Let me answer your question.

In fact, when I first ate maocai, I thought that maocai was just a big part of mala Tang. The first time I ate maocai, I felt very bad. I went with my friends, and there was ice in the beef balls in the middle of maocai.

Maocai is a dish with meat, bean products, vegetables, seafood and mushrooms as the main ingredients. It originated in Chengdu and is a traditional snack with Sichuan characteristics.

The most exquisite way to eat in maocai is "dry dish", that is, put dried Chili powder in a small dish, add seasonings such as salt and monosodium glutamate, and gently dip the scalded dishes in the pot into the dry dish, which can be sent to the mouth, delicious and fragrant.

Chinese name: maocai.

English name: Maocai

brief introduction

Maocai is a major feature of Chengdu, that is, cooked food made of soup boiled with traditional Chinese medicine and various seasonings; Use a bamboo spoon to pack vegetables, usually one spoon; Boil it in a pot, put it in a bowl, and mix all kinds of seasonings in the bowl in advance. By the way, add a spoonful of soup called "maocai", and sprinkle some coriander, chopped green onion and Sichuan's unique lobster sauce, which becomes the most famous and distinctive snack "maocai" in Chengdu. Simply put, "maocai is a hot pot for one person, and a hot pot is a maocai for a group of people."

What is maocai?

Many people don't know what maocai is. In fact, maocai is a distinctive snack in Chengdu, Sichuan. This is for you, maocai.

The meaning of maocai

It is a soup made of traditional Chinese medicine and various seasonings. "maocai" is a special dish in Sichuan. If you think this is a dish, you are all wet. This is just an exercise. This dish is called "maocai". The word "Mao" is a verb here. Boil it in a pot, then put a spoonful of soup in a bowl. There is no limit to the raw materials in maocai, and all the ingredients in the world can be taken. The difference between maocai and Chuanchuanxiang and chafing dish is probably that maocai's soup can also be drunk, while the bottom of Chuanchuanxiang and chafing dish is estimated that no one dares to scoop it into his mouth with a spoon.

origin

Take food

There are many theories about the origin of maocai.

The first argument is that maocai originally originated from Sichuan pot-stewed dishes, and Sichuan pot-stewed dishes and cold salads spread all over the world. Many lazy people want to save money and convenience, so they buy mature cooked food directly in the market. Because brine is used to pickle vegetables, but the store is afraid of wasting oil and water in brine, so it adds some spices and traditional Chinese medicine, and puts some vegetables in it for scalding, which is delicious. Selling cold dishes, the effect is very good, so there is maocai.

Another way of saying this is that maocai originated in the Three Kingdoms period at the end of the Han Dynasty. During the Western Han Dynasty, due to the extensive exploitation and use of well salt, the eating habits of Sichuanese were initially formed. In Shu Du Fu, it is recorded that "the five flavors of regulating husband", the sum of sweetness and sweetness, ... five meats and seven dishes, those who are tired of smelling, can nourish their spirits and blood, and do not do their best ". Regulating husband's five flavors is the way to flavor traditional Chinese medicine.

At the end of the Eastern Han Dynasty, soldiers in the army suffered from various diseases all the year round. In order to prevent the spread of diseases in the army and have a good effect, military doctors often order cooks to add some Chinese medicines to their meals, which can not only prevent diseases and treat diseases, but also produce fragrance and achieve the purpose of seasoning; Because of this, most drugs are flavored and used as marinades in the market. Later, after the improvement of the chef, all kinds of vegetables were scalded and found to be more delicious than before, and they were more loved by soldiers in the army. This method is widely spread in the army. Because of its large number in the army, it is often called "maocai", which used to be called cooking soup and scalding food with spices. Later, when the cook retired from the army in his old age, he brought this law to the people and made a living by running a "restaurant". The business was extremely hot. As a result, maocai has entered an unprecedented period of prosperity.

In short, no matter what you say, the origin of maocai is closely related to Sichuan, a food gathering place. What is certain is that maocai originated in Sichuan. After many improvements, maocai has changed the original pot-stewed maocai into more and more flavors that are more suitable for people all over the world, such as: hot pot maocai, clear soup maocai, slightly spicy maocai, extremely spicy maocai, rattan pepper maocai, three fresh maocai and the traditional pot-stewed flavor.

Maocai.

Maocai is also called hot pot dish, which is a form of cooking. The difference is that maocai's bottom material configuration is the secret. Maocai originated from the folk in Chengdu, Sichuan, and was imitated by some regions. If you go to Chengdu to taste the folk maocai, you don't know what maocai is.

Maocai can be roughly divided into two types:

1, hot pot type maocai: that is, what we call hot pot dishes, the basic form is the same, but the difference is the configuration of the bottom material, which is a hot pot for one person.

2. Brine-type maocai: It is a spice configuration similar to brine. After eating this maocai, you can drink the soup base. It's delicious and not spicy.

3. White water maocai: Cook the vegetables in a large pot filled with tap water, put them in a bowl, and then add spices and sesame oil.

Maocai: Most areas such as Sichuan are called maocai; Main business forms: put vegetarian dishes in the display cabinet for consumers to choose or let the boss directly serve them, and you can eat only vegetarian dishes or both vegetarian and vegetarian dishes directly; After selecting the dishes, put them into a bamboo basket or a special maocai gizzard, put them into a bowl, add soup and seasoning to taste, and serve. Because of their production methods, they are defined as "maocai".

doubt

If you think this is a dish, you are all wet. This is just an exercise. This dish is called "maocai". There is good meat and vegetables, but it is said that maocai is too angry to eat them often. The difference between maocai and Chuanchuanxiang is probably that maocai's soup can also be drunk, while the bottom of Chuanchuanxiang's pot is estimated that no one dares to scoop it into his mouth with a spoon.

Summary: maocai: It is a dish cooked in soup with traditional Chinese medicine and various seasonings. For example, all kinds of famous maocai in Chengdu are proud of their exclusive secret spices. Soup is made of dozens of harmless Chinese herbal medicines, supplemented by secret seasonings and common seasonings. It is not hemp in hemp, not spicy in spicy, suitable for all ages, invigorating the spleen and nourishing the stomach, and not hurting the stomach without getting angry.

In the farmer's market, in the community and in the shops on the street, we often see such a scene: there is a big soup pot on the honeycomb coal stove, and the soup inside is steaming. Several long pointed bamboo baskets full of vegetables were soaked in the pot, and a strong fragrance drifted away with the wind, attracting passers-by to stop. Someone lit baskets of vegetables on the food shelf with his fingers, and the stall owner put the corresponding vegetables into the bamboo basket. When it is no longer enough, they put the bamboo basket in a boiling soup pot to soak and cook. In the meantime, they also lift bamboo baskets from time to time and put them in the soup until the dishes are "cooked", then lift the bamboo baskets and pour the dishes and some soup into bowls or plastic bags for diners to eat on the spot or take home to enjoy. This is the most common street food in western Sichuan-maocai.

Maybe you are confused about the word "Mao". Hair should come from the ground, which means cooking (or soaking) raw and cooked raw materials in boiling soup.

Mao is associated with ancient writing. The sum of fat dogs, goat skin. -Mei Cheng's Seven Hairs refers to edible aquatic plants or wild vegetables: soup (soup made of vegetables and miscellaneous meat).

trait

Odd fragrance: maocai stock soup combines the essence of bone soup, with nearly ten unique Chinese medicines and natural spices, and uses secret techniques to maximize the magic and bone fragrance, making the soup fragrant.

The taste is mellow: the soup in the pot is "suitable for both red and white". Red soup is spicy, while white soup is elegant and fresh. Take a sip of the broth in the casserole and savor it. Fragrant but not greasy, delicious but not dry, transparent and long, violent and lasting.

Nutrition: It is rich in various nutrients, including chondroitin, which can greatly enhance the activity of bone cells, and has the health-care functions of replenishing bone marrow, enriching blood, delaying aging, prolonging life, strengthening body constitution, caring skin, strengthening spleen and stomach, and enhancing memory.

operating procedure

Step 1: Boil the broth (bone soup), take out the special pot and add the broth.

Step 2: Add a part of the bottom material to the wok and stir-fry until it boils.

Step 3: according to the customer's requirements, put all kinds of dishes into the basket and put the basket into the pot.

Step 4: 1-3 minutes, put the basket in the bowl, pour the spicy oil on it, and a spicy maocai will be ready!

Step 5: Add spicy ingredients and other condiments, and of course, sesame sauce (a special way to eat Xi 'an) can also be added.

Manufacturing sequence

1, making brine. Put the pot on the fire. When the vegetable oil is boiled to 6%, add Pixian watercress (chopped first), ginger rice and pepper, stir fry, and then add fresh soup immediately. 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.

Vegetarian dishes: 80g of lotus root slices, 80g of lettuce, 50g of wax gourd, 50g of mushrooms, 50g of dried bean curd, 80g of Chinese cabbage, 50g of cauliflower and 80g of green vegetable head.

Seasoning: butter 250g, vegetable oil100g, Pixian watercress150g, Yongchuan lobster sauce 50g, rock sugar10g, pepper 5g, pepper 2g, dried pepper 30g, fermented glutinous rice juice 20g, Shaoxing wine 20g, and ginger rice/0g.

Material packaging production

Refine vegetable oil, then cool, add secret seasoning, dried pepper, prickly ash, douban, fennel, star anise, white sugar, stir-fry until the oil turns red, add cooking wine and white water (or broth), cook for 10 minute, and then add various dishes (common side dishes: potato chips, lotus root slices, cauliflower and vermicelli).

trait

Maocai is a unique flavor snack in the western Sichuan Plain. With its unique taste and affordable price, it has won the love of the broad masses. Maocai is cheap, spicy and delicious, which can satisfy one's desire and provide meals. Guests can not only order according to their own preferences, but also add seasonings according to their own tastes after the dishes are ready. The price in maocai is not high, and the per capita consumption is about 6- 12 yuan, which conforms to the inherent commonness of maocai, so the restaurant business is good now.

Maocai, spicy and delicious, is popular not only in Sichuan and Shaanxi, but also in other places. The investment in opening a maocai is small, and the total investment is about 1000 yuan. With the appearance of some seemingly traditional but actually packaged food and beverage varieties, we have to think about such a problem. Many people invest in the catering industry. Some investors think they have abundant funds and are going to build some "aircraft carriers"-Sichuan, Shandong, Jiangsu, Guangdong, Japanese cuisine and Korean barbecue. Anyway, they need everything, not only luxurious facilities and decoration, but also high-grade and precious dishes. However, after all, the consumer groups in the high-end catering market are limited, and everyone is vying for a share in this limited market, which will inevitably lead to the diversion of customers and the thinning of profit margins, and finally make some people retreat.

Someone's taste

Select high-quality spices, stir-fry them with slow fire until fragrant, grind them into fine powder with pepper and pour them into boiling hot oil. Soak thoroughly and dry. Make peppers fragrant, oily and have medicinal value. Plumes of tea fragrance floated out and spread to ten meters away. Until now, the unique flavor of some maocai ingredients is still difficult for many colleagues to decipher.

condiment

250g butter, vegetable oil100g, Pixian watercress150g, Yongchuan lobster sauce 50g, rock sugar10g, pepper 5g, pepper 2g, dried pepper 30g, fermented glutinous rice juice 20g, Shaoxing wine 20g, and ginger rice/kloc. Mala Tang is a popular destination for food. Making a bowl of mala Tang is actually very simple. It is nothing more than carefully labeling some seemingly irrelevant things, putting them together, and then pushing the high temperature at once. This is really going through fire and water. Just like this world, beautiful, ugly, fat, thin, tall, short, good, bad, red, green, blue, purple, black and white; Kings and princes, vendors and pawns, various religions and various ways come together, and will gradually merge, penetrate and contaminate each other. In the end, it will become spicy, spicy, fresh and refreshing, and there are some irrelevant things, thus forming a harmonious and inseparable whole.

develop

We have made great efforts in the refinement, standardization and standardization of traditional food varieties, and at the same time carefully packaged them in modern ways, thus bringing some popular and affordable street foods to the market in new ways. For example, street snacks used to smell good, just like opening a chain store in a decent way. Another example is the popular porridge hot pot in recent years, which is a food trend formed by skillfully combining Guangdong raw porridge and Sichuan hot pot that everyone is used to.

I believe everyone understands that instead of rushing to build an "aircraft carrier", it is better to build more "small speedboats". A bowl of porridge can sell millions of rich sisters, and a bamboo stick can make a bunch of people rich, so today's bamboo baskets can also make a lot of big deals. Business opportunities are everywhere, depending on whether you have seized those seemingly ordinary opportunities.

Do you like maocai? Remember to pay attention if you like it! ! Love it! ! Thank you!