Spicy hot pot
Spicy hot pot
Youmaicai, coriander, small green vegetables, stock, 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, corn, lotus root, oily cabbage, coriander, small vegetables and so on. Turn off the heat after cooking, and add garlic juice and prepared sesame sauce.
skill
Spicy hot pot
Spicy hot pot
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.
Mala Tang, a snack originated in Sichuan, is the most distinctive and representative food culture in Sichuan and Chongqing. [7]
Other practice editing
food
condiments
2 bags of sausages, fish balls150g, fish tofu100g, crab sticks100g, Pleurotus eryngii100g, pork liver100g, quail eggs100g and.
condiments
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 pots of water and bring to a boil.
3. First, add 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 taste.
5. Add a little warm water to sesame sauce, mutton hotpot seasoning and chili oil to make sauce for later use.
6. After mala Tang is cooked, brush the adjusted seasoning and add cumin and Chili noodles according to your own taste.
skill
You can add some vegetables, kelp and mushrooms according to your taste.
In fact, it can also be made into hot pot, which saves the trouble of wearing strings. After adding green leaves and vermicelli, it is warm and suitable for winter consumption.
More practice
Ingredients: mala Tang base, broth, various vegetables, various meats and various meatballs.
Hot sauce and broth are cooked together, then potato chips, lotus root slices and other root vegetables, then meatballs, and finally Ye Er dishes. . .
Dilute sesame paste with water, add bean curd salt and sugar, chives and coriander, and then eat.