brief introduction

The origin of mala Tang

Hot spicy dip formula

Function and dosage of hot pot spices

[Edit this paragraph] Introduction

Speaking of Chengdu snacks, you may immediately think of mala Tang. Mala Tang is the civilian destination of food. Vegetables and fish are carefully labeled and pushed into high temperature. This is really going through fire and water. Without exquisite cooking techniques, rough humans are mixed together, contaminating each other's tastes and can no longer be separated.

[Edit this paragraph] The origin of mala Tang

Mala Tang is the predecessor of Chongqing hotpot. There are all kinds of Chongqing Mala Tang in Chongqing hot pot, but Mala Tang provides convenience for eating goods, allowing them to taste the unique delicacy of Chongqing hot pot on the trip, and also allowing operators to invest less, operate flexibly and return on investment quickly. But the only drawback is that it is not up to standard, but it is precisely this kind of failure that makes employees enjoy the ease and happiness of getting rich and makes the public enjoy the delicious Chongqing hot pot and mala Tang at a very low price. It is precisely because of this that Chongqing Mala Tang will grow like mushrooms after rain in Chongqing and quickly spread to the whole country. Chongqing Hua Fei Food Science and Technology Promotion Service Co., Ltd. complies with the market demand, and at the same time, it also introduces Chongqing Mala Tang, so that you can try it for the first time or engage in catering business and enjoy the rolling financial resources brought by Mala Tang. Mala Tang originated from the coast of the Yangtze River. It was boatmen and trackers who invented the method of eating mala Tang. The birthplace of mala Tang is Niuhua Town, wutongqiao district, Leshan City. Tracing back to the first one, an old man began to carry a pole. Less than 20 years ago, Niuhua is only a small town with thousands of people, and its consumption power is very low, but the taste of mala Tang is the best I have ever eaten. Many mala Tang practitioners have studied technology there, which makes mala Tang as popular as hot pot today.

From Yibin, Sichuan to Wushan, the Three Gorges, due to the fast-flowing water, it is naturally an indispensable scenery for the trackers. While pulling fiber, they pick up a few stones by the river, set up a crock, scoop a few spoonfuls of river water, make a fire on the bucket, and put vegetables in the pot. If there are no vegetables, they will use local materials, pull out some wild vegetables, add seasonings such as sea pepper and pepper, rinse and scald them, and they will have a taste after eating. Convenient cooking custom is followed by riverside. This is the origin of mala Tang.

Later, the hawkers on the dock saw that this ironing method was profitable, so they transformed the dishes and stoves and put them at both ends of the burden, shouting as they walked, and friends selling labor on the riverside bridge enjoyed it around the burden. Mala Tang gradually came ashore from the river.

The restaurants in Chongqing made this way of eating popular, and mala Tang began to develop. In contemporary times, Mala Tang has become a popular diet because of its convenience, self-help, quickness and rapidity.

Chengdu will carry forward Mala Tang, and there is a saying that it was invented by Chengdu people. Anyway, it's the spicy taste of Sichuan.

Spicy Tang Can can be said to be a "paperback" hot pot. All the dishes are put on bamboo sticks. When eating, put a handful of meat and vegetables inserted on the bamboo stick into the boiling red soup and pick it up after a few minutes. The authentic way to eat is not to eat string by string, but to grab a handful, gently stroke with chopsticks, and the dishes will fall into the sesame oil dish one by one, and then-eat!

Although it doesn't look like hot pot, many shops are also very simple, but the taste is not put!

[Edit this paragraph] Mala Tang Formula

Pi County Douban

Pixian watercress is brewed with broad beans, peppers and salt. It is a local specialty of Pixian County in Chengdu. Its color is bright, moist and spicy. Pixian watercress is the most important seasoning of red soup hot pot. When used in soup brine, it can increase the umami flavor and fragrance, and make the soup warm, fragrant, thick and bright.

Fermented soybean

Douchi is brewed with soybeans, salt and spices, with mellow smell, yellow and black color, oily and soft seeds, and fresh and sweet taste. Chongqing Yongchuan Douchi tastes good. When used in soup brine, douchi can increase the salty and mellow taste.

Red pepper

Dried Chili peppers are pungent and warm, can dispel cold and strengthen the stomach, and have bright red color and strong spicy taste. There are many kinds of dried peppers, including big gold bars, two gold bars, five-leaf peppers, morning peppers, seven-star peppers, dahongpao, millet peppers and so on.

Adding dried pepper to the bottom of hot pot soup can remove fishy smell, relieve boredom, inhibit odor, and increase spicy taste and color.

Sichuan pepper

Zanthoxylum bungeanum is pungent, warm and numb, and can warm the middle warmer, dispel cold, remove dampness and relieve pain. Shaanxi Zanthoxylum bungeanum, Sichuan Mao Wen Zanthoxylum bungeanum and Qingxi Zanthoxylum bungeanum are the best varieties. Zanthoxylum bungeanum is an important seasoning for hot pot. When used in soup brine, it can inhibit the fishy smell, eliminate the difference and enhance the freshness.

old ginger

Ginger is pungent and wet. It contains the volatile oil gingerol. It has a special spicy taste. When ginger is used in red soup and clear soup brine, it can effectively remove fishy smell and inhibit odor. It can enhance fragrance and taste.

garlic

Garlic is spicy and fragrant. Contains volatile oil and second-rate compounds. Garlic is mainly used for flavoring, enhancing fragrance, inhibiting fishy smell and removing peculiar smell.

Glutinous rice wine

The wine is made of glutinous rice, the rice grains are soft but not rotten, and the wine juice is mellow, sweet and delicious, thick but not miscellaneous, thick but not sticky. Adding fermented grains to the bottom material of hot pot soup brine can increase freshness, inhibit fishy smell and make soup brine sweet again.

salt

The scientific name of salt is sodium chloride, which is a small crystalline particle with salty taste. It can detoxify, cool blood, moisten dryness and stop oxygen. Salt plays a role in determining taste, seasoning, refreshing, relieving boredom and removing fishy smell in hot pot.

crystal sugar

Crystal sugar is a replica of sucrose, which is sweet in taste and flat in nature. It is used for crystallization, benefiting qi, moistening dryness and clearing heat. When boiling hot pot soup brine, add rock sugar grams to make the soup mellow and sweet, which can relieve spicy stimulation.

Cooking wine

Cooking wine is made of glutinous rice as the main raw material, which has a soft taste and a special aroma. The main functions of cooking wine in hot pot soup are to enhance fragrance, color, fishy smell and odor.

monosodium glutamate

MSG is extracted from protein-containing substances such as soybean, wheat and kelp, and it tastes delicious. It can help the chafing dish to be fresh and fragrant.

chicken essence

Chicken essence is a powerful fresh-keeping product that has been widely used in recent years. It is refined from eggs and sodium bran. The umami flavor of chicken essence comes from amino acids decomposed by protein. The role of chicken essence is to enhance the umami flavor and taste.

pepper

Pepper belongs to temperate zone with pungent taste and rich aroma, which has the effects of warming the middle warmer, dispelling cold, invigorating the stomach and regulating qi. Used to remove fishy smell, inhibit odor, enhance fragrance and taste of broth hotpot.

[Edit this paragraph] The function and dosage of hot pot seasoning

1, sugar

A fluffy, dark brown root spice commonly used in spicy hot pot soup or braised vegetables, Chengdu people call it vanilla, Chongqing people call it fragrant fermented grains, but in fact it should be called sweet fermented grains, also called sweet fermented grains. Sweet candies have a pungent smell, similar to the strong turpentine smell. They have the functions of regulating qi, relieving pain, relieving depression and strengthening the spleen. They are blindly used as traditional Chinese medicine to treat chest and abdomen pain, stomach pain, vomiting, loss of appetite and indigestion. When this spice is added to spicy hot pot soup or brine, it has a strong fragrance. However, we should pay attention to the amount, and the dosage should not exceed 5 grams at a time, otherwise the aroma will be "greasy".

2. lilac flowers

Also known as lilac, lilac, is the bud of lilac. Dried products are often used in cooking, with rich fragrance, tingling tongue, pungent and warm nature, and have the functions of warming stomach, stopping hiccups, expelling wind and relieving pain. The dosage in cooking should be within1~ 2g, and never use too much.

3, star anise

It should be called star anise, also called anise in August, star anise and pearl, which are familiar spices. It is characterized by fragrant smell and slightly sweet taste. Its pungent and warm nature has the functions of warming the middle warmer to stimulate appetite, dispel cold and treat hernia. Whether it is hot pot, braise in soy sauce or brine, it can be used for cooking. Because its fragrance is that some people like it and others are annoyed, it is more flexible to use, and 5 ~ 10 g is appropriate.

4. Fennel

Also known as fennel, shredded vegetables, Huaixiang 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 for cooking, making fennel beans, fennel stuffing jiaozi and so on. Its ripe fruit, like millet or cumin, has a special aroma. As a spice, it is widely used in braised pork, brine and spicy hot pot. In hot pot, the dosage can be appropriately increased, such as 10 ~ 20g or more. In medicine, pungent and warm, it has the functions of promoting qi circulation, relieving pain, invigorating stomach and dispelling cold.

5. Amomum tsaoko

Tsaoko is a kind of ginger plant, and its fruit tastes strange and unpleasant. Its medicinal properties are warm and pungent, and it has the functions of eliminating dampness, strengthening spleen and resolving phlegm, warming middle warmer and dispelling cold, and resisting malaria. It can be broken or used for cooking. As a spice, it tastes particularly good when burned or pickled with beef. Spicy hot pot and brine should not use Amomum tsao-ko, and it is more appropriate to put 3 ~ 5 pieces.

6. Amomum villosum

Also known as Amomum villosum and Amomum villosum, it is the mature fruit of Amomum villosum. Astringent taste, fragrant smell, mild medicinal properties and pungent taste. Has the effects of promoting qi circulation, invigorating stomach and promoting digestion. The medicine can be used for abdominal distension and pain, anorexia, nausea and vomiting, enteritis, dysentery and fetal movement. It should not be used too much in hot pot and braised dishes, and should be below 3 grams.

7. Sannai

Some places are also called Jiangsha and shanla, and this is the rhizome. Both grocery stores and Chinese medicine shops sell dried tablets, which are very fragrant. The medicine has mild nature and pungent taste, and can warm the middle warmer, remove 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. Cooking is mostly used for burning, marinating and spicy hot pot, and the dosage is mostly between 5 ~ 10g. Guangdong people use galangal to make salt? Chicken. In recent years, Sichuan Jianghu dishes are mainly "three-milk dishes", that is to say, the main ingredients are cooked with a large number of three-milk, dried red peppers and dried peppers. This dish is highly praised for its unique flavor, but it has not been reported so far.

8. Cao Ling

It is a blind material widely used in hot pot in recent years. Because everything sold in the market is dry, it is difficult to identify. After many consultations, 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 the genus Lysimachia of Primulaceae. It is a perennial herb with strong fragrance and sweetness. Used for spicy hot pot, the general dosage is not more than 5g. There is another kind of Cao Ling on the market, named Basil, which can replace the above, but it belongs to Labiatae, also called Linglingxiang, also known as nine-story pagoda, vanilla, vanilla, duck head, sparrow head grass and so on. , sexual taste Xin Wen. Medically speaking, Xin Wen has the effect of treating wind-cold, cold and headache.

9. Weeding

Like Cao Ling, it is also a common spice 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 result: weeding, also known as fragrant hoe, fragrant hoe, fragrant sheep and Senecio scandens, also belongs to Primulaceae, and is sweet in nature. Can be used for treating common cold, cough, rheumatism and irregular menstruation. Don't use too much in spicy hot pot, just 3 ~ 5 grams, or in salt water. Some people say that "Cao Ling enhances fragrance, weeds and preserves" in spicy hot pot and brine. In fact, many spicy spices have different degrees of antibacterial and antiseptic effects.

10, cardamom

Also known as round cardamom, it is written as "hundred mouths" and "mouth people" in markets 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 stomach and promoting digestion, eliminating dampness and stopping vomiting, and relieving alcoholism. Add 3 ~ 5g to the spicy hot pot. Because the fragrance is good, the dosage is small.

1 1 nutmeg

Alias Yuguo. It has been widely used in hot pot in recent years, but its taste is also unpleasant. Its medicinal properties are pungent and warm, and it has the functions of warming spleen and stomach, astringing intestines and lowering qi. You can't use more than one, just two or three.

12, cinnamon

Also known as cinnamon. Sweet and hot in nature, it has the effects of nourishing yang, warming spleen and stomach, dispelling cold and dredging blood vessels. Indications: kidney-yang deficiency, chills and pains, chronic diarrhea, etc. It is oily and has a strong fragrance. The taste is spicy and the aftertaste is slightly sweet. Widely used in spicy hot pot and braised dishes, the appropriate dosage is 5 ~ 10g.

13, cumin

Also known as Arabella foenum-graecum, it belongs to Umbelliferae and is the seed of cumin. Mainly produced in China's border areas, the fruit is oval in shape. Its two ends are about 5 mm long and 3 mm wide, which are light green and gray, similar to cumin. When using, please pay attention to preservation and try to seal it, so as not to lose the flavor and achieve the effect.

14, geranium

That is, the leaves of osmanthus trees are gray-green, mildew-free, and rich in fragrance, which can enhance fragrance, remove odor and promote appetite.