Mala Tang is a street snack, and its form is almost the same as that of fried stalls in Nanchang street, but its cooking method is different. Put a big pot on the stove, and put all kinds of skewered chicken offal, beef offal, small intestine, large intestine and various fish balls, meatballs, powder balls, dried tofu and so on in the pot; Add boiling soup stock to the pot, and then, you can also apply various seasonings at will, which are hemp and spicy, taste hemp, spicy and hot, and are cheap and have different tastes, commonly known as "street mala Tang".

first, what is hot pot?

Hot pot usually refers to the containers used for boiling food, including clay pots and crocks at the earliest, followed by bronze dings, iron pots and now stainless steel. However, modern people only refer to a scalding diet.

The hot pot was called "Gu Dong Tang" in ancient times, and it was named because of the "splash" sound when boiling water was put into it. Hot pot is a unique food created by the ancients in China. It has a long history and was very popular in the Tang Dynasty. It was at the end of 2118 that "hot pot" flourished in the whole country. During the Qianlong period, Qianlong visited Jiangnan several times, because Emperor Qianlong liked drinking, writing poems and eating hot pot. Wherever he went, people prepared hot pot for his accompanying officials. Since then, hot pots have been very popular in the north and south. When Emperor Jiaqing of the Qing Dynasty ascended the throne, he held a grand hot pot banquet called "Thousand Feasts", with more than 1,511 hot pots used. Its scale was amazing! However, what is even more amazing is the first international hot pot festival held in Chongqing in October, 2114. It is said that there were more than 2,111 tables in the main venue of Nanbin Road in Chongqing, and as many as tens of thousands of people enjoyed hot pot at the same time. Its appearance, scale and excitement are probably unparalleled in the world today.

second, where is the origin of hot pot?

There is a story that the appearance of hot pot originated from a careless primitive man who accidentally dropped raw pieces of meat into boiling water. When he was regretting that the meat he had eaten suddenly fell off his mouth, the thick meat smell in the pot went straight into his nostrils. Since then, whenever he had meat, he has thrown it into the "hot pot" and eaten it. Thus, this man became the inventor of hot pot. It is said that this man was a member of the nomadic people in the north at that time. Of course, legend belongs to legend, but there is no doubt that hot pot originated in the north of China. First of all, Chinese civilization originated in the Yellow River valley, where it was very cold in ancient times, and people had to use fire to keep out the cold. Secondly, at that time, primitive people (the ancients) mainly fished and hunted. When they cooked and ate, Biju could increase his physical strength, energy and wisdom by drinking blood. About 11,111 years ago, our ancestors invented the earliest container-the pot made of pottery, which was a very big pot. At that time, anything that could be eaten (mainly meat) was thrown into a tripod, and then a fire was lit at the bottom to make the food cook and become a large pot of food. This was probably the earliest hot pot.

Some people say that Chongqing hot pot originated in Sichuan or Chongqing because it is the most famous in China, which is incorrect.

3. Where is the origin of Chongqing hot pot?

Chongqing hot pot is the most famous in China, but where did Chongqing hot pot originate?

The Sichuan writer Li Jie was the first to introduce Chongqing hot pot. In 1947, he wrote in the local customs magazine that "the hot pot for eating buffalo hairy belly originated in Jiangbei, Chongqing. At first, the hawkers who usually carry the burden and sell the buffalo maw bought it, washed it and boiled it, then cut the liver and stomach into small pieces, put a mud stove on the shoulder, and put a large iron basin on the stove. A spicy and salty marinade was rolled upside down in the basin, so friends who generally sell labor at the bridge by the river benefited from the burden. Everyone thinks that it is economical and can increase calories by eating a few pieces ... It was not until the 23rd year of the Republic of China that a small restaurant in Chongqing upgraded it, and the clay stove was still on the table, only the iron basin was replaced by a small copper pot, and the marinade and dipping juice were changed to be coordinated by diners themselves, so as to be clean and suitable for the tastes of Chongqing people. "

It has also been written that Chaotianmen, where the two rivers (Yangtze River and Jialing River) in Chongqing flow, used to be the place where Muslims slaughtered cattle. After slaughtering cattle, Muslims only wanted their meat, bones and skins, but they discarded their internal organs. Sailors and trackers on the shore picked them up, washed them, poured them into a pot, and added spicy things such as pepper, pepper, ginger, garlic and salt to cook them. Therefore, the hot pot in Chongqing originated from Chaotianmen Wharf. However, whether in Jiangbei or Chaotianmen, Chongqing, it is an indisputable fact that Chongqing hot pot originated from the riverside and wharf.

fourth, what are the characteristics of Chongqing hot pot?

Ma, this is the most distinctive hot pot in Chongqing. The reason why it is hemp is because a lot of pepper has been added to the hot pot. Chongqing people are willing to eat hemp, which is determined by their geographical environment. Chongqing is located at the bottom of the Sichuan basin, where sunshine is scarce, foggy, rainy and humid. Eating more pepper is conducive to removing moisture.

spicy, there is no doubt about it. Chongqing people love to eat spicy food, which is related to the character of Chongqing people in addition to the climatic reasons mentioned above. Chongqing was called Pakistan and Pakistan in ancient times. Ba people are brave and strong-willed, and eating spicy food is not afraid of spicy food to show the heroic spirit of men.

Fresh, if Chongqing people are coarse in other aspects, they are subtle and exquisite in their diet. As the saying goes, "Fish should eat well and chicken should eat well" means that all raw materials must be fresh and condiments must be rich in order to bring out a good taste, fresh and refreshing. Not only can Chinese food be cooked well, but the methods of refreshing Chinese food should also be fully applied to hot pot.

Xiang, the hot pot bottom material is fried with fine fire. Although the raw materials are relatively simple, the frying process and temperature are not sloppy at all. You must stir-fry the original flavor and fragrance before you leave it at that, otherwise you will be laughed at by your peers. In recent years, with the diversified requirements of hot pot diners, Chongqing hot pot began to study spices. Natural spices are added to the hot pot to increase the flavor of the hot pot and make it more popular with diners.

in a word, Chongqing hot pot is good at spicy and delicious, sophisticated and mellow, and it is ahead of the whole country because of its variety and good tune.

5. What kinds of hot pot are there in Chongqing?

In terms of cooking principle, there are actually only two kinds of Chongqing hot pot: one is all red soup spicy hot pot; One is broth hotpot. Yuanyang hot pot, on the other hand, is to pour all two kinds of soup into one pot and separate them with a piece of metal in the middle. The above hot pot varieties are the most basic forms of expression.

due to the requirements of customers and the thinking of chefs, ever-changing hot pot varieties are derived from this.

For example, the red soup pot can evolve into: beef omasum hot pot, eel hot pot, duck intestine hot pot, blood-filled hot pot and so on.

Clear soup hotpot can be evolved into pigeon hotpot, turtle hotpot, pickled fish hot pot hotpot, bamboo shoot hotpot, instant-boiled mutton hotpot and assorted hotpot.

if you have to ask how many kinds there are, I'm afraid even the immortals can't tell you clearly. Chongqing hot pot changes too fast, too rich.

6. What are the raw materials of hot pot dishes?

The raw materials of chafing dish are very extensive, and all the common edible raw materials can be used as chafing dish raw materials, but the quality requirements are higher. Vegetables should be fresh, fish should be fresh, and there should be no peculiar smell or deterioration, because hot pot dishes pay attention to freshness and short heating time. The commonly used raw materials are:

Livestock meat: mutton, beef, pork, ham, lunch meat, bacon, sausage, pig enema, kidney, liver heart, liver tendon, bullwhip, pig intestine, pig brain flower and pig spinal cord, etc.

poultry meat: chicken, duck, goose, chicken wings, chicken blood, duck blood, intestines, gizzard, liver, chicken feet and duck feet.

aquatic products: crucian carp, grass carp, carp, eel, loach, river crab, river shrimp, sea crab, sea shrimp, aquatic sea cucumber, aquatic cuttlefish, aquatic squid, aquatic fish maw, fish lip, shark fin, fresh shellfish, hairtail and aquatic kelp.

vegetables: Chinese cabbage, spinach, pea seedlings, lettuce, cabbage, potato, lotus root, water bamboo, winter bamboo shoots, spring bamboo shoots, white radish, carrot, cucumber, wax gourd, loofah, fresh peas, green beans, cauliflower, day lily, mushrooms, mushrooms, Pleurotus ostreatus, Flammulina velutipes and soybean sprouts.

dry fruits: dried day lily, magnolia slices, dried bamboo shoots, vermicelli, red dates, konjac, auricularia, tremella, mushrooms, Tricholoma and dictyophora.

game (artificially raised): pheasant, wild duck, quail, dog meat, dog whip, snake meat, frog, snail, bullfrog and turtle meat.

In addition, there are processed raw materials, such as fish balls, meatballs, twisted dough sticks, fried dough sticks, butternut, crispy meat and gluten.

VII. How to prepare Chongqing hot pot soup brine?

The beauty and attraction of Chongqing hot pot lies in its flavor, and its flavor comes from the preparation of the original soup of hot pot, which determines the flavor of hot pot and is also the most critical link in making hot pot.

There are many kinds of hot pot in Chongqing, and the original soup is also different, but the most basic ones are red soup and clear soup. As long as the formulas and preparation methods of these two kinds of original soups are mastered and the matters needing attention are handled well, a variety of superior original soups can be prepared.

to prepare the original soup, the seasonings used must be authentic and of high quality. The main condiments used in Chongqing hot pot are: douban (Pixian douban as the top), fermented soybean, fermented glutinous rice juice, pepper, ginger, garlic, dried pepper, refined salt, cooking wine, monosodium glutamate, chicken essence, pepper, rock sugar and natural spices.

Many condiments have different functions. Douban makes the original soup marinade red and bright, produces alcohol, spicy and salty taste, and increases the fragrance of marinade; Douchi increases the salty and fresh flavor of the original soup; The fermented glutinous rice juice is fresh and fishy, and the odor is removed, so that the original soup has a sweet taste; Zanthoxylum bungeanum is seasoned to enhance fragrance and suppress fishy smell; Ginger and garlic are seasoned to enhance freshness, and fishy smell is removed; Dried Chili peppers increase the flavor and spicy taste of the original soup; Pepper adds freshness and suppresses odor; Monosodium glutamate and chicken essence enhance fragrance and flavor; Dry rock sugar to increase sweetness; Spices are deodorized, deodorized, sterilized, deodorized, enhanced in flavor, alcohol and taste.

8. why is the bottom material of hot pot called the essence of hot pot?

There are hundreds of kinds of hot pots in Chongqing, but no matter how they evolve, they can't be called authentic hot pots without bottom materials.

our most common hot pot bottom material is the general red soup pot, which is made of fine pepper, pepper, watercress, ginger, garlic, butter, vegetable oil, salad oil, refined salt, cooking wine, spices, etc. It is the basic material of hot pot, also known as master batch. Before eating hot pot, the seasoning division scoops the master batch into the pot according to the volume of the pot, and then adds chicken essence, monosodium glutamate, refined salt, fermented grains, rock sugar, ginger, garlic, spices and fresh soup into the pot before eating.

other shaped pots, such as fish hot pot with sour soup, roasted chicken hot pot, beef omasum hot pot, beer duck hot pot, etc., are all made by adding other materials as the core and frying, boiling or frying. Therefore, chafing dish bottom material is the essence of chafing dish, and it can't be called a real chafing dish without chafing dish bottom material.

9. What should I pay attention to when frying hot pot bottom materials?

The chafing dish bottom material is ever-changing due to the change of chafing dish types, but there is no big difference in its basic elements. For this reason, we should pay attention to the following when frying hot pot bottom materials:

First, the selection of materials is fine. Pepper should generally choose "Fujiao", that is, peppers harvested in summer. Red color, positive taste and good spicy degree; Zanthoxylum bungeanum is selected from Maowen Zanthoxylum bungeanum in Sichuan or Dahongpao in Hancheng, Shaanxi with red color, full grain and full fragrance; Ginger should be Guanling Dioscorea zingiberensis in Guizhou, which is juicy, spicy and bitter. Douban should be good in Pixian County, Sichuan Province.

second, accurate measurement. There is a strict formula for a good hot pot bottom material. What materials are used and how much is used must be accurately measured and weighed, otherwise the fried hot pot bottom material is very different.

thirdly, strictly implement the technical standards for frying. For example, to make Zanba pepper, we must first "fly" the pepper, but the timing is crucial. The time is short, the draft is insufficient, and the fried hot pot bottom material is dry and spicy; After the draft, the fried bottom material is easy to muddy the soup and the color is light. For example, when butter and vegetable oil are heated, the temperature must be controlled below 151℃. If it is higher than 151℃, the oil will be oxidized and decomposed, thus reducing the quality of the oil, and the bottom material of the fried hot pot will not be fragrant, and it will be bitter and so on.

fourth, strictly implement the frying process. There are many materials used in frying hot pot bottom materials, both oil-soluble and water-soluble; There are both first-put and later-put, and the requirements of their processes should be strict and rigorous. For example, spices contain a lot of volatile oil and volatile substances, which will be rapidly lost after encountering high heat. Therefore, spices should be released before frying, which will not achieve the goal at all; For example, peppers should be put first, so that they can be fried dry and fragrant.

the fifth is to master the temperature. Generally speaking, when frying peppers, use strong fire and urgent fire to dry the water as soon as possible. When the water content is about 71%, use medium fire and small fire to slowly stir-fry the fragrance. If the fire is big, it will inevitably paste the pot. When making watercress, you must stir-fry the fragrance of watercress slowly with small fire.

11. why is the bottom material of hot pot not fragrant?

There are many factors that affect whether the hot pot is fragrant or not, which can be summed up as two major reasons, subjective and objective.

From the subjective reasons:

1. The owner of hot pot restaurant is stingy. In order to reduce the cost, the quality of the selected materials is poor, and the inferior materials are good. Of course, the fragrant base material cannot be fried.

2. procurement is rigged. Obviously, there are good materials, but they want to buy inferior products, but they report their accounts according to good materials and take kickbacks from them.

3. Although the hot pot sizzler is an expert, due to personal ideological problems, dissatisfaction with the boss and poor interpersonal relationship, it is possible that he will not stir-fry the bottom material artificially to blackmail the boss or "suddenly" the boss.

4. If other employees tamper with raw materials, they will be suspected of sabotage.

subjectively, the bottom material of hot pot is not fried, and the fundamental reason is that the bad habits circulating in the catering industry are doing special things. Some chefs (cooks) think that they have mastered a craft, and they are devoid of conscience and kitchen morality, and they ask for endless prices. Some catering bosses lack the corresponding professional knowledge, so they have to submit to humiliation, which in turn has fostered their bad habits.

objective reasons:

1. The theoretical level of the speculators. Nowadays, most people who are engaged in the profession of chef or stir-fry have a high school education level or below, and some even haven't graduated from primary school. Not only do they not understand the simplest basic chemistry and cooking chemistry, but they also don't understand the basic principles of coloring, fragrance and taste. How can they stir-fry good ingredients? If you ask him urgently, he will say, master taught me to do this, why, I don't know!

2. The stir-fry chef lacks or has only a little knowledge of the stir-fry technology of chafing dish bottom materials, the understanding of chafing dish raw materials, the mastery of cooking time and the basic knowledge of spices. Recently, an "insider" on the Internet taught others to speculate, which said, "How about burning the oil to 891% oil temperature (about 281 degrees)"; Many speculators also think that it is necessary to "smoke" the oil (251 degrees) before frying other materials, etc. In fact, this is all wrong. As long as the cooking temperature exceeds 1.51℃, the oil will undergo thermal decomposition, thermal polymerization and high temperature oxidation, which will lead to the deepening of color, the increase of viscosity, the loss of flavor and the decline of nutritional value. .

3. The randomness of the speculators. We have observed the frying process of the speculators many times. When preparing materials, few people weigh the materials and estimate the materials there with their eyes. The frying procedure often makes mistakes, not forgetting to put it like this.