The essence of mala Tang is not cooking, but making soup. It is made of seven-day-old soup, seasoned first, wrapped in a cloth bag, soaked in it, and then boiled in a kettle until it boils. According to the speed of cooking eggs, pills and various ingredients in the pot, pick them up when they are 70-80% mature, then add minced garlic and Jiang Mo into them with a spoon and sprinkle with a little cooked cheese. Make a bowl of delicious food with good color and flavor, which makes people's index fingers move. Mala Tang looks exquisite, smells delicious, but tastes spicy. Until I haven't finished eating, I have to look at it and sigh, so I have to give up.

Benefits:

Many people like to pour a layer of sesame paste on it before eating, instead of red oil or sesame oil. This is a very healthy condiment, rich in calcium and vitamin E, and often add garlic juice and vinegar with bactericidal effect to help prevent intestinal infection.

Mala Tang usually has all kinds of green leafy vegetables, all kinds of bean products, seaweed such as kelp, fungi such as mushrooms, potatoes, fish, eggs, etc ... The varieties of plant raw materials are dominant. The ratio of fresh vegetables to meatballs, sausage slices and eggs is 2∶ 1. As long as it is properly matched, it is easier to meet the requirements of acid-base balance than ordinary fast food dishes, and it also conforms to the principle of food diversification.

The heating temperature of mala Tang is not high, which will not cause the problem of high temperature oxidation of oil fume and fat. Compared with high-temperature cooking, it has less pollution to the air environment.

Reason 4: Some oxalic acid, nitrite and pesticides in vegetables can be removed in the process of rinsing vegetables. Although some vitamin C is lost, anti-nutritional factors and toxic substances are also reduced. It is a very good cooking method to change the rinse water regularly and add less salt in the rinse process.

This hot sauce is healthy and low in fat. There is no oil when washing vegetables, and the amount of oil can also be reduced when mixing according to the requirements of customers. Generally speaking, raw materials contain less fat and less calories. In contrast, when cooking, you often have to go through three refueling processes: lubricating oil, frying and pouring oil, and customers can't choose the amount of oil to put in the dish.