Homemade hot spicy dip chuan
First, raw materials:
Tofu, fish balls, broccoli, cauliflower, crab meat, shrimp and mushroom salad, pepper and onion sauce.
Second, practice:
1 String the above vegetables with bamboo fiber.
2 Heat the pan and pour in a little oil. When the oil is hot, add pepper (fried pepper oil), add white water (or broth), and then add onion and ginger.
3 after the water is boiled, add the Chili noodles (I added a package of hot and sour noodles seasoning; )
You can rinse it. ....
The second method:
Sichuan home-cooked hot spicy dip
Ingredients: 3 pieces of tender tofu, 380g of beef, 2 tsps of chopped green onion, 2 tsps of minced garlic, 1 tsp of Chili powder 1 tsp of salt, 1 tsp of monosodium glutamate, 1 tsp of pepper powder 1 tsp, 3 pieces of spicy tofu 1 tsp of green garlic, and 1 tsp of white powder water/kloc-0.
Production method:
Remove the hard skin and edges of tofu and cut it into dices; Cut beef into small pieces; Chop the green garlic. Douchi is ground and mixed with pepper. Put the diced tofu in hot water at one time and pick it up for later use. Heat oil in a pot, stir-fry the onion and garlic until the beef is half cooked, then stir-fry the tofu, Chili powder, pepper powder, salt, monosodium glutamate and spicy beans evenly in the pot. After frying, sprinkle with minced onion and garlic, thicken with white powder, and serve.
Features: spicy and delicious, stimulating appetite.
Very simple, make a deep pot, put oil in it, and put a coal fire reed under it.
String some with bamboo sticks, such as vegetables (rape), fungus, gluten, bean curd skin, artificial meat and so on. Put it in hot oil and fry it slowly (until it is edible, and control the heat yourself).
Then take it out and put some' natural powder' peppers and the like. Its main seasoning is a brown sweet noodle sauce (probably not sweet noodle sauce, similar to sweet noodle sauce), which is brewed by our own unique formula. These formulas are different, and I don't know.
Making method of mala Tang
Ingredients: (according to your own hobbies, you can increase or decrease the types and dosage of raw materials)
Meat dishes:
50 grams of rabbit waist and 50 grams of hairy belly.
50 grams of eel and 50 grams of pig throat.
50 grams of luncheon meat and 30 grams of duck intestines.
Vegetarian dishes:
80 grams of lotus root slices and 80 grams of lettuce.
50 grams of white gourd and 50 grams of fragrant bacteria.
50g of dried bean curd and 80g of cabbage.
50g of cauliflower and 80g of green vegetable head.
Seasoning:
250g butter and100g vegetable oil.
Pixian Douban 150g Yongchuan Douchi 50g
Rock sugar 10g pepper 5g
2 grams of pepper, 30 grams of dried pepper.
20g of mash juice and 20g of Shaoxing wine.
Ginger rice 10g refined salt 10g
Amomum tsaoko 10g cinnamon 10g
Weeding 10g tremella 10g
Chili noodles 250g fresh soup 1500g
Production procedure:
1, making brine. 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.
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.
5, easy problems and solutions:
A, 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.
B, the food in the pot is not limited to the above, it can be colorful: seasonal vegetables, animal offal, aquatic eggs, bean products, lunch meat, what can be eaten and what can be hot.