A lot ~ you can put anything you want ~ ~ just like eating hot pot ~
Chinese cabbage, lettuce, eggplant potato, purple cabbage, beans, chrysanthemum, lettuce, yam, lotus root, sweet potato,
You can also add vermicelli, konjac, tofu, bean skin, auricularia auricula, and Lentinus edodes.
You can also put some fish balls, fish tofu and the like.
It's delicious ~ ~ ~ ~
What are the spicy ingredients?
Vegetarian dishes:
Green vegetables, Chinese cabbage, coriander, lettuce, spinach, day lily, water spinach, mung bean sprouts, soybean sprouts, tofu, Japanese tofu, dried bean curd, bean curd skin, yuba, Pleurotus ostreatus, Lentinus edodes, Flammulina velutipes, Luffa, cucumber, kelp, lotus root slices, wax gourd slices, potato chips, oil-fried tofu, ham sausage, carrots, fried dough sticks, etc. Because when eating mala Tang, basically everyone will order a vermicelli. If the quality of vermicelli is not good, it will affect the overall taste. )
Meat dishes:
Beef, bacon, duck intestines, fried pigskin, beef venetian blinds, and various tribute pills and crab sticks. (Note: String dishes are more flexible, and the most important thing is that they feel more beautiful; With less materials, customers will feel that they have too much after stringing, and they will not be too full when eating, so people want to eat it next time after eating it once.
Recommended (do not repeat the above)
Urinating beef balls, lunch meat, konjac, duck liver, duck heart, duck blood, crispy jiaozi, white radish, carrot, spicy noodles, eggs, quail eggs, cuttlefish balls and squid.
What are the dishes for mala Tang?
Wawa cabbage and tripe
Fresh water roll of black fungus and oil wheat vegetable
Cauliflower, Pleurotus ostreatus and fish tofu
Carrots and Japanese tofu pudding
Wax gourd, fungus and mushroom balls
Fish balls with green vegetables and Flammulina velutipes
Potato thousand layer roll crab * * *
Seaweed duck blood flowering sausage
Chicken feather vegetable oil gluten fish bamboo wheel
Tomato with beancurd skin and sausage
Shrimp balls with yuba
Crispy shrimp with lotus root in rice cake.
Spinach, spinach and quail eggs
Bean sprouts and orchid bean curd skin
White radish Longkou vermicelli cuttlefish balls
Roasted lettuce with Arctic wing
Royal tofu with thick white mushrooms
Dutch bean paste ham and Yanjiao
Seaweed and tofu balls
Sweet potato powder and Longfeng tablets
Broccoli sweet potato powder
Coriander egg
Sweet potato noodles
Pumpkin slices and egg noodles
Pork tenderloin and onion paste
Taiwan Province sausage shrimp peanut butter
Corn sausage squid
What ingredients do Mala Tang restaurants usually have?
Vegetarian dishes:
Green vegetables, Chinese cabbage, coriander, lettuce, spinach, day lily, water spinach, mung bean sprouts, soybean sprouts, tofu, Japanese tofu, dried bean curd, bean curd skin, yuba, Pleurotus ostreatus, Lentinus edodes, Flammulina velutipes, Luffa, cucumber, kelp, lotus root slices, wax gourd slices, potato chips, oil-fried tofu, ham sausage, carrots, fried dough sticks, etc. Because when eating mala Tang, basically everyone will order a vermicelli. If the quality of vermicelli is not good, it will affect the overall taste. )
Meat dishes:
Beef, bacon, duck intestines, fried pigskin, beef venetian blinds, and various tribute pills and crab sticks. (Note: String dishes are more flexible, and the most important thing is that they feel more beautiful; With less materials, customers feel that the amount is too much after stringing, and they will not be too full when eating, which makes people want to eat again after eating once.
Recommended (do not repeat the above)
Urinating beef balls, lunch meat, konjac, duck liver, duck heart, duck blood, crispy jiaozi, white radish, carrot, spicy noodles, eggs, quail eggs, cuttlefish balls and squid.
The following are the ingredients needed to make mala Tang.
2. Soup formula:
2. 1 Main ingredients: (The market price of each ingredient is also provided for reference only)
When I used to do it, I didn't need to weigh the bottom material with a standard electronic scale every time, but I just used my own hands to estimate it (the proportion of ingredients should not be too different, which basically won't affect the taste). Because my hands are a little bigger than those of normal men, I will provide you with the approximate proportion of my hands for your reference. (explanation: ① one-handed full grip: that is, the amount of the right hand full grip; (2) More than one and a half hands, that is, more than one and a half right hands (about one and a half less than the dose in item (1)); ③ Count by number: just count by number)
Hundred mouths (25 yuan/kg; Dosage: more than half of one hand); Fragrant sand (6 yuan/kg; Dosage: more than half a hand) Cinnamon (8 yuan/kg; Dosage: break into small pieces, more than half a hand); Fennel (6 yuan/kg; Dosage: more than half of one hand); Star anise (6 yuan/kg; Dosage: a little more than one handle); Amomum tsaoko (25 yuan/kg; Dosage: 6-7); Cumin (10 yuan/kg; Dosage: a full hand); Clove (25 yuan/kg; Dosage: more than half of one hand); Fragrant leaves (7.5 yuan/kg; Dosage: a full hand); Cold ginger (8 yuan/kg; Dosage: 6-7); Zanthoxylum bungeanum (25 yuan/kg; Dosage: more than one hand with a full handle, which is the key to mala Tang "hemp". If you can eat hemp, increase it on the basis of this dose, otherwise it will be reduced. ) Pepper: (Dosage: If you have a full handful, add more if you want to be spicy, and add less if you don't want to be too spicy. In mala Tang, this ingredient is the key to "spicy" and you can eat "spicy".
Note: ① Because I used to mix ingredients for three days at a time; The above formula is my dosage for three days, but before frying, we must separate the dosage for three days, that is, only one third of the dosage can be fried at a time. Of course, if you are not used to mixing ingredients for three days, you can only mix the dosage for one day at a time, that is, the dosage of each ingredient should be divided by three, which is the dosage for one day. This is very important.
② The dosage of Amomum tsaoko, fragrant sand and clove must be in accordance with the dosage when I tried to make it, and must not be increased. If you add too much, it will easily cause bitter soup and strange taste.
2.2 Accessories for cooking (mainly cooking, which is put into oil when the oil is hot to play the role of frying incense)
Ginger (about 0.3 kg, sliced); Garlic (whole 2 pieces, cut in half with a knife, not too small); Shandong green onions (2, cut into 3-inch long sections)
2.3 Fresh soup accessories (when the stainless steel soup bucket is filled with water, put it directly into the soup bucket)
Bovine leg bone (1, about 4-5 kg. Other bones of cattle are ok, but leg bones are better);
Frozen chicken rack (two chicken bones don't have much meat, so they are usually sold in the vegetable market)
Note: when trying to make it, it is ok to add more fresh things. The more you add, the fresher it is (such as beef bones and chicken racks).
2.4 Soup Accessories:
Hot pot bottom material (Chongqing Sanwu brand, with 1 bag150g); Xixian doubanban ......
Who knows what's in all the things that can be used to make spicy food?
As for the bottom of the pot, the secret recipe is not easy to give. Vegetarian dishes: fried yuba, small square spiced bean curd skewers (2 cm in size), potatoes (cooked and peeled first), sweet potato powder, bean sprouts, cauliflower, cauliflower, water spinach, baby cabbage, taro (cooked and peeled), raw mushrooms, lotus roots (sliced and knotted), kelp (sliced and knotted), fungus and spinach. Meat: pork lung, chicken fillet, beef balls, pork balls, fish balls, beef brisket, beef tendon, pig skin, duck intestines, (chicken) duck heart, (chicken) duck kidney, duck head, duck blood, tripe, pig throat and quail eggs.
Pot bottom: spices, soup stock and Pixian spicy bean paste are indispensable, which is a part of making pot bottom brine.
I have the recipe, but I can't give it to you. sorry
Spicy is called red soup.
Not spicy is called clear soup (broth).
What's in mala Tang?
Hot spicy dip formula
ordinary
Pi County Douban
Pixian watercress is brewed with broad beans, peppers and salt. It is a local specialty of Pixian county in Chengdu, with bright and moist color and strong spicy taste; Pixian watercress is the most important seasoning of red soup hot pot. When used in soup brine, it can increase umami flavor and fragrance, and make the soup warm, spicy, thick and bright.
Fermented soybean
Douchi is made of soybeans, salt and spices. Its taste is mellow, yellow and black, oily, soft and loose, and delicious. Chongqing Yongchuan Douchi has excellent taste, which can increase the salty and mellow taste when used in soup brine.
Red pepper
Dry Chili peppers are pungent and warm, can dispel cold and strengthen the stomach, and are bright red and spicy in color. 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 chilli into soup can remove fishy smell, inhibit peculiar smell, and increase spicy taste and color.
Sichuan pepper
Zanthoxylum bungeanum is warm and pungent, with strong hemp flavor, which can warm the middle warmer and dispel cold, and has the function of eliminating dampness and relieving pain. Shaanxi Zanthoxylum bungeanum, Sichuan Mao Wen Zanthoxylum bungeanum and Qingxi Zanthoxylum bungeanum are the best varieties. Zanthoxylum bungeanum is an important seasoning for mala Tang. When used in soup, it can inhibit the fishy smell and remove the differences, and increase the flavor.
old ginger
Ginger, pungent and wet, contains volatile oil gingerol and has a special spicy taste. Ginger is used in red soup and clear soup brine, which can effectively remove fishy smell and inhibit odor.
Combined Atlas (2 sheets)
Add flavor to taste.
Garlic Garlic is spicy and fragrant. Contains volatile oil and disulfide. Garlic is mainly used for flavoring, enhancing fragrance, inhibiting fishy smell and removing peculiar smell.
Glutinous rice wine
Fermented 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 mash to the base material of soup brine can increase freshness, inhibit fishy smell, remove peculiar smell and make soup brine sweet.
salt
The scientific name of salt is sodium chloride, which is small and salty. It can detoxify, cool blood, moisten dryness, stop oxygen, and has the functions of taste fixing, seasoning, refreshing, relieving boredom and removing fishy smell.
crystal sugar
Rock sugar is sucrose crystal, which is sweet and flat, benefiting qi, moistening dryness and clearing heat. When boiling soup brine, adding rock sugar can make the soup mellow.
Combined Atlas (2 sheets)
Thick and sweet, it has the function of relieving spicy taste.
Cooking wine
Cooking wine is brewed with glutinous rice as the main raw material, which has a soft taste and a special aroma. The main functions of cooking wine in soup brine are to enhance fragrance, color, fishy smell and odor.
monosodium glutamate
Monosodium glutamate is a condiment extracted from protein-containing substances such as soybean, wheat and kelp, which has the functions of refreshing, assisting fragrance and enhancing flavor.
Chicken powder
Chicken powder is one of the powerful fresh-keeping products with wide uses. It is refined from chicken, eggs and sodium bran. Its umami flavor comes from amino acids decomposed by protein of animals and plants, and its function is to enhance umami flavor and taste.
pepper
Pepper is pungent and fragrant, and has the effects of warming the middle warmer, dispelling cold, invigorating the stomach and regulating qi. In hot pot, it is used to remove fishy smell, inhibit odor, enhance fragrance and taste.
What dishes do you put in mala Tang?
Spinach, coriander, bean skin, kelp fish balls soaked in beans {crab balls, etc. You can put} mushroom stem vermicelli {divided into wide powder and fine powder, but I think the wide one is better} or put some cold noodles in Chinese cabbage, corn flour and oily noodles ... for points!
What are the ingredients of spicy hot pot?
Composition:
Eat potato food
sweet potato vermicelli
Broccoli phase grams of food
Artemisia selengensis food
Luncheon meat
Mushroom tribute pill
Dried peppers can be eaten together.
Leek food
garlic
Jiangxiangke food
Cigarettes xiangke food
Auricularia auricula food
lotus root
Hotpot soup base
A food with sugar in it.
Light soy sauce
sesame oil
Spicy oil Pixian bean paste
Recipe practice:
1. Slice potatoes.
2. Soak sweet potato vermicelli in water.
3. Wash chrysanthemums and broccoli.
4. Slice the lunch meat.
5. Thaw the mushroom meatballs.
6. Chop dried peppers, chives and chopped green onion, garlic and ginger.
7. Chop the coriander.
8. Black fungus soaks hair.
There are no fresh lotus roots in this village where I live, so I bought frozen lotus roots to thaw them.
10. Put some oil in the pan, heat it, add onion, ginger, garlic and dried pepper and stir-fry until fragrant.
1 1. Add Pixian red bean paste.
12. Add the hot pot and stir-fry the red oil.
Add sugar to taste.
14.
15. add water
16. (After adding water)
17. Add soy sauce.
18. Chicken powder, boil over high fire.
19. Add the lunch meat in turn according to the ripeness of the ingredients.
20. Maruko, stew for about 8 minutes.
2 1. Add lotus root slices.
22. Potato chips, and then cook for about 5 minutes.
23. Add sweet potato vermicelli.
24. fungus.
25. Broccoli
26. Chrysanthemum, until the dish is just cooked.
27. Take out all kinds of ingredients, put them in a bowl, and add a little coriander powder and a little sesame oil.
How to watch this dish with a mobile phone?
Which vegetables are delicious in mala Tang?
Hello!
Mara Tang Can eats many vegetables, including meat.
Vegetarian dishes:
Green vegetables, Chinese cabbage, cauliflower, coriander, lettuce, spinach, day lily, spinach, mung bean sprouts, soybean sprouts, tofu, dried bean curd, bean curd skin, yuba, oyster mushroom, mushroom, Flammulina velutipes, loofah, cucumber, kelp, lotus root slices, wax gourd slices, potato chips, bean curd, ham sausage, carrot and duck blood.
Meat dishes:
Beef, bacon, duck intestines, chicken, dog meat, snake meat, skin, tripe, crab meat, bullfrog, etc.
thank you
What ingredients are there in mala Tang?
Formula: half a catty of rapeseed oil, half a catty of lard, half a catty of butter, 2 ounces of pepper, 4 ounces of dried pepper, 1 bag of Pixian watercress, 2 ounces of crystal sugar, half a catty of ginger, half a catty of garlic, 5 pieces of tsaoko, a little fennel, 25 cloves of clove, 5 pieces of cinnamon and chicken essence. One or two methods: mix three oils-stir-fry with rock sugar-after ginger and garlic are tasted-divide them into five pots-add water (preferably bone soup)-add Chinese medicine and boil them for half an hour. In fact, authentic Chengdu Mala Tang needs a lot of ingredients to fry. My mother made a list when she made it. I glanced at it. There may be a dozen or twenty kinds. The ingredients are ground into powder, and vegetable oil and bittern oil are used (that is, the soup cooked with Sichuan's stewed vegetables is 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. Now you can't eat authentic mala Tang anywhere else. Let me tell you something I created. I think it's still too hidden. Because it is impossible to prepare all the ingredients of chicken hot pot: chicken, Xixian watercress (according to personal preference), dried pepper (according to personal preference), pepper (according to personal preference, I can only get enough), pepper, a small amount of aniseed, a small amount of fennel, ginger, onion, coriander, salt, chicken essence, oil and all kinds of dishes to be rinsed. Practice: 1. Chop the chicken and fry it in a pot (without oil). 2. Heat (much) the oil in the pot. When the oil is boiled, add watercress, pepper, pepper and ginger, stir fry, add chicken pieces and pepper, and add salt. 3. Stir fry, add water, add pepper, aniseed, onion and chicken essence. 4. dishes: cut parsley into fine powder, add chicken essence, and add salt according to personal taste. If you like spicy food, you need oil floating on the soup pot. If you don't like spicy food, you need soup in the pot. Stir well and you can start! 5 "The recipe of sesame cooking pot bottom: half a catty of rapeseed oil, half a catty of lard, half a catty of butter, 2 ounces of pepper, 4 ounces of dried pepper, 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 of clove, 5 small pieces of cinnamon and one or two practices of chicken essence: 3.