How to make mala Tang

Ingredients: (According to your own hobbies, Types of raw materials, How much can be increased or decreased)

meat dishes:

hairy belly 51g

eel 51g pig throat 51g

luncheon meat 51g duck intestines 31g

vegetarian dishes:

lotus root slices 81g lettuce 81g

white gourd 51g fragrant mushroom 51g

dried bean curd 51g cabbage 81g. 251g of vegetable oil 111g

Pixian Bean Office 151g of Yongchuan Douchi 51g

Rock sugar 11g of Zanthoxylum bungeanum 5g

Pepper 2g of dried Chili 31g

Fermented glutinous rice juice 21g of Shaoxing wine 21g

Ginger rice 11g of refined salt 11g

Amomum tsao-ko 11g of cinnamon 11g

Pai. Put the wok on a strong fire. When the vegetable oil is cooked to 6%, add Pixian watercress (chopped first) and stir-fry the ginger rice and pepper, and then add the 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.

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.

A brief introduction to various spices of Sichuan-style hot pot is provided for readers' reference only.

1? Ganzi is a fluffy, dark brown root spice commonly used in spicy hot pot soup or braised dishes. Chengdu people call it vanilla, while Chongqing people call it fragrant fermented grains. In fact, it should be called Ganzi, also known as Ganzi Xiang. Sweet fermented grains have a pungent smell, which is similar to strong turpentine smell. They have the functions of regulating qi, relieving pain, relieving depression and invigorating spleen. They are blindly used as traditional Chinese medicines to treat chest and abdomen pain, stomach pain, vomiting, loss of appetite and indigestion. Adding this spice to spicy hot pot soup or brine has a strong fragrance. However, we should pay attention to the quantity, and the dosage should not exceed 5 grams at a time, otherwise the aroma will be "greasy".

2? Clove, also known as clove and clove, is the bud of clove. It is often used as a dry product in cooking. It has a strong fragrance and a tingling and tingling feeling. Its taste is pungent and warm, and it has the functions of warming the stomach, stopping hiccups, expelling wind and relieving pain. The dosage in cooking should be within 1 ~ 2 grams, and never use more.

3? Illicium verum should be called Illicium verum, also known as anise, aniseed and August pearl, which is a familiar spice. It is characterized by its fragrant smell and slightly sweet taste. It is pungent and warm in nature, and has the functions of warming the middle warmer to stimulate appetite, dispelling cold and treating hernia. Whether it is hot pot, braise in soy sauce or brine, it can be used in cooking. Because its fragrance is that some people like it and some people are annoyed, it is more flexible in use, and 5 ~ 11 grams is appropriate.

4? Foeniculum vulgare L. is also called fennel, shredded vegetables, fragrant flowers and wild fennel. It is cultivated in most parts of the country and is familiar to people. Its fresh stems and leaves are often used in cooking to make fennel beans, fennel stuffed jiaozi and so on. Its mature fruit is like small grains of rice or cumin, and it has a special aroma. As a spice, it is widely used in braised pork, bittern and spicy hot pot. In hot pot, the dosage can be appropriately increased, such as 11 ~ 21g or more. In medicine, it is pungent and warm, and has the functions of promoting qi circulation, relieving pain, invigorating stomach and dispelling cold.

5? The fruit of Amomum tsaoko, a ginger plant, tastes strange and unpleasant. Its medicinal properties are warm and pungent, and it has the functions of eliminating dampness, strengthening spleen, eliminating phlegm, warming middle warmer, expelling cold and resisting malaria. It can be broken or used whole in cooking. As a spice, it is burned or marinated with beef, and its flavor is especially good. Amomum tsaoko should not be used in spicy hot pot and brine, and it is more appropriate to put 3 ~ 5 pieces.

6? Amomum villosum, also known as Amomum villosum and Amomum villosum, is a mature fruit of Amomum villosum. It tastes astringent, smells fragrant, has mild medicinal properties and pungent taste. It has the functions of promoting qi circulation, invigorating stomach and promoting digestion. The medicine is used for abdominal distension and pain, loss of appetite, nausea and vomiting, enteritis, dysentery, and fetal movement. It should not be used too much in hot pot and braised dishes, and it should be less than 3 grams.

7? Some places in Sannai are also called Shajiang and Shanla, which are rhizomes. Grocery stores and Chinese medicine stores sell dried slices, which are fragrant. The medicine is mild in nature and pungent in taste, and can warm and eliminate dampness, promote qi circulation and relieve pain. It is mainly used for treating acute gastroenteritis, dyspepsia, abdominal pain and diarrhea, stomach cold pain, toothache, rheumatoid arthritis, traumatic injury, etc. In cooking, it is mostly used for burning, marinating and spicy hot pot, and the dosage is mostly between 5 and 11 grams. Guangdong people use galangal to make salt? Chicken. In recent years, Sichuan Jianghu dishes are made of "Sannai dishes", that is to say, the main ingredients are cooked with a lot of Sannai, dried red pepper and dried pepper. This dish is praised for its unique flavor, but it has not been reported yet.

8? Lingcao is a kind of spice widely used in hot pot in recent years. Because all the products sold in the market are dry, it is difficult to identify. After the author consulted in many ways, the dried product was taken to associate professor Xu Jiangpu of our school for verification: it should be called Lingxiang, also known as Linglingxiang, belonging to LYSIMACHIA of Primulaceae. It is a perennial herb with strong fragrance and sweet taste. Used in spicy hot pot, the general dosage is not more than 5g. There is another kind of Lingcao in the market, named Basil, which can replace the above one, but it belongs to Labiatae, also called Linglingxiang, also known as nine-story pagoda, vanilla, vanilla, duck head, sparrow head grass, etc., and its sexual taste is pungent and warm. In terms of medicine, it is pungent and warm, and has the functions of treating cold, cold and headache.

9? Like Lingcao, weeding is also a common spice used in spicy hot pot in recent years. A few days ago, I asked Professor Xiong Sizhi to help me find the relevant information, and soon got the results: weeding is also called fragrant weeding, fragrant weeding, fragrant sheep, and LYSIMACHIA pilosa, which also belongs to Primulaceae, and its nature and taste are sweet. It can be used for treating common cold, cough, rheumatism and irregular menstruation. The dosage in spicy hot pot should not be too much, just 3 ~ 5 grams, and it can also be used in brine.

some people say that in spicy hot pot and brine, "Lingcao enhances fragrance, while weeding prevents corrosion". In fact, many spicy spices have antibacterial and antiseptic effects to varying degrees. 11? Cardamom is also called round cardamom, which is written as "Bai Kou" and "Kouren" in the market or pharmacies. The taste is astringent, because its medicinal properties are pungent and warm, so it has the functions of promoting qi and regulating qi, warming the stomach and promoting digestion, eliminating dampness and stopping vomiting, and relieving alcoholism. Add 3 ~ 5g to the spicy hot pot. Because of its good fragrance, the dosage is small. 11? Nutmeg is alias Yuguo. In recent years, it has been widely used in hot pot, but its taste is also unpleasant. Its medicinal properties are pungent and warm, and it has the functions of warming the spleen and stomach, astringing the intestines and lowering the qi. You can't use more than one thing, just two or three. 12? Cinnamon bark is also called cinnamon. Sweet and hot in nature, it has the effects of nourishing Yuanyang, warming spleen and stomach, removing accumulated cold and dredging blood vessels. Indications: kidney-yang deficiency, cold pain in the heart, chronic diarrhea, etc. It is oily and has a strong fragrance. The taste is spicy and the aftertaste is slightly sweet. It is widely used in spicy hot pot and braised dishes, and the dosage is 5 ~ 11 grams. In fact, spices are widely used in Sichuan hot pot, such as fragrant leaves, which are leaves of Cinnamomum cassia trees. Whether it is spicy hot pot or white soup hot pot, 1 ~ 3 leaves can be used to enhance fragrance; Another example is Piper longum, a plant of Piperaceae. In addition to enhancing the flavor, experienced hotpot chefs also learn from the experience of medicinal diet and add Piper longum to enhance the spicy taste of spicy hotpot. Others such as Ligusticum Chuanxiong, Angelica sinensis, Angelica dahurica, Pericarpium Citri Tangerinae and Pogostemon Pogostemonis are many, so I won't list them here. If plant spices are used well in cooking, dishes will be popular, but if they are not used well, they will lose their appetite and may also lead to negative effects.

the author summarizes his own experience in the use of spices for many years, and probably has the following experiences: 1? Be diligent in observation, often go to the market to learn about new spices, and be sure to be aware of the spicy spices used in innovative dishes in the catering market. 2? You should learn to distinguish spices by looking, smelling and tasting, especially those you are not familiar with. It should also be clear that the quality of the same spice varies greatly, so we must choose high-quality products when using it. 3? As mentioned above, spices have both positive and negative effects, and there seems to be some truth in the saying that "medicine is toxic in three ways". Here we go back to the sentence eight years ago: you can't put more spices because it is medicine. We must be flexible in the use of spices. If you add spices to a cooking dish to make the eater feel fragrant and delicious, but you can't tell what spices are in the dish, then I think this is the best application of spices. 4? In practice, our chefs and medicated dieters have also created many dishes with a single spice, but the amount of spices is too large, such as clove duck, Sannai rabbit, Amomum villosum elbow and so on. The spices used in this kind of dishes are far more than those used in hot pot, but there is no strange taste or medicinal taste, which may be because the changes produced by a single material are different from those of many materials in use. 5? Cooking is an interdisciplinary industry. For cooks in the 21th century, they need to know more about related disciplines. For example, most of the spices involved in this article were originally Chinese medicines with pungent taste. From the point of view of traditional Chinese medicine, pungent and warm drugs are generally suitable for those with yang deficiency, chills, spleen and stomach weakness and heavy dampness. Why Sichuan spicy hot pot likes to use spices, including pepper and pepper, has something to do with the sultry and humid summer and cold and humid winter in Sichuan Basin. However, spicy hot pot is not suitable for people with yin deficiency and heavy heat and yang flourishing. Another example is for people with qi deficiency, if they use spices that promote qi and regulate qi? If there is more medicine, it will consume gas and its body will be more weak. So add cinnamon, ginger and other aphrodisiac and qi-invigorating spices? Medicine is more reasonable.