In the profit market of China cuisine, delicious shops can make people forget to return for a long time, and every guest is likely to be a repeat customer, even making guests wait in line for hours without regrets. All kinds of food and snacks precipitated in the history of China are endless, among which mala Tang is the most important food in China, ranging from humble stalls at intersections to food chain brand stores all over the country, with numerous shops mainly mala Tang. Among them, the delicious and authentic ones are less. More shopkeepers can't wait to open their own stores after learning from the master for a long time. In the end, the customers who don't taste authentic are not satisfied, which leads to no loss.

and the rumors about the origin of mala Tang are various. unofficial history recorded that during the Qianlong period, there were many harmful mosquitoes in the border area of Hunan and Sichuan because of the dense forest miasma, and the climate was sultry all the year round, so many people got sick and died. In a small village called Zhengnan Village, there was a village doctor named Yuan, who was sad to see all the villagers die because of the poisonous gas in the mountains and forests. Take Chili as the main ingredient, add some herbs from the mountains, and cook a pot of soup to dispel dampness and detoxify. And he found that the old people and children could not stand this pot of spicy soup, although it was fragrant. Just put some vegetables in it to filter the spicy taste of the soup, so that the elderly and children can drink the soup to eliminate dampness and detoxify. And he tasted the filtered, nearly cooked vegetables, and found that the aroma was overflowing, the entrance was cool and spicy, and it also had the effect of removing dampness and removing toxins. Village doctors named something that used to be medicine but was more like food as malatang. And vigorously promote, so that more people who are victims of poisonous insects can be cured. Over time, mala Tang is famous throughout the border of Hunan and Sichuan. As time went on, many people came to the border of Hunan and Sichuan to do business, specially learned how to make mala Tang, and took them home to open a shop to do business. Because of the different tastes in some areas and the lack of original ingredients, the merchants who passed down changed their recipes, and the materials were taken from nearby, which gradually developed into mala Tang with different tastes all over the country and more suitable for local tastes. The most authentic mala Tang is still in its place of origin. That is, along the border of Hunan and Sichuan, people are full of praise.

Mala Tang in every place has its own characteristics. For example, the ordinary Sichuan girl asked her to go to Guangdong to eat bone soup-flavored Mala Tang, which is really unbearable. There is no way to make Sichuanese who like spicy food and are used to the spicy taste in their hometown eat bone soup-flavored Mala Tang with a little creamy taste. It is estimated that everyone can't stand it. It is the same for Cantonese people to go to Sichuan to eat local spicy food. After all, every place has a different culture and environment. Today, we won't talk about other flavors of mala Tang, but the most authentic and well-received Sichuan mala Tang. What secret recipe is used and what key ingredients are used to make it.

1. Base soup and base material

The most important thing for mala Tang is to make the base soup, because the seasoning of the final ingredients can be achieved by the base soup. If the base soup is not cooked well, the taste is even more needless to say. The first step in making the soup base is to use the appropriate seasoning. Generally speaking, most of the seasoning is the special seasoning in their respective regions, and the most authentic mala Tang, just by looking at the name, is to be numb first, so pepper is definitely indispensable, and in the choice of pepper, naturally dried mountain pepper is definitely the best. The second one is spicy. It is best to use the seven sisters, a specialty of Xiangchuan junction in April, and these seven sisters are one of the few peppers that can make Xiangchuan people who are used to eating spicy food feel "horrible", and their effect of eliminating dampness and removing toxins is also very significant in peppers. The practice is that the sun dries and becomes dry, which is the most suitable. And the last one is the mastery of the heat. Don't think it's enough to boil. In the past, there were many doorways in it, and what should not be put in the heat, which led to mixed taste and affected the final finished product. This is all very particular, but now there are too many Mala Tang factions, too long time, and young people are too impetuous, and the traditional idea of China chefs is to teach disciples and starve their masters. Therefore, the piece of mala Tang Hou is slowly lost. I have to say, this is a pity for the food industry in China.

In addition to these three most important seasonings, there is one thing that must be put. Without it, mala Tang will no longer be an unforgettable taste. For various reasons of inheritance, in modern times, no one knows the necessary seasoning of mala Tang, and it has gradually disappeared in the long river of history with the passing of each generation. You may not guess this thing. It is the top one in the cultural heritage of China, and it is also spread overseas and enjoys a good reputation. From ancient times to the present, from the emperor to the people, this thing has been used. It is tea. Yes, you can't see it. It is tea. When Mala Tang was created, the village doctor named Yuan tried hundreds of kinds of medicinal materials to balance the efficacy, and finally chose tea. When making Mala Tang, the types of tea, the time it was put in, and what is noteworthy have all disappeared from history.

2. Food

Without a good soup base, the final taste will not be good. If the soup base is the most important thing for mala Tang, then the second one must be food. Modern mala Tang foods are all kinds of strange things, such as quail eggs, pig blood and chicken intestines. Although these ingredients are all nutritious and beneficial to human body, the taste of soup base is completely confused by these things. Some chefs who become monks halfway to make mala Tang are not aware of it, and in the end they still smash their own signs. In the choice of ingredients, the first one is definitely fresh. What is not fresh not only affects the original taste of the soup base, but also is not delicious. The sensitivity of human taste is terrible. Therefore, in the choice of ingredients in many old restaurants, the old chefs personally go to the vegetable market early in the morning to choose. It is precisely because of these persistence that they have created a century-old brand. It is precisely because of these persistence that those bad businesses in the food industry have fallen batch after batch. Freshness is the first, and the choice of ingredients is the second. As mentioned earlier, the ingredients are too miscellaneous, which will affect the taste and soup base. In the choice of ingredients, remember these two points. The first is not to choose animal viscera and blood, which tastes too fishy. Although it may not be obvious at first, the taste will change slowly. The second is to choose more tasty vegetables or bean products, such as oily tofu, kelp and lettuce, which are all available because they only absorb the fragrance and taste of the base soup without affecting the base soup.

I hope my sharing is useful to you!