the ingredient of spicy soup! ! ! (zt)

211 grams of vegetable oil (about 1.35 grams), 111 grams of lard, 31 grams of bean paste, 31 grams of pickled ginger slices, 41 grams of pickled pepper festival, 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. When Chongqing people talk about its charming hot pot, Sichuan people are also proud of their unique spicy hotpot; 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 pervasive offensive.

Sichuan Mala Tang is represented by Leshan area, and the best of Leshan Mala Tang is 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; And Niuhua Town in this area is the "Double Restaurant Paradise" with the best mala Tang and tofu brain.

Niuhua Mala Tang can not only satisfy the stomach, but also satisfy the craving. However, the method is not complicated: its soup is made of chicken soup with cinnamon, dried tangerine peel, dried chili segments, pepper, star anise, three-nai, Hanyuan pepper, bean curd milk, fermented mash juice, etc. The casserole is placed on slow fire and placed in a circular table, so that the edge of the pot is slightly higher than the desktop. It is clear that the main ingredients of mala Tang are really varied, from flying in the sky, running on the ground and swimming in the water to hanging on the branches and born in the soil. Everything is available: pigeon meat, chicken wings, foot skin, chicken breast, chicken leg, duck tongue, duck's paw, quail egg, beef, tripe, mutton, prawn, lobster, crucian carp, loach, eel, potato, sweet potato, lateral ear root, cucumber, bitter gourd, lentils, mushrooms, shiitake mushrooms, Flammulina velutipes, gluten and bean skin. Vermicelli and pig blood curd are cooked in a bamboo colander, bean sprouts and lateral ear roots are tied on the bamboo stick with thin thread, and the other main ingredients are either sliced, chopped or shredded, put on thin bamboo sticks and put in small baskets in different categories. Customers can choose freely according to their tastes. Unlike Chengdu Mala Tang, which is made of salt, pepper powder, pepper powder, monosodium glutamate and chopped green onion, it is not an ordinary red pepper dish, and Niuhua Mala Tang's seasoning dish is a must: the duck tongue is the best in Mala Tang, which is commonly known as "airplane", and its freshness is many times stronger than that of beef tripe, duck's paw and loach!

generally, Niuhua Mala Tang is labeled with dividends: each 11-cent white label is vegetarian and cheaper meat dishes, and most of the 51-cent red labels are meat dishes. Spending less than 111 yuan, with drinks, can make five or six people have a decent meal. Eating around the stove in winter is warm, and eating cold beer in summer will clear away heat and reduce fire. Mala Tang small shops are all over the streets and alleys of urban and rural areas, Xian Yi, young and old.

In recent years, Niuhua Mala Tang has not only established its position as the "chieftain of Shu" in Sichuan snacks, but also left Sichuan, bringing pleasant enjoyment to the people all over the country.

2 "How to make mala Tang"

Ingredients: (According to your own hobbies, The variety of raw materials can be increased or decreased)

Meat dishes: 51g of rabbit loin, 51g of hairy belly, 51g of eel, 51g of pig's throat, 51g of lunch meat and 31g of duck intestines

Vegetarian dishes: 81g of lotus root slices, 81g of lettuce, 51g of wax gourd, 51g of fragrant mushrooms, 51g of dried bean curd and 81g of cabbage. 51g of Yongchuan Douchi, 11g of rock sugar, 5g of Zanthoxylum bungeanum, 2g of pepper, 31g of dried pepper, 21g of fermented glutinous rice juice, 21g of Shaoxing wine, 11g of ginger rice, 11g of refined salt, 11g of Amomum tsaoko, 11g of cinnamon, 11g of weed removal, 11g of white fungus, 251g of Chili noodles and 1511g of fresh soup < P >. 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.

3 "Mala Tang"

According to the proportion of 5 kg of bone soup:

1, 311g of Pixian watercress (this is the main raw material) made in Sichuan, 251g of rapeseed oil

2, and 151g of dried red pepper (cut into small pieces of about 2cm); 51g of Zanthoxylum bungeanum

3, 3 tablespoons of sugar; 1.51g of dried ginger (sliced) and 1.51g of cloves of garlic; 251 grams of onion (two and a half inches); A bag of 1.51g aniseed (Kaempferol, etc.) sold in the grocery store; Appropriate amount of salt (depending on the salinity of the watercress you buy, because the watercress produced by some manufacturers is too salty); A tablespoon of chicken essence

It's very important to stir-fry the ingredients:

1. Add oil to a hot pan, and when the oil is cooked, remove the dried peppers and prickly ash (i.e. turn off the fire) for later use

2. Add sugar to the oil pan and stir-fry slowly until the sugar melts and bubbles (turn on a small fire as appropriate during the frying process, and pay attention to when the melted sugar begins to float to the oil, at which time the sugar bubbles are golden yellow. Then add Pixian watercress to smell

3. Turn on a big fire, add the bone soup, add salt (with the salinity of the soup, which is slightly more important than the usual cooking flavor) and chicken essence. After the soup is boiled, add the oiled dried pepper and pepper and simmer for 11 minutes. < P > According to this ratio, you can fry more seasoning. Every time the taste is insufficient, Just add the ingredients to the soup (people who like spicy food can also directly add some unpolished dried pepper segments and new pepper granules into the scalding material)

Precautions:

1. When frying sugar, only use a small fire, and the sugar must be fried until it melts, and then it will be soaked in the oil surface (it will be golden brown, and if it is fried, it will not be used again, so the soup will be bitter). There are many other products that are unqualified or have bad taste

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

Generally, butter is not needed for mala Tang or fish pot soup. If it is used as the bottom material of hot pot, 211g of butter and 111g of rapeseed oil can be fried together (the vegetable oil is cooked before adding butter, and the rest process remains unchanged).

4 "Mala Tang"

Actually, authentic Chengdu Mala Tang needs many kinds of ingredients to stir-fry. When my mother cooked it, she asked someone to make a list. I glanced at it. There may be more than ten or twenty kinds. Choose the ingredients and grind them into powder, stir-fry them with vegetable oil and bittern oil (that is, the soup cooked with Sichuan's stewed vegetables, because the stewed vegetables are all 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.

I can't eat authentic mala Tang in other places now. Let me tell you a kind of my own creation. I think it's still too hidden.

Make chicken hotpot because it is impossible to make all the ingredients by yourself.

Ingredients:

Chicken, Xixian watercress (more or less according to personal preference), dried Chili (more or less according to personal preference), Zanthoxylum bungeanum (more or less according to personal preference, I can't get enough), pepper, a little aniseed, a little fennel, ginger, onion, coriander, salt and chicken.

Practice:

1. Chop the chicken into pieces, and put it in the pot (no need to add oil) to dry it

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

3. Add boiled water and pepper after stir-frying.

4. Dish: finely chop coriander, add chicken essence, and add salt according to personal taste. If you like spicy food, you need the oil floating in the soup pot. If you don't like spicy food, you need the soup in the pot. Mix well and start!

5

Formula of "Spicy Pot":

Half a catty of rapeseed oil, half a catty of lard, half a catty of butter, 2 ounces of pepper, 4 ounces of dried peppers, 1 bag of Pixian watercress, 2 ounces of rock sugar, half a catty of ginger, half a catty of garlic, 5 tsaoko, a little fennel, 25 cloves and 5 small pieces of cinnamon. Otherwise, it will be bitter-stir-fry the rest (except traditional Chinese medicine) together, and when the ginger and garlic taste-divide them into 5 pots-add water (preferably bone soup)-add traditional Chinese medicine equally and cook for half an hour-5 pots of bottom materials-average 8 yuan money.