Spicy hot pot
Spicy hot pot
Youmaicai, coriander, small green vegetables, broth, garlic juice, sesame sauce, pepper oil.
Production steps:
1. Put the oil in the pot, stir-fry the pepper and a small pepper with a small fire, remove and discard.
2. Slowly stir-fry peeled and diced tomatoes into red sauce, add a bowl of stock and bring to a boil.
3. Put fish balls, meatballs, crispy sausages, crab sticks, kelp and mushrooms and cook them slowly to make them fragrant.
4. Then add vermicelli, soaked potato chips, lettuce, corn, lotus root, lettuce, coriander, small vegetables and so on. Turn off the heat after cooking, and add garlic juice and prepared sesame sauce.
skill
Spicy hot pot
Spicy hot pot
The scalded finished product is not ripe. The main ingredients for mala Tang should be easy to cook. Can't use chicken wings, chicken feet, duck feet, beef and other raw materials that are not easy to cook. The cooking time of eel, hairtail and other dishes is also longer. Don't shake too much and too fast when cooking these ingredients. If you master the cooking time, there will be no problem of being unfamiliar.
In fact, the production of mala Tang is not complicated. The most important thing is to fry the ingredients in one step. When the bottom of the pot is fried, it will be more fragrant and better in color. With the above good medicinal materials, you can get twice the result with half the effort. Red soup will make people drool and make their appetite big! The key point to really improve the taste is the preparation of oil dishes. This is the characteristic of mala Tang. Oil dishes alone need more than ten kinds of materials, and the taste is mainly salty. Many cities make hot pot-style mala Tang, which changes the original appearance of mala Tang, not to mention the taste. Sichuan cuisine is generally very heavy and overbearing, which makes people have an endless aftertaste after eating it, and they will have the idea of eating it next time!
Sichuan's spicy food is not what we thought, because the peppers eaten by Sichuanese are all fried in iron pots, so unlike the peppers eaten in other provinces and cities, Sichuan's spicy food is only remembered in the mouth, which is what we often say is not spicy. People who have been to Sichuan should have a deep understanding of this.
Mala Tang, a snack originated in Sichuan, is the most distinctive and representative food culture in Sichuan and Chongqing. [7]
Other practice editing
food
condiments
2 bags of sausages, fish balls 150g, fish tofu 100g, crab sticks 100g, Pleurotus eryngii 100g, pork liver 100g, quail eggs 100g and carrots 50g.
condiments
Appropriate amount of salt, hot sauce 100g, sesame sauce 2 tablespoons, instant-boiled mutton seasoning 1 tablespoon, ginger 20g, onion 20g, Chili oil 1 tablespoon, thick soup treasure 1 box.
step
1. Prepare all kinds of ingredients according to the main ingredients and auxiliary materials, clean Pleurotus eryngii and carrots, and wear all kinds of ingredients with bamboo sticks.
2. Add salt, onion, ginger slices, thick soup treasure and hot sauce to most pot water to boil.
3. First put in raw and frozen ingredients and cook for about 5 minutes on medium heat.
4. Add the cooked ingredients and continue to cook for 2-3 minutes to make the ingredients taste.
5. Sesame sauce, mutton hot pot seasoning, Chili oil and a small amount of warm water are mixed into sauce for use.
6. After mala Tang is cooked, brush the adjusted seasoning and add cumin and Chili noodles according to your own taste.
skill
You can add some vegetables, kelp and mushrooms according to your own taste.
In fact, it can also be made into hot pot, which saves the trouble of wearing strings. After adding green leaves and vermicelli, it is warm and suitable for winter consumption.
More practice
Ingredients: mala Tang base, broth, all kinds of vegetables, all kinds of meat, all kinds of balls.
Hot sauce and stock are boiled together with potato chips, lotus root slices and other root vegetables, then meatballs, and finally Ye Er dishes. . .
Dilute sesame paste with water, add bean curd salt and sugar, chives and coriander, and serve.
Mala Tang is not the same as Chinese food. It's not just the cooked dishes that can be served. Instead, some semi-finished dishes are served on the table, and they are operated (cooked) by themselves. The boiling temperature of dishes is in the hands of diners.
1. Shuan: To clip the ingredients and cook them in a pot, the key points are: First, we must distinguish between various ingredients, not all of which can be scalded. Generally speaking, materials with tender and crisp texture and instant cooking are suitable for scalding (rinsing) food, such as duck intestines, kidney slices, liver slices, pea seedlings and spinach. Moreover, the texture is a little dense, so it is not easy to cook in an instant. It needs to be scalded for a while, such as hairy belly, mushroom liver, beef slices and so on. Secondly, we should observe the changes of soup. When the soup brine keeps boiling and rolling, and there is enough oil on the soup brine, it is delicious and can also be kept warm. Thirdly, it is necessary to control the heat. If the heat is too high, the food will get old, and vice versa. Fourth, be sure to hold the food steady when it is hot, otherwise it will be easy to boil if it falls into the pot.
2. Cooking: Cook the ingredients in the soup. The key points are: first, choose cooking materials, such as hairtail, meatballs, mushrooms, etc., which are relatively dense and must be heated for a long time before eating; Secondly, we must master the heat, and some have to cook for a long time.
3. The experience of eating mala Tang should be meat first and then vegetarian. When scalding, be sure to boil the soup and soak it all in the soup for scalding; The second is to adjust the spicy taste. The methods are as follows: if you like spicy food, you can eat spicy food from the oil beside the hot pot; On the contrary, hot food is cooked from the middle boiling point; Thirdly, when eating mala Tang, you must drink a cup of tea to stimulate appetite, help digestion, relieve greasy, change the taste and reduce spicy feeling.