Maocai can be roughly divided into three 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.
Extended data:
Characteristics of maocai:
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.
Baidu Encyclopedia-maocai