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What traditional Chinese medicines can be added to chicken soup for rice noodles to enhance fragrance?
First, the formula of mala Tang

Lots of bone and broth (add soup at any time)

The following is 10 portion (pot) soup stock.

800g Pixian watercress fried in oil.

Pixian watercress is brewed from broad beans, peppers and salt. It is a local specialty of Chengdu Pixian County. Its color is bright and moist, and it has a strong spicy taste. Pixian watercress is the most important seasoning in hot pot of red soup. When used in soup brine, it can increase the umami flavor and fragrance, making the soup warm and spicy and thick and bright.

Stir-fried lobster sauce 200g.

Douchi, which is brewed from soybeans, salt and spices, is mellow in smell, yellow and black in color, smooth in oil, soft and loose in seeds, fresh and sweet in taste. Chongqing Yongchuan Douchi is superior in taste. When used in soup brine, Douchi can increase the salty and mellow taste.

Dried Chili1000g

Dried peppers are pungent and warm, which can dispel cold and strengthen the stomach. They are bright red and spicy. There are many kinds of dried peppers, such as big gold bars, two gold bars, five-leaf peppers, morning peppers, seven-star peppers, dahongpao and millet peppers.

Adding dried chillies to the pot bottom of hot pot soup can remove fishy smell, relieve boredom and suppress peculiar smell, and increase spicy taste and color.

Zanthoxylum bungeanum150g

Zanthoxylum bungeanum, with pungent, warm and hemp flavor, can warm the middle warmer, dispel cold, remove dampness and relieve pain. Shaanxi pepper, Sichuan Maowen pepper and Qingxi pepper are the best pepper varieties.

Zanthoxylum bungeanum is an important seasoning for hot pot. When used in soup, it can suppress fishy smell, remove foreign smell and enhance fresh flavor.

Ginger 10

Ginger is pungent and wet. It contains volatile oil gingerol. It has a special spicy flavor. Ginger is effective when used in red soup and clear soup.

It can remove fishy smell and suppress smell. It can enhance fragrance and flavor.

2 garlic heads

Garlic is spicy and fragrant. It contains volatile oil and second-rate compounds.

Garlic is mainly used for flavoring, enhancing fragrance, suppressing fishy smell and removing peculiar smell.

500 grams of fermented glutinous rice

Fermented glutinous rice is made from glutinous rice. The rice grains are soft and not rotten, and the wine juice is mellow. It is sweet and delicious, thick but not mixed, thick but not sticky.

Adding mash to the sauce of chafing dish soup can increase freshness, suppress fishy smell and make the soup sauce sweet again.

Proper salt content

The scientific name of salt is sodium chloride, which is a kind of small crystalline granule 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.

Appropriate amount of rock sugar

Rock sugar makes the replica sucrose, which is sweet and flat for crystallization, benefiting qi, moistening dryness and clearing heat.

When boiling hot pot soup brine, adding rock sugar grams makes the soup mellow and sweet, which has the function of relieving spicy stimulation.

Cooking wine100g

Cooking wine is made of glutinous rice as the main raw material, with soft wine taste and special aroma.

The main functions of cooking wine in hot pot soup brine are to enhance fragrance, color, fishy smell and odor.

Monosodium glutamate

Monosodium glutamate is extracted from soybean, wheat, kelp and other substances containing protein, and it tastes delicious.

In the hot pot, fresh flavor is added to enhance flavor.

Appropriate amount of chicken essence

Chicken essence is a powerful fresh-keeping product which has been widely used in recent years. It is refined from chicken eggs and sodium bran. The delicate flavor of chicken essence comes from amino acids decomposed by protein.

The function of chicken essence is to enhance freshness and taste.

Pepper100g

Pepper, with pungent and strong aromatic smell in temperate zone, has the effects of warming the middle warmer, dispelling cold, invigorating stomach and smoothing qi.

Used in broth hotpot to remove fishy smell, suppress smell, enhance fragrance and taste.

The function and dosage of hot pot spices.

1 fermented grains 50g is a fluffy, dark brown root spice commonly used in spicy hot pot soup or braised dishes. Chengdu people call it vanilla, while Chongqing people call it fermented grains. In fact, it should be called fermented grains, also known as fermented grains. Sweet fermented grains have a pungent smell, which is similar to strong turpentine smell. They have the functions of regulating qi, relieving pain, relieving depression and invigorating spleen. They are blindly used as traditional Chinese medicines to treat chest and abdomen pain, stomach pain, vomiting, loss of appetite and indigestion. Adding this spice to spicy hot pot soup or brine has a strong fragrance. However, we should pay attention to the quantity, and the dosage should not exceed 5 grams at a time, otherwise the aroma will be "greasy".

2 20 grams of cloves, also known as male cloves and female cloves, are the buds of cloves. They are commonly used in cooking as dry products, with strong fragrance, tingling tongue and tingling tongue. Their sexual taste is pungent and warm, and they have the functions of warming the stomach, stopping hiccups, expelling wind and relieving pain. The dosage in cooking should be within1~ 2 grams, and never use it more.

3 50 grams of star anise should be called star anise, also known as anise, aniseed and August pearl, which is a familiar spice. It is characterized by its fragrant smell and slightly sweet taste. It is pungent and warm in nature, and has the functions of warming the middle warmer to stimulate appetite, dispelling cold and treating hernia. Whether it is hot pot, braise in soy sauce or brine, it can be used in cooking. Because its fragrance is that some people like it and others are annoyed, it is more flexible in use, and 5 ~10 g is appropriate.

4 50 grams of fennel, also known as fennel, shredded vegetables, Huai Xiang, wild fennel. It is cultivated in most parts of the country and is familiar to people. Its fresh stems and leaves are often used in cooking to make fennel beans, fennel stuffed jiaozi and so on. Its mature fruit is like small grains of rice or cumin, and it has a special aroma. As a spice, it is widely used in braised pork, bittern and spicy hot pot. In medicine, it is pungent and warm, and has the functions of promoting qi circulation, relieving pain, invigorating stomach and dispelling cold.

5 50 grams of Amomum tsaoko, the fruit of a ginger plant Amomum tsaoko, tastes strange and unpleasant. Its medicinal properties are warm and pungent, and it has the functions of eliminating dampness, strengthening spleen, eliminating phlegm, warming middle warmer, expelling cold and resisting malaria. It can be broken or used whole in cooking. As a spice, it is burned or marinated with beef, and its flavor is especially good. Amomum tsaoko should not be used in spicy hot pot and brine, and it is more appropriate to put 3 ~ 5 pieces.

6 50 grams of Amomum villosum, also known as Amomum villosum and Amomum villosum, is a mature fruit of Amomum villosum. It tastes astringent, smells fragrant, has mild medicinal properties and pungent taste. It has the functions of promoting qi circulation, invigorating stomach and promoting digestion. The medicine is used for abdominal distension and pain, loss of appetite, nausea and vomiting, enteritis, dysentery, and fetal movement. It should not be used too much in hot pot and braised dishes, and it should be less than 3 grams.

7 Sannai 30 grams Some places are also called Shajiang and Shanla, which are rhizomes. Grocery stores and Chinese medicine stores sell dried slices, which are fragrant. The medicine is mild in nature and pungent in taste, and can warm and eliminate dampness, promote qi circulation and relieve pain. It is mainly used for treating acute gastroenteritis, dyspepsia, abdominal pain and diarrhea, stomach cold pain, toothache, rheumatoid arthritis, traumatic injury, etc. In cooking, it is mostly used for burning, marinating and spicy hot pot, and the dosage is mostly between 5 ~10g. Guangdong people use galangal to make salted chicken. In recent years, Sichuan Jianghu dishes are made of "Sannai dishes", that is to say, the main ingredients are cooked with a lot of Sannai, dried red pepper and dried pepper. This dish is praised for its unique flavor, but it has not been reported yet.

30 grams of Lingcao is a blind spice widely used in hot pot in recent years. Because all the products sold in the market are dry, it is difficult to identify. After many consultations, the dried product was taken to associate professor Xu Jiangpu of our school for verification: it should be called Lingxiang, also known as Linglingxiang, belonging to LYSIMACHIA of Primulaceae. It is a perennial herb with strong fragrance and sweet taste. Used in spicy hot pot, the general dosage is not more than 5g. There is another kind of Lingcao in the market, named Basil, which can replace the above one, but it belongs to Labiatae, also called Linglingxiang, also known as nine-story pagoda, vanilla, vanilla, duck head, sparrow head grass, etc., and its sexual taste is pungent and warm. In terms of medicine, it is pungent and warm, and has the functions of treating cold, cold and headache.

9 30 grams of grass, like Lingcao, is also a common spice used in spicy hot pot in recent years. A few days ago, I asked Professor Xiong Sizhi to help me find the relevant information, and soon got the results: weeding is also called fragrant weeding, fragrant weeding, fragrant sheep, and LYSIMACHIA pilosa, which also belongs to Primulaceae, and its nature and taste are sweet. It can be used for treating common cold, cough, rheumatism and irregular menstruation. The dosage in spicy hot pot should not be too much, just 3 ~ 5 grams, and it can also be used in brine.

Some people say that in spicy hot pot and brine, "Lingcao enhances fragrance, weeding and antiseptic", in fact, many spicy spices have antibacterial and antiseptic effects to varying degrees.

10 30 grams of cardamom, also known as round cardamom, is written as "Bai Kou" or "Kouren" in the market or pharmacies. The taste is astringent, because its medicinal properties are pungent and warm, so it has the functions of promoting qi and regulating qi, warming the stomach and promoting digestion, eliminating dampness and stopping vomiting, and relieving alcoholism. Add 3 ~ 5g to the spicy hot pot. Because of its good fragrance, the dosage is small.

1 1 nutmeg 30g alias Yuguo. In recent years, it has been widely used in hot pot, but its taste is also unpleasant. Its medicinal properties are pungent and warm, and it has the functions of warming the spleen and stomach, astringing the intestines and lowering the qi. You can't use more than one thing, just two or three.

12 50 grams of cinnamon, also known as cinnamon. Sweet and hot in nature, it has the effects of nourishing Yuanyang, warming spleen and stomach, removing accumulated cold and dredging blood vessels. Indications: kidney-yang deficiency, cold pain in the heart, chronic diarrhea, etc. It is oily and has a strong fragrance. The taste is spicy and the aftertaste is slightly sweet. It is widely used in spicy hot pot and braised dishes, and the appropriate dosage is 5 ~10g.

13 cumin100g alias, Daphne arabica, fennel in repose, belongs to Umbelliferae, and is the seed of cumin, which is mainly produced in the border areas of China. The fruit shape is oval. The two ends are about 5 mm long and thin, 3 mm wide, and are light green-gray, which is similar to fennel. When using it, pay attention to preservation and try to seal it as much as possible to avoid losing its flavor.

14 20g of fragrant leaves, that is, the leaves of osmanthus trees are gray-green, with no mildew and strong aroma, which can enhance fragrance, remove odor and stimulate appetite.

Boil the above materials together into a large pot of soup, and then divide it into 10 small pots.

Making method of mala Tang

Ingredients: (according to your own hobbies, the types and amounts of raw materials can be increased or decreased)

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:

80g of lotus root slices and 80g of lettuce.

50 grams of wax gourd and 50 grams of fragrant bacteria.

50 grams of dried bean curd and 80 grams of cabbage

50 grams of cauliflower and 80 grams of green vegetable head

Seasoning:

Butter 250g vegetable oil100g

Pixian Douban150g Yongchuan Douchi 50g

Rock sugar10g pepper 5g

2 grams of pepper and 30 grams of dried pepper.

20g of mash juice and 20g of Shao wine.

Ginger rice10g refined salt100g

Amomum tsaoko10g cinnamon10g

Weeding10g of white fungus10g.

Chili noodles 250g fresh soup1500g

Production procedure:

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.

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.

Of all the dishes in Sichuan cuisine, Sichuan spicy hot pot is the most widely used spice at present. Followed by Sichuan pot-stewed vegetables, its spices can be used with spicy hot pot spices, but there are some differences in variety and dosage.

As far as I know, in the early years, some hot pot restaurants liked to use poppy shells in spicy hot pot, thinking that the taste would be particularly fragrant after adding them, so they were widely used in the old Sichuan spicy hot pot. As we all know, opium is extracted from poppy. The disaster and pain brought by opium to the Chinese nation in the old society are still fresh in our memory, and adding poppy shells to hot pot is also prohibited by the state. In view of this, later hot pot practitioners have switched to other spices to replace the fragrant, analgesic and antidiarrheal effects of poppy shells.

According to the author's experience, the following is a brief introduction of various spices of Sichuan-style hot pot for readers' reference only.

1? Ganzi is a fluffy, dark brown root spice commonly used in spicy hot pot soup or braised dishes. Chengdu people call it vanilla, while Chongqing people call it fragrant fermented grains. In fact, it should be called Ganzi, also known as Ganzi Xiang. Sweet fermented grains have a pungent smell, which is similar to strong turpentine smell. They have the functions of regulating qi, relieving pain, relieving depression and invigorating spleen. They are blindly used as traditional Chinese medicines to treat chest and abdomen pain, stomach pain, vomiting, loss of appetite and indigestion. Adding this spice to spicy hot pot soup or brine has a strong fragrance. However, we should pay attention to the quantity, and the dosage should not exceed 5 grams at a time, otherwise the aroma will be "greasy".

2? Clove, also known as clove and clove, is the bud of clove. It is often used as a dry product in cooking. It has a strong fragrance and a tingling and tingling feeling. Its taste is pungent and warm, and it has the functions of warming the stomach, stopping hiccups, expelling wind and relieving pain. The dosage in cooking should be within1~ 2 grams, and never use it more.

3? Illicium verum should be called Illicium verum, also known as anise, aniseed and August pearl, which is a familiar spice. It is characterized by its fragrant smell and slightly sweet taste. It is pungent and warm in nature, and has the functions of warming the middle warmer to stimulate appetite, dispelling cold and treating hernia. Whether it is hot pot, braise in soy sauce or brine, it can be used in cooking. Because its fragrance is that some people like it and others are annoyed, it is more flexible in use, and 5 ~10 g is appropriate.

4? Foeniculum vulgare L. is also called fennel, shredded vegetables, fragrant flowers and wild fennel. It is cultivated in most parts of the country and is familiar to people. Its fresh stems and leaves are often used in cooking to make fennel beans, fennel stuffed jiaozi and so on. Its mature fruit is like small grains of rice or cumin, and it has a special aroma. As a spice, it is widely used in braised pork, bittern and spicy hot pot. In hot pot, the dosage can be appropriately increased, such as10 ~ 20g or more. In medicine, it is pungent and warm, and has the functions of promoting qi circulation, relieving pain, invigorating stomach and dispelling cold.

5? The fruit of Amomum tsaoko, a ginger plant, tastes strange and unpleasant. Its medicinal properties are warm and pungent, and it has the functions of eliminating dampness, strengthening spleen, eliminating phlegm, warming middle warmer, expelling cold and resisting malaria. It can be broken or used whole in cooking. As a spice, it is burned or marinated with beef, and its flavor is especially good. Amomum tsaoko should not be used in spicy hot pot and brine, and it is more appropriate to put 3 ~ 5 pieces.

6? Amomum villosum, also known as Amomum villosum and Amomum villosum, is a mature fruit of Amomum villosum. It tastes astringent, smells fragrant, has mild medicinal properties and pungent taste. It has the functions of promoting qi circulation, invigorating stomach and promoting digestion. The medicine is used for abdominal distension and pain, loss of appetite, nausea and vomiting, enteritis, dysentery, and fetal movement. It should not be used too much in hot pot and braised dishes, and it should be less than 3 grams.

7? Some places in Sannai are also called Shajiang and Shanla, which are rhizomes. Grocery stores and Chinese medicine stores sell dried slices, which are fragrant. The medicine is mild in nature and pungent in taste, and can warm and eliminate dampness, promote qi circulation and relieve pain. It is mainly used for treating acute gastroenteritis, dyspepsia, abdominal pain and diarrhea, stomach cold pain, toothache, rheumatoid arthritis, traumatic injury, etc. In cooking, it is mostly used for burning, marinating and spicy hot pot, and the dosage is mostly between 5 ~10g. Guangdong people use galangal to make salt? Chicken. In recent years, Sichuan Jianghu dishes are made of "Sannai dishes", that is to say, the main ingredients are cooked with a lot of Sannai, dried red pepper and dried pepper. This dish is praised for its unique flavor, but it has not been reported yet.

8? Lingcao is a kind of spice widely used in hot pot in recent years. Because all the products sold in the market are dry, it is difficult to identify. After the author consulted in many ways, the dried product was taken to associate professor Xu Jiangpu of our school for verification: it should be called Lingxiang, also known as Linglingxiang, belonging to LYSIMACHIA of Primulaceae. It is a perennial herb with strong fragrance and sweet taste. Used in spicy hot pot, the general dosage is not more than 5g. There is another kind of Lingcao in the market, named Basil, which can replace the above one, but it belongs to Labiatae, also called Linglingxiang, also known as nine-story pagoda, vanilla, vanilla, duck head, sparrow head grass, etc., and its sexual taste is pungent and warm. In terms of medicine, it is pungent and warm, and has the functions of treating cold, cold and headache.

9? Like Lingcao, weeding is also a common spice used in spicy hot pot in recent years. A few days ago, I asked Professor Xiong Sizhi to help me find the relevant information, and soon got the results: weeding is also called fragrant weeding, fragrant weeding, fragrant sheep, and LYSIMACHIA pilosa, which also belongs to Primulaceae, and its nature and taste are sweet. It can be used for treating common cold, cough, rheumatism and irregular menstruation. The dosage in spicy hot pot should not be too much, just 3 ~ 5 grams, and it can also be used in brine.

Authentic hot spicy dip formula

Seasonings: Sichuan pepper, Sichuan pepper, star anise, cinnamon, cold ginger, fragrant leaves, tsaoko, meat buckle, sugar and soy sauce.

Bean paste, ginger, onion

Ingredients: tender chicken legs, squab (two, depending on the amount of soup), pig bones, chicken bones, sheep bones, buffalo beef and buffalo belly.

Oil: lard, butter, vegetable oil.

Production: put a proper amount of rapeseed oil, the oil temperature is 60%, add sugar and fry until the oil temperature rises to 90%, and then add tender chicken legs until the color is finished.

Bright red is slightly heavier, add broth, cook slightly, add butter, lard, chicken bone, sheep bone, buffalo beef, Sichuan pepper, star anise, cinnamon, cold ginger and meat.

Buckle, fragrant leaves, tsaoko, a little soy sauce, simmer gently. Another pot, put the vegetable oil, stir-fry the bean paste to make it fragrant, and put the Jiang Mo; When the meat is rotten, the soup is cooked.

Color, after three times in addition to the smell, soup.

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-fry garlic paste or sesame oil mixed with juice.

Hot spicy dip formula

Ingredients: tofu, fish balls, broccoli, cauliflower, crab meat, shrimp, fungus salad, pepper and onion sauce

Practice:

1 Wash the above vegetables and string them together.

2 Heat a pot, pour in a little oil. When the oil is hot, add pepper (fry pepper oil), add white water (or broth), and then add onion and ginger.

3 After the water boils, add Chili noodles (I added a bag of hot and sour noodles seasoning; )

Making method of homemade "mala Tang";

Buy a packet of spicy hot taste you like, first boil it for 4 ~ 8 minutes, and then put it into the ingredient bag to eat. Its main ingredients are rice noodles, rice noodles, vermicelli, etc., which are made of rice, taro powder, potato starch, etc., and its ingredients are vegetable bags and seasoning bags. In addition to the "spicy" taste, there are three flavors, chicken flavor, fat sausage flavor, fish flavor, braised flavor and so on. In addition to ordinary brewing, it can also be cold.

Hot spicy dip deditang ingredients

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.

Sichuan spicy hotpot recipe 1

Seasonings: Sichuan pepper, Sichuan pepper, star anise, cinnamon, cold ginger, fragrant leaves, tsaoko, meat buckle, sugar and soy sauce.

Bean paste, ginger, onion

Ingredients: tender chicken legs, squab (two, depending on the amount of soup), pig bones, chicken bones, sheep bones, buffalo beef and buffalo belly.

Oil: lard, butter, vegetable oil.

Production: add a proper amount of rapeseed oil, the oil temperature is 60%, add white 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, slightly cook, add butter, lard, chicken bones, sheep bones, buffalo, Sichuan 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 make it fragrant, and put the Jiang Mo; When the meat is rotten and the soup is of good color, the odor is removed for the last three times, and the soup is made.

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-fry garlic paste or sesame oil mixed with juice.

Sichuan hot spicy dip recipe 2

Raw materials:

Tofu, fish balls, broccoli, cauliflower, crab meat, shrimp and fungus salad, pepper and onion sauce

Practice:

1 Wash the above vegetables and string them together.

2 Heat a pot, pour in a little oil. When the oil is hot, add pepper (fry pepper oil), add white water (or broth), and then add onion and ginger.

3 After the water boils, add Chili noodles (I added a bag of hot and sour noodles seasoning; )

4 you can rinse it. . .

Making method of mala Tang

Ingredients: (according to your own hobbies, the types and amounts of raw materials can be increased or decreased)

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:

80g of lotus root slices and 80g of lettuce.

50 grams of wax gourd and 50 grams of fragrant bacteria.

50 grams of dried bean curd and 80 grams of cabbage

50 grams of cauliflower and 80 grams of green vegetable head

Seasoning:

Butter 250g vegetable oil100g

Pixian Douban150g Yongchuan Douchi 50g

Rock sugar10g pepper 5g

2 grams of pepper and 30 grams of dried pepper.

20g of mash juice and 20g of Shao wine.

Ginger rice10g refined salt100g

Amomum tsaoko10g cinnamon10g

Weeding10g of white fungus10g.

Chili noodles 250g fresh soup1500g

Sichuan Mala Tang recipe making 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.

Making method of homemade "mala Tang";

Bought a packet of raw Huayuan brand spicy hotpot with the bottom flavor,

1, first add 100- 150g edible oil into the pot, heat it, then put one portion of the bottom material into the pot and stir-fry until the fragrance overflows, add broth or clear water and boil it for 5-10 minutes, and then you can scald (rinse) all kinds of meat dishes and vegetarian dishes.

2. Dish making: Add sesame oil (or the oil in the boiled original soup) to the bowl, add garlic paste, a little monosodium glutamate, salt and chopped parsley (or chopped celery) and mix well.

In addition, this base material can also be used as a seasoning for cooking. It can be used to cook beef and mutton (note: 1 serving can burn about 2000g of meat), bean products, blood curd and various vegetables and foods.

1, first add 100- 150g edible oil into the pot, heat it, then put one portion of the bottom material into the pot and stir-fry until the fragrance overflows, add broth or clear water and boil it for 5-10 minutes, and then you can scald (rinse) all kinds of meat dishes and vegetarian dishes.

2. Dish making: Add sesame oil (or the oil in the boiled original soup) to the bowl, add garlic paste, a little monosodium glutamate, salt and chopped parsley (or chopped celery) and mix well.

In addition, this base material can also be used as a seasoning for cooking. It can be used to cook beef and mutton (note: 1 serving can burn about 2000g of meat), bean products, blood curd and various vegetables and foods.

1, first add 100- 150g edible oil into the pot, heat it, then put one portion of the bottom material into the pot and stir-fry until the fragrance overflows, add broth or clear water and boil it for 5-10 minutes, and then you can scald (rinse) all kinds of meat dishes and vegetarian dishes.

2. Dish making: Add sesame oil (or the oil in the boiled original soup) to the bowl, add garlic paste, a little monosodium glutamate, salt and chopped parsley (or chopped celery) and mix well.

In addition, this base material can also be used as a seasoning for cooking. It can be used to cook beef and mutton (note: 1 serving can burn about 2000g of meat), bean products, blood curd and various vegetables and foods.

1, first add 100- 150g edible oil into the pot, heat it, then put one portion of the bottom material into the pot and stir-fry until the fragrance overflows, add broth or clear water and boil it for 5-10 minutes, and then you can scald (rinse) all kinds of meat dishes and vegetarian dishes.

2. Dish making: Add sesame oil (or the oil in the boiled original soup) to the bowl, add garlic paste, a little monosodium glutamate, salt and chopped parsley (or chopped celery) and mix well.

In addition, this base material can also be used as a seasoning for cooking. It can be used to cook beef and mutton (note: 1 serving can burn about 2000g of meat), bean products, blood curd and various vegetables and foods.

Preparation method and steps of mala Tang

Mala Tang belongs to the low-grade variety of hot pot, which is the "snack type" in Sichuan hot pot. It is mainly operated at dusk or at night in the night market, which is spicy and economical, and is mainly suitable for spring and autumn management.

Seasoning: 20 kg of butter; 5 kg of vegetable oil; 4 kg of Pixian sauce; (Chaotian pepper) 2.5 kg of pepper; 2 kg of pepper; Rock sugar 2 Liang; Ginger 1 kg; 0.5 kg of onion; Star anise 0. 1 kg; 0.5 Liang of licorice; Kaempferia kaempferia 0.5 Liang; Cinnamon 1 2; Fragrant leaves 1 two; 20 grams of glutinous rice; White buckle 0.8 Liang; 0.5 Liang of fragrant fruit; Ginger 0.5 Liang; Lithospermum 0.7 Liang; Lilac 0.3 Liang; Gardenia 0.5 Liang; Amomum tsaoko 0.6 Liang; 2 bottles of mistakes; Douchi 1 bag100g; Pepper is 0.5 Liang.

Method:

(1) finely stack Pixian sauce, cut dried chilies into sections, wash them with clear water and soak them thoroughly, peel ginger, pat it loose and soak it with dried chilies, then grind it into mince with a meat grinder, add Jiang Ye into the mince when reaming, and smash the crystal sugar for later use. Cut onion and ginger into pieces for later use; Soaking Radix Arnebiae thoroughly and cutting into small pieces for later use; All kinds of spices are soaked in clear water for use; When the two oils are evenly mixed and burned to 80% heat, the end is separated from the fire mouth and cooled to 40% heat for standby; Chop the lobster sauce into pieces, and mix the bean paste, the chili paste and the lobster sauce into a spicy sauce for later use.

(2) Add oil to the clean pot and burn it to 40% heat, then put the soaked Arnebia euchroma into it and take it out when it is well fried. Add onion and ginger pieces to fry until fragrant, and when it is dry, add rock sugar to boil it, add spicy sauce and heat it for about1.5 ~ 2 hours with low fire, add spices and continue heating for 0.5 hours, add pepper powder and heat it for 15 minutes, and then add miso grains to push it evenly, and the water will leave the fire as soon as possible.

(1) Raw materials: the raw materials for putting on bamboo sticks are the standard, and some can't put on bamboo sticks, such as vermicelli, vermicelli, wide noodles, kelp silk, etc.

⑵ Method of making: the pot is mixed: spicy soup = white soup+base+red oil+pepper oil+seasoning = 3: 2: 2: 2:1

(3) White fresh soup is generally stewed with less bones and more glutinous rice and yam, and the fresh soup with white color and full flavor is generally made without spices; Bottom material: mainly highlights the spicy taste and the fresh flavor is lighter.

(4) Seasoning: common salt, monosodium glutamate, chicken essence, chopped green onion, ginger slices, garlic slices, cooking wine, pepper, shrimp skin/dried shrimps; According to different tastes, the spicy taste can be properly adjusted. If the taste cannot be achieved by adding only the base material, some Chili oil and pepper oil can be added.

Reminder: Because the taste of eating mala Tang is lighter, it is impossible to eat spicy and hemp-flavored soup, so the operator added salty and fresh white soup. White soup = fresh soup+seasoning. Fresh soup is the same as spicy soup. Seasoning: salt, monosodium glutamate, chicken essence, chopped green onion, ginger slices, garlic slices, cooking wine, pepper, tomatoes, parsley segments, a little sesame, chicken oil, shrimp skin/dried shrimps. A bowl of mala Tang; Spicy soup: clean the bones, heat them in a soup tube, and add medicine bags made of glutinous rice and yam powder. When the soup is white, add spice bags and stew until it is thick, add salt, cooking wine, chicken powder and special base material (you can add clinker in the base material to the soup for stewing, and only add raw materials such as bean paste to make red oil and Chili oil when stewing the base material; When the pepper oil is mixed and stewed until the flavor is strong, adjust the fire to keep the soup slightly open. Raw materials that can be scalded: vermicelli, vermicelli, rice noodles, kelp, rape heart, mung bean sprouts, cabbage rolls, shredded chicken, shredded pork, tofu foam, etc. When guests eat, they should first choose ingredients, put them in a bowl after scalding, pour spicy soup, sprinkle with crispy peanuts, shredded mustard or diced, shredded onion and coriander, and pour sesame oil.