First, the formula of mala Tang
Lots of bones and broth (add soup at any time)
The following is 10 serving (pot) soup.
800g Pixian watercress fried in oil.
Pixian watercress is brewed with broad beans, peppers and salt. It is a local specialty of Pixian County in Chengdu. Its color is bright, moist and spicy. Pixian watercress is the most important seasoning of red soup hot pot. When used in soup brine, it can increase the umami flavor and fragrance, and make the soup warm, fragrant, thick and bright.
Stir-fried lobster sauce 200g.
Douchi is brewed with soybeans, salt and spices, with mellow smell, yellow and black color, oily and soft seeds, and fresh and sweet taste. Chongqing Yongchuan Douchi tastes good. When used in soup brine, douchi can increase the salty and mellow taste.
1000 grams of dried pepper.
Dried Chili peppers are pungent and warm, can dispel cold and strengthen the stomach, and have bright red color and strong spicy taste. 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 chillies to the soup base of hot pot can remove fishy smell, relieve boredom, inhibit peculiar smell, and increase spicy taste and color.
Zanthoxylum bungeanum150g
Zanthoxylum bungeanum is pungent, warm and numb, and can warm the middle warmer, dispel cold, remove dampness and relieve pain. Shaanxi pepper, Sichuan Mao Wen pepper and Qingxi pepper are the best pepper varieties.
Zanthoxylum bungeanum is an important seasoning for hot pot. When used in soup, it can inhibit fishy smell, remove peculiar smell and enhance umami taste.
Ginger 10
Ginger is pungent and wet. It contains the volatile oil gingerol. It has a special spicy taste. Ginger is effective in red soup and clear soup.
Can remove fishy smell and inhibit odor. It can enhance fragrance and taste.
2 garlic heads
Garlic is spicy and fragrant. Contains volatile oil and second-rate compounds.
Garlic is mainly used for flavoring, enhancing fragrance, inhibiting fishy smell and removing peculiar smell.
Fermented wine 500 grams
Fermented wine is made of glutinous rice. The rice grains are soft but not rotten, and the wine juice is mellow. Sweet and delicious, thick but not miscellaneous, thick but not sticky.
Adding mash to hot pot soup can increase freshness, inhibit fishy smell and make the soup sweet again.
Appropriate salt content
The scientific name of salt is sodium chloride, which is a small crystalline particle with salty taste. It can detoxify, cool blood, moisten dryness and stop oxygen. Salt plays a role in determining taste, seasoning, refreshing, relieving boredom and removing fishy smell in hot pot.
Appropriate amount of rock sugar
Rock sugar is a replica of sucrose, which is sweet in taste and flat in nature. It is used for crystallization, benefiting qi, moistening dryness and clearing heat.
When boiling hot pot soup brine, add rock sugar grams to make the soup mellow and sweet, which can relieve the spicy stimulation.
Cooking wine 100g
Cooking wine takes glutinous rice as the main raw material, which has a soft taste and a special aroma.
The main functions of cooking wine in hot pot soup are to enhance fragrance, color, fishy smell and odor.
monosodium glutamate
MSG is extracted from protein-containing substances such as soybean, wheat and kelp, and it tastes delicious.
In the hot pot, add umami to improve the taste.
Appropriate amount of chicken essence
Chicken essence is a powerful fresh-keeping product that has been widely used in recent years. It is refined from eggs and sodium bran. The umami flavor of chicken essence comes from amino acids decomposed by protein.
The role of chicken essence is to enhance the umami flavor and taste.
Pepper100g
Pepper belongs to temperate zone with pungent taste and rich aroma, which has the effects of warming the middle warmer, dispelling cold, invigorating the stomach and regulating qi.
Used to remove fishy smell, inhibit odor, enhance fragrance and taste of broth hotpot.
Function and dosage of chafing dish bottom material.
150g fermented grains is a fluffy, dark brown root spice, which is often used for spicy hot pot soup or braised vegetables. Chengdu people call it vanilla, and Chongqing people call it fermented grains. Actually, it should be called fermented grains, also called fermented grains. 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 traditional Chinese medicine to treat chest and abdomen pain, stomach pain, vomiting, loss of appetite and indigestion. When this spice is added to spicy hot pot soup or brine, it has a strong fragrance. However, we should pay attention to the amount, and the dosage should not exceed 5 grams at a time, otherwise the aroma will be "greasy".
220g cloves, also known as male cloves and female cloves, are the flower buds of cloves. They are often used as dry products in cooking, with rich fragrance and tingling feeling. Its taste is pungent and warm, and it has the functions of warming stomach, stopping hiccups, expelling wind and relieving pain. The dosage in cooking should be within1~ 2g, and never use too much.
3 50 grams of star anise should be called star anise, also known as anise, star anise and August pearl, which are familiar spices. It is characterized by fragrant smell and slightly sweet taste. Its pungent and warm nature has the functions of warming the middle warmer to stimulate appetite, dispel cold and treat hernia. Whether it is hot pot, braise in soy sauce or brine, it can be used for cooking. Because its fragrance is that some people like it and others are annoyed, it is more flexible to use, and 5 ~ 10 g is appropriate.
4 50 grams of fennel, also known as fennel, shredded vegetables, Huaixiang 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, making fennel beans, fennel stuffing jiaozi and so on. Its ripe fruit, like millet or cumin, has a special aroma. As a spice, it is widely used in braised pork, brine and spicy hot pot. In medicine, pungent and warm, it has the functions of promoting qi circulation, relieving pain, invigorating stomach and dispelling cold.
550g of Amomum tsaoko, the fruit of Amomum tsaoko, a ginger plant, tastes strange and unpleasant. Its medicinal properties are warm and pungent, and it has the functions of eliminating dampness, strengthening spleen and resolving phlegm, warming middle warmer and dispelling cold, and resisting malaria. It can be broken or used for cooking. As a spice, it tastes particularly good when burned or pickled with beef. Spicy hot pot and brine should not use Amomum tsao-ko, and it is more appropriate to put 3 ~ 5 pieces.
650g Amomum villosum, also known as Amomum villosum and Amomum villosum, is the mature fruit of Amomum villosum. Astringent taste, fragrant smell, mild 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 pain, anorexia, nausea and vomiting, enteritis, dysentery and fetal movement. It should not be used too much in hot pot and braised dishes, and should be below 3 grams.
7 Sannai 30g Some places are also called Jiang Sha and Shanla, all of which are roots. Both grocery stores and Chinese medicine shops sell dried tablets, which are very fragrant. The medicine has mild nature and pungent taste, and can warm the middle warmer, remove 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 burning, marinating and spicy hot pot, and the dosage is mostly between 5 ~ 10g. Guangdong people use galangal to make brine chicken. In recent years, Sichuan Jianghu dishes are mainly "three-milk dishes", that is to say, the main ingredients are cooked with a large number of three-milk, dried red peppers and dried peppers. This dish is highly praised for its unique flavor, but it has not been reported so far.
30g Cao Ling is a kind of blind material widely used in hot pot in recent years. Because everything sold in the market is dry, it is difficult to identify. After many consultations, the dried product was taken to Associate Professor Xu Jiangpu of our school for verification: it should be called Lingxiang, also known as Linglingxiang, belonging to the genus Lysimachia 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 on the market, named Basil, which can replace the above, but it belongs to Labiatae, also called Linglingxiang, also known as nine-story pagoda, vanilla, vanilla, duck head, sparrow head grass and so on. , sexual taste Xin Wen. Medically speaking, Xin Wen has the effect of treating wind-cold, cold and headache.
Like Cao Ling, 930g grass is also a common spice in spicy hot pot in recent years. A few days ago, I asked Professor Xiong Sizhi to help me find the relevant information, and soon got the result: weeding, also known as fragrant hoe, fragrant hoe, fragrant sheep and Senecio scandens, also belongs to Primulaceae, and is sweet in nature. 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, or in salt water.
Some people say that "Cao Ling enhances fragrance, weeds and preserves" in spicy hot pot and brine. In fact, many spicy spices have different degrees of antibacterial and antiseptic effects.
10 30 grams of cardamom, also known as round cardamom, is written as "hundred mouths" or "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 the fragrance is good, the dosage is small.
1 1 nutmeg 30g alias Yuguo. It has been widely used in hot pot in recent years, but its taste is also unpleasant. Its medicinal properties are pungent and warm, and it has the functions of warming spleen and stomach, astringing intestines and lowering qi. You can't use more than one, just two or three.
12 50 grams of cinnamon, also known as cinnamon. Sweet and hot in nature, it has the effects of nourishing yang, warming spleen and stomach, dispelling cold and dredging blood vessels. Indications: kidney-yang deficiency, chills and pains, 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 dishes, the appropriate dosage is 5 ~ 10g.
13 cumin, alias 100g, is the seed of cumin and belongs to Umbelliferae. Mainly produced in China's border areas, the fruit is oval in shape. Its two ends are about 5mm long and 3mm wide, which looks like cumin. Please pay attention to preservation and try to seal it when using, so as not to lose its flavor.
14 20g of fragrant leaves, that is, the leaves of osmanthus fragrans are gray-green, have no mildew, and have a strong aroma, which can enhance fragrance, remove odor and stimulate appetite.
Boil a large pot of soup with the above materials, and then divide it into 10 small pots.
Hope to adopt