How to cook mala Tang at home
Ingredients: tomato, fish balls, meatballs, crispy sausage, crab sticks, kelp, vermicelli, potato chips, lettuce
Youmaicai, coriander, Chinese cabbage, broth, garlic juice, sesame sauce and pepper oil;
production steps:
1. put oil in the pot, stir-fry fragrant pepper and a small pepper with low fire, then remove and discard.
2. slowly stir-fry peeled and diced tomatoes into red sauce, put them in a bowl of stock and bring to a boil over low heat.
3. Add fish balls, meatballs, crispy sausages, crab sticks, kelp and mushroom, and cook them slowly, until they are fragrant. 4. Add vermicelli, soaked potato chips, lettuce, lettuce, coriander, small vegetables, etc. After cooking, turn off the fire, and add garlic juice and prepared sesame sauce.
tips
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.
actually, the production of mala Tang is not complicated. The most important thing is to stir-fry the ingredients in one step. When the ingredients are stir-fried at the bottom of the pot, they will be more fragrant and have a better color. With the above good medicinal materials, you can get twice the result with half the effort. The red soup makes people drool and have a strong appetite! The key point to really improve the taste is the preparation of the oil dish. This is the characteristic of Mala Tang. The oil dish alone needs more than ten kinds of materials, and the taste is mainly salty. Many cities make hot pot-style mala Tang, which has changed the original appearance of mala Tang, not to mention the taste. Sichuan cuisine is generally very heavy and overbearing, so people will have an endless aftertaste after eating it, and they will have the idea of eating it next time!
Sichuan's spicy food is not as we thought, because the peppers eaten by Sichuanese are all fried and generally cooked in a wok, so unlike peppers eaten in other provinces and cities, Sichuan's spicy food only lingers 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.