Seasoning: one onion, one ginger, one garlic, 2g pepper, 2g star anise, two fragrant leaves, one bag of chafing dish, one spoon of salt, one spoon of soy sauce and one box of milk.
manufacturing process
1. First, clean all the ingredients one by one to remove dust and impurities. Cut the corn, slice the potatoes and lotus seeds, soak in water to prevent oxidation and blackening, shred the bean skin, cut the bean bubble diagonally to facilitate the taste, cut the old tofu into triangles, cut the mushrooms, mushrooms and Flammulina velutipes into small flowers, slice the ham, and thaw the bacon in advance for later use;
2. Wash two star anise, five or six fragrant leaves and a handful of pepper, put them in a dish to dry, wash the onion, ginger and garlic respectively, slice the ginger and garlic respectively, cut the onion into sections, and put the onion into a dish for later use;
3. After the wok is heated, pour the peanut oil into the wok. When the oil temperature is 50% hot, put the chopped green onion, ginger slices, garlic slices, pepper, star anise and fragrant leaves into a wok, slowly stir-fry the spices with low fire for about 10 minute, then stir-fry the spices until the color is dry and yellow, and then take them out under oil control;
4. Then add 1 bag of chafing dish bottom material and stir fry, stir fry red oil, add appropriate amount of water, the amount of water depends on the amount of ingredients, then pour 1 bag of pure milk, add salt to taste, then pour in appropriate amount of soy sauce and stir well, turn on high fire to boil the soup in the pot, and continue to cook for about 5 minutes after boiling;
5. Then put the vegetables prepared in advance 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, old tofu, potato chips and lotus seeds and cook for about 2 minutes; Then put the bean skin and beans in and wait for the soup in the pot to boil; Add bacon, ham slices, mushrooms, mushrooms and Flammulina velutipes, cook for a few minutes, then add 1, and blanch the washed chrysanthemum in a pot.
6. Put the cooked mala Tang in a large bowl, pour in the diluted sesame sauce, sprinkle with coriander and chopped green onion, and enjoy the delicious mala Tang. Because I don't like sesame sauce and coriander, I only put chopped green onion. Friends who like to eat these two ingredients can prepare in advance.
Tip:
1. Casein contained in milk can wrap capsaicin well, and adding milk can neutralize the salty and spicy taste in malatang soup, thus enhancing the fragrance and adjusting the color of soup, making the color of soup look more attractive;
2. Milk can not only enrich the taste of the whole soup base, but also increase nutrition. The spicy soup base with milk will become particularly thick and taste more delicious;
3. Milk spicy soup. After a spicy taste, it was mixed with the sweetness of milk. The taste is higher than the original one, and it has a rich and mellow taste.