Cold Chuan Chuan: Hot Chuan Chuan is a small hot pot, and Cold Chuan Chuan is similar to cold dishes. They are also sold in skewers, usually plain and meaty for 50 cents.

Asking for a bowl of ice powder or white fungus, and then eating a few skewers of cold skewers and talking about eight coats is the favorite of several of our besties.

Meat cold skewers, Jun liver, chicken feet, duck feet, chicken wing tips == vegetarian, lotus root slices, potatoes, kohlrabi, sea cabbage, kelp, green bamboo shoots, tribute vegetables == Chuan Chuan Xiang homemade "Chuan Chuan Xiang Malatang"

"Buy a pack of Shenghuayuan brand Malatang base flavor. 1. First add 100-150g cooking oil in the pot. After heating, put a portion of the base into the pot and stir-fry until the aroma overflows. Add stock or water.

Boil 5-6 times for 5-10 minutes before blanching (rinsing) various meat and vegetable dishes.

2. Preparing the flavored dish: Add sesame oil (or scoop the oil from the boiled original soup) into a bowl, add minced garlic, a little MSG, salt, minced coriander (or minced celery) and mix thoroughly.

In addition, this base material can also be used as a seasoning for cooking.

It can cook beef, mutton (note: 1 portion of base material can cook about 2000g of meat), soy products, blood and various vegetable foods, etc.

Malatang base material - Chuanchuanxiang recipe Malatang recipe 1 condiments: Sichuan peppercorns, Sichuan peppercorns, star anise, cinnamon, cold ginger, bay leaves, grass fruit, meat buttons, white sugar, dark soy bean paste, ginger, green onion Ingredients: tender

Chicken legs, squab (two, depending on the amount of soup), pork bones, chicken bones, lamb bones, buffalo meat, buffalo tripe. Oil: lard, butter, rapeseed oil. Production: add appropriate amount of rapeseed oil, oil

Warm it to 60%, add sugar and stir-fry until it becomes liquid. When the oil temperature rises to 90%, add the tender chicken legs. When the color turns bright red and slightly heavy, add stock, cook for a while, add butter, lard, chicken bones, and mutton bones.

For buffalo beef, add Sichuan peppercorns, star anise, cinnamon, cold ginger, meatballs, bay leaves, grass fruits, a little dark soy sauce, and stew over low heat.

Heat another pot, add vegetable oil, stir-fry the bean paste until fragrant, add grated ginger; wait until the meat is tender and the soup is in color, remove the odor after three times, and make the soup into auxiliary ingredients: enoki mushrooms, coriander, green bamboo shoots, etc. (there are many kinds of ingredients in Changsha, all kinds

Both meat and vegetables are available) Seasoning: Stir-fried with minced garlic or sesame oil sauce.

Malatang Recipe 2 Ingredients: Tofu, fish balls, broccoli, cauliflower, crab meat, shrimps, fungus salad, peppercorns and green onion sauce. Method: 1. Wash the above vegetables and skewer them. 2. Heat a pot, pour a little oil, and when the oil is hot, add peppercorns.

(Dry out the pepper oil), add white water (or broth), and then add onion and ginger.

3 After the water boils, add chili noodles (I added a packet of hot and sour noodles seasoning;) 4 It’s ready to be rinsed.

.

.

How to make Malatang Ingredients: (the type and amount of raw materials can be increased or decreased according to your own preferences) Meat dishes: 50 grams of rabbit waist, 50 grams of tripe, 50 grams of eel, 50 grams of pig ring throat, 50 grams of lunch meat, 50 grams of duck intestines, 30 grams

Vegetarian vegetables: 80g lotus root slices, 80g lettuce, 50g winter melon, 50g mushrooms, 50g dried tofu, 50g cabbage, 80g cauliflower, 50g green cabbage head, 80g seasoning: 250g butter, 100g vegetable oil, 100g Pixian Douban, 150g Yongchuan tempeh, 50g rock sugar.

10g Sichuan pepper 5g pepper 2g dried chili 30g glutinous rice juice 20g Shaoxing wine 20g ginger rice 10g refined salt 100g grass fruit 10g cinnamon 10g grass 10g white fungus 10g chili noodles 250g fresh soup 1500g

Production procedures: 1. Make brine.

Put the wok on a high fire, heat the vegetable oil until it is 6 times cooked, add the Pixian County bean curd (the buds are thin first) until crispy, quickly add the ginger, rice and pepper and stir-fry until fragrant, then immediately add the fresh soup.

Then add minced tempeh, finely ground rock sugar, butter, fermented glutinous rice juice, cooking wine, refined salt, pepper, dried chili peppers, grass fruits and other condiments.

After boiling, remove the foam and serve as brine.

2. Prepare the main ingredients.

Wash the vegetables, cut the rabbit loin, eel, and duck intestines into 2 cm long and wide cubes; cut the tripe and pig ring throat into about 4 cm squares.

Cut the lunch meat into thin slices of about 4 cm square; cut the vegetarian vegetables into thin slices of about 3 cm.

Use clean bamboo skewers to cut the meat into skewers of about 30 to 40 grams.

3. Ironing.

Put the brine pot on a high fire to keep it boiling at a low boil. Use skewered bamboo skewers to scald various dishes, and scald them to maturity according to the heat of different dishes.

4. Dip food.

Place the cooked dishes on a plate with chili powder and fried salt. Dip them in chili pepper and salt according to your own taste before eating.

To dip or not to dip is more or less up to you.

Common problems and solutions: The finished product is not cooked properly.

The main ingredients used in Malatang should be relatively easy to mature.