The difference between hot pot and spicy hot pot
Chuanchuanxiang is actually another form of hot pot, so people often call it a small hot pot. The origin of the name "Chuanchuanxiang" is because it is a snack that skewers all kinds of dishes with bamboo sticks and puts them in a hot pot to rinse and eat. Chuanchuanxiang is spread all over many cities in China with its unique charm and distinctive features. "Mala Tang" is also its variant. It can be said that there is a string of incense where there are people, and even to a certain extent, string of incense has become one of the representatives of Sichuan style.
Production method:
65438+ chopped onion and ginger for later use; Soaking Radix Arnebiae thoroughly and cutting into small pieces for later use; Soak all kinds of spices in clear water for later use; When the two oils are evenly mixed and burned to 80% heat, the end is separated from the burner and cooled to 40% heat for standby; Chop the lobster sauce, and mix the bean paste, Chili sauce and lobster sauce into spicy sauce for later use.
2. When it is 40% hot, put the soaked Lithospermum into a clean pot, fry it and take it out. Stir-fry onion and ginger slices, when they are dry, add rock sugar and cook them until they are brown, add chilli sauce and heat for about 1.5 ~ 2 hours, add spices and continue heating for 0.5 hour, add pepper and heat for 15 minutes, push them evenly when the spicy taste comes out, and remove the water from the fire as soon as possible.
(1) Raw materials: According to the raw material standard for wearing bamboo sticks, there are also those who can't wear bamboo sticks, such as vermicelli, vermicelli, kelp silk, etc.
(2) Method of making: pot bottom mixing: spicy soup = white soup+base+red oil+pepper oil+seasoning = 3: 2: 2: 1.
(3) Baixian soup is generally stewed with yam with less bones and more glutinous rice. Fresh soup with white color and full fragrance generally does not need spices; Bottom material: mainly highlights the spicy taste, and the fresh fragrance is light.
(4) Seasoning: salt, monosodium glutamate, chicken essence, chopped green onion, ginger slices, garlic slices, cooking wine, pepper and dried shrimps; According to different tastes, the spicy taste can be adjusted appropriately. If the taste cannot be achieved by adding only the base material, some pepper oil and pepper oil can be added.
Mala Tang is a civilian destination of food. Vegetables and fish are carefully placed on the label and pushed into boiling soup, which is really going through fire and water. There is no exquisite cooking process, so they are mixed together by human beings, polluting each other's taste and can never be separated.
Production method:
Making mala Tang is actually a simple way to call you. The first thing is to choose ingredients, vegetables and fish. Vegetarian or not, regardless of blood relationship, have been labeled as thin and pushed into high temperature. This is really going through fire and water. There is no elaborate cooking process, so they are roughly mixed together, stained with each other's taste, and can no longer be separated. Just like this world, beautiful, ugly, fat, thin, tall, short, good, bad, red, green, blue, purple, black and white; Kings and princes, husbandmen and pawns, various religions and various ways come together, slowly merge and penetrate each other, regardless of each other. You have me, I have you, and finally they all become hemp, spicy, fresh and cool. These irrelevant ingredients constitute a harmonious whole, which pours into the stomach, heart and memory of gourmets.
In the humid and foggy Bashu area, boatmen and trackers who have worked for many years have built stoves, set up crocks, used local materials, pulled out some wild vegetables, added spices such as pepper and pepper, and washed them clean. It can not only satisfy the stomach, but also dispel cold and dampness. Later, this custom of cooking and scalding food was followed, and later it developed into mala Tang, which we often see in streets and alleys today.
Product advantages:
First of all, mala Tang is not spicy, if you don't ask for more Chili. You can put sesame sauce, which is a very healthy seasoning, rich in calcium and vitamin E. Garlic juice is often added, which also has bactericidal effect.
Secondly, mala Tang usually has various green leafy vegetables, various bean products, seaweed such as kelp, mushrooms and other fungi, potatoes, fish, eggs and so on. In contrast, plant raw materials are dominant. As long as the collocation is reasonable, it is easier to meet the requirements of acid-base balance than ordinary fast food dishes, and it also conforms to the principle of food diversification.
Third, the heating temperature of Mala Tang is not high, which will not cause the problem of high-temperature oxidation of lampblack and oil. Compared with high-temperature cooking, it has less pollution to the air environment. Fourthly, some oxalic acid, nitrite and pesticides in vegetables can be removed in the process of rinsing vegetables. Although some vitamin C is lost, anti-nutritional factors and toxic substances are also reduced. As long as you pay attention to changing the rinsing water regularly and adding less salt during rinsing, this is a very good cooking method.
Finally, hot sauce can be healthy and low in fat. There is no oil when washing vegetables, and the amount of oil can also be reduced when mixing according to customers' requirements. Generally speaking, raw materials contain less fat and calories. In contrast, when cooking, you often need to go through three oiling processes: lubrication, cooking and frying, and pouring oil, and customers can't choose the amount of oil to put in the dishes.
The difference between hot pot string and maocai spicy hotpot.
chafing dish
Before talking about hot pot, let's popularize what an oil dish is.
Oil dish, in fact, is dipping sauce, which is an essential companion for Chongqing people to eat hot pot. The oil dish is usually half a bowl of sesame oil mixed with garlic paste, and oyster sauce and coriander can also be added. There is a kind of dried rape with stronger taste, which is a combination of dried Chili powder and pepper powder. The function of oil dish is to cool food, and the other is to make food taste better.
Chongqing people love to eat hot pot all year round, as if they have endless addiction to hot pot. Chongqing hot pot originated from the people, and the people, whether ordinary people, literati, dignitaries or white-haired people, have a special liking for it. Hot pot is generally divided into red soup, clear soup and mandarin duck to meet the needs of all tastes.
Hot pot is divided into the following characteristics:
Pot bottom: according to the oil used, the most common ones are roughly divided into clear oil hot pot and butter hot pot.
Ingredients: beef tripe, duck intestines, goose intestines, lunch meat, yellow throat, beef, fat beef, meatballs, piranha and other meat dishes, lotus root, potatoes, Flammulina velutipes and other vegetarian dishes.
Dip: generally speaking, it is an oil dish. The most common dishes are garlic, sesame oil and dried rape.
How to eat: generally, it is mainly boiled and rinsed. Take it out of the pot, put it in your own oil pan and chew it in your mouth. There are many snacks in the hot pot, such as pumpkin pie, gold and silver steamed bread, Indian flying cake or fruit after dinner.
line
String string, the full name of "string string incense", is also a kind of food that people in Sichuan and Chongqing love and pursue. The grade is lower than that of hot pot, and it is often opened in streets, food markets and other places, which is relatively grassroots. In fact, it is another form of hot pot. String is a snack that the boss puts bamboo sticks on all kinds of dishes, then carries a big plate to get the dishes himself, and then cooks them with bamboo sticks. String is divided into cold pot string and hot pot string.
Characteristics of a string:
Bottom of the pot: The bottom of the hot pot string is generally boiling red soup, which is lighter than the hot pot. Cold pot skewers are generally seasoned with oil pepper and pepper.
Ingredients: similar to hot pot.
Dip: sesame oil dish and dry oil dish.
How to eat: put the bamboo sticks with vegetables on them in a pot and cook them in a cold pot, then eat them directly, and let the boss sign the bill after eating.
Take food
Maocai is a kind of diet that originated in Sichuan. Maocai's "Mao" is a verb here. The boss packed the dishes with a bamboo spoon, cooked them in a pot and put them in a bowl. By the way, I scooped a spoonful of spicy soup and added various seasonings prepared by the boss. The difference between maocai and Chuanchuanxiang and hot pot is probably that maocai's soup can still be drunk, while the bottom of Chuanchuanxiang and hot pot is estimated that no one dares to spoon it into his mouth.
Characteristics of maocai:
Pot bottom: spicy soup bottom made of a variety of Chinese herbal medicines and seasonings, which does not get angry.
Ingredients: maocai has a wide selection of ingredients, but mainly flour, beef, beef omasum, potatoes, yellow throat and lotus root.
Dip: no.
How to eat: maocai is usually put in a spoon made of bamboo sticks, then hung in a pot to cook and eaten directly.
Spicy hot pot
Mala Tang and Chuanchuanxiang have many similarities, both of which are worn in strings, but in essence they are a bit like the combination of Chuanchuanxiang and maocai. Chuanchuanxiang is generally a table and a pot, Mala Tang is generally a pot in a shop, and there are several pots on a larger scale. However, after diners choose their own ingredients, they are handed over to the store for cooking, and then when they serve, the store has helped diners smooth out the ingredients from bamboo sticks and put them into containers.
Characteristics of mala Tang:
Pot bottom: the bottom of a hot pot with red oil.
Ingredients: Auricularia auricula, duck blood, konjac, hot pot powder, bean jelly, lotus root slices, green bamboo shoots, cauliflower, shiitake mushrooms, and sea cabbage are similar to those in maocai.
Dip: no.
How to eat: choose your own dishes and give them to the boss for cooking. Then the store will smooth the ingredients on the bamboo stick and put them on a plate to eat. This number will be signed and priced when you check out. I guess you like it.