I'll answer your question.

In fact, when I first ate maocai, I felt that maocai was just a large portion of mala Tang. The first time I ate maocai, I felt very bad. I went with my friends, and there were ice and ice in the beef balls in the middle of maocai.

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 fastidious way of eating is "dry dish", that is, dry Chili powder is placed in a small dish, and seasonings such as salt and monosodium glutamate are added, and the scalded dishes in the pot are gently dipped in the dry dish, and then they can be sent into the mouth, which is delicious and fragrant.

Chinese name: maocai.

English name: Maocai

brief introduction

Maocai is a special feature of Chengdu, that is, it is a cooked dish with soup made of traditional Chinese medicine and various seasonings; Pack the dishes with a bamboo spoon, usually one spoon is one serving; Cooked in a pot and put in a bowl, all kinds of seasonings should be mixed in advance in the bowl, and by the way, a spoonful of soup is called "maocai", and then some coriander, chopped green onion and Sichuan-specific lobster sauce are sprinkled, which becomes the most famous and characteristic snack "maocai" in Chengdu. Simply put, "maocai is one person's hot pot, and hot pot is a group of people's maocai."

What is maocai?

Many people don't know what maocai is. In fact, maocai is a very distinctive snack in Chengdu, Sichuan. Here is what maocai is for you.

The meaning of maocai

It is a cooked dish with soup made of traditional Chinese medicine and various seasonings. "maocai" is a special dish in Sichuan. If you think this is a dish, you are all wet. This is just a practice. The dish cooked in this way is called "maocai". The word "Mao" is a verb here. Cook it in a pot, then put it in a bowl and scoop a spoonful of soup. Maocai's raw materials are unlimited, and all the ingredients in the world can be taken. The difference between maocai and Chuanchuanxiang and Hotpot is probably that maocai's soup can also be drunk, while the bottom of Chuanchuanxiang and Hotpot is estimated that no one dares to scoop it into his mouth with a spoon.

origin

Take food

There are many theories about the origin of maocai.

The first argument is that maocai originally originated from Sichuan pot-stewed dishes, and Sichuan pot-stewed dishes and cold salads are all over the world. Many lazy people want to save money for convenience, so they buy mature cooked food directly in the market. Because the brine is used for marinated vegetables, but the store owner is afraid of the waste of oil and water in the brine, so he added some spices and traditional Chinese medicine to it and put some vegetables in it for scalding, and found it delicious. It was sold with cold dishes, which had a very good effect, so there was maocai.

Another way of saying this is that maocai originated in the Three Kingdoms period at the end of the Han Dynasty. In the Western Han Dynasty, due to the extensive exploitation and use of well salt, the eating habit of Sichuan people was initially formed. There is a record in Shu Du Fu that "regulating husband's five flavors", the sum of sweetness and sweetness, ..... five meats and seven dishes, and those who are tired of smelling, can cultivate their spirits and nourish their blood, and they will never finish their work ".Regulating husband's five flavors is the way of seasoning traditional Chinese medicine.

At the end of the Eastern Han Dynasty, soldiers lost their appetite because of various diseases in the army for years. In order to prevent the spread of diseases in the army and have a good effect, military doctors often order cooks to add some Chinese medicines to their meals, which can not only prevent and cure diseases, but also produce fragrance and achieve the purpose of seasoning; Because of this, most of the drugs are flavored and used as marinades in the back city. Later, after the improvement of cooks, all kinds of vegetables were scalded, and it was found that they tasted better than before and were more loved by soldiers in the army. This method was widely spread in the army. Because of the large quantity in the army, it was often called "maocai" with the ancient name of boiling soup and scalding food with spices. Later, when the cook left the army in old age, he brought this law into the people to make a living by running a "restaurant", and the business was extremely hot. Thus maocai entered an unprecedented period of prosperity.

In a word, no matter what arguments are made, the origin of maocai is closely related to Sichuan, a food gathering place, and it is certain that maocai originated in Sichuan. After many improvements, maocai has changed its original pot-stewed maocai into more and more flavors that are more suitable for people all over the world, such as: hot pot maocai, clear soup maocai, slightly spicy maocai, extra spicy maocai, rattan pepper maocai, three fresh maocai and the traditional pot-stewed.

Maocai.

Maocai is also called hot pot dish, which is a form of boiling. The difference is that the configuration of maocai's base material is the secret. maocai originated from the folk in Chengdu, Sichuan, and was copied by some areas. If you go to Chengdu to taste the folk maocai, you won't know what maocai is.

Maocai can be roughly divided into two types:

1, hot pot type maocai: that is, what we call hot pot dishes, the basic form is the same, but the difference lies in the bottom material configuration, which is a hot pot for one person.

2. Brine-type maocai: It is a spice configuration similar to brine. After eating this maocai, the soup base can be drunk, which is delicious and not dry and spicy.

3. White-water maocai: Cook the dishes in a large pot filled with tap water and put them in a bowl, then add spices and sesame oil.

Maocai: It is called maocai in most areas such as Sichuan; Main business forms: put vegetarian dishes in the display cabinet for consumers to choose from or directly let the boss side dishes, which can be directly vegetarian or vegetarian; After selecting the dishes, put them in a bamboo basket or a special maocai gizzard, put them in a bowl, add soup and seasoning to taste them, and they can be eaten. Because of their making method, they are defined as "maocai".

doubt

If you think this is a dish, you are all wet. It's just a practice. The dish cooked in this way is called "maocai". There are good meat and vegetables, but it is said that maocai is too angry to eat often. The difference between maocai and Chuanchuanxiang is probably that maocai's soup can also be drunk, while the bottom of Chuanchuanxiang's pot is estimated that no one dares to scoop it into his mouth with a spoon.

Summary: maocai: It's a dish cooked in soup with traditional Chinese medicine and various seasonings. For example, various famous maocai in Chengdu are proud of the exclusive secret spices. The soup is made of dozens of harmless Chinese herbal medicines, supplemented by secret seasonings and common seasonings. It is not hemp in hemp, not spicy in spicy, suitable for all ages, invigorating the spleen and stomach, not getting angry and not hurting the stomach.

In the farmer's market, in the neighborhood and in the street shops, we often see such a scene: a big soup pot is placed on the honeycomb briquette stove, and the soup inside is steaming. Several long bamboo baskets filled with vegetables and with big tips are immersed in the pot, and a strong fragrance floats away with the wind, attracting passers-by to stop. Some people lit baskets of vegetables on the vegetable shelf with their fingers, and the stall owner put the corresponding vegetables into the bamboo basket. When it was no longer enough, they put the bamboo basket in the boiling soup pot for soaking and cooking. In the meantime, they also lifted the bamboo basket from time to time and put it in the soup until the vegetables were "cooked", and then lifted the bamboo basket and poured the vegetables and some soup into bowls or plastic bags for diners to eat on the spot or take home to enjoy. This is the most common street food in western Sichuan-maocai.

Perhaps you are puzzled by the word "Mao". Mao should come from the ground, which means to cook (or soak) raw and cooked raw materials in boiling soup.

Mao is connected with the ancient words. The sum of fat dogs, taking the mountain skin. -Mei Cheng's "Seven Hair", which refers to edible aquatic plants or wild vegetables: soup (using vegetables and miscellaneous meat as soup).

characteristic

Odd fragrance: maocai broth collects the essence of bone soup, with nearly dozens of unique Chinese medicines and natural spices, and uses secret techniques to maximize the magic and bone fragrance, making the soup fragrant.

Taste mellow: the soup in the pot: "both red and white". The red soup tastes heavy and spicy, and the white soup is elegant and fresh. Take a sip of the broth in the casserole and savor it carefully. It is fragrant and not greasy, delicious and not dry, transparent and long, violent and lasting.

Nutrition: It is rich in various nutrients, including a kind of chondroitin, which can greatly enhance the activity of bone cells, and has the health care effects of supplementing bone marrow, increasing blood, delaying aging, prolonging life, strengthening body and beautifying, invigorating spleen and stomach, and enhancing memory.

operating process

Step 1: cook broth (big bone soup), take out a special pot and add broth.

Step 2: Add a portion of the bottom material to the wok and stir to boil.

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 into the bowl and pour the spicy oil on it, and the spicy maocai will be ready!

Step 5: Add spicy ingredients and other condiments, and of course, sesame sauce (a particular way of eating in Xi 'an) can also be added.

fabrication sequence

1, making brine. Put the wok on a strong fire. When the vegetable oil is cooked to 6%, add Pixian watercress (chopped first) and stir-fry the ginger rice and pepper, and then add the fresh soup immediately. Add chopped fermented soybean, ground crystal sugar, butter, fermented glutinous rice juice, cooking wine, refined salt, pepper, dried pepper, tsaoko and other seasonings. After boiling, the foam is removed to form brine.

2. Make the main ingredients. Wash the lettuce, cut the rabbit loin, eel and duck intestines into cubes with a width of 2 cm; Cut the hairy belly and pig's throat into 4 cm square. Lunch meat is cut into 4 cm square slices; Vegetarian vegetables are cut into thin slices about 3 cm. Use washed bamboo sticks to thread the dishes into a string of about thirty or forty grams.

3, hot system. The brine pot is placed on a strong fire to keep it boiling. All kinds of dishes are cooked with skewered bamboo sticks and cooked according to the heat of different dishes.

4, eating. Boiled and mature dishes are put in a dish with Chili noodles and fried salt, and eaten after dipping them in Chili and salt according to your own taste. It's more or less up to you to dip or not.

Vegetarian dishes: 80g of lotus root slices, 80g of lettuce, 50g of white gourd, 50g of fragrant mushrooms, 50g of dried bean curd, 80g of Chinese cabbage, 50g of cauliflower and 80g of green vegetable head.

Seasoning: 250g butter, vegetable oil 1 00g, Pixian watercress150g, 50g Yongchuan lobster sauce, 5g rock sugar10g, 5g prickly ash, 2g pepper, 30g dried pepper, 20g fermented glutinous rice juice, 20g Shaoxing wine and ginger rice. 0 g, weeding 10 g, white fungus 10 g, 250 g of Chili noodles, and fresh soup 1500 g.

Material package making

Refine vegetable oil, then cool, add secret seasoning, dried pepper, pepper, douban, fennel, star anise and white sugar, stir-fry with low fire until the oil turns red, add cooking wine and white water (or broth), and cook for 10 minute, then add various dishes (commonly used side dishes: potato chips, lotus root slices, cauliflower, vermicelli and rice tofu).

characteristic

Maocai is a unique flavor snack in the western Sichuan Plain. With its unique taste and affordable price, it has won the love of the masses. Maocai is cheap, spicy and delicious, which can satisfy one's craving and serve meals. Guests can not only order according to their own preferences, but also add seasonings according to their own tastes after the dishes are ready. The prices in maocai are not high, and the per capita consumption is about 6- 12 yuan, which is consistent with the inherent commonness of maocai, so every restaurant business is good now.

Maocai, spicy and delicious, is not only popular in Sichuan and Shaanxi, but also in other places. The investment in opening a maocai is not large, and the total investment is only about 1,000 yuan. With the emergence of some seemingly traditional but packaged food and beverage varieties, we have to think about such a problem. There are many people who invest in the catering industry. Some investors think that they are rich in funds, and they are going to build some "aircraft carriers"-Sichuan, Shandong, Jiangsu, Guangdong, Japanese food and Korean barbecue. Anyway, they need everything, not only the facilities and decoration are luxurious, but also the dishes are high-grade and precious. However, after all, the consumer groups in the high-end catering market are limited, and everyone is vying for a share in this limited market, which will inevitably lead to the diversion of customers and the thinning of profit space, and finally make some of them retreat.

one's taste

Select high-quality spices, stir-fry them with slow fire until they are fragrant, grind them into fine powder together with peppers, and pour them into boiling hot oil. Soak it thoroughly and dry it. Make the pepper fragrant, oily and medicinal. Plumes of tea fragrance floated out and spread ten meters away. Up to now, the unique flavor of some maocai ingredients is still difficult for many colleagues to decipher.

seasoning

250g of butter, vegetable oil100g, Pixian watercress150g, Yongchuan douchi 50g, rock sugar10g, 5g of pepper, 2g of pepper, 30g of dried pepper, 20g of fermented glutinous rice juice, 20g of Shaoxing wine and 20g of ginger rice/kloc. Mala Tang is the destination of food popularization. Making a bowl of mala Tang is actually very simple. It is nothing more than putting some seemingly irrelevant things on the label carefully, putting them together, and then pushing them into the high temperature all at once. It is really going through fire and water. Just like this world, beautiful, ugly, fat, thin, tall, short, good, bad, red, green, blue, purple, black and white; Kings and princes, peddlers and pawns, various religions and various ways come together, and they will gradually merge, penetrate each other, and contaminate each other's tastes. In the end, they will all become hemp, spicy, fresh and refreshing delicious, and some irrelevant things, thus forming a harmonious whole that can no longer be separated.

develop

We have made great efforts to refine, standardize, standardize and other aspects of traditional food varieties, and at the same time, we have carefully packaged them in a modern way, thus bringing some popular and affordable street food to the market in a new way. For example, the street food used to be fragrant, just like opening a chain store in a decent way. Another example is the popular porridge hot pot in recent years, that is, a gourmet trend formed after the ingenious combination of Guangdong raw porridge and Sichuan hot pot that everyone used to take for granted.

I believe everyone understands that instead of rushing to build an "aircraft carrier", it is better to build more "small speedboats". A bowl of porridge can sell a million rich sisters, and a bamboo stick can make a bunch of people rich, so today's bamboo baskets can also produce a lot of big business. Business opportunities are everywhere, depending on whether you seize those seemingly ordinary opportunities.

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