Maocai is a dish with meat, bean products, vegetables, seafood and mushrooms as the main ingredients. It originated in Chengdu and is a traditional snack with Sichuan characteristics.
Maocai's most exquisite way of eating is "dry dish", that is, put dried Chili powder in a small dish, add seasoning such as salt and monosodium glutamate, gently dip the scalded dish in the dry dish, and then put it in your mouth. It tastes fragrant and spicy, very delicious.
working methods
Basic steps
Step 1: Burn the broth (bone soup), take out the special pot and add the broth.
Step 2: Add a part of the base material into the wok and stir until it boils.
Step 3: according to the customer's requirements, put all kinds of dishes into the basket and put the basket into the pot.
Step 4: 1-3 minutes, put the basket in the bowl, pour the spicy oil on it, and a spicy maocai will be ready!
Step 5: Add spicy ingredients and other condiments. Of course, you can also put sesame sauce (a special way to eat Xi 'an).
Manufacturing sequence
1, making brine. Put the pot on the fire. Boil the vegetable oil until it is half-cooked, add Pixian watercress (chopped first) to crisp, add ginger rice and pepper to stir-fry until fragrant, and then add fresh soup immediately. Add chopped lobster sauce, ground crystal sugar, butter, fermented glutinous rice juice, cooking wine, refined salt, pepper, dried pepper, tsaoko and other seasonings. After boiling, remove the foam to form brine.
2. serve as the main ingredient. Wash lettuce, cut rabbit loin, eel and duck intestines into cubes with a width of 2 cm; Cut beef omasum and pig throat into 4cm square. Lunch meat is cut into 4 cm square slices; Vegetarian vegetables are cut into thin slices about 3 cm. Wear the vegetables into a string of about 30 to 40 grams with washed bamboo sticks.
3. Thermal system. Put the brine pan on the fire to keep it boiling. All kinds of dishes are strung together with bamboo sticks and cooked according to the heat of different dishes.
4. eat. Cooked vegetables are put in a dish with Chili noodles and fried salt, and eaten after dipping them in Chili and salt according to taste needs.
Vegetarian dishes: 80g of lotus root slices, 80g of lettuce, 50g of wax gourd, 50g of mushrooms, 50g of dried bean curd, 80g of Chinese cabbage, 50g of cauliflower and 80g of green vegetable head.
Seasoning: butter 250g, vegetable oil100g, Pixian watercress150g, Yongchuan lobster sauce 50g, rock sugar10g, pepper 5g, pepper 2g, dried pepper 30g, fermented glutinous rice juice 20g, Shaoxing wine 20g, and ginger rice/0g.
Material packaging production
Refine vegetable oil, then cool, add secret seasoning, dried pepper, prickly ash, watercress, fennel, star anise and white sugar, stir-fry until the oil turns red, and add wine and white water (or broth).
After cooking for 10 minutes, add various dishes (commonly used side dishes: potato chips, lotus root slices, cauliflower, vermicelli, rice tofu, kelp, bean sprouts, lettuce slices, fungus, spinach, blood curd, hairy belly, wing tip, goose intestine, ham sausage, luncheon meat, etc. ), and then add oil base (red oil, chicken essence, etc. ).