, sprinkle with crispy peanuts, shredded mustard or diced, shredded onion and coriander, and pour sesame oil.