China's food culture is rich and colorful, and there are many cuisines. Speaking of Sichuan food, people may think it is very spicy. As one of the representatives of Sichuan cuisine, Sichuan is famous for its mala Tang and mala Tang, mainly mala Tang and hot pot. When friends get together, most of them are friends who eat spicy food. Many of them will make their own mala Tang at home, which is safe to eat. So how can they cook mala Tang at home?

How to cook hot spicy dip at home

Ingredients: tomatoes, fish balls, meatballs, crispy sausages, crab sticks, kelp, vermicelli, potato chips and lettuce.

Youmaicai, coriander, small green vegetables, broth, garlic juice, sesame sauce and pepper oil;

Production steps:

1. Put the oil in the pot, stir-fry the pepper and a small pepper with a small fire, remove and discard.

2. Slowly stir-fry peeled and diced tomatoes into red sauce, add a bowl of stock and bring to a boil.

3. Put fish balls, meatballs, crispy sausages, crab sticks, kelp and mushrooms and cook them slowly to make them fragrant.

4. Then put vermicelli, soaked potato chips, lettuce, oily cabbage, coriander, small vegetables and so on. Turn off the heat after cooking, and add garlic juice and prepared sesame sauce.

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, hairtail and other dishes is also longer. Don't shake too much and too fast when cooking these ingredients. If you master the cooking time, there will be no problem of being unfamiliar.

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 above good medicinal materials, you can get twice the result with half the effort. Red soup will make people drool and make their appetite big! 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 cuisine is generally very heavy and overbearing, which makes people have an endless aftertaste after eating it, and they will have the idea of eating it next time!

Sichuan's spicy food is not what we thought, because the peppers eaten by Sichuanese are all fried in iron pots, so unlike the peppers eaten in other provinces and cities, Sichuan's spicy food is only remembered 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.