Spicy Hot Pot
Spicy Hot Pot
Youmaicai, Coriander, Small Vegetables, Broth, Garlic Juice, Sesame Sauce and Pepper Oil.
Production steps:
1.Put oil in the pan, stir-fry fragrant pepper and a small pepper with low heat, then remove and discard.
2. Slowly stir-fry the peeled and diced tomatoes into red sauce, add a bowl of stock and bring to a boil.
3. Put fish balls, meatballs, crispy sausages, crab sticks, kelp and mushrooms and cook them slowly to make them fragrant.
4. Then add vermicelli, soaked potato chips, lettuce, corn, lotus root, oily wheat, coriander, small green vegetables, etc. After cooking, turn off the fire, add garlic juice and prepared sesame sauce.
Tips
Spicy Hot Pot
Spicy Hot Pot
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.
In fact, the production of mala Tang is not complicated. The most important thing is to stir-fry the ingredients in one step. When the bottom of the pot is fried, it will be more fragrant and have a better color. With the above good medicinal materials, it can achieve twice the result with half the effort. The red soup will make people drool after seeing it, which will make them have a strong appetite! The key point to really improve the taste is the preparation of the oil dish. This is the characteristic of Mala Tang. The oil dish alone needs more than ten kinds of materials, and the taste is mainly salty. Many cities make hot pot-style mala Tang, which has changed the original appearance of mala Tang, not to mention the taste. Sichuan cuisine is generally very heavy and overbearing, so people will have an endless aftertaste after eating it, and they will have the idea of eating it next time!
Sichuan's spicy food is not as we thought, because the peppers eaten by Sichuanese are all fried and cooked in a wok, so unlike peppers eaten in other provinces and cities, Sichuan's spicy food only lingers in the mouth, which is what we often say is not spicy. People who have been to Sichuan should have a deep understanding of this.
Mala Tang, a snack originated in Sichuan, is the most distinctive and representative food culture in Sichuan and Chongqing. [7]
Other practice editing
foodstuff
Ingredients
2 bags of sausages, fish balls150g, fish tofu100g, crab sticks100g, Pleurotus eryngii100g, pork liver100g, quail eggs100g.
ingredients
Appropriate amount of salt, spicy sauce 1 00g, sesame sauce 2 spoons, instant-boiled mutton seasoning 1 spoon, ginger 20g, onion 20g, Chili oil 1 spoon, thick soup treasure1box.
step
1. Prepare all kinds of ingredients according to the main ingredients and auxiliary materials, clean Pleurotus eryngii and carrots, and wear all kinds of ingredients with bamboo sticks.
2. Add salt, onion, ginger slices, thick soup treasure and spicy sauce to most pot water and boil.
3. First put in raw and frozen ingredients and cook for about 5 minutes on medium heat.
4. Add the cooked ingredients and continue to cook for 2-3 minutes to make the ingredients tasty.
5. Add a small amount of warm water to sesame sauce, mutton hotpot seasoning and Chili oil to make sauce for later use.
6. After the mala Tang is cooked, brush the adjusted seasoning and add cumin and Chili noodles according to your own taste.
Tips
You can add some vegetables, kelp and mushrooms according to your own taste.
In fact, it can also be made into a hot pot, which saves the trouble of wearing skewers. After adding green leaves and vermicelli, it is warm and suitable for winter consumption.
More practices
Ingredients: mala Tang base, broth, various vegetables, various meats, and various balls.
The spicy sauce and broth are cooked together to open potato slices, lotus root slices and other root vegetables, then meatballs, and finally Ye Er dishes. . .
Dilute sesame sauce with water, add bean curd salt and sugar, chives and coriander, and eat.
The eating method of mala Tang is different from that of Chinese food. It is not that the cooked dishes can be eaten on the table. Instead, some semi-finished dishes are brought to the table, and they are operated by themselves (cooking) and cooked by themselves. The scalding (boiling) temperature of dishes is in the hands of diners.
1.Shuan: To clip the ingredients and cook them in a pot, the key points are: first of all, we must distinguish between various ingredients, not all of which can be cooked. Generally speaking, the materials that are tender and crisp in texture and cooked in an instant are suitable for scalding (rinsing) food, such as duck intestines, kidney slices, liver slices, pea seedlings, spinach, etc. And the texture is a little dense, and it is not easy to cook in an instant, so it should be scalded for a while, such as hairy belly, mushroom liver, beef slices, etc. Secondly, we should observe the changes of soup brine. When the soup brine boils and rolls constantly, and there is enough grease on the soup brine, it is delicious and can be kept warm. Thirdly, we should control the heat, if the heat is too high, the food will get old, and if it is not, it will be raw; Fourth, when scalding, you must hold the food firmly, otherwise it will be easy to boil and melt if it falls into the pot.
2. Cooking: Put the ingredients into the soup and cook. The key points are as follows: firstly, we should choose the materials that can be cooked, such as hairtail, meatballs, mushrooms and so on, which are relatively dense and must be heated for a long time before eating; Secondly, we must master the heat, and some of them should be boiled for a long time.
3. The experience of eating mala Tang should be meat first and then vegetarian. When scalding, the soup must be rolled away, and all of it should be immersed in the soup for scalding; The second is to adjust the spicy taste. The methods are: those who like spicy food can eat hot food from the oil on the edge of hot pot; On the contrary, hot food is cooked from the middle boiling place; Once again, when eating mala Tang, you must have a cup of tea to stimulate appetite, help digestion, relieve oil and get tired, change your taste and reduce the spicy feeling.