1. Wash all the vegetables and soak the fungus and kelp.
2. The vermicelli is ready and the noodles are ready.
3. Prepare hot pot bottom material, bean paste, pepper, peanut, pepper and sesame paste for later use.
4. Prepare hot pot bottom material, bean paste, pepper, peanut, pepper and sesame paste for later use.
5. Cook noodles in another pot. When the noodles are ready, make vermicelli.
6. After the water is boiled, put all kinds of vegetables into the pot of hot pot ingredients, put the unripe ones first, and then put the leafy vegetables.
7. Fried peanuts, peanuts under cold oil, anti-paste, peanuts soaked in water and peeled in advance.
8. Stir-fry Chili oil. First, break the pepper and put it in a bowl. Then heat it with oil to make it smoke quickly. Pour the hot oil into the pepper.
9. Put the cooked noodles and vermicelli into the pot, pour the vegetables and the bottom of the pot into the noodles, add sesame sauce, Chili oil, peanuts, sugar, vinegar, salt and chicken essence, and you can eat delicious mala Tang.
Homemade hot spicy dip practice daquan no.2
1), hot pot bottom material:
1, three spoonfuls of bean paste. 2, a spoonful of lobster sauce. 3. Half a tablespoon of soy sauce. 4. Half a tablespoon mashed potato juice. 5, sauerkraut is about three or two. 6, a spoonful of pepper. 7. Half a slice of dried pepper. 8. One or two onions. 9. One or two garlic seedlings. 10, a piece of ginger. 1 1, half of garlic. 12, a tablespoon of starch. 13, salt, chicken essence.
Hot pot hot spicy dip bottom material practice:
1, cut ginger and garlic into fine particles; Sauerkraut soaked in Kamikiri silk; Cut onion into sections; Cut garlic seedlings into long sections.
2. Put oil in the pot and heat it to 50%. Add pepper, dried pepper, ginger and garlic, bean paste and lobster sauce in turn and stir-fry for about half a minute. Then stir-fry with sauerkraut for about a minute and a half.
3. Add about 4 kg of pork leg bone soup.
4. After boiling, add soy sauce, mashed juice, onion, garlic sprout, salt and chicken essence, and simmer for about ten minutes.
2) Side dishes:
Bamboo shoots, vermicelli, pork loin, kelp, dried bean curd, fungus, yellow throat, Chinese cabbage, Flammulina velutipes, Agaricus blazei Murill, mushrooms, beef, bacon, lettuce, cauliflower and coriander (the amount of side dishes per minute depends on the number of diners, and other ingredients can be added according to personal preferences).
Side dishes:
Cut open the bamboo shoots, put them in a boiling water pot for five minutes, take them out and rinse them with clear water; The vermicelli is expanded with hot water; Cut dried beancurd obliquely; Tear off the fungus after soaking; Rinse the yellow throat several times, and then float with clear water; ; Cut Chinese cabbage into two sections; Boil kelp in a boiling pot for about half an hour and then rinse it with clear water; The mushroom is torn in half; Bacon slices; Wash cauliflower and cut into small flowers; Slice beef with salt, tender meat powder and dry starch; Slice pork tenderloin with salt and dry starch.
Homemade hot spicy dip practice daquan 3
1) raw materials:
The raw materials for wearing bamboo sticks are standard, and some can't wear bamboo sticks, such as vermicelli, vermicelli, wide powder, kelp silk and so on.
Seasoning:
20 Jin of butter; 5 kg of vegetable oil; 4 kg of Pixian bean paste; (Chaotian pepper) 2.5 kg of pepper; 2 kg of pepper; Rock sugar 2 Liang; Ginger 1 kg; Onion 0.5 kg; Star anise 0. 1 kg; 0.5 Liang of licorice; Kaempferia kaempferia 0.5 Liang; Cinnamon 1 2; Fragrant leaves 1 two; 20 grams of glutinous rice; White buckle 0.8 Liang; 0.5 Liang of fragrant fruit; 0.5 Liang of ginger; Lithospermum 0.7 Liang; Lilac 0.3 Liang; Gardenia 0.5 Liang; Amomum tsaoko 0.6 Liang; 2 bottles of fermented grains; Douchi 1 bag100g; Pepper is 0.5 Liang.
2) Preparation method of mala Tang:
(1) Fold Pixian bean paste, cut dried Chili into sections, wash with clear water and soak in clear water, peel ginger and pat it loose and soak in dried Chili, then grind it into minced meat with a meat grinder, add Jiang Ye into minced meat when reaming, and mash it with rock sugar for later use. Cut onion and ginger into sections for later use; Soak Lithospermum thoroughly and cut into small pieces for later use; All kinds of spices are soaked in clear water for use; When the two oils are evenly mixed and burned to 80% heat, the end is separated from the fire mouth and cooled to 40% heat for later use; Chop the lobster sauce, and mix the bean paste, Chili sauce and lobster sauce into hot sauce for later use.
(2) When the pot is heated to 40%, put the soaked Lithospermum into it, fry it and take it out. Add shallots and ginger slices and stir-fry until fragrant. When it is dry, add rock sugar and boil it. Add hot sauce and heat it on low heat.
1.5 ~ 2 hours, add spices and continue heating for 0.5 hours, add pepper powder and heat for 15 minutes. After the spicy taste comes out, add the mash and push it evenly. Finally, the water leaves the burner and cools to room temperature to get the bottom material.
Method of making mala Tang: in the form of mixed pot: spicy soup = white soup+base+red oil+pepper oil+seasoning = 3: 2: 2: 1.
(4) Baixian soup is generally stewed with yam with less bones and more glutinous rice. Fresh soup with white color and full taste generally does not need spices;
Bottom material: mainly highlights the spicy taste, and the umami taste is light.
(5) Seasoning: salt, monosodium glutamate, chicken essence, chopped green onion, ginger slices, garlic slices, cooking wine, pepper, shrimp skin/shrimp skin; According to different tastes, the spicy taste can be adjusted appropriately. If the taste cannot be achieved by adding only the base material, you can add some Chili oil and pepper oil.
(6) Because the taste of eating mala Tang is relatively light, you can't eat spicy soup, so you add salty and delicious white soup. White soup = fresh soup+seasoning. Fresh soup is the same as spicy soup. Seasoning: salt, monosodium glutamate, chicken essence, chopped green onion, ginger slices, garlic slices, cooking wine, pepper, tomatoes, parsley segments, a little sesame seeds, chicken oil and shrimp skin. (the practice of mala Tang in a bowl).
Mala Tang's practice: wash the bones, heat them in a soup tube, and add a medicine bag made of glutinous rice and yam powder. When the soup turns white, put it in a seasoning bag and stew it until it is thick. Add salt, cooking wine, chicken powder and special base material (you can add clinker in the base material to the soup for stew, and only add raw materials such as bean paste to make red oil and Chili oil when stewing the base material; When the pepper oil is mixed and stewed until the flavor is rich, adjust the fire to keep the soup slightly open.
(8) Hot ingredients: vermicelli, vermicelli, kelp, Chinese cabbage, mung bean sprouts, cabbage rolls, shredded chicken, shredded pork, tofu, etc. When dining, guests should first choose the ingredients, put them in a bowl after ironing, pour spicy soup, sprinkle crispy peanuts, shredded mustard or diced, shredded onion and shredded coriander, and pour sesame oil.
How spicy is it?