Seasoning: onion, ginger, garlic, pepper, star anise, fragrant leaves, chafing dish material, edible salt, soy sauce and milk.
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Production process: 1. First, clean all the food one by one to remove the dust and residue. Slice the corn. Slice potatoes and lotus roots and soak them in clear water to avoid air oxidation and blackening. Slice the soybean oil skin. Cut the tofu bubble diagonally for easy tasting. Cut tofu into triangles. Slice Pleurotus ostreatus. Break auricularia auricula and Flammulina velutipes into small flowers. Slice the sausage. Thaw the bacon early for later use.
2. Take two star anises, five or six fragrant leaves and a handful of peppers, wash them and put them on a plate to dry. Clean the scallion, ginger and garlic respectively, slice the ginger and garlic respectively, and cut a part of the root of the scallion into strips and put them on a plate for later use.
3. After the wok is boiled, put cooking oil into the wok. When the temperature is 50% hot, put chopped green onion, ginger slices, garlic, pepper, star anise and fragrant leaves into a wok and fry with slow fire 10 minute. After the spices are dried and yellowed, the oil is controlled and the water is replenished.
4. Then add 1 bag of chafing dish ingredients and stir-fry, add Chili oil and stir-fry, add appropriate amount of cold water, the amount of water is determined according to the food intake, then add 1 bag of pure milk, add edible salt to taste, then add appropriate amount of soy sauce and stir, enlarge the juice in a large fire pot until it boils, and continue to cook for 5 minutes after boiling;
5. Then put the prepared vegetables into the pot, first put the corn into the pot, because the corn is difficult to cook, and cook for about 3 minutes; Then add hot pot noodles, tofu, potato pieces and lotus roots and cook for about 2 minutes; Then add the soybean oil skin and bean curd and soak them in, and wait for the juice in the pot to boil; Add bacon, ham slices, Pleurotus ostreatus, Auricularia auricula and Flammulina velutipes, cook for a few minutes, then add 1, and blanch the washed chrysanthemum in a pot.
6. Put the cooked string into a small bowl, pour in the diluted sesame sauce and sprinkle with chives to enjoy the delicious string. Because I don't like sesame sauce and fragrant incense, I only put scallion, so friends who like these two foods can be fully prepared.
Why do you want to put milk in mala Tang? 1. The opo structured fat contained in milk can wrap the capsanthin well. Adding milk can combine the salty taste and sweet taste in Chuanxiang soup, and then it is more fragrant. It can also adjust the color of the soup well to make the color of the soup look more attractive.
2. Milk can not only enrich the taste of all gravy, but also enhance the nutrients. The soup of braised chicken with milk will be particularly deep and taste more and more delicious;
3. Sandalwood soup with milk, after tasting the sweet channel, there is also the sweetness of milk mixed in it, which is one level more than the original, and the taste is rich and mellow.