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.
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 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, 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; After the meat is rotten and the soup is colored, the odor is removed for the last three times. The soup is made into
Accessories: Flammulina velutipes, coriander, green bamboo shoots, etc. (There are many kinds of ingredients in Changsha, including all kinds of meat and vegetables)
Accessories: garlic paste or sesame oil mixed juice
Stir-fried.
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, put pepper (fried with pepper oil), add white water (or broth), and then put them in.
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.