Seasoning: Sichuan pepper, prickly ash, star anise, cinnamon, cold ginger, fragrant leaves, tsaoko, meat buckle, sugar, soy sauce, bean paste, ginger and onion.
Ingredients: tender chicken legs, young pigeons (two, depending on the amount of soup), pig bones, chicken bones, sheep bones, buffalo beef, buffalo belly.
Oil: lard, butter, vegetable oil.
Production: add a proper amount of rapeseed oil, the oil temperature is 60%, add sugar and stir-fry until the oil temperature rises to 90%, add tender chicken legs until the color is bright red and slightly heavy, add broth, cook slightly, and add butter, lard, chicken bones, sheep bones, buffalo, pepper, star anise, cinnamon, cold ginger, meat buckle, fragrant leaves, tsaoko, a little soy sauce, etc. Another pot, put the vegetable oil, stir-fry the bean paste to smell, and put the Jiang Mo; When the meat is rotten and the soup color is good, the soup will be ready after removing the fishy smell for the last three times.
Accessories: Flammulina velutipes, coriander, green bamboo shoots, etc. There are many kinds of ingredients in Changsha, including all kinds of meat and vegetables.
Seasoning: Stir-fry with garlic paste or sesame oil.
Hot spicy dip recipe 2
Raw materials:
Tofu, fish balls, broccoli, cauliflower, crab meat, shrimp and mushroom salad, pepper and onion sauce.
Exercise:
1 Wash the dishes above and string them together.
2 Heat the pan and pour in a little oil. When the oil is hot, add pepper (fried pepper oil), add white water (or broth), and then add onion and ginger.
3 after the water is boiled, add the Chili noodles (I added a package of hot and sour noodles seasoning; )
You can rinse it. . .
Making method of mala Tang
Ingredients: (according to your own hobbies, you can increase or decrease the types and dosage of raw materials)
Meat dishes:
50 grams of rabbit waist and 50 grams of hairy belly.
50 grams of eel and 50 grams of pig throat.
50 grams of luncheon meat and 30 grams of duck intestines.
Vegetarian dishes:
80 grams of lotus root slices and 80 grams of lettuce.
50 grams of white gourd and 50 grams of fragrant bacteria.
50g of dried bean curd and 80g of cabbage.
50g of cauliflower and 80g of green vegetable head.
Seasoning:
250g butter and100g vegetable oil.
Pixian Douban 150g Yongchuan Douchi 50g
Rock sugar 10g pepper 5g
2 grams of pepper, 30 grams of dried pepper.
20g of mash juice and 20g of Shaoxing wine.
Ginger rice 10g refined salt 10g
Amomum tsaoko 10g cinnamon 10g
Weeding 10g tremella 10g
Chili noodles 250g fresh soup 1500g
Preparation steps of mala Tang formula:
1, making brine. Put the wok on the fire, cook the vegetable oil until it is half cooked, stir-fry the Pixian watercress office (first fine), quickly add the ginger rice and pepper, and immediately add the fresh soup. 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.
Frequently asked questions and solutions:
The scalded finished product is not ripe. The main ingredients for mala Tang should be easy to cook. Can't use chicken wings, chicken feet, duck feet, beef and other raw materials that are not easy to cook. The cooking time of eel, hairtail and other dishes is also longer. Don't shake too much and too fast when cooking these ingredients. If you master the cooking time, there will be no problem of being unfamiliar.
The method of making homemade "mala Tang";
Bought a packet of raw Huayuan brand hot spicy dip,
1. First, add 100- 150g edible oil into the pot, heat it, put a portion of the base material into the pot and stir-fry until the fragrance overflows, add broth or clear water and boil for 5- 10 minutes, then all kinds of meat dishes and vegetarian dishes can be scalded (rinsed).
2. Cooking: Add sesame oil (or the oil in the boiled original soup) to the bowl, add garlic paste, a little monosodium glutamate, salt and chopped parsley (or chopped celery) and mix well.
In addition, this base material can also be used as a seasoning for cooking. It can be used to cook beef and mutton (note: 1 serving of alkali can burn about 2000g of meat), bean products, blood curd and various vegetables and foods.
1. First, add 100- 150g edible oil into the pot, heat it, put a portion of the base material into the pot and stir-fry until the fragrance overflows, add broth or clear water and boil for 5- 10 minutes, then all kinds of meat dishes and vegetarian dishes can be scalded (rinsed).
2. Cooking: Add sesame oil (or the oil in the boiled original soup) to the bowl, add garlic paste, a little monosodium glutamate, salt and chopped parsley (or chopped celery) and mix well.
In addition, this base material can also be used as a seasoning for cooking. It can be used to cook beef and mutton (note: 1 serving of alkali can burn about 2000g of meat), bean products, blood curd and various vegetables and foods.
1. First, add 100- 150g edible oil into the pot, heat it, put a portion of the base material into the pot and stir-fry until the fragrance overflows, add broth or clear water and boil for 5- 10 minutes, then all kinds of meat dishes and vegetarian dishes can be scalded (rinsed).
2. Cooking: Add sesame oil (or the oil in the boiled original soup) to the bowl, add garlic paste, a little monosodium glutamate, salt and chopped parsley (or chopped celery) and mix well.
In addition, this base material can also be used as a seasoning for cooking. It can be used to cook beef and mutton (note: 1 serving of alkali can burn about 2000g of meat), bean products, blood curd and various vegetables and foods.
1. First, add 100- 150g edible oil into the pot, heat it, put a portion of the base material into the pot and stir-fry until the fragrance overflows, add broth or clear water and boil for 5- 10 minutes, then all kinds of meat dishes and vegetarian dishes can be scalded (rinsed).
2. Cooking: Add sesame oil (or the oil in the boiled original soup) to the bowl, add garlic paste, a little monosodium glutamate, salt and chopped parsley (or chopped celery) and mix well.
In addition, this base material can also be used as a seasoning for cooking. It can be used to cook beef and mutton (note: 1 serving of alkali can burn about 2000g of meat), bean products, blood curd and various vegetables and foods.
Preparation method and steps of mala Tang
Mala Tang belongs to the low-grade variety of hot pot and is a "snack type" in Sichuan hot pot. Mainly operating at dusk or night market, spicy economy, mainly suitable for spring and autumn.
Seasoning: 20 kg of butter; 5 kg of vegetable oil; 4 kg of Pixian sauce; (Chaotian pepper) 2.5 kg of pepper; 2 kg of pepper; Rock sugar 2 Liang; Ginger 1 kg; Onion 0.5 kg; Star anise 0. 1 kg; 0.5 Liang of licorice; Kaempferia kaempferia 0.5 Liang; Cinnamon 1 2; Fragrant leaves 1 two; 20 grams of glutinous rice; White buckle 0.8 Liang; 0.5 Liang of fragrant fruit; 0.5 Liang of ginger; Lithospermum 0.7 Liang; Lilac 0.3 Liang; Gardenia 0.5 Liang; Amomum tsaoko 0.6 Liang; 2 bottles of error; Douchi 1 bag100g; Pepper is 0.5 Liang.
Method:
(1) finely stack Pixian sauce, cut dried chili into sections, wash with clear water and soak thoroughly, peel ginger, pat loose and soak thoroughly with dried chili, then grind it into minced meat with a meat grinder, add Jiang Ye into minced meat when reaming, and mash it with rock sugar for later use. Cut onion and ginger into sections for later use; Soak Lithospermum thoroughly and cut into small pieces for later use; All kinds of spices are soaked in clear water for use; When the two oils are evenly mixed and burned to 80% heat, the end is separated from the fire mouth and cooled to 40% heat for later use; Chop the lobster sauce, and mix the bean paste, Chili sauce and lobster sauce into hot sauce for later use.
(2) Add oil to a clean pot, heat it to 40%, then put it into the soaked Lithospermum, fry it and take it out. Add shallots and ginger slices and stir-fry until fragrant. After drying, add rock sugar and cook until it is brown. Add hot sauce and heat for about 1.5 ~ 2 hours, add spices and continue heating for 0.5 hours, add pepper powder and heat for 15 minutes, push evenly when the spicy taste comes out, remove from the fire after drying, and then
(1) raw materials: the raw materials for putting bamboo sticks are standard, but some bamboo sticks can't be put, such as vermicelli, vermicelli, wide noodles, kelp and so on.
(2) Production method: pot mixing: spicy soup = white soup+base+red oil+pepper oil+seasoning = 3: 2: 2: 1.
(3) Baixian soup is generally stewed with yam with less bones and more glutinous rice, and fresh soup with white color and full flavor generally does not need spices; Bottom material: mainly highlights the spicy taste, and the umami taste is light.
(4) Seasoning: salt, monosodium glutamate, chicken essence, chopped green onion, ginger slices, garlic slices, cooking wine, pepper, shrimp skin/shrimp skin; According to different tastes, the spicy taste can be adjusted appropriately. If the taste cannot be achieved by adding only the base material, you can add some Chili oil and pepper oil.
Reminder: Because eating mala Tang is light, you can't eat spicy soup, so the operator added salty white soup. White soup = fresh soup+seasoning. Fresh soup is the same as spicy soup. Seasoning: salt, monosodium glutamate, chicken essence, chopped green onion, ginger slices, garlic slices, cooking wine, pepper, tomatoes, parsley segments, a little sesame seeds, chicken oil and shrimp skin. A bowl of hot spicy dip; Spicy soup: clean the bones, heat them in a soup tube, and add a medicine bag made of glutinous rice and yam powder. When the soup is white, add seasoning and stew until it is thick, add salt, cooking wine, chicken powder and special base material (you can add clinker in the base material to the soup for stewing, and only add raw materials such as bean paste to make red oil and Chili oil when stewing the base material; When the pepper oil is mixed and stewed until the flavor is rich, adjust the fire to keep the soup slightly open. Hot raw materials: vermicelli, vermicelli, rice noodles, kelp, Chinese cabbage, mung bean sprouts, cabbage rolls, shredded chicken, shredded pork, bean curd, etc. When dining, guests should first choose the ingredients, put them in a bowl after ironing, pour spicy soup, sprinkle crispy peanuts, shredded mustard or diced, shredded onion and shredded coriander, and pour sesame oil.