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.

The most exquisite way to eat in maocai is "dry dish", that is, put dried Chili powder in a small dish, add seasonings such as salt and monosodium glutamate, and gently dip the scalded dishes in the pot into the dry dish, which can be sent to the mouth. It is delicious and fragrant.

operating procedure

Step 1: Boil the broth (bone soup), take out the special pot and add the broth.

Step 2: Add a part of the bottom material to the wok and stir-fry 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, and of course, sesame sauce (a special way to eat Xi 'an) can also be added.

Manufacturing sequence

1, making brine. Put the pot on the fire. When the vegetable oil is boiled to 6%, add Pixian watercress (chopped first), ginger rice and pepper, stir fry, 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. Put the cooked vegetables in one dish, add Chili noodles and fried salt, and dip them in Chili and salt according to your own taste. Whether you dip it or not depends more or less on you.

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.