How to cook hot spicy dip at home
Ingredients: tomatoes, fish balls, meatballs, crispy sausages, crab sticks, kelp, vermicelli, potato chips and lettuce.
Youmaicai, coriander, small green 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, remove and discard.
2. Slowly stir-fry peeled and diced tomatoes into red stalks, and add a bowl of broth to boil.
3. Add 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, oily wheat, coriander, small vegetables and so on. Turn off the heat after cooking, and add garlic juice and prepared sesame sauce.
skill
The finished product after blanching is not ripe. The main ingredients for mala Tang should be easy to cook. Can't use chicken wings, chicken feet, duck feet, beef and other raw materials that are not easy to cook. The cooking time of eel and hairtail should also be longer. When cooking these ingredients, don't shake them too much and too fast. If you master the cooking time, there will be no problem of being unfamiliar.
In fact, the production of mala Tang is not complicated. The most important thing is to fry the ingredients in one step. When the bottom of the pot is fried, it will be more fragrant and better in color. With the good medicinal materials above, you can get twice the result with half the effort. Red soup will make people drool and increase their appetite! The key point to really improve the taste is the preparation of oil dishes. This is the characteristic of mala Tang. Oil dishes alone need more than ten kinds of materials, and the taste is mainly salty. Many cities make hot pot-style mala Tang, which changes the original appearance of mala Tang, not to mention the taste. Sichuan food is generally heavy and overbearing, so people will have an endless aftertaste after eating it and will have the idea of eating it next time!
The spicy taste in Sichuan is not as we thought, because the peppers eaten by Sichuanese are all cooked in a wok, so unlike the peppers eaten in other provinces and cities, the spicy taste in Sichuan will only linger 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.