Among the numerous mala Tang recipes, Sichuanese are proud of their unique flavor, and Sichuan mala Tang is especially represented by Leshan area. It is said that the earliest mala Tang originated from the banks of the Yangtze River, and it was boatmen and trackmen who created the method of eating mala Tang. Later, the hawkers on the dock saw that this ironing method was profitable, so they transformed the dishes and stoves and put them at both ends of the burden, shouting as they walked. Friends who sell labor at the bridge by the river are always around the burden, and Mala Tang is gradually coming ashore from the river.
Now the formula of mala Tang has been greatly improved. When the green vegetables and fish are carefully labeled and pushed into high temperature, this is the real fire and water. So among young people, mala Tang has become a fashionable snack, and the hottest season for eating mala Tang has also increased to spring, autumn and winter.
Mala Tang recipe-1
Seasoning: Sichuan pepper, prickly ash, star anise, cinnamon, cold ginger, fragrant leaves, tsaoko, meat buckle, sugar, soy sauce, bean paste, ginger and onion.
Ingredients: tender chicken legs, young pigeons (two, depending on the amount of soup), pig bones, chicken bones, sheep bones, buffalo beef, buffalo belly.
Oil: lard, butter, vegetable oil.
Production: add a proper amount of rapeseed oil, the oil temperature is 60%, add sugar and stir-fry until the oil temperature rises to 90%, add tender chicken legs until the color is bright red and slightly heavy, add broth, cook slightly, and add butter, lard, chicken bones, sheep bones, buffalo, pepper, star anise, cinnamon, cold ginger, meat buckle, fragrant leaves, tsaoko, a little soy sauce, etc. Another pot, put the vegetable oil, stir-fry the bean paste to smell, and put the Jiang Mo; When the meat is rotten and the soup is colored, the last three times to remove the fishy smell, the soup is ready.
Accessories: Flammulina velutipes, coriander, green bamboo shoots, etc. There are many kinds of ingredients in Changsha, including all kinds of meat and vegetables.
Seasoning: stir-fried garlic paste or sesame oil mixed juice.
Hot sauce formula -2
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 tsaoko, a little fennel, 25 cloves of clove, 5 small pieces of cinnamon, and chicken essence 1 ounce.
Mix the three oils-add rock sugar and stir-fry with low fire-add Pixian watercress and stir-fry with low fire (at least half an hour), which will not carbonize the sugar, otherwise it will be bitter-stir-fry the rest (except traditional Chinese medicine) together, and divide the ginger and garlic into five pots-add water (preferably bone soup)-add traditional Chinese medicine for half an hour.
Hot sauce formula -3
250g butter, vegetable oil 100g, Pixian bean curd 150g, Yongchuan lobster sauce 50g, rock sugar 10g, Chinese prickly ash 5g, Chinese prickly ash 2g, dried Chili 30g, fermented glutinous rice juice 20g, Shaoxing wine 20g, ginger rice 10g, etc. Put the wok on the fire, cook the vegetable oil until it is half cooked, stir-fry the Pixian watercress office (first fine), quickly add the ginger rice and pepper, and immediately add the fresh soup. 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.
Hot sauce formula -4
In fact, there are many kinds of authentic Chengdu Mala Tang that need to be fried, maybe more than ten or twenty kinds. The ingredients are ground into powder, and vegetable oil and bittern oil are used (that is, the soup cooked with Sichuan 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.
Material preparation:
Chicken, Xixian watercress (more or less according to personal preference), dried pepper (more or less according to personal preference), pepper (more or less according to personal preference, as long as I have enough), pepper, a small amount of aniseed, a small amount of fennel, ginger, onion, coriander, salt, chicken essence, oil and various dishes to be rinsed.
Exercise:
1, chicken chops, fry until dry (without oil).
2. Heat oil in the pan (more oil is allowed). After the oil is boiled, add watercress, pepper, pepper and ginger, stir-fry, add chicken pieces and pepper, and add salt.
3. Stir fry, add boiling water, add pepper, aniseed, fennel, onion and chicken essence, and rinse after boiling!
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!
Malatang is a popular snack in Chengdu in recent years. If the popular song "Sister, Go Forward Boldly ..." has produced a whirlwind of enthusiasm among young people, then "Mala Tang", like a popular snack, has also set off a craze among young people in Chengdu, Sichuan and even some big cities in China. Gourmet made a metaphor: "Maodu hot pot is like an indoor disco, and Mala Tang is a split dance on the street." This metaphor is quite accurate and wonderful. Indeed, when Mala Tang first emerged, in the streets near cinemas and shopping malls, several little girls were holding a pot with a delicious hot pot, a small honeycomb coal stove, and several strings of rabbit loins and fragrant mushrooms strung together with bamboo sticks. Selling is simple, eating is casual, take a bunch of 32 cents, put it in a boiling brine pot, and it will be cooked soon; Spicy people will roll a few times or even eat a few strings when drying Chili noodles, and their faces will turn red and their heads will sweat. Happy and exciting! Therefore, mala Tang has become a fashionable snack for young people.
The more people eat, the more popular mala Tang will be. Street youths, off-duty workers and farmers in cities set up simple tables and chairs at the bridgehead to attract customers. The food in the pot is also very rich, such as seasonal vegetables, animal offal, aquatic eggs, bean products, lunch meat, and anything that can be eaten hot. The seller is happy, and so are the people who eat. "Get what you want!"
Mala Tang is the civilian destination of food. Vegetables and fish are carefully labeled and pushed into high temperature. This is really going through fire and water. Without exquisite cooking techniques, rough humans are mixed together, contaminating each other's tastes and can no longer be separated.
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Hot spicy dip Qiyuan
It is said that mala Tang originated on the banks of the Yangtze River. At first, it was the boatman and the tracker who created the way to eat mala Tang. The birthplace of mala Tang is Niuhua Town, wutongqiao district, Leshan City. Tracing back to the first one, it was an old man who had just started carrying a pole. It has been about 20 years now. In Niuhua, a small town with a population of only a few thousand, there are more than 20 people who cook mala Tang, so the competition is fierce and they need to improve and innovate in a long-term competitive atmosphere. Is it the best in the country? Hehe, of course it's the best in the country.
From Yibin, Sichuan to Wushan, the Three Gorges, due to the fast-flowing water, it is naturally an indispensable scenery for the trackers. While pulling fibers, they picked up a few stones by the river, set up a crock, scooped up a few spoonfuls of river water, lit a fire on the bucket, and put vegetables in the pot. If there are no vegetables, they took local materials, pulled some wild vegetables, added seasonings such as sea pepper and pepper, scalded them, and tasted them after eating. Convenient cooking custom is followed by riverside. This is the origin of mala Tang.
Later, the hawkers on the dock saw that this ironing method was profitable, so they transformed the dishes and stoves and put them at both ends of the burden, shouting as they walked, and friends selling labor on the riverside bridge enjoyed it around the burden. Mala Tang gradually came ashore from the river.
The restaurants in Chongqing made this way of eating popular, and mala Tang began to develop. In contemporary times, Mala Tang has become a popular diet because of its convenience, self-help, quickness and rapidity.
Preparation method of mala Tang formula
Ingredients (according to your own hobbies, you can increase or decrease the types and dosage of raw materials)
Meat dishes: 50 grams of rabbit loin, 50 grams of hairy belly, 50 grams of eel, 50 grams of pig throat, 50 grams of lunch meat and 30 grams of duck intestines.
Vegetarian dishes: 80g of lotus root slices, 80g of lettuce, 50g of wax gourd, 50g of mushrooms, 50g of dried bean curd, 50g of Chinese cabbage, 50g of cauliflower and 80g of green vegetable head.
Seasoning: butter 250g, vegetable oil 100g, Pixian douban 150g, Yongchuan douchi 50g, rock sugar 10g, pepper 5g, pepper 2g, dried pepper 30g, fermented glutinous rice juice 20g, Shaoxing yellow rice 20g, ginger rice 10.
Production procedure:
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.
Frequently asked questions and solutions:
The scalded finished product is not ripe. The main ingredients for mala Tang should be easy to cook. Can't use chicken wings, chicken feet, duck feet, beef and other raw materials that are not easy to cook. The cooking time of eel, hairtail and other dishes is also longer. Don't shake too much and too fast when cooking these ingredients. If you master the cooking time, there will be no problem of being unfamiliar.
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Hot spicy dip character
Shen Deyang of Chengdu used the simplest skill-cutting bamboo sticks, and got a share from thousands of mala Tang bosses. He made a fortune on small bamboo sticks.
A few years ago, a relative of Shen Deyang opened a mala Tang restaurant in the county seat. Business was good, but he often worried about buying bamboo sticks, so he helped his relatives cut a batch of bamboo sticks. Later, he found that there were many Mala Tang bosses with this demand. So he went to the farmer's house to buy bamboo at a price of 4 cents per kilogram and started a bamboo stick business. He classified the chopped bamboo sticks: the thin ones were used to make mala Tang and the thick ones were used to make mutton kebabs. 200 yuan per bundle, with prices ranging from 1 yuan to 2 yuan money per bundle.
Because the bamboo sticks made by Shen Deyang are of good quality and reasonable price, he originally wanted to earn a little money, so the business became more and more "hot". First, some mala Tang bosses nearby came to buy it, and later mala Tang bosses from other places also specially ordered it; Later candied haws, barbecues, etc. They all came to order sticks-candied haws and mutton kebabs in the north were sold in great quantities, and some transport bosses even ordered bamboo sticks from him to sell in the north.
Now, Shen Deyang's daily net income is above that of 70 yuan. He also plans to recruit some workers to help with the processing and add a special cutting machine. It's that simple. Shen Deyang turned a small bamboo stick into a big business.
Hot spicy dip lose weight
Foods such as mala Tang and hot pot are also high in calories, because cooking at high temperature will generate a lot of calories and its oil content is also high, so if you want to lose weight, you can't rely on eating mala Tang, and you should avoid eating too much of this kind of food during weight loss.
Of course, hot sauce can be healthy and low in fat. There is no oil when washing vegetables, and the amount of oil can also be reduced when mixing according to the requirements of customers. Generally speaking, raw materials contain less fat and less calories. In contrast, when cooking, customers often have to go through three oiling processes: lubricating oil, frying and pouring oil, so customers can't choose the amount of oil to put in the dishes. Therefore, spicy weight loss is not an impossible task. On the contrary, as long as you pay attention to the intake, Mara Tang Can can also achieve the goal of losing weight.
Spices in mala Tang formula
Pi County Douban
Pixian watercress is brewed with broad beans, peppers and salt, and it is a local specialty of Pixian County in Chengdu. 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 brewed with soybeans, salt and spices. Its taste is mellow, yellow and black in color, oily, soft and scattered in seeds, and fresh and sweet in taste. Chongqing Yongchuan Douchi is the best. Douchi used in soup brine can increase the salty taste, and the taste is fresh and mellow.
Red pepper
Dried Chili peppers are pungent and warm, and can dispel cold and strengthen stomach. Their colors are bright red and spicy. 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 pepper to the soup base of hot pot can remove fishy smell, relieve boredom, inhibit off-flavor, and increase spicy taste and color.
Sichuan pepper
Zanthoxylum bungeanum is pungent, warm and hemp, which can warm the middle warmer and dispel cold, and has the function of eliminating dampness and relieving pain. The varieties of pepper are Shaanxi pepper, Sichuan Mao Wen pepper and Qingxi pepper. Zanthoxylum bungeanum is an important seasoning for hot pot, which can inhibit the fishy smell and remove the differences in the soup and brine.
old ginger
Ginger tastes pungent and wet, contains volatile oil gingerol, and has a special spicy taste. Ginger is used in red soup, and clear soup can effectively remove fishy smell and inhibit odor, and can enhance fragrance and taste.
garlic
Garlic is spicy and contains volatile oil and second-rate compounds. 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 fermented grains to the bottom material of hot pot 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 a small crystalline particle with salty taste. It can detoxify, cool blood, moisten dryness and stop oxygen. Salt plays a role in determining taste, seasoning, refreshing, relieving boredom and removing fishy smell in hot pot.
crystal sugar
Crystal sugar is a replica of sucrose, which is sweet in taste and flat in nature. It is used for crystallization, benefiting qi, moistening dryness and clearing heat. Adding a little rock sugar to the hot pot soup can make the soup mellow and sweet, which can relieve the spicy stimulation.
Cooking wine
Cooking wine is made of glutinous rice as the main raw material, which has a soft taste and a special aroma. The main functions of cooking wine in hot pot soup are to enhance fragrance, color, fishy smell and odor.
monosodium glutamate
MSG is extracted from protein-containing substances such as soybean, wheat and kelp, and it tastes delicious. It can be used in hot pot to enhance fragrance and taste.
chicken essence
Chicken essence is a powerful fresh-keeping product that has been widely used in recent years. It is refined from eggs and sodium bran. The umami flavor of chicken essence comes from amino acids decomposed by protein. The role of chicken essence is to enhance the umami flavor and taste.
Changsha Baiguoyuan Ecological Agriculture Co., Ltd. was established in 1998, covering an area of 1 100 mu, and belongs to the Hunan Provincial Departme