To make mala Tang, a pot of good soup is the most important. The original soup base is red soup, mainly spicy. Later, considering some people who can't eat spicy food, many stores developed the white soup (bone soup) scalding method. However, in order to save materials, some shops use boiled water directly, so the taste is greatly reduced.
There are not many people who can eat spicy food in Guangdong, so I made a big pot of bone soup and a small pot of red soup. Because the quantity is small, I am too lazy to fire again. It's not easy to get all the materials together, so I bought a bag of hot pot bottom materials to make. I'm not bragging. Friends all praised the taste better than the store.
First introduce the practice of milky white soup:
Materials: old hen 1000g, pig bone 800g, chicken feet 2, (3 slices of ginger, onion 1 root) ginger and onion can be omitted.
Originally, I wrote in a book that ginger onions should be used in milky old soup, but I didn't see ginger onions when I arrived at the hotel. Later, I asked the chef that it was unnecessary. As long as the materials are fresh and the blood is clean during the first blanching, there is no need to put ginger onions, which will still taste, so I didn't put them this time. And the materials used are twice as much as last time.
Method for making broth:
1. Wash the old hen, pig bones and chicken feet first. Pour half a pot of clear water into the soup pot, first put cold water into the pig bones and cook them on medium heat until the water boils, and then cook for about 5 minutes until all the blood in the pig bones flows out. Then add the old hen and cook over medium heat until the water boils, and then cook for about 3 minutes. Take out the clean pot and rinse the ingredients with cold water.
2. Re-inject 18 bowl of clear water into the soup pot, put all the materials into the clean pot, cover with fire and boil. After the water boils, open the pot cover and cook for 3-4 hours on medium fire until the amount of soup remains 1/4, and the soup turns milky white.
Description:
To make milk soup, the meat should be sufficient and the soup should be cooked over medium heat. The lid of the pot must be opened and cooked for enough time. I can cook in Hyde pot for 3 hours and ordinary pot for 4 hours.
Material of mala Tang: You can choose according to your personal preference, and the key point is that it is easy to burn.
Fish balls, oily tofu, chicken liver, duck intestines, ham sausages, eels, beef omasum, potato chips, mushrooms, green leafy vegetables, kelp, fungus, cauliflower, pig blood sweet potato powder, vermicelli, etc.
White soup scalding method and white soup dipping method;
1. Add salt and monosodium glutamate to the prepared bone soup to make salty soup. If you like spices, you can also add a marinated medicine bag and cook for 15 minutes until the fragrance is fragrant.
2. Next, boil the ingredients that are not easy to cook: such as fish balls, meatballs, ham sausages, etc. Then put potato chips, mushrooms, tofu, etc. Green leafy vegetables are cooked quickly, but they can be put at the end. Sweet potato vermicelli should be soaked in warm water first, and then boiled in a pot.
3. Hot ingredients can be matched with the following dips: sand tea sauce, soy sauce, sesame sauce, seafood sauce, sesame oil, sugar, and mixed with appropriate amount of cold water.
Red soup blanching method:
1. Pour the prepared bone soup into the pot and boil, and add a packet of spicy hot pot bottom material to boil.
2. Next, boil the ingredients that are not easy to cook: such as fish balls, meatballs, ham sausages, etc. Then put potato chips, mushrooms, tofu, etc. Green leafy vegetables are cooked quickly, but they can be put at the end. Sweet potato vermicelli should be soaked in warm water first, and then boiled in a pot.
3. Put the scalded ingredients into a bowl and add a little red soup to serve.
Description: I used Dahongpao hot pot bottom material, which already contains all seasonings, such as butter, ginger, pepper, pepper, Pixian watercress, Amomum tsaoko, cinnamon, star anise and so on. I don't need to buy anything special, and all the hot pot materials are settled in 4 yuan.
Production experience:
1. It is safer to buy some branded hot pot ingredients. I bought Dahongpao.
2. To master the time and sequence of ironing, put the hard ones first and the easy ones last.