200g of vegetable oil (about consumption135g), 20g of lard 100g, 30g of bean paste, 30g of pickled ginger slices, 40g of pickled pepper festival, 50g of garlic cloves10 cloves, 50g of ginger, 0g of pepper15g, and 25g of sugar. Add 500 grams of chicken or duck soup.
Put the wok on fire, add vegetable oil to heat it, add ginger slices, pickled peppers, bean paste powder and ginger (beaten) and fry for a few times, drain the remaining oil, add lard, garlic cloves and pepper and fry for a few more times, pour chicken or duck soup, cook for 10 minute, and add sugar, salt, monosodium glutamate and pepper.
1 "Niuhua hot spicy dip
Some people say that hot pot is a glamorous and fashionable Chongqing city girl, then I say that Mala Tang is a delicate and elegant Sichuan country girl, and she is still pungent and watery. When Chongqing people talk about its charming hot pot, Sichuan people are also proud of their unique spicy hotpot; When "Little Swan" hot pot became a cultural symbol with its chain stores all over the country, Sichuan Mala Tang also occupied the national market with its pervasive offensive.
Sichuan Mala Tang is represented by Leshan area, and the best of Leshan Mala Tang is concentrated in wutongqiao district. Speaking of Wutongqiao, a tiny place, it is indeed one of the famous "restaurants" in Sichuan, where Xiba tofu, mala Tang and bean curd are all produced; And Niuhua Town in this area is the "Double Restaurant Paradise" with the best mala Tang and tofu brain.
Niuhua Mala Tang can not only satisfy the stomach, but also satisfy the craving. However, the method is not complicated: its soup is made by adding cinnamon, dried tangerine peel, dried chili, pepper, star anise, rhizoma anemarrhenae, Hanyuan pepper, bean curd milk, fermented glutinous rice juice, etc. into chicken soup, which is put on a slow fire in a casserole and placed in a circular table, so that the edge of the pot is slightly higher than the desktop. It is clear that the main ingredients of mala Tang are really varied, from flying in the sky, running on the ground and swimming in the water to hanging on the branches and born in the soil. Everything is available: pigeon meat, chicken wings, foot skin, chicken breast, chicken leg, duck tongue, duck's paw, quail egg, beef, tripe, mutton, prawn, lobster, crucian carp, loach, eel, potato, sweet potato, lateral ear root, cucumber, bitter gourd, lentils, mushrooms, shiitake mushrooms, Flammulina velutipes, gluten and bean skin. Vermicelli and pig blood curd are cooked in a bamboo colander, bean sprouts and lateral ear roots are tied on the bamboo stick with thin thread, and the other main ingredients are either sliced, chopped or shredded, put on thin bamboo sticks and put in small baskets in different categories. Customers can choose freely according to their tastes. Unlike Chengdu Mala Tang, which is made of salt, pepper powder, pepper powder, monosodium glutamate and chopped green onion, it is not an ordinary red pepper dish, and Niuhua Mala Tang's seasoning dish is a must: the duck tongue is the best in Mala Tang, which is commonly known as "airplane", and its freshness is many times stronger than that of beef tripe, duck's paw and loach!
Niuhua Mala Tang generally pays dividends with white labels: each 10-cent white label is vegetarian and cheaper meat dishes, and most of the 50-cent red labels are meat dishes. Spending less than 100 yuan, together with drinks, can make five or six people have a decent meal. Eating around the stove in winter is warm, and eating cold beer in summer will clear away heat and reduce fire. Mala Tang small shops are all over the streets and alleys of urban and rural areas, Xian Yi, young and old.
In recent years, Niuhua Mala Tang has not only established its position as the "chieftain of Shu" in Sichuan snacks, but also walked out of Sichuan, bringing pleasant enjoyment to the people of the whole country.
2 "How to make spicy hotpot"
Ingredients: (according to your own hobbies, the types and amounts of raw materials can be increased or decreased)
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 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 of butter, vegetable oil100g, Pixian bean curd150g, Yongchuan lobster sauce 50g, rock sugar10g, 5g of pepper, 2g of pepper, 30g of dried pepper, 20g of fermented glutinous rice juice, 20g of Shaoxing wine and ginger rice/kloc.
Production procedure:
1, making brine. Put the wok on a strong fire, cook the vegetable oil until it is 6% ripe, stir-fry the Pixian bean office (first fine), quickly add ginger rice and pepper, and immediately add fresh soup. 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.
Common problems and solutions:
The scalded finished product is not ripe. The main ingredients used in mala Tang should be relatively easy to mature. You can't use raw materials that are not easy to cook, such as chicken wings, chicken feet, duck feet and beef. The cooking time of dishes such as eel and hairtail should also be longer. Don't swing too much and too fast when cooking these raw materials. If you master the cooking time, there will be no problem of being uncooked.
3 "hot spicy dip
According to the proportion of 5 kg bone soup:
1, 300g Pixian watercress (this is the main raw material) produced in Sichuan, and 250g rapeseed oil.
2. dried red pepper150g (cut into small pieces of about 2cm); 50 grams of pepper
3, 3 tablespoons of sugar; Dried ginger (sliced) and clove garlic150g each; 250 grams of onion (two and a half inches); A bag of150g aniseed sold in the grocery store (Kaempferol, etc.); Appropriate amount of salt (depending on the salinity of the watercress you buy, because the watercress produced by some manufacturers is too salty); A tablespoon of chicken essence
Stir-frying is very important:
1, put oil in a hot pot. When the oil is cooked, skip the oil (that is, turn off the fire) and pick it up for use.
2. Stir-fry the white sugar in the oil pan slowly. When the white sugar melts and bubbles (turn on a small fire as appropriate during the frying process, and pay attention to the fact that the melted sugar begins to float on the oil. At this time, the sugar bubbles are golden yellow, and if they turn dark red or black, they will be fried). Stir-fry the ginger, onion, garlic and aniseed immediately, and then stir-fry the Pixian watercress.
3. Turn on a big fire, put the bone soup in, add salt (with the salinity of the soup, which is slightly more important than the usual cooking flavor) and chicken essence. After the soup is boiled, add the oiled dried pepper and prickly ash and simmer for 10 minute.
According to this ratio, you can fry more base materials, and every time the taste is insufficient, you can add materials to the soup (those who like spicy food can also directly add some unpolished dried pepper segments and new pepper particles into the hot material)
Precautions:
1, when frying sugar, you can only use a small fire. The sugar must be fried until it melts, and then it will be soaked on the oil surface (it will be golden brown, and if it is fried, it can't be used any more, so the soup will be red and bright, but there is no sweetness in the soup).
2, watercress must use "Juancheng brand" Pixian watercress is authentic, and many other products are unqualified or have a bad taste.
3. It is best to use rapeseed crude oil (that is, non-refined oil), and the color and fragrance of the base material are better than those of refined oil such as salad oil.
Generally, you don't need butter for mala Tang or fish pot soup. If you use it as the bottom material of hot pot, you can use 200 grams of butter and 100 grams of rapeseed oil to fry together (butter is added after the vegetable oil is cooked, and the rest process remains unchanged).
4 "hot spicy dip
In fact, authentic Chengdu Mala Tang needs a lot of ingredients to stir-fry. When my mother made it, she asked someone to make a list. I glanced at it. There may be more than ten or twenty kinds. Choose the ingredients and grind them into powder, stir-fry them with vegetable oil and bittern oil (that is, the soup cooked with Sichuan's stewed vegetables, because the stewed vegetables are all 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.
I can't eat authentic mala Tang in other places now. Let me tell you something I created. I think it's still too hidden.
Make chicken hotpot because it is impossible to make all the ingredients by yourself.
Material preparation:
Chicken, Xixian watercress (more or less according to personal preference), dried pepper (more or less according to personal preference), Chinese prickly ash (more or less according to personal preference, I can only get 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.
Practice:
1, chop the chicken, put it in the pot (no need to add oil) and fry until dry.
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 boiled water, add pepper, aniseed, fennel, onion and chicken essence, and rinse after opening!
4. Dish: Cut coriander into fine powder, add chicken essence, add salt according to personal taste. If you like spicy food, you need the oil floating on the soup pot. If you don't like spicy food, you need the soup in the pot. Mix it well and start!
5 "Braised pot bottom with sesame seeds"
Formula:
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, 2 ounces of Pixian watercress 1 bag, 2 ounces of crystal sugar, half a catty of ginger, half a catty of garlic, 5 tsaoko, a little fennel, 25 cloves, 5 small pieces of cinnamon and 1 ounce of chicken essence.
Method:
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 after ginger and garlic taste-divide it into 5 pots-add water (preferably bone soup)-add traditional Chinese medicine equally and cook for half an hour-5