Among the numerous mala Tang recipes, Sichuanese are proud of their unique flavor, and Sichuan mala Tang is especially representative in Leshan. It is said that the earliest mala Tang originated from the banks of the Yangtze River, and it was boatmen and trackmen who created the method of eating mala Tang. Later, the hawkers on the dock saw that this ironing method was profitable, so they modified the plates and stoves and put them at both ends of the burden, shouting as they walked. Friends who sell labor at the bridge by the river are always around the burden, and Mala Tang gradually comes ashore from the river.
The formula of mala Tang has been greatly improved now. When green vegetables and fish are carefully labeled and pushed into high temperature, it is really going through fire and water. Therefore, among young people, mala Tang has become a fashionable snack, and the hottest season for eating mala Tang has also increased to spring, autumn and winter.
Hot sauce formula-1
Seasoning: Sichuan pepper, prickly ash, star anise, cinnamon, cold ginger, fragrant leaves, tsaoko, meat buckle, sugar, soy sauce, bean paste, ginger and 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; When the meat is rotten, the soup changes color, and the fishy smell is removed for the last three times, and the soup is finished.
Accessories: Flammulina velutipes, coriander, green bamboo shoots, etc. There are many kinds of ingredients in Changsha, including all kinds of meat and vegetables.
Seasoning: stir-fry garlic paste or sesame oil to adjust juice.
Spicy sauce formula 2
Half a catty of rapeseed oil, half a catty of lard, half a catty of butter, 2 ounces of pepper, 4 ounces of dried pepper, 1 bag of Pixian watercress, 2 ounces of rock sugar, half a catty of ginger, half a catty of garlic, 5 tsaoko, a little fennel, 25 petals, 5 small pieces of cinnamon and 1 ounce of chicken essence.
Mix the three oils-add rock sugar and stir-fry with low fire-add Pixian watercress and stir-fry with low fire (at least half an hour), so as not to carbonize the sugar, otherwise it will be bitter-stir-fry the rest (except traditional Chinese medicine) together, and after ginger and garlic taste-divide them into five pots-add water (preferably bone soup)-and evenly add traditional Chinese medicine for half an hour.
Hot sauce formula -3
250g of butter, vegetable oil100g, Pixian bean curd150g, Yongchuan douchi 50g, rock sugar10g, 5g of pepper, 2g of pepper, 30g of dried pepper, 20g of fermented glutinous rice juice, 20g of Shaoxing wine and 20g of ginger rice/kloc. Put the wok on a strong fire, cook the vegetable oil until it is 6% cooked, stir-fry Pixian bean office (first fine), quickly add ginger rice and pepper, and 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.
Hot sauce formula -4
In fact, authentic Chengdu Mala Tang needs a variety of frying, maybe more than ten or twenty kinds. The ingredients are ground into powder, and the soup cooked with Sichuan braised vegetables is meat. The oil floating on the soup after cooking is halogen oil, which is very fragrant, and some even add butter. Then the soup and some ingredients are boiled and rinsed.
Material preparation:
Chicken, Xixian watercress (more or less according to personal preference), dried pepper (more or less according to personal preference), pepper (more or less according to personal preference, I can only eat enough), pepper, a small amount of star anise, a small amount of fennel, ginger, onion, coriander, salt, chicken essence, oil, and various dishes to be washed.
Exercise:
1, chicken nuggets, pan-fry (without oil) until dry.
2. Heat oil in the pan (more oil is allowed). When the oil is boiled, add watercress, pepper, pepper and ginger, stir fry, add chicken pieces and pepper, and add salt.
3. Add boiling water after frying, add pepper, aniseed, fennel, onion and chicken essence, open the lid and rinse!
4. Dishes: Cut coriander into fine powder, add chicken essence and add salt according to personal taste. If you like spicy food, you need oil floating on the soup pot. If you don't like spicy food, you need soup in the pot. Mix well and you can start!
Mala Tang is a popular snack in Chengdu in recent years. If the popular song "Sister, Go Forward Boldly ..." set off a whirlwind of enthusiasm among young people, then "Mala Tang", like a popular snack, also set off a craze among young people in Chengdu, Sichuan and even some big cities in China. Gourmet made a metaphor: "Maodu hot pot is like an indoor disco, while Mala Tang is a street split dance". This metaphor is quite accurate and wonderful. In fact, when Mala Tang first appeared, in the streets near cinemas and shopping malls, it was several little girls who attracted people with a pot with a good hot pot taste, a small honeycomb coal stove and several strings of rabbit loins and fragrant bacteria strung with bamboo sticks. Sell simply, eat freely, take a bunch of 32 cents, put it in a boiling brine pot, and it will be cooked soon; Spicy people will roll a few times or even eat a few strings when drying Chili noodles, and their faces will turn red and their heads will sweat. Happy and exciting! Therefore, mala Tang has become a fashionable snack among young people.
The more people eat, the more popular mala Tang will be. Street youths, off-duty workers and farmers in cities set up simple tables and chairs at the bridgehead to attract customers. The food in the pot is also very rich, such as seasonal vegetables, animal offal, aquatic eggs, bean products, lunch meat, and what else can be eaten while it is hot. The seller is happy and the food is also happy. "Get what you want!"
Mala Tang is a civilian destination of food. Green vegetables and fish are carefully placed on the label and then pushed into high temperature. That's really going through fire and water There is no elaborate cooking process, so they are mixed by rough humans, polluting each other's tastes and can never be separated.
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Hot spicy dip Qiyuan
It is said that mala Tang originated from the banks of the Yangtze River. At first, it was boatmen and trackers who invented the method of eating mala Tang. The birthplace of mala Tang is Niuhua Town, wutongqiao district, Leshan City. Tracing back to the first one, it is an old man who just started to carry the burden. It has been about 20 years since then. In Niuhua, a small town with a population of only a few thousand, there are more than 20 people who make mala Tang, so the competition is fierce, which requires them to improve and innovate in a long-term competitive atmosphere. Is it the best in the country? Hehe, of course it's the best in the country.
From Yibin, Sichuan to Wushan, the Three Gorges, due to the fast-flowing water, it is naturally an indispensable scenery for the trackers. While pulling fibers, they picked up a few stones by the river, set up a crock, scooped up a few spoonfuls of river water, lit a fire on the bucket, and added vegetables to the pot. If there were no vegetables, they took local materials, pulled out some wild vegetables, added seasonings such as sea pepper and pepper, and then blanched them and tasted them after eating. Riverside is a convenient cooking custom. This is the origin of mala Tang.
Later, the hawkers on the dock saw that this method of drowning was profitable, so they reformed the dishes and stoves and put them at both ends of the burden, shouting while walking, and the friends selling labor on the riverside bridge enjoyed it around the burden. Mala Tang gradually came ashore from the river.
Restaurants in Chongqing made this way of eating popular, and mala Tang began to develop. In contemporary times, Mala Tang has become a popular diet because of its convenience, self-help, quickness and rapidity.
Preparation method of mala Tang formula
Ingredients (you can increase or decrease the types and quantities of raw materials according to your own hobbies)
Meat dishes: 50 grams of rabbit loin, 50 grams of hairy belly, 50 grams of eel, 50 grams of pig throat, 50 grams of lunch meat and 30 grams of duck intestines.
Vegetarian dishes: 80g of lotus root slices, 80g of lettuce, 50g of white gourd, 50g of shredded mushrooms, 50g of dried bean curd, 50g of Chinese cabbage, 50g of cauliflower and 80g of green vegetable head.
Seasoning: butter 250g, vegetable oil100g, Pixian watercress150g, Yongchuan lobster sauce 50g, rock sugar10g, pepper 5g, pepper 2g, dried pepper 30g, fermented glutinous rice juice 20g, Shaoxing yellow wine 20g, and ginger rice/g.
Production procedure:
1, making brine. Put the pot on a strong fire. When the vegetable oil is boiled to 6%, add Pixian watercress (chopped first), ginger rice and pepper, stir-fry until fragrant, and then add fresh soup immediately. 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. Put the salt water tank on a strong fire to keep it boiling. 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.
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Hot spicy dip character
With the simplest skill-cutting bamboo sticks, Shen Deyang of Chengdu got a share from thousands of mala Tang bosses, and he made a fortune with small bamboo sticks.
A few years ago, a relative of Shen Deyang opened a mala Tang restaurant in the county. Business is good, but he is often worried that he can't buy bamboo sticks, so he helped his relatives cut a batch of bamboo sticks. Later, he found that there were many Mala Tang bosses with this demand. So he went to the farmer's house to buy bamboo at a price of 4 cents per kilogram and started a bamboo stick business. He divided the chopped bamboo sticks into categories: the thin ones were used to make mala Tang and the thick ones were used to make kebabs. 200 pieces per bundle, with prices ranging from 1 yuan to 2 yuan money per bundle.
Because of the good quality and reasonable price of bamboo sticks made by Shen Deyang, he originally wanted to make some money, so his business became more and more "hot". First, some mala Tang bosses nearby came to buy it, and later mala Tang bosses in other places also specially ordered it; Later, there were candied haws and barbecues. They all came to order sticks-candied haws and mutton kebabs in the north were sold in great quantities, and some transport bosses even ordered bamboo sticks from him to sell in the north.
Now, Shen Deyang's daily net income is above that of 70 yuan. He also plans to recruit some workers to help with the processing and add a special cutting machine. It's that simple. Shen Deyang turned a small bamboo stick into a big business.
Hot spicy dip lose weight
Foods such as malatang hotpot are also high in calories, because food will generate a lot of calories when cooked at high temperature, and its oil content is also high, so if you want to lose weight, you can't rely on eating malatang, and you should avoid eating too much of these foods during weight loss.
Of course, hot sauce can be healthy and low in fat. There is no oil when washing vegetables, and the amount of oil can also be reduced when mixing according to customers' requirements. Generally speaking, raw materials contain less fat and calories. In contrast, when cooking, you often need to go through three oiling processes: lubrication, cooking and frying, and pouring oil, and customers can't choose the amount of oil to put in the dishes. Therefore, spicy weight loss is not an impossible task. On the contrary, as long as you pay attention to your intake, Mara Tang Can can also achieve the goal of losing weight.
Spices in mala Tang formula
Pi County Douban
Pixian watercress, brewed from broad beans, peppers and salt, is a local specialty of Pixian County, Chengdu. Pixian watercress is the most important seasoning in red soup hot pot. When used in soup marinade, it can increase the umami flavor and fragrance, and make the soup warm, spicy and thick and bright.
fermented soya beans
Douchi is brewed with soybeans, salt and spices. Its smell is mellow, its color is yellow and black, its oil is smooth, its seeds are soft and scattered, and its taste is fresh and sweet. Chongqing Yongchuan Douchi is the best. Douchi used in soup brine can increase the salty, fresh and mellow taste.
Red pepper
Dry Chili peppers are pungent and warm, which can dispel cold and strengthen stomach. Their colors are bright red and spicy. There are many kinds of dried peppers, including big gold bars, two gold bars, five-leaf peppers, morning peppers, seven-star peppers, dahongpao, millet peppers and so on. Adding dried chillies to the soup base of hot pot can remove fishy smell, relieve boredom, inhibit peculiar smell, and increase spicy taste and color.
Sichuan pepper
Zanthoxylum bungeanum is pungent, warm and hemp, which can warm the middle warmer and dispel cold, and has the function of eliminating dampness and relieving pain. Pepper varieties include Shaanxi pepper, Sichuan Mao Wen pepper and Qingxi pepper. Zanthoxylum bungeanum is an important seasoning of hot pot, which can inhibit the fishy smell and remove the difference in soup and brine.
old ginger
Ginger is pungent and wet, contains volatile oil gingerol, and has a special spicy taste. Ginger is used in red soup, and clear soup can effectively remove fishy smell and inhibit odor, and can also enhance fragrance and taste.
garlic
Garlic is spicy and fragrant, containing volatile oil and second-rate compounds. Garlic is mainly used for seasoning and enhancing fragrance, as well as inhibiting fishy smell and removing peculiar smell.
Glutinous rice wine
Fermented glutinous rice is made of glutinous rice. The rice grains are soft but not rotten, and the wine juice is mellow, sweet and delicious, thick but not miscellaneous, thick but not sticky. Adding fermented grains to the bottom material of hot pot soup brine can increase freshness, inhibit fishy smell and remove peculiar smell, and make soup brine sweet.
salt
The scientific name of salt is sodium chloride, which is a small crystalline particle with salty taste. Can detoxify, cool blood, moisten dryness and stop oxygen. Salt plays a role in determining taste, seasoning, refreshing, relieving boredom and removing fishy smell in hot pot.
crystal sugar
Sucrose, a replica of rock sugar, has a sweet taste and is used for crystallization, benefiting qi, moistening dryness and clearing heat. Adding a little rock sugar when cooking hot pot soup brine can make the soup mellow and sweet, which can relieve the spicy stimulation.
cooking wine
Cooking wine is made of glutinous rice as the main raw material, which has a soft wine taste and special aroma. The main functions of cooking wine in hot pot soup brine are to enhance fragrance, enhance color, remove fishy smell and odor.
monosodium glutamate
MSG is extracted from protein-containing substances such as soybean, wheat and kelp, and it tastes delicious. It can be used in hot pot to add flavor and flavor.
chicken essence
Chicken essence is a powerful fresh-keeping product that has been widely used in recent years. It is made from eggs and sodium bran. The umami flavor of chicken essence comes from amino acids decomposed by protein. The role of chicken essence is to enhance freshness and taste.
pepper
Pepper is pungent, has a strong aromatic smell in temperate zone, and has the effects of warming the middle warmer, dispelling cold, invigorating the stomach and smoothing qi. Used to remove fishy smell, inhibit odor, enhance fragrance and taste in broth hotpot.
Chongqing hot spicy dip
A writer once described the vivid scene of eating Chongqing Mala Tang: from here on, one family after another, I'm afraid there are dozens of them, with colorful coffee tables, colorful brocade pots stewed on the honeycomb coal stove, and mouthfuls of colorful "glug" mala Tang juice boiling in the pot, all the way "glug" past, almost from street to street. Attractive and unique fragrance, combined with mala Tang raw materials suitable for human eyes; Lotus root slices with uniform thickness, small squares of cow blood, crystal clear quail eggs with shells and brown square lunch meat ... all wrapped in thin bamboo sticks and put in porcelain pots for later use; At night, under the dim street lamp, there is a coffee table and a candle, and the faint candlelight reflects the beautiful combination of mala Tang raw materials. When you look at it, you will be fascinated first. Then, sit down in a family that you think is satisfactory and trustworthy and shout angrily, "A few strings of mala Tang!" " "Therefore, the spicy bamboo sticks that have been strung are waiting for you-the bamboo sticks are cooked by the other party in a boiling pot, covered with a layer of red pepper noodles in a fragrant sesame oil dish, and then handed to your hand-to eat. You can't help admiring this spicy hot pot which costs two or three yuan but absorbs the flavor of hot pot. After eating a few strings of mala Tang, you will feel warm all over-you will feel that this small mala Tang is more suitable for the fast pace of modern urban life than the hot pot that lasts for several hours. Taste mala Tang, perhaps what makes you admire is that it contains loneliness without trace. Don't you see that steaming hot pot is a world of several people and hearts? Without steaming dialogue and hearts, the original intention of hot pot will be lost. Mala Tang is different. It not only accepts dissidents in twos and threes, but also never misses lonely men and women. It makes people look so invisible-you can just pick a stool for one person to sit on and enjoy your loneliness in the delicious spicy and hot skewers.