Maocai is a kind of food that many consumers like to eat. The method of making this food is simple. We need to prepare hot pot soup, prepare the ingredients before cooking, and then we can take out the ingredients and add seasoning to make maocai. The base material of maocai is mainly bone soup or Sichuan hot pot, and the ingredients can be selected according to your own taste, which is similar to our hot pot.

I. Authentic maocai practices and recipes

Maocai's soup is hot pot soup. Buy a bag of Sichuan hot pot bottom material and fry it in oil, or add dried Chili, garlic and onion spices, and then add bone soup or water to cook it. Actually, it's the same as eating hot pot, except that maocai is a simplified version of hot pot bought abroad, and the dishes are eaten together. There are all kinds of "dishes" in the bowl, such as pig blood, cuttlefish slices, kelp slices, white bamboo shoots, bean jelly, potato slices, lotus root slices, yellow strips.

Stir-fry the oil, then cool it, add the chafing dish base, dried chili, prickly ash, douban, fennel, star anise, white sugar and stir-fry until the oil turns red, add cooking wine and white water or broth 10 minute, and add those commonly used side dishes, potato chips, lotus root cauliflower vermicelli, rice tofu, kelp, bean sprouts and lettuce slices.

Pepper, pepper, pepper, bean paste, ginger, garlic, crystal sugar, fermented grains, tofu, fragrant leaves, cumin, tsaoko, fragrant fruit, angelica dahurica, fermented grains, clove, star anise, Daphne odora, Amomum villosum and cooking wine. A mixture of butter, lard and vegetable oil. It is a soup made of traditional Chinese medicine and various seasonings.

50 grams of rabbit loin with meat dishes, 50 grams of beef venetian blinds, 50 grams of eel, 50 grams of pig throat, 50 grams of lunch meat, 30 grams of duck sausage with vegetarian dishes, 80 grams of lotus root slices, 80 grams of lettuce, 50 grams of wax gourd, 50 grams of mushrooms, 50 grams of dried bean curd, 80 grams of Chinese cabbage, 50 grams of cauliflower and 80 grams of head of green vegetables.

250g of seasoning butter, 0/00g of vegetable oil/kloc-0, 50g of Pixian bean curd150g, 50g of Yongchuan lobster sauce, 5g of rock sugar10g, 5g of pepper, 2g of pepper, 30g of dried pepper, 20g of fermented glutinous rice juice, 20g of Shaoxing wine and ginger rice/kl.

Second, the characteristics of maocai

Characteristics of maocai:

Odd fragrance: maocai stock soup combines the essence of bone soup, with nearly ten unique Chinese medicines and natural spices, and uses secret techniques to maximize the magic and bone fragrance, making the soup fragrant.

The taste is mellow: the soup in the pot is "suitable for both red and white". Red soup is spicy, while white soup is elegant and fresh. Take a sip of the broth in the casserole and savor it. Fragrant but not greasy, delicious but not dry, transparent and long, violent and lasting.

Nutrition: It is rich in various nutrients, including chondroitin, which can greatly enhance the activity of bone cells, and has the health-care functions of replenishing bone marrow, enriching blood, delaying aging, prolonging life, strengthening body constitution, caring skin, strengthening spleen and stomach, and enhancing memory.

The production method of maocai:

1, making brine. Put the pot on the fire. When the vegetable oil is boiled to 6%, add Pixian watercress (chopped first), ginger rice and pepper, stir fry, and then add fresh soup immediately. Add chopped lobster sauce, ground crystal sugar, butter, fermented glutinous rice juice, cooking wine, refined salt, pepper, dried pepper, tsaoko and other seasonings. After boiling, remove the foam to form brine.

2. serve as the main ingredient. 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. Lunch meat is cut into 4 cm square slices; Vegetarian vegetables are cut into thin slices about 3 cm. Wear the vegetables into a string of about 30 to 40 grams with washed bamboo sticks.

3. Thermal system. Put the brine pan on the 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. Put the cooked vegetables in one dish, add Chili noodles and fried salt, and dip them in Chili and salt according to your own taste. Whether you dip it or not depends more or less on you. Problems that are easy to appear and their solutions

Vegetarian dishes: 80g of lotus root slices, 80g of lettuce, 50g of wax gourd, 50g of mushrooms, 50g of dried bean curd, 80g of Chinese cabbage, 50g of cauliflower and 80g of green vegetable head.

Seasoning: butter 250g, vegetable oil100g, Pixian watercress150g, Yongchuan lobster sauce 50g, rock sugar10g, pepper 5g, pepper 2g, dried pepper 30g, fermented glutinous rice juice 20g, Shaoxing wine 20g, and ginger rice/0g.