among many kinds of snacks, the most unique "mala Tang" is the first one. Mala Tang, also called chuanchuanxiang, as its name implies, is a hemp, spicy and hot food. Since there is hemp in the mala Tang formula, it is impossible to lose pepper, and spicy food cannot be without pepper. Speaking of it, it seems to be somewhat similar to Sichuan cuisine in China. Of course, we can't just eat pepper and pepper. The staple food of Mala Tang is vermicelli. If you go up to the "grade" to make it more delicious, you can add meat and green food appropriately, so that it is rich in nutrition, which may change the original flavor of Mala Tang, and it is not pure enough. Mala Tang also pays special attention to the word "hot", that is, eat it while it is hot, so that it can be numb, spicy and hot.

among the numerous mala Tang recipes, Sichuanese are proud of their unique flavor, and Sichuan mala Tang is especially represented in Leshan. It is said that the earliest mala Tang originated from the bank of the Yangtze River, and it was boatmen and trackmen who created the way to eat mala Tang. Later, the hawkers on the dock saw that this method of scalding was profitable, so they transformed the dishes and stoves, put them at both ends of the burden, and shouted while walking. Friends selling labor at the bridge head by the river enjoyed it around the burden, and mala Tang gradually came ashore from the river.

the formula of mala Tang has been greatly improved now. When the green vegetables and fish are carefully put on the label and pushed into the high temperature, it is really going through fire and water. So 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.

mala Tang formula-1

condiments: Sichuan pepper, Sichuan pepper, star anise, cinnamon, cold ginger, fragrant leaves, tsaoko, meat buckle, white sugar, soy sauce, bean paste, ginger and onion

Ingredients: tender chicken legs, squab (two depending on the amount of soup), pig bones and chicken bones. When the oil temperature rises to 9%, add tender chicken legs until the color is bright red and slightly heavy, add broth, cook slightly, add butter, lard, chicken bones, sheep bones, buffalo beef, Sichuan pepper, star anise, cinnamon, cold ginger, meat buckle, fragrant leaves, tsaoko, a little soy sauce and simmer gently. Another pot, put the vegetable oil, stir-fry the bean paste to make it fragrant, and put the Jiang Mo; When the meat is rotten and the soup is color, the odor 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, and all kinds of meat and vegetables are available)

Accessories: stir-fried with garlic paste or sesame oil mixed juice

Mala Tang 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 and 1 bag of Pixian watercress.

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), which will not 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 5 pots-add water (preferably bone soup)-and add traditional Chinese medicine equally for half an hour.

mala Tang recipe-3

25g of butter, 1g of vegetable oil, 15g of Pixian bean curd, 5g of Yongchuan lobster sauce, 1g of rock sugar, 5g of pepper, 2g of pepper, 3g of dried pepper, 2g of fermented glutinous rice juice, 2g of Shaoxing wine, 1g of ginger rice, 1g of refined salt and 1g of Amomum tsao-ko. Put the wok on a strong fire, cook the vegetable oil until it is 6% ripe, stir-fry the Pixian bean office (first fine), quickly add ginger rice and pepper, and immediately add fresh soup. Add chopped fermented soybean, ground crystal sugar, butter, fermented glutinous rice juice, cooking wine, refined salt, pepper, dried pepper, tsaoko and other seasonings. After boiling, the foam is removed to form brine.

Mala Tang recipe-4

Actually, authentic Chengdu Mala Tang needs many kinds of stir-frying, maybe more than ten or twenty kinds. Choose the ingredients and grind them into powder, and use vegetable oil and bittern oil (that is, the soup cooked with Sichuan's stewed vegetables is meat, and the oil floating on the soup after cooking is bittern oil, which is very fragrant, and some even add butter. Then raise the soup and some ingredients to boil and rinse.

Preparation:

Chicken, Xixian watercress (more or less according to personal preference), dried pepper (more or less according to personal preference), Chinese prickly ash (more or less according to personal preference, I can't get enough), pepper, a small amount of aniseed, a small amount of fennel, ginger, onion, coriander, salt, chicken essence, oil and various dishes to be rinsed.

Practice:

1. Chop the chicken into pieces, and put it in the pot (no need to add oil) to dry it

2. Heat the oil in the pot (more oil is allowed). After the oil is boiled, add watercress, pepper, pepper and ginger, stir-fry, add the chicken pieces and pepper, add salt

3. Add boiled water and pepper after stir-frying.

4. Dish: finely chop coriander, add chicken essence, and add salt according to personal taste. If you like spicy food, you need the oil floating in the soup pot. If you don't like spicy food, you need the soup in the pot. Mix well and start!

Mala Tang is a popular snack in Chengdu in recent years. If the popular song "Sister, go forward boldly ..." has produced a whirlwind of fanaticism among young people, then "Mala Tang", like a popular snack, has also set off a craze in Chengdu, all over Sichuan and even among young people in some big cities across the country. Gourmets made a metaphor: "Maodu hot pot is like an indoor disco, while Mala Tang is a split dance in the street". This metaphor is quite accurate and wonderful. Indeed, when Mala Tang first emerged, in the streets near cinemas and shopping malls, it was several little girls who attracted people with a pot with a good hot pot flavor, 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 into the boiling brine pot, and it will be cooked in a moment; Spicy people will roll it several times when they dry Chili noodles, and even eat a few strings, their faces will be flushed and their heads will sweat. Happy and exciting! As a result, mala Tang has become a fashionable snack among young people.

the more people eat, the more prosperous mala Tang is. Street youths, off-duty workers and farmers entering the city have set up simple tables and chairs at the bridgehead intersection to attract customers. The food in the pot is also rich, such as seasonal vegetables, animal offal, aquatic eggs, bean products, lunch meat, and what can be eaten hot. The seller is happy and the eater is happy. "Get what you want!"

Mala Tang is the civilian destination of food. Green vegetables and fish were carefully put on the label and pushed into the high temperature. It was really going through fire and water. There is no exquisite cooking process, so they are mixed together by rough human beings, contaminated with each other's taste and can no longer be separated.

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origin of mala Tang

It is said that mala Tang originated from the bank of the Yangtze River. At first, boatmen and trackmen created the way to eat mala Tang. The birthplace of mala Tang is Niuhua Town, wutongqiao district, Leshan City. Tracing back to the first one, it was an old man who just started to carry a pole. It has been about 2 years since then. In Niuhua, a small town with a population of only a few thousand, there are more than 2 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 is the best in the country.

From Yibin, Sichuan to Wushan in the Three Gorges, due to the fast-flowing water, it is naturally an indispensable scenery for the trackers. When they are pulling the fiber, they pick up a few stones by the river, set up a crock, scoop a few scoops of river water, make a fire on the dry wood, add vegetables to the pot, and if there are no vegetables, take local materials, pull out some wild vegetables, put seasonings such as sea pepper and pepper, and rinse the food. Convenient cooking customs are followed by the riverside. This is the origin of mala Tang.

Later, the hawkers on the dock saw that this scalding method was profitable, so they transformed the dishes and stoves, put them at both ends of the load, shouted while walking, and friends selling labor at the bridge by the river enjoyed them around the load. Mala Tang gradually came ashore from the river.

When restaurants in Chongqing opened this way of eating, Mala Tang began to develop. In modern times, Mala Tang quickly became famous for its convenience, self-help and quickness, and became a popular diet.

preparation method of mala Tang formula

ingredients (according to one's own hobbies, the types of raw materials can be increased or decreased)

meat dishes: 5 grams of rabbit loin, 5 grams of beef omasum, 5 grams of eel, 5 grams of pig's throat, 5 grams of lunch meat, 3 grams of duck intestines

vegetarian dishes: 8 grams of lotus root slices and 8 grams of lettuce. 8g of green vegetable head

Seasoning: 25g of butter, 1g of vegetable oil, 15g of Pixian bean curd, 5g of Yongchuan lobster sauce, 1g of crystal sugar, 5g of pepper, 2g of pepper, 3g of dried pepper, 2g of fermented glutinous rice juice, 2g of Shaoxing yellow wine, 1g of ginger rice, 1g of refined salt, 1g of tsaoko. Put the wok on a strong fire. When the vegetable oil is cooked to 6%, add Pixian watercress (chopped first) and stir-fry the ginger rice and pepper, and then add the fresh soup immediately. Add chopped fermented soybean, ground crystal sugar, butter, fermented glutinous rice juice, cooking wine, refined salt, pepper, dried pepper, tsaoko and other seasonings. After boiling, the foam is removed to form brine.

2. prepare the main ingredients. Wash the lettuce, cut the rabbit loin, eel and duck intestines into cubes with a width of 2 cm; Cut the hairy belly and pig's throat into 4 cm square. Lunch meat is cut into 4 cm square slices; Vegetarian vegetables are cut into thin slices about 3 cm. Use washed bamboo sticks to thread the dishes into a string of about thirty or forty grams.

3. ironing. The brine pot is placed on a strong fire to keep it boiling. All kinds of dishes are cooked with skewered bamboo sticks and cooked according to the heat of different dishes.

4. Dip in food. Boiled and mature dishes are put in a dish with Chili noodles and fried salt, and eaten after dipping them in Chili and salt according to your own taste. It's more or less up to you to dip or not.

Common problems and solutions:

The scalded finished product is not ripe. The main ingredients used in mala Tang should be relatively easy to mature. You can't use raw materials that are not easy to cook, such as chicken wings, chicken feet, duck feet and beef. The cooking time of dishes such as eel and hairtail should also be longer. Don't swing too much and too fast when cooking these raw materials. If you master the cooking time, there will be no problem of being uncooked.

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mala Tang characters

Shen Deyang of Chengdu got a piece of the cake from thousands of mala Tang bosses by the simplest craft-cutting bamboo sticks, and he made a fortune in small bamboo sticks.

A few years ago, a relative of Shen Deyang opened a mala Tang restaurant in the county town, and his business was good, but he was often worried about buying bamboo sticks, so he helped him cut a batch of bamboo sticks. Later, he found that there are many mala Tang bosses who have this demand. So he went to the farmer's home to buy bamboo at a price of 4 cents per kilogram and started a bamboo stick business. He classified the chopped bamboo sticks: the thin ones were used for mala Tang, and the coarsest ones were used for kebabs. 2 pieces per bundle, with prices ranging from 1 yuan money to 2 yuan money per bundle.

Because the bamboo sticks made by Shen Deyang are of good quality and reasonable price, he "just wanted to make a little money", but his business is getting more and more popular. First, some mala Tang bosses nearby came to buy it, and later mala Tang bosses in other places also specially ordered it; Later, sugar-coated haws, barbecues, etc. all came to order sticks-the sales of sugar-coated haws and mutton skewers in the north were large, and some transportation bosses even ordered bamboo sticks from him to sell in the north.

Now, the daily net income of Shen Deyang is higher than that of 7 yuan. He also plans to recruit a few workers to help with the processing and add a special cutting machine. It's as simple as that. Shen Deyang made a small bamboo stick into a big business.

Mala Tang to lose weight

Foods such as Mala Tang hot pot 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 Mala Tang, and you should avoid eating too much of these foods during weight loss.

Of course, the spicy sauce can be healthy and low in fat. There is no oil when you rinse vegetables, and you can also reduce the amount of oil when you mix them according to the requirements of customers. Generally speaking, the raw materials contain less fat and less calories. In contrast, when cooking, you often have to go through three oiling processes: lubricating oil, 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 Mission Impossible. On the contrary, as long as you pay attention to intake, mala Tang can also achieve the goal of losing weight.

spice in mala Tang formula

Pixian watercress

Pixian watercress is brewed with broad beans, peppers and salt, and is a local specialty of Chengdu Pixian. Pixian watercress is the most important seasoning in hot pot of red soup. When used in soup brine, it can increase the umami flavor and fragrance, and make the soup warm, spicy and thick and bright.

Douchi

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.

dried peppers

dried peppers are pungent and warm, can dispel cold and strengthen the stomach, and are bright red in color and spicy. There are many kinds of dried peppers, such as big gold bars, two gold bars, five-leaf peppers, morning peppers, seven-star peppers, dahongpao and millet peppers. Adding dried chilli to the bottom of pot of hot pot soup can remove fishy smell, relieve boredom and suppress peculiar smell, and increase spicy taste and color.

Zanthoxylum bungeanum

Zanthoxylum bungeanum is pungent, warm and hemp, which can warm the middle warmer and dispel cold, and has the functions of removing dampness and relieving pain. The varieties of pepper are Shaanxi pepper, Sichuan Maowen pepper and Qingxi pepper. Zanthoxylum bungeanum is an important seasoning of hot pot, which can suppress the fishy smell and remove the difference in soup brine.

old ginger

old ginger is pungent and wet, contains the volatile oil gingerol, and has a special spicy flavor. Ginger is used in red soup, and clear soup can effectively remove fishy smell and suppress smell, and can enhance fragrance and flavor.

garlic

garlic is spicy and fragrant, containing volatile oil and second-rate compounds. Garlic is mainly used to flavor and enhance fragrance, and to suppress fishy smell and remove peculiar smell.

mash

mash is brewed from glutinous rice. The rice grains are soft and not rotten, and the wine juice is mellow, sweet and delicious, thick but not mixed, and thick but not sticky. Adding mash to the bottom material of hot pot soup brine can increase freshness, suppress fishy smell and remove peculiar smell, so that the soup brine can produce sweet taste.

table salt

the scientific name of table salt is sodium chloride, which is a small crystalline particle with salty taste and 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.

rock sugar

rock sugar makes the replica sucrose, which is sweet and flat for crystallization, benefiting qi, moistening dryness and clearing heat. Adding a little rock sugar when boiling hot pot soup brine can make the soup mellow and sweet, which has the effect of relieving spicy stimulation.

cooking wine

cooking wine is glutinous rice.