Cold kebab, liver, chicken feet, duck feet and chicken wings = =
Vegetarian, lotus root slices, potatoes, kohlrabi, Chinese cabbage, kelp, green bamboo shoots and tribute vegetables = =
Sichuan cuisine
Homemade "Chuanchuanxiang Hot Spicy Dip"
Bought a packet of original Huayuan brand hot spicy dip,
1. First, add100-150g of cooking oil to the pot, heat it, stir-fry a portion of the base material in the pot until the fragrance overflows, add broth or clear water and cook for 5-10min, then you can scald (rinse) various meat dishes and vegetarian dishes.
2. Cooking: add sesame oil (or the oil in the cooked original soup) to the bowl, add garlic paste, a little monosodium glutamate, salt and chopped parsley (or chopped celery) and mix well.
In addition, this base material can also be used as a seasoning for cooking. It can be used to cook beef and mutton (note: 1 serving of alkali can burn about 2000 grams of meat), bean products, blood curd and various vegetables and foods.
Hot spicy dip seasoning-hot pot formula
Hot sauce formula 1
Seasoning: Sichuan pepper, prickly ash, star anise, cinnamon, cold ginger, fragrant leaves, tsaoko, meat buckle, sugar and soy sauce.
Bean paste, ginger, onion
Ingredients: tender chicken legs, squab (two, depending on the amount of soup), pig bones, chicken bones, sheep bones, buffalo beef and buffalo belly.
Oil: lard, butter, vegetable oil.
Production: add a proper amount of rapeseed oil, the oil temperature is 60%, add sugar and stir-fry until the oil temperature rises to 90%, add tender chicken legs and stir-fry until the color is bright red and slightly heavy, add broth and cook slightly, and add butter, lard, chicken bones, sheep bones, buffalo, Sichuan pepper, star anise, cinnamon, cold ginger, pork buttons, fragrant leaves, Amomum tsaoko and a little soy sauce. Another pot, put the vegetable oil, stir-fry the bean paste to smell, and put the Jiang Mo; The meat is rotten, the soup is good in color, and the soup is ready after the last three times of deodorization.
Accessories: Flammulina velutipes, coriander, green bamboo shoots, etc. (There are many kinds of ingredients in Changsha, including all kinds of meat and vegetables.) Accessories: stir-fry with garlic paste or sesame oil.
Spicy sauce formula 2
Raw materials:
Tofu, fish balls, broccoli, cauliflower, crab meat, shrimp and mushroom salad, pepper and onion sauce.
Exercise:
1 Wash the dishes above and string them together.
Heat a pot and pour in a little oil. When the oil is hot, add pepper (fried pepper oil), add white water (or broth), and then add onion and ginger.
3 After the water is boiled, add Chili noodles (I added a bag of hot and sour noodles seasoning; )
You can wash it. . .
Making method of mala Tang
Ingredients: (according to your own hobbies, you can increase or decrease the types and quantities of raw materials)
Meat dishes:
50 grams of rabbit waist and 50 grams of hairy belly.
50 grams of eel and 50 grams of pig throat.
50 grams of luncheon meat and 30 grams of duck intestines.
Vegetarian dishes:
80g of lotus root slices and 80g of lettuce.
50 grams of white gourd and 50 grams of fragrant bacteria.
50g of dried bean curd and 80g of cabbage.
50g of cauliflower and 80g of green vegetable head.
Seasoning:
250g butter and100g vegetable oil.
Pixian watercress150g Yongchuan douchi 50g
Rock sugar10g pepper 5g
2 grams of pepper, 30 grams of dried pepper.
20g of mash juice and 20g of Shaoxing wine.
Ginger rice10g refined salt10g
Tsaoko10g cinnamon10g
Weeding10g tremella fuciformis10g
Chili noodles 250g fresh soup1500g
Production procedure:
1, making brine. Put the wok on a strong fire, burn the vegetable oil until it is half cooked, and then put it into Pixian bean office (the first essence)? Crispy, quickly add ginger rice and pepper and stir-fry until fragrant, then immediately add fresh soup. Add chopped lobster sauce, ground crystal sugar, butter, mash juice, cooking wine, refined salt, pepper, dried pepper, tsaoko and other seasonings. After boiling, the foam is removed to form brine.
2. Make the main ingredients. Wash lettuce, cut rabbit loin, eel and duck intestines into cubes with a width of 2 cm; Cut beef omasum and pig throat into 4cm square pieces. Lunch meat is cut into 4 cm square slices; Vegetarian vegetables are cut into thin slices about 3 cm. Use the washed bamboo sticks to thread the vegetables into a string, about 30 to 40 grams.
3. Thermal system. The salt water tank is kept boiling on a strong fire. All kinds of dishes are strung together with bamboo sticks and cooked according to the heat of different dishes.
4. eat. Cooked vegetables are put on a plate with Chili noodles and fried salt, and eaten after dipping them in Chili and salt according to your own taste. Whether to dip or not depends more or less on you.
Frequently asked questions and solutions:
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.