Problem description:
On the History and Culture of Mala Tang —— Origin, Survival, Development and Growth ...
Thank you!
Analysis:
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.
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.
Some people say that hot pot is glamorous and fashionable in city girl, Chongqing. Then I say that Mala Tang is a delicate and elegant Sichuan country girl, and she is also pungent and watery. When Chongqing people talk about their charming hot pot, Sichuan people are also proud of their unique spicy hot pot; When "Little Swan" hot pot became a cultural symbol with its chain stores all over the country, Sichuan Mala Tang also occupied the national market with its all-pervasive offensive.
Sichuan Mala Tang is represented by Leshan, and the leader of Leshan Mala Tang is concentrated in wutongqiao district. Speaking of Wutongqiao, a tiny place, it is indeed one of the famous "restaurants" in Sichuan, where Xiba tofu, mala Tang and tofu are all produced; Niuhua Town in this area is a "double restaurant paradise" for mala Tang and bean curd.
Niuhua Mala Tang Tang Can can not only satisfy the stomach, but also satisfy the appetite. However, the practice is not complicated: its soup is made by adding cinnamon, dried tangerine peel, dried pepper, pepper, star anise, Anemarrhena asphodeloides, Hanyuan pepper, bean curd, fermented glutinous rice juice, etc. Into chicken soup, put it in a casserole and put it on a round table, so that the edge of the pot is slightly higher than the desktop. Obviously, the main ingredients of mala Tang are really varied, flying from the sky, running on the ground, swimming in the water, hanging from branches and born in the soil. Everything is available: pigeon meat, chicken wings, feet skin, chicken breast, chicken legs, duck tongue, duck feet, quail eggs, beef, tripe, mutton, prawns, lobsters, crucian carp, loach, eel, potatoes, sweet potatoes, lateral ears, cucumbers, bitter gourd, lentils, mushrooms, mushrooms, Flammulina velutipes, gluten and bean skin. Vermicelli and pig blood tofu are cooked in a bamboo colander, bean sprouts and lateral ear roots are tied to bamboo sticks with thin threads, and other main ingredients are sliced, chopped or shredded, placed on thin bamboo sticks and placed in small baskets in different categories. Customers can choose freely according to their own tastes. Unlike Chengdu Mala Tang, which is made of salt, pepper powder, pepper powder, monosodium glutamate and chopped green onion, it is not an ordinary red pepper dish, and the seasoning dish of Niuhua Mala Tang is a must: duck tongue is the best of Mala Tang, commonly known as "airplane", and its freshness is many times stronger than that of beef tripe, duck's paw and loach!
Niuhua Mala Tang generally pays dividends with white labels: each 10 cent white label is vegetarian and cheaper meat dishes, and 50 cents red label is mostly meat dishes. Spending less than 100 yuan, plus drinks, can make five or six people eat a decent meal. Eating around the stove is warm in winter, and eating cold beer in summer can clear away heat and reduce fire. Mala Tang small shops are all over the streets and alleys of Xianyicheng Township, suitable for all ages.
In recent years, Niuhua Mala Tang not only established the status of Sichuan snack "Chief of Shu", but also went out of Sichuan and brought pleasant enjoyment to people all over the country.
2 "How to make spicy hot pot"
Ingredients: (according to your own hobbies, you can increase or decrease the types and quantities of raw materials)
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, 80g of Chinese cabbage, 50g of cauliflower and 80g of green vegetable head.
Seasoning:
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.
Production procedure:
1, making brine. 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.
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.
3 inch hot spicy dip
According to the proportion of 5 kg bone soup:
1, 300g Pixian watercress (this is the main raw material) and 250g Sichuan rapeseed oil.
2. dried red pepper150g (cut into small pieces of about 2cm); 50g pepper
3, 3 spoonfuls of sugar; Dried ginger (sliced) and garlic cloves150g each; 250 grams (two and a half inches) of onion; A bag of150g octagonal (kaempferia kaempferia, etc.) sold in the grocery store. ); Appropriate amount of salt (depending on the salinity of the watercress you buy, because the watercress produced by some manufacturers is too salty); A tablespoon of chicken essence
Cooking is very important:
1. When the oil is cooked, skip the oil (that is, turn off the fire) and pick it up for use.
2. Put the sugar into the oil pan and stir fry slowly. When the sugar melts and bubbles (turn on a small fire as appropriate during frying, and pay attention to the fact that the melted sugar begins to float on the oil. At this time, the sugar bubble is golden yellow. If it turns dark red or black, it will be fried. Immediately stir-fry ginger, onion, garlic and star anise, and then stir-fry Pixian watercress.
3. Turn on a big fire, put the bone soup into it, and add salt (with the salinity of the soup, which is slightly more important than the usual cooking flavor) and chicken essence. After the soup is boiled, add the oiled dried pepper and pepper and stew for 10 minutes.
According to this ratio, you can fry more base materials, and you can add materials to the soup every time the taste is insufficient (people who like spicy food can also directly add some unpolished dried pepper segments and new pepper particles to the hot materials).
Precautions:
1, only use a small fire when frying sugar. Sugar must be fried until it melts, and it will soak on the oil surface (it will be golden yellow, so it can't be used again after frying, and the soup will be bitter). Only in this way will the soup be red and bright, and there is no sweetness in the soup.
2, douban must use "Juancheng brand" Pixian douban is authentic, and many other products are unqualified or have a bad taste.
3. It is best to use rapeseed crude oil (that is, non-refined oil), and the color and fragrance of the base material are better than refined oil such as salad oil.
Generally speaking, you don't need butter for mala Tang or fish pot soup. If it is used as the bottom material of hot pot, it can be replaced by 200g butter and100g rapeseed oil (vegetable oil is boiled before butter is added, and the rest process remains unchanged).
4 inch hot spicy dip
In fact, authentic Chengdu Mala Tang needs a lot of ingredients to fry. When my mother made it, she asked someone to make a list. I took a look. There may be a dozen or twenty kinds. The ingredients are ground into powder, fried with vegetable oil and halogen oil (that is, soup cooked with Sichuan braised dishes, because braised dishes are all meat, and 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.
I can't eat authentic mala Tang anywhere else now. Let me tell you something I created. I think it's still too hidden.
Make chicken hotpot, because it is impossible to make all the ingredients by yourself.
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!
5 "Sesame stew pot bottom"
Formula:
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.
Method:
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, divide the ginger and garlic into 5 pots-add water (preferably bone soup)-evenly add traditional Chinese medicine and cook for half an hour -5.