Composition:

Meat dishes: 50g of rabbit loin, 50g of beef tripe100g, 50g of beef meatball100g, 50g of eel, 50g of pork throat, 50g of lunch meat, 50g of old sliced pork100g, and 50g of pork intestines150g. Wait a minute. Vegetarian dishes: 80g of lotus root slice, 0/00g of potato/kloc-,30g of vermicelli, 80g of bean skin, 50g of day lily, 80g of sweet potato skin, 80g of lettuce, 50g of wax gourd, 50g of shredded mushroom, 50g of dried bean curd, 80g of Chinese cabbage, 50g of cauliflower and 80g of green head.

Seasoning:

250g of butter, vegetable oil100g, Pixian watercress150g, 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.

2. Food characteristics

Mala Tang is a popular destination for food. Making a bowl of mala Tang is actually very simple. It is nothing more than carefully labeling some seemingly irrelevant things, putting them together, and then pushing the high temperature at once. This is really going through fire and water. Just like this world, beautiful, ugly, fat, thin, tall, short, good, bad, red, green, blue, purple, black and white; Kings and princes, vendors and pawns, various religions and various ways come together, and they will gradually merge, penetrate each other and pollute each other's tastes. In the end, they will all become hemp, spicy, fresh and refreshing, and some irrelevant things, thus forming a harmonious whole that can no longer be separated.

3. The origin of snacks

Mala Tang originated along 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 fiber, they pick up a few stones by the river, set up a crock, scoop a few spoonfuls of river water, light a fire on the bucket, add vegetables to the pot, if there are no vegetables, take local materials, pull out some wild vegetables, add seasonings such as sea pepper and pepper, and then rinse them, which will taste after eating. Riverside is a convenient cooking custom. 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 walked from the river to the shore. This is the origin of mala Tang. Spicy Tang Can can be said to be the predecessor of Sichuan hot pot, and it can also be said to be a simplified version of hot pot. Only meat and vegetables are put on the bamboo stick. When eating, put a lot of meat and vegetables inserted in bamboo sticks into the rolling red soup. The authentic way to eat is not to eat string by string, but to grab a handful, gently stroke with chopsticks, and the dishes will fall into the sesame oil dish one by one, and then eat them to the fullest! The ingredients for eating hot pot are also found in Mala Tang, but Mala Tang provides fast and convenient food for people who eat hot pot. It is such a small spicy hotpot. No one may think of it when we invite people to dinner, but we often accidentally bump into it in the streets. It has been on fire for nearly 20 years as always. There is no luxurious decoration, no expensive dishes, no restaurant foreman who laughs like a flower, and even no decent signboard. There are several tables, two stoves and bamboo sticks on the ground. So I am surrounded by a circle of people every day, having fun and getting carried away. That feeling is just one word: "cool"! It is precisely because of this that Mala Tang will grow like mushrooms after rain and spread rapidly to the whole country. Among these spicy food restaurants, Beijing Paopao Spicy Food Restaurant, Sichuan Leshan Niuhua Spicy Food Restaurant, Heilongjiang Spicy Food Restaurant, Zhejiang Ji 'apo Spicy Food Restaurant and Shanghai Zhou's Spicy Food Restaurant are all outstanding. However, with the development of society, there is a growing demand for people to advocate health, pursue fashion and improve their quality of life. People are no longer so simple about food, but pay more attention to the health and health care functions of food. In this way, the disadvantages of traditional mala Tang's business model and dining method are completely exposed, such as rough technology, single taste, simple variety, poor dining environment, eating only vegetables instead of soup, and even food hygiene and food safety have become big problems. Consumers who like mala Tang urgently call for a new school of mala Tang which is safe, healthy, nutritious and fashionable.

4. Race occurrence

The development of traditional mala Tang market has experienced stall operation, stall operation and store operation. After experiencing the stage of taste-oriented management, service-oriented management and equal emphasis on service and dishes, the market has entered a more intense brand competition stage since 2008. Looking at the development and changes of the whole industry, in the final analysis, the market is the center, while the traditional mala Tang shop ignores the customer's personalized consumption demand, omits communication with customers, and the products are single in taste (that is, spicy, without paying attention to the collocation of taste and nutrition), and the consumption service mode is simplified, which leads to the traditional mala Tang's operation being at a disadvantage in the competition. Therefore, in the stage of orderly, characteristic and benefit-oriented competition, only by taking customers as the center and taking the market as the guide, changing the management concept and service concept, constantly satisfying customers' needs and making customers feel value-added services can they be in an invincible position. The first batch of hot soup mala Tang, which specializes in making soup mala Tang, is one of the biggest beneficiaries of this consumer demand. According to customers' personalized consumption needs, it provides four ways to eat: hot pot mala Tang, bowl mala Tang, casserole mala Tang, skewered mala Tang, such as bowl mala Tang and casserole mala Tang, which are made for a single person on the spot, skewered mala Tang is ready to eat, and hot pot mala Tang is a lively gathering of many people ... eating fresh and delicious food. Drink nutritious bone soup to strengthen beauty beauty, which is more delicious, nutritious, healthy and fashionable! No matter in small and medium-sized restaurants or food stalls ... look: the soup is turning over; Listen: the popularity is boiling; Products: warm mouth and warm heart; Fire: a "bubble" is popular, who can compare with it? People sit around, make soup and chat while eating. The soup is fresh and tender, which brings waves of fresh stimulation to your taste buds. The steaming hot soup really gives people a taste of prosperity. Since the introduction of Mala Tang, which can be used for drinking soup, every Mala Tang shop has a thriving business and become the most beautiful scenery in the local area. Mala Tang, which can drink soup, has become the profit secret of street shops! Mala Tang, which can drink soup, will undoubtedly be more and more welcomed and respected by the general public!

5, snack formula

Pixian watercress Pixian watercress is made of broad beans, peppers and salt. It is a local specialty of Pixian county in Chengdu, with bright and moist color and strong spicy taste; 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. Douchi Douchi is made of soybeans, salt and spices. Its smell is mellow, the color is yellow and black, the oil is smooth, the cake is soft and loose, and the taste is fresh and sweet. Chongqing Yongchuan Douchi is delicious, and it can add salty flavor and mellow taste when used in soup brine. Dried Chili peppers are pungent and warm, can dispel cold and strengthen the stomach, and are bright red and spicy in color. 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 chilli into soup can remove fishy smell, inhibit peculiar smell, and increase spicy taste and color. Zanthoxylum bungeanum, pungent and spicy, can warm the middle and dispel cold, and has the effect of dehumidification and pain relief. Shaanxi pepper, Sichuan Mao Wen pepper and Qingxi pepper are the best pepper varieties. Zanthoxylum bungeanum is an important seasoning for mala Tang. When used in soup, it can suppress odor, eliminate differences and increase flavor. Ginger Ginger, pungent and wet in nature, contains volatile oil gingerol, which has a special spicy taste. Ginger is used in red soup and clear soup brine, which can effectively remove fishy smell, inhibit odor, increase fragrance and taste. Garlic Garlic is spicy and fragrant. It contains 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. The mash is brewed from glutinous rice, the rice grains are soft but not rotten, and the wine juice is mellow, sweet and delicious, thick but not miscellaneous, but not sticky. Adding mash to the base material of soup brine can increase freshness, inhibit fishy smell and remove peculiar smell, so that soup brine can produce sweetness. The scientific name of salt is sodium chloride, which has a small crystal and a salty taste. It can detoxify, cool blood, moisten dryness and stop oxygen, and has the functions of taste fixing, seasoning, refreshing, boredom relieving and fishy smell removing. Rock sugar rock sugar is sucrose crystal, sweet and flat in taste, benefiting qi and moistening dryness, and clearing away heat. When boiling soup brine, adding rock sugar can make the soup mellow and sweet, which has the effect of relieving spicy stimulation. Cooking wine is brewed with glutinous rice as the main raw material, which has a soft wine taste and special aroma. The main functions of cooking wine in soup brine are to enhance fragrance, enhance color, remove fishy smell and odor. MSG MSG is a seasoning extracted from protein-containing substances such as soybean, wheat and kelp, which plays a role in refreshing, assisting and enhancing fragrance. Chicken powder chicken powder is one of the powerful fresh-keeping products widely used. It is refined from chicken, eggs and sodium bran. Its umami flavor comes from amino acids decomposed by protein of animals and plants, and its function is to enhance freshness and taste. Zanthoxylum bungeanum is pungent, warm and fragrant, and has the effects of warming the middle warmer, dispelling cold, invigorating the stomach and regulating qi. Used for removing fishy smell, inhibiting fishy smell, enhancing fragrance and taste of hot pot.

6. Main ingredients

1, mash is a fluffy and dark brown root spice, which is called vanilla in Chengdu and fragrant glutinous in Chongqing. In fact, it should be called mash, also called sweet glutinous rice. Sweet candies have a pungent smell, similar to the strong turpentine smell. They have the functions of regulating qi, relieving pain, relieving depression and strengthening the spleen. They are blindly used as Chinese medicine to treat chest and abdomen pain, stomach pain, vomiting, loss of appetite and indigestion. When this spice is added to the soup, it has a strong fragrance. The dosage should not exceed 5 grams each time, otherwise the aroma will be "greasy". 2. Lilac Lilac, also known as Lilac and Lilac, is the bud of Lilac. As a dry product, they are often used in cooking, with strong fragrance, stinging tongue and stinging tongue. They are pungent and warm in nature, and have the functions of warming the stomach, stopping hiccups, expelling wind and relieving pain. The dosage in cooking should be within1~ 2g, and never use more. 3. Illicium verum should be called Illicium verum, also called Illicium verum, Illicium verum and Pearl in August. This is a familiar spice. It is characterized by fragrant smell and slightly sweet taste. It is pungent in nature and has the functions of warming the middle warmer to stimulate appetite, dispelling cold and treating hernia. Whether it's hot pot, braise in soy sauce or brine, it can be used for cooking. Because its fragrance is that some people like it and some people hate it, it is more flexible to use, and 5 ~ 10 g is appropriate. 4. Fennel is also called fennel, shredded vegetables, fragrant incense and wild fennel. It is cultivated in most parts of the country and is familiar to people. Its fresh stems and leaves are often used for cooking fennel beans and fennel-brewed jiaozi. Its ripe fruit, like millet or cumin, has a special aroma. As a spice, it is widely used in braised pork, bittern and mala Tang. In hot pot, the dosage can be increased appropriately, such as 10 ~ 20g or more. In medicine, it is pungent and warm, and has the functions of promoting qi circulation, relieving pain, invigorating stomach and dispelling cold. Amomum tsaoko is the fruit of a ginger plant Amomum tsaoko, which tastes strange and unpleasant. Its medicinal properties are warm and pungent, and it has the functions of eliminating dampness, invigorating spleen, resolving phlegm, warming middle warmer, dispelling cold and resisting malaria. In cooking, it can be broken or used whole. As a spice, it is burned or pickled with beef, and its flavor is particularly good. Amomum villosum should not be used in spicy soup and brine, and it is more suitable to put 3 ~ 5 tablets. 6. Amomum villosum, also known as Amomum villosum and Amomum villosum, is the mature fruit of Amomum villosum. It has astringent taste, fragrant smell, warm medicinal properties and pungent taste. Has the effects of promoting qi circulation, invigorating stomach and promoting digestion. The medicine can be used for abdominal distension and abdominal pain, anorexia, nausea and vomiting, enteritis, dysentery and fetal movement. Soups and pot-stewed vegetables used for mala Tang should not be too much, and it is advisable to use less than 3 grams. 7. Some places in Sannai, also known as Jiangsha and Shanla, are roots. Grocery stores and Chinese medicine shops sell dried tablets, which are fragrant. The medicine is mild in nature and pungent in taste, and can warm the middle warmer, eliminate dampness, promote qi circulation and relieve pain. It is mainly used for treating acute gastroenteritis, dyspepsia, abdominal pain and diarrhea, stomach cold pain, toothache, rheumatoid arthritis, traumatic injury, etc. Cooking is mostly used for roasting, marinating and mala Tang, and the dosage is mostly between 5 ~ 10g. 8. Cao Ling should be Cao Ling, also known as Linglingxiang, a plant of Primulaceae. It is a perennial herb with strong fragrance and sweetness. Used for spicy hot pot, the general dosage is not more than 5g. There is another kind of Cao Ling in the market, named Basil, which can replace the above one, but it belongs to Labiatae, also called Linglingxiang, also known as Nine-story Pagoda, Vanilla, Vanilla, Duck Head, Sparrow Grass, etc., and has a pungent taste. In medicine, it is pungent and warm, and has the effect of treating cold and headache. 9. Lawn finishing, also known as fragrant finishing, vanilla finishing, fragrant sheep and hairy vanilla, also belongs to Primulaceae, and has a sweet taste. Can be used for treating common cold, cough, rheumatism and irregular menstruation. Don't use too much in spicy hot pot, just 3 ~ 5 grams, and it can also be used in salt water. Some people say that in spicy hot pot and brine, "Cao Ling enhances fragrance, weeds and preserves". In fact, many spicy spices have different degrees of antibacterial and antiseptic effects. 10, cardamom is also called round cardamom, which is written as "hundred mouths" and "mouth people" in markets or pharmacies. The taste is astringent, because its medicinal properties are pungent and warm, so it has the functions of promoting qi and regulating qi, warming stomach and promoting digestion, eliminating dampness and stopping vomiting, and relieving alcoholism. Add 3 ~ 5g to the spicy hot pot. Because of its good fragrance, the dosage is small. 1 1, nutmeg alias Yuguo. In recent years, it has been widely used in hot pot, but its taste is also unpleasant. Its medicinal properties are pungent and warm, and it has the functions of warming spleen and stomach, and astringent intestinal gas. You can't use more than one thing, just two or three. 12, cinnamon cinnamon is also called cinnamon. Sweet and hot in nature, it has the effects of nourishing Yuanyang, warming spleen and stomach, dispelling cold and dredging veins. Indications: kidney yang deficiency, cold pain, chronic diarrhea, etc. It is oily and has a strong fragrance. The taste is spicy and the aftertaste is slightly sweet. Widely used in spicy hot pot and braised vegetables, the appropriate dosage is 5 ~ 10g. 13, cumin, also known as cumin and fennel, belongs to Umbelliferae and is the seed of cumin. Mainly produced in China's border areas, the fruit is oval in shape. Both ends are about 5 mm long and thin, 3 mm wide, light green and gray, and look like fennel. Pay attention to sealing and preservation when using, so as not to lose flavor and achieve the effect. 14. Fragrant leaves, that is, the leaves of osmanthus trees, are gray-green, with no musty smell and rich aroma. Has that effect of enhancing fragrance, remove peculiar smell and stimulating appetite. 15 and Senecio scandens. ...

7, the main way of eating

Mala Tang is eaten differently from Chinese food. You can't eat a cooked dish on the table. Instead, some semi-finished dishes are served on the table, and they are operated (cooked) by themselves. The boiling temperature of dishes is in the hands of diners. 1, rinse: just pick up the ingredients and cook them in the pot. The key point is: first of all, we must distinguish between various ingredients, not all of which can be burned. Generally speaking, materials with tender and crisp texture and instant cooking are suitable for scalding (rinsing) food, such as duck intestines, kidney slices, liver slices, pea seedlings and spinach. Moreover, the texture is a bit dense, which is not easy to cook instantly. It needs to be scalded for a while, such as hairy belly, mushroom liver and beef slices. Secondly, we should observe the changes of soup and brine. When the soup brine keeps boiling and rolling, and there is enough grease on the soup brine, it is delicious and can keep warm. Third, we should control the heat. If the heat is too high, the food will get old. If not, the food will be raw. Fourth, when drowning, you must firmly grasp the food, otherwise if the food falls into the pot, it will easily boil and melt. 2, cooking: that is, put the ingredients into the soup to cook. The main points are as follows: First, we should choose cooking materials, such as hairtail, meatballs, mushrooms, etc. These materials are relatively dense and must be heated for a long time before eating; Secondly, we must master the heat, and some of them have to be cooked for a long time. 3, the experience of eating mala Tang should be the first meat. When you are hot, you must roll the soup and soak it in the soup. The second is to adjust the spicy taste. The method is: people who like spicy food can eat spicy food from the oil on the edge of hot pot; On the contrary, hot food is cooked from the boiling place in the middle; Once again, when eating mala Tang, you must drink a cup of tea to stimulate appetite and help digestion, relieve oil and fatigue, change taste and reduce spicy feeling.

8. Production method

1, making brine

Put the wok on high fire, cook the vegetable oil until it is 6% cooked, then add Pixian watercress (chop it first), ginger rice and pepper and stir fry, 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. Preparation of main components

. 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.

iron clothes

. 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.

Step 4 dip in food

. 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.

skill

: The scalded finished product 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.

main points

In fact, the production of mala Tang is not complicated. The most important thing is to fry the ingredients in one step. When the bottom of the pot is fried, it will be more fragrant and better in color. With the good medicinal materials above, you can get twice the result with half the effort. Red soup will make people drool and increase their appetite! The key point to really improve the taste is the preparation of oil dishes. This is the characteristic of mala Tang. Oil dishes alone need more than ten kinds of materials, and the taste is mainly salty. Many cities make hot pot-style mala Tang, which changes the original appearance of mala Tang, not to mention the taste. Sichuan food is generally heavy and overbearing, so people will have an endless aftertaste after eating it and will have the idea of eating it next time! The spicy taste of Sichuan is not as we thought, because the peppers eaten by Sichuanese are all fried and usually cooked in iron pots, so unlike the peppers eaten in other provinces and cities, the spicy taste of Sichuan will only linger in the mouth, which is what we often say is not spicy. People who have been to Sichuan should have a deep understanding of this.

9. Taste types

Although Mala Tang originated in Sichuan, it mainly includes two major Mala Tang flavors: Chongqing Mala Tang and Chengdu Mala Tang. Just like the accents of two regions in a province are different, the two tastes have their own advantages.

Chengdu spicy hotpot 1:

The taste is represented by Niu Huawei of Leshan City. The taste of Chengdu is characterized by spicy spicy recipe and spicy base. The flavor in the stir-fried material is mainly dissolved in oil, which is heavy but the taste in the soup is not very fragrant. However, the more it is cooked in hot pot, the heavier it tastes, and the stronger it tastes when cooked in sauce. This taste of mala Tang formula is only suitable for hot pot mala Tang or small hot pot.

2. Chongqing Mala Tang:

The practice of Chongqing Liangping Mala Tang represents this taste. The main feature of Chongqing's taste is that the formula of mala Tang is light, and the taste is mainly dissolved in the soup. The oil is not very big, and the soup tastes very fragrant and rich. The main representative is Huafei Four Seasons King Mala Tang. Because mala Tang is mainly used as urban fast food, the taste of mala Tang formula is close to that of the general public. My experience is that this taste is suitable for areas where the spicy taste is not very strong, and it is used to make bowls of mala Tang and skewers.

3. Northeast Mala Tang:

It can be said that northeast mala Tang is not mala Tang at all except spicy, because it doesn't need cooking. There are two methods, namely, bone soup represented by Yang Guofu, which is characterized by meat but not greasy and smooth taste. The other is vegetarian mala Tang, which tastes pure with spices and sesame sauce. It is simple and easy to master, rich in flavor and healthier.