Let me answer your question.

In fact, when I first ate maocai, I thought that maocai was just a big part of mala Tang. The first time I ate maocai, I felt terrible. I went with my friends, and the beef balls in the middle of maocai were iced.

Maocai is a dish with meat, bean products, vegetables, seafood and mushrooms as its main ingredients. It originated in Chengdu and is a traditional snack with Sichuan characteristics.

The most exquisite way to eat in maocai is "dry dish", that is, put the dried Chili powder in a small dish, add seasonings such as salt and monosodium glutamate, and gently dip the blanched vegetables in the pot into the dry dish, and then send them to your mouth, which is delicious and fragrant.

Chinese name: maocai.

English name: Maocai

brief introduction

Maocai is a major feature of Chengdu, that is, it is a soup dish made of traditional Chinese medicine and various seasonings; Use a bamboo spoon to hold vegetables, usually one spoon; Cook in a pot and put in a bowl. All kinds of seasonings should be mixed in the bowl in advance. By the way, add a spoonful of soup called "maocai" and sprinkle some coriander, chopped green onion and Sichuan-specific lobster sauce, which becomes the most famous and distinctive snack "maocai" in Chengdu. Simply put, "maocai is a hot pot for one person, and the hot pot is a maocai for a group of people."

What is maocai?

Many people don't know what maocai is. In fact, maocai is a very distinctive snack in Chengdu, Sichuan. This is for you, maocai.

The meaning of maocai

It is a dish made of traditional Chinese medicine and various seasonings. "maocai" is a special dish in Sichuan. If you think this is a dish, you are all wet. This is just an exercise. The dish cooked in this way is called "maocai". The word "Mao" is a verb here. Boil it in a pot, then scoop a spoonful of soup in a bowl. Maocai's raw materials are infinite, and all the ingredients in the world can be taken. The difference between maocai and Chuanchuanxiang and hot pot is probably that maocai's soup can still be drunk, while the bottom of Chuanchuanxiang and hot pot is estimated that no one dares to spoon it into his mouth.

origin

Take food

There are many theories about the origin of maocai.

The first argument is that maocai originally originated from Sichuan pot-stewed dishes, and Sichuan pot-stewed dishes and cold salad dishes are all over the world. Many lazy people want to save money and convenience, so they buy mature cooked food directly in the market. Because brine is used to marinate vegetables, but the store is afraid of wasting oil and water in brine, so it adds some spices and traditional Chinese medicine, and puts some vegetables into blanching, which is delicious. At that time, it was sold with cold dishes, and the effect was very good, so there was maocai.

Another way of saying this is that maocai originated in the Three Kingdoms period at the end of Han Dynasty. During the Western Han Dynasty, due to the extensive exploitation and use of well salt, the eating habits of Sichuanese were initially formed. In Shu Du Fu, it is recorded that "regulating husband's five flavors", the sum of sweetness and sweetness, ... five meats and seven elements, those who never tire of hearing them, can nourish the mind and nourish the blood, and all trades are inexhaustible ". Regulating husband and five flavors is the way to flavor traditional Chinese medicine.

At the end of the Eastern Han Dynasty, soldiers suffered from various diseases in the army for many years and lost their appetite. In order to prevent diseases from spreading in the army and have good effects, military doctors often order chefs to add some Chinese medicines to their meals, which can not only prevent diseases and treat diseases, but also produce fragrance and achieve the purpose of seasoning; Because of this, most drugs are seasoned and used as marinades in the market. Later, after the improvement of the chef, all kinds of vegetables were blanched, and people found that they tasted better than before and were more loved by soldiers. This method is widely spread in the army. Because of its large number in the army, it is often called "maocai", which used to mean cooking soup and scalding food with spices. Later, when the chef left the army when he was old, he brought this law to the people and made a living by running a "restaurant", and his business was extremely hot. Thus, maocai entered an unprecedented period of prosperity.

In short, no matter what you say, the origin of maocai is closely related to Sichuan, a food gathering place, and it is certain that maocai originated in Sichuan. After many improvements, maocai has changed the original iron pot maocai into more and more flavors that are more suitable for people all over the world, such as: hot pot maocai, clear soup maocai, slightly spicy maocai, extra spicy maocai, rattan pepper maocai, three fresh maocai and traditional iron pot stew.

Maocai.

Maocai is also called hot pot, which is a form of cooking. The difference is that maocai's bottom material configuration is the secret. Maocai originated from the folk in Chengdu, Sichuan, and was later imitated by some areas. If you go to Chengdu to taste folk maocai, you won't know what maocai is.

Maocai can be roughly divided into two types:

1, hot pot maocai: That is, what we call hot pot dishes, the basic form is the same, the difference lies in the bottom material configuration, that is, one person's hot pot.

2. Brine-type maocai: It is a spice configuration similar to brine. After eating this maocai, you can drink the soup base, which is delicious and not spicy.

3. White water maocai: Boil the vegetables in a large pot with tap water, then put them in a bowl, and then add spices and sesame oil.

Maocai: Most areas such as Sichuan are called maocai; Main business forms: put vegetarian dishes in the display cabinet for consumers to choose or let the boss directly serve them, and you can eat only vegetarian dishes or eat both vegetarian and vegetarian dishes directly; After selecting the dishes, put them in a bamboo basket or a special maocai chicken gizzard, put them in a bowl, add soup and seasoning to taste, and serve. They are defined as "maocai" because of their manufacturing method.

doubt

If you think this is a dish, you are all wet. This is just an exercise. The dish cooked in this way is called "maocai". There is good meat and vegetables, but it is said that maocai is too angry to eat them often. The difference between maocai and Chuanchuanxiang is probably that maocai's soup can also be drunk, while the bottom of Chuanchuanxiang's pot is estimated that no one dares to scoop it into his mouth with a spoon.

Summary: maocai: It is a dish cooked in soup with traditional Chinese medicine and various seasonings. For example, all kinds of famous maocai in Chengdu are proud of their exclusive secret spices. The soup is made of dozens of harmless Chinese herbal medicines, supplemented by secret seasonings and common seasonings. It is not hemp in hemp, not spicy in spicy, suitable for all ages, invigorating the spleen and nourishing the stomach, and not hurting the stomach without getting angry.

In farmers' markets, residential areas and street shops, we often see such a scene: there is a big soup pot on the honeycomb coal stove, and the soup inside is steaming. Several long bamboo baskets full of vegetables and sharp tips were soaked in the pot, and a strong fragrance drifted away with the wind, attracting passers-by to stop. Some people point to baskets of vegetables on the vegetable rack with their fingers, and the stall owner puts the corresponding vegetables into the bamboo basket. When it is no longer enough, they put the bamboo basket in a boiling soup pot to soak and cook. During this period, they also lift bamboo baskets from time to time and put them in the soup until the vegetables are "cooked". Then they lift bamboo baskets and pour vegetables and some soup into bowls or plastic bags for diners to eat on the spot or take home to enjoy. This is the most common street food in western Sichuan-maocai.

Maybe you are confused about the word "Mao". Hair should come from the ground, which means cooking (or soaking) raw and cooked soup.

Mao is associated with ancient writing. The sum of fat dogs, take mountain skin. -Mei Cheng's Seven Hair refers to edible aquatic plants or wild vegetables: soup (soup made of vegetables and miscellaneous meat).

trait

Odd fragrance: maocai stock soup combines the essence of bone soup, with nearly dozens of unique traditional Chinese medicines and natural spices, and adopts secret technology to maximize the magic and bone fragrance, making the soup fragrant.

The taste is mellow: the soup in the pot is "both red and white". Red soup tastes spicy, while white soup is elegant and fresh. Take a sip of the broth in the casserole and savor it carefully. It is 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, invigorating spleen, nourishing stomach and enhancing memory.

operating procedure

Step 1: Boil the broth (bone soup), take out the special pot and add the broth.

Step 2: Add a part of the bottom material into the wok and stir until it boils.

Step 3: according to the customer's requirements, put all kinds of dishes into the basket, and then put the basket into the pot.

Step 4: 1-3 minutes, put the basket into the bowl, pour the spicy oil on it, and a spicy maocai is ready!

Step 5: Add spicy ingredients and other condiments, and of course, sesame sauce (a special way of eating Xi) can also be added.

Manufacturing sequence

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

2. Make the main ingredients. 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 pieces. Lunch meat is cut into 4 cm square slices; Vegetarian vegetables are cut into thin slices about 3 cm. Use the washed bamboo sticks to thread the vegetables into a string, about thirty or forty grams.

3. Thermal system. Put the salt water tank on a strong 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. Cooked vegetables are put on a plate with Chili noodles and fried salt, and eaten after dipping them in Chili and salt according to your own taste. Whether to dip or not depends more or less on you.

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

Seasoning: 250g butter,100g vegetable oil,150g Pixian watercress, 50g Yongchuan lobster sauce,10g rock sugar, 5g pepper, 2g pepper, 30g dried pepper, 20g fermented glutinous rice juice, 20g Shaoxing wine and/kloc-0.

Material packaging production

Refine vegetable oil, then cool, add secret seasoning, dried pepper, pepper, douban, fennel, star anise and white sugar, stir-fry with low fire until the oil turns red, add cooking wine and white water (or broth), and cook for 10 minute, then add various dishes (common side dishes: potato chips, lotus root slices, cauliflower, vermicelli, rice tofu, etc.

trait

Maocai is a unique flavor snack in the western Sichuan Plain. With its unique taste and affordable price, it has won the love of the broad masses. Maocai is cheap, spicy and delicious, which can satisfy one's craving and serve. Guests can not only order according to their own preferences, but also add seasonings according to their own tastes after the dishes are prepared. The price in maocai is not high, and the per capita consumption is about 6- 12 yuan, which conforms to the inherent commonness of maocai, so the restaurant business is good now.

Spicy and delicious maocai is very popular not only in Sichuan and Shaanxi, but also in other places. The investment in opening a maocai is not large, and the total investment is only about 1000 yuan. With the appearance of some seemingly traditional but beautifully packaged food and beverage varieties, we have to think about such a problem. Many people invest in the catering industry. Some investors think they have abundant funds, and they plan to build some "aircraft carriers"-Sichuan, Shandong, Jiangsu, Guangdong, Japanese food and Korean barbecue. Anyway, they need everything, not only luxurious facilities and decoration, but also high-grade and precious dishes. However, after all, the consumer groups in the high-end catering market are limited, and everyone is vying for the share of this limited market, which will inevitably lead to the diversion of customers and the thinning of profit margins, and finally make some of them retreat.

Someone's taste

Select high-quality spices, stir-fry them with slow fire, grind them into fine powder with peppers, and pour them into boiling hot oil. Soak thoroughly and dry. Make peppers fragrant, oily and have medicinal value. Plumes of tea fragrance floated out and spread ten meters away. Today, the unique flavor of some maocai ingredients is still difficult for many colleagues to decipher.

condiment

250g of butter, vegetable oil100g, Pixian watercress150g, Yongchuan douchi 50g, rock sugar10g, 5g of pepper, 2g of pepper, 30g of dried pepper, 20g of fermented glutinous rice juice, 20g of Shaoxing wine and 20g of ginger rice/kloc. Mala Tang is a popular destination for food. Making a bowl of mala Tang is actually very simple. It is nothing more than carefully labeling some seemingly irrelevant things, putting them together, and then pushing the high temperature at once. This is really going through fire and water. Just like this world, beautiful, ugly, fat, thin, tall, short, good, bad, red, green, blue, purple, black and white; Kings and princes, vendors and pawns, various religions and various ways come together, and they will gradually merge, penetrate each other and pollute each other's tastes. In the end, they will all become hemp, spicy, fresh and refreshing, and some irrelevant things, thus forming a harmonious whole that can no longer be separated.

develop

We have made great efforts in the refinement, standardization and standardization of traditional food varieties, and at the same time carefully packaged them in modern ways, thus bringing some popular and affordable street foods to the market in a new way. For example, street food used to be delicious, just like opening a chain store with dignity. Another example is the popular porridge hot pot in recent years, which is a food trend formed by the ingenious combination of Guangdong raw porridge and Sichuan hot pot.

I believe everyone understands that it is better to build more "small speedboats" than to rush to build "aircraft carriers". A bowl of porridge can sell a million rich sisters, and a bamboo stick can make a bunch of people rich, so today's bamboo baskets can also generate a lot of big business. Business opportunities are everywhere, depending on whether you seize those seemingly ordinary opportunities.

Do you like maocai? I like to remember to pay attention! ! Love it! ! Thank you!