According to the order of classification is divided into:

String vegetables-prepare aniseed-stir-fry aniseed-boil the soup-season the soup-blanch the vegetables-fill the bowl.

1. Scaleable vegetables: (There can be about 40 kinds according to the local vegetable varieties)

1. 1 vegetarian dishes:

Green vegetables, cabbage, cauliflower, parsley, lettuce, day lily, spinach, green bean sprouts, bean sprouts, tofu, dried bean curd, bean curd skin, beancurd mushroom, towel gourd, cucumber kelp, lotus root slices, winter melon slices, potato chips, oily tofu, ham sausage, carrots, fried dough sticks, rice cakes, duck blood vermicelli, etc. (When buying vermicelli, you must buy better vermicelli, which is not easy to boil; Because when eating mala Tang, basically everyone will order a vermicelli. If the quality of vermicelli is not good, it will affect the overall taste.)

1.2 meat dishes:

Beef, bacon, duck intestines, fried pork skin, beef venetian blinds and various kinds of meatballs, crab roes, etc. (Note: stringing vegetables is more flexible, and the most important thing is that it feels more beautiful; Using less materials, after stringing, customers feel that the amount is more, and they will not be too full when eating, which makes people eat it once and want to eat it next time)

2. Soup formula:

2. 1 Main ingredients: (Provide the market price of each ingredient for reference only)

When I used to make it, I didn't weigh it with a standard electronic scale every time I mixed the bottom material, but I only used my own hands to estimate it (the proportion of ingredients should not be too different, which basically won't affect the taste). Because my hands are a little bigger than those of normal men, I will provide you with the approximate proportion of my hands to provide your reference. (Explanation: ① Full handle with one hand: that is, the amount that is fully grasped with the right hand; (2) more than half of one hand, that is, more than half of the right hand (about one and a half less than the dosage in Item (1)); ③ Count by number: just count by number)

Bai Kou (25 yuan/kg; Dosage: more than half of one hand); Fragrant sand (6 yuan/kg; Dosage: more than half of one hand) cinnamon (8 yuan/kg; Dosage: broken into small pieces, more than half of one hand); Fennel (6 yuan/kg; Dosage: more than half of one hand); Anise (6 yuan/kg; Dosage: a little more than the full handle of one hand); Amomum tsaoko (25 yuan/kg; Dosage: 6-7); Cumin (10 yuan/kg; Dosage: a full hand); Clove (25 yuan/kg; Dosage: more than half of one hand); Fragrant leaves (7.5 yuan/kg; Dosage: a full hand); Cold ginger (8 yuan/kg; Dosage: 6-7); Zanthoxylum bungeanum (25 yuan/kg; Dosage: a hand with a full handle is a little more, which is the key to "hemp" in mala Tang. If you can eat "hemp", it will increase on the basis of this dosage, otherwise it will decrease.) Pepper: (Dosage: if you have a full handle, you should add more if you want to be spicy, but less if you don't want to be too spicy. In mala Tang, this material is the key to "spicy" and you can eat "spicy".

Note: ① Because I used to mix ingredients for three days every time before; The above formula is my dosage for three days, but before frying, we must separate the dosage for three days, that is, only one third of the dosage can be fried at a time. Of course, if you are not used to mixing three days' ingredients, you can only mix one day's dosage at a time, that is, the dosage of each ingredient should be divided by three, which is the daily dosage. This is important.

② The dosage of Amomum tsaoko, fragrant sand and clove must be according to my dosage when trying to make it, and it must not be added more. If it is added more, it will easily cause the soup to be bitter and taste strange.

2.2 auxiliary materials when stir-frying (mainly stir-frying, when the oil is hot, it is put into the oil to play the role of frying incense)

Ginger (about 0.3 kg, sliced); Garlic heads (whole 2 pieces, cut in half with a knife, not too small); Shandong Welsh Onions (2, cut into 3-inch sections)

2.3 Accessories for refreshing the soup (when water is injected into the stainless steel soup bucket, it is directly put into the soup bucket)

Bovine leg bone (1 piece, about 4-5 kg. Other bones of cattle can also be used, but leg bones are better);

Frozen chicken rack (2 chicken bones without much meat, which can be sold in the general vegetable market)

Note: when trying to make it, it is ok to add more fresh things, and the more you add, the fresher it will be (such as beef bones and chicken racks)

2.4 soup accessories:

Hot pot bottom material (Chongqing Sanwu brand, with 1 bag150g); Xixian bean sauce (200 grams, using bottled Sichuan Pixian bean sauce; When trying it out, just buy it in a bag)

3. Stir-frying process of aniseed:

3. 1 Divide the previous dosage for three days into three points on average; Because the previous dosage was three days, now you can only fry the ingredients for one day. If you only mix the ingredients for one day, you don't need to divide them.

3.2 Put the wok on high heat, first add 400g butter to boil, then add 300g salad oil, and when it is 70-80% hot, add 2.2 auxiliary materials to fry until fragrant.

3.3 Add 2. 1 aniseed and stir-fry it with fire. (This step of stir-frying is actually nothing. Basically, the process of cooking at home is the same, but don't stir-fry the aniseed.)

4. Soup boiling process

4. 1 Add 2.3 fresh auxiliary materials into the stainless steel barrel (choose a stainless steel barrel with a diameter of 35 cm and a depth of 38-40 cm, which can hold about 25 kg of water); The barrel is filled with water and boiled with medium fire (in the process of boiling soup, pay attention to skim off a layer of floating foam on the surface of the soup at any time. If you want the soup to taste fresher, after boiling, you can change it to a small fire and cook it for a while), then add the auxiliary materials and fried aniseed in the soup of 2.4, and cook it with medium and small fire, which will take about half an hour.

4.2 Use a mesh colander to separate the boiled soup from the aniseed, put the soup into another bucket (this material is the soup used for cooking vegetables later and the soup added to the bowl), and add water to the bucket filled with aniseed, so that about three buckets of soup can be boiled repeatedly.

4.3 The second pot and the third pot of soup are boiled with medium and small fire, and then boiled with low fire for about 20 minutes.

4.4 Skim the layer of spicy oil on the boiled soup with a spoon and put it into another small bucket for later use.

Note; Because this spicy oil is fragrant, hemp and spicy, if it is put directly in the soup, it will be unbearable for friends who can't eat spicy food. Of course, if you can eat spicy food, mala Tang can be added directly into the bowl according to the taste before filling the bowl, or it can be scalded to the end, and there is no taste in the soup. You can also add a little of this spicy oil.

5. Preparation of scalding materials:

5. 1 After the three barrels of soup are boiled, mix the three barrels of soup (because the taste of the aniseed in the first pot of soup is heavier, the taste in the third pot is lighter; The purpose of mixing is to make its taste more average)

5.2 After the soup is mixed, according to personal taste, add a proper amount of salt into the soup, and then add monosodium glutamate, chicken essence and soup king (the soup king chooses the kind with ribs flavor).

Note: when mixing soup, you should not put more monosodium glutamate, which will taste bitter; Chicken essence and soup must be added a lot, which is equivalent to more than 5 times of our daily household consumption; Of course, some friends don't like adding glutinous rice, chicken essence and soup king directly into the soup bucket, so you can also add these seasonings directly into the bowl, but the salt is added directly into the soup bucket. If you don't add it directly into the soup bucket, the scalded food will have no taste.

6. The ironing process:

6. 1 Put the flavored soup into the fire to keep it boiling, and then you can scald the vegetables.

6.2 When scalding vegetables, put them into the scalding spoon one after another according to the length of scalding time (generally, put those that are not easy to cook first, and put those that are easy to cook later).

6.3 Fill the bowl with mala Tang, and then add the soup; If you can eat spicy food, you can add a proper amount of spicy oil to the bowl (this spicy oil, which is extracted from the surface of the boiled soup as mentioned before)

In addition, the following points need to be mastered:

1. When frying aniseed, you must add a lot of oil to the pot, basically the oil used will almost drown the aniseed. (If the oil is too little, the surface oil will be too little after the soup is cooked, so it is impossible to extract spicy oil.)

2. When frying aniseed, when the oil is hot, stir-fry with high fire (it takes about 3-5 minutes to stir-fry), but be careful not to stir-fry aniseed.

3. How much water to add to the stir-fried aniseed must be controlled: if too little water is added, the soup will turn black and taste bitter and not delicious; If you add too much water, the soup will be weak (for example, the peppers we buy every day are spicy and not so spicy; Therefore, the taste of each seasoning is heavy and not heavy; So when you first try it out, after boiling, if it is bitter, the amount of water will be increased a little; If the taste is weak, the amount of water should be reduced a little; The quality of "mala Tang" soup is particularly important at this point, and the problems encountered by many friends when they try to make it are basically in this respect.

4. Some other friends just don't understand the difference between the so-called "red soup" and "white soup": in fact, the boiled soup has a layer of red and spicy oil on it; If this layer of spicy oil is completely put aside, the soup will become clear soup (of course, this soup can't be completely clear soup; It is also spicy, but the taste is not so heavy); If you can eat hemp and spicy friends; You can add this hot oil to the clear soup, which becomes the so-called "red soup"

5. I suggest that when you try it, if you want to avoid wasting too much raw materials, you can follow the ratio of aniseed and water I provided; Try to scale down the scale. 6. The layer of spicy oil on the top of the boil must be separated. If it is not separated, you will feel that the soup is spicy when you drink it, and you may feel unbearable for friends who can't eat spicy food; Friends who can eat spicy food can add this spicy oil to the bowl. 7. Now some friends don't like spicy mala Tang, but prefer spicy mala Tang with three flavors but a little spicy; If you like the kind of three delicacies, then when you make this kind of mala Tang, you should focus on adding more fresh raw materials such as bones and chicken racks, but the proportion of aniseed should be reduced a little. As for how to meet your requirements, you should try it several times. 8. Let me explain once again that my formula is really good. Maybe some friends try it for the first time, and they may not believe in the dosage, which makes it not ideal for the first time. If this happens, don't lose heart. You can call me and we'll communicate again to see what the problem is. 9. Because some friends try it for the first time, it's too easy to buy a small batch of butter; Then when you try it, you can also use chicken oil instead (chicken oil buys that semi-finished product and comes back to refine it yourself). If there is no butter and chicken oil, you can also use lard instead, but lard is the worst effect; If it's not convenient to buy cow bones during the trial, you can also use pig bones instead)

10. If you don't understand anything, or if you encounter any problems during the trial, please contact me and I will take time to give you an answer. Note: The red font is the key part, please pay attention to it. To be honest, I think my formula tastes very good, because some friends may not have contacted it before, so I may not be sure about the dosage of aniseed for the first time; So I hope that some friends, as long as you sincerely want to do it, don't lose heart, no matter how you try it for the first time; I hope you can give me a call, and we can communicate again and see where the problem lies. Attachment: All the aniseed is available in the local condiment market, and some places have different names. Please refer to the following:

1. Amomum tsaoko: The fruit of Amomum tsaoko, a ginger plant, tastes strange.

2. Fragrant sand: Also called Amomum villosum, Amomum villosum and Amomum villosum, it is the mature fruit of Amomum villosum, which tastes astringent and smells fragrant.

3. cinnamon: also known as cinnamon. This kind of thing is more common.

4. Foeniculum vulgare L.: also called fennel, shredded cabbage, fennel and wild fennel, just like small grains of rice or cumin, it has a special fragrance.

5. Illicium verum: It should be called Illicium verum, or anise, aniseed and August pearl, which is a familiar spice.

6. Zanthoxylum bungeanum: This is a familiar seasoning, which needs no introduction.

7. Clove: Also known as male clove and female clove, it is the bud of clove.

8. Cardamom: also known as cardamom, round cardamom, Baikou and Kouren. 9. Fragrant leaves: that is, osmanthus trees have leaves, which are grayish green. 10. Cold ginger: in some places, it is also called Sannai, Shajiang and Shanla, which are rhizomes.

Mala Tang recipe-1

The soup is made of chicken soup with cinnamon, dried tangerine peel, dried chili, pepper, star anise, rhizoma anemarrhenae, Hanyuan pepper, bean curd milk, fermented glutinous rice juice, etc.

Spicy Dip Formula-2

250g of butter, vegetable oil100g, Pixian bean curd150g, Yongchuan lobster sauce 50g, rock sugar10g, 5g of pepper, 2g of pepper, 30g of dried pepper, 20g of fermented glutinous rice juice, 20g of Shaoxing wine and ginger rice/kloc.

Put the wok on a strong fire, cook the vegetable oil until it is 6% ripe, stir-fry the Pixian bean office (first fine), quickly add ginger rice and pepper, and immediately add fresh soup. Add chopped fermented soybean, ground crystal sugar, butter, fermented glutinous rice juice, cooking wine, refined salt, pepper, dried pepper, tsaoko and other seasonings. After boiling, the foam is removed to form brine.

Spicy Dip Formula-3

Formula:

Half a catty of rapeseed oil, half a catty of lard, half a catty of butter, 50g of pepper, 300g of dried pepper, Pixian watercress100g, rock sugar100g, 200g of ginger, garlic100g, 5g of tsaoko, and fennel10g.

Method:

Mix the three oils-add rock sugar and stir-fry with low fire-add Pixian watercress and stir-fry with low fire (at least half an hour), which will not carbonize the sugar, otherwise it will be bitter-stir-fry the rest (except traditional Chinese medicine) together, and divide it into 5 pots after ginger and garlic taste-

Add water (preferably bone soup)-divide it equally and add Chinese medicine for half an hour, so don't forget to give points.

Comment (6) | 49 9

2011-06-1218:14 Diandian _HAPPY | Eleven levels

Spicy hot bottom material

Choose materials carefully, don't choose expensive ones, just choose the right ones.

Mala Tang base material refers to all kinds of raw materials and seasonings used to make Mala Tang base soup, mainly including beef bones, pig bones, chicken bones, seafood, spices (called medicinal materials in Chinese medicine theory), salt, monosodium glutamate, chicken powder, cooking wine, bean paste, lobster sauce, butter, chicken oil, rapeseed oil, salad oil and sesame oil. As we all know, whether Mala Tang is delicious or not, the bottom soup plays a decisive role, which is directly related to the taste and flavor of Mala Tang. Therefore, first of all, we must choose good raw materials and seasonings to make a delicious soup. For example, the best bean paste is the "Juancheng Brand" produced in Pixian County, Sichuan Province, and the lobster sauce is made in Yongchuan. The pepper is selected in rose color, with strong pepper flavor and complete particles. In particular, spices must be carefully distinguished from fakes. Although there are sales everywhere in the market, there are many fakes, and the price difference is also very large. Take the Beijing market as an example, the price difference between real goods and fakes is more than twice.

What needs to be pointed out in particular is that the fake does not mean that the spice is fake, but that there are many fake things mixed in, or that they are recycled and dried after being used. To put it simply, compared with the real goods, the fake goods have less effective ingredients in plants, which leads to poor taste of the bottom soup; Secondly, there is monosodium glutamate. The main fresh ingredient of monosodium glutamate is sodium glutamate. There are some with sodium glutamate content of 65% and 99% in the market, so we must choose this one with 99% content, such as Plum Blossom Brand and Lotus Brand. Spices used to make spicy sauce are available in Chinese medicine rooms in major cities. The quality is definitely not a problem, but the price is relatively expensive. Unless there are special requirements, it is completely unnecessary! Regarding the role and efficacy of various spices in cooking, I suggest you consult Baidu Encyclopedia, which is very detailed and will not be repeated here. In general, you must choose the right thing to buy, and the price is second.

Make soup scientifically, and make spicy soup.

At present, there are many mala Tang shops in the market that deal in four kinds of special soup: spicy red soup, nourishing bone soup, fresh clear soup and original seafood soup (hehe, none of them can be less). Among them, bubble bone soup mala Tang shop, non-tasting spicy soup shop, Jiazi legend mala Tang shop and Qigong Jianghu spicy shop are among the best, and they all have the same advantage: they can drink soup mala Tang. Chicken bones and pig bones are used as the base soup, and more than 20 kinds of Chinese herbal medicines such as Amomum tsaoko, clove, Amomum villosum and cinnamon are added. Combined with modern food biotechnology, chicken bones, pig bones, mushrooms, scallops, etc. are used as raw materials, and the effective components are extracted after low-temperature crushing, and the high-purity and high-quality seasoning base is made, which fully retains the unique nutritional elements such as high protein, calcium and peptide. Not only the scalded dishes taste good and original, but also the bottom soup is delicious, and it relieves spicy and dryness in the middle, so you don't have to worry about getting angry. It can also play the role of supplementing calcium, maintaining and nourishing, appetizing and smoothing the qi.

When cooking soup, we should pay attention to science. First of all, all kinds of bone materials must be washed and broken in advance, otherwise it will take fire and less nutrients will be precipitated. Secondly, stainless steel cooking utensils are selected, which can heat quickly and ensure the soup color. Family practice can also use a pressure cooker, which produces more oil but less soup; Moreover, in the process of boiling soup, the bone raw materials should be blanched, skimmed off the blood foam, and put into the pot with cold water. The amount of water should be added at one time, and it is not allowed to be added halfway (speaking from experience). Onion, ginger, cooking wine and a small amount of vinegar should be added (to facilitate the calcium in the bone to be dissolved out of the soup more easily), and salt and monosodium glutamate should not be put in advance. Sodium glutamate will produce special chemical changes and taste at high temperature. Boil with a big fire and simmer with a small fire (keep the noodle soup slightly open and turn over tiny blisters); Only the key to grasp the color of soup is 1. A large fire makes a milky white soup, and a small fire makes a clear soup. Simply speaking, a small fire makes a small fire, and the effect of protein emulsification is different.

Stir-frying should be controlled, and proper methods can make it taste good.

Due to the hot market situation of mala Tang, it has attracted the attention and hot comments of countless food lovers and catering investors. There are endless posts about mala Tang practices in major food forums on the Internet, and the author has made them according to the recipes written by netizens, but there are widespread drawbacks such as inconsistent taste standards, vague production process, unstable product quality or high production cost. The recipe of mala Tang written by the author here is scientifically made by using modern frontier food science and technology achievements, which can not only keep the effective nutrition and health care components of bone soup from losing, but also make the scalded dishes beautiful in color, fragrant in smell, natural and healthy to enjoy, and suitable for consumers of all ages.

Spice formula: 5g of white button, 5g of Amomum tsaoko, 3g-5g of Rhizoma Kaempferiae, 3g-5g of clove, 5g of Amomum villosum, 5g of fragrant fruit, 5g of cumin, 5g of cinnamon, 5g of licorice, 5g of twig, 5g of weed removal, 5g of old button, 5g of Gan Song, 5g of dried tangerine peel, 5g of water bamboo shoots and 5g of citronella. It should be noted that if there is a slight difference in the variety and quantity of spices used, the problem is not great. Generally speaking, not a very professional taster, ordinary people can't taste much change. In this way, it can relieve a lot of psychological burden for some friends who can't buy all the raw materials locally.

Anyway, before frying, cut all the spices into 2-inch-long pieces. If you have the conditions, you can also use a pulverizer to break them into sesame-sized pieces and soak them in salad oil or warm water for about 20 minutes. Prepare 2 woks, and put 9 samples (watercress, scallion, ginger, fermented grains, 25g of white wine, garlic, broken rice, fermented soybean and rock sugar) into one wok and mix well. Add 3 kg of butter (or 2 kg of butter and 1 kg of chicken oil) to the other pot for boiling, then add salad oil (preferably rapeseed oil) and heat it to 70-80%. Spoon the oil onto the well-mixed watercress, and stir while dripping oil to avoid coking of watercress. Until the oil is completely drenched. Then put the watercress on the fire and cook it with medium fire for about 10 minute. When the watercress dries quickly, stir-fry the peppers with high fire. When the oil boils, cook it with low fire immediately. After about 15 minutes, add about 25 grams of white wine and continue to stir-fry until the water content of each raw material is almost dry, add the soaked spices and continue to stir-fry 5-/kloc-.

After preparing for such a long time, it's almost ready to eat. Pour the fried bottom material into the spicy pot, and then add the cooked bone soup, salt, monosodium glutamate, chicken powder and other condiments according to your personal taste. When the soup boils, the thick spicy fragrance will swim into your stomach with the hot steam, attracting the greedy insects there.

A hundred schools of thought should contend, and it is difficult to adjust yes man.

The recipe of mala Tang below was left by another kind netizen. A hundred schools of thought should contend, and good things should be in pairs. It depends on the personal preferences of the readers. The original text is as follows: The key is Sichuan red pepper, chopped into 1 cm long pieces (spare), and then Sichuan special pepper (especially hemp), stir-fried with appropriate amount of salt, monosodium glutamate, oyster sauce, cooking oil, and then boiled in broth, and that's it. Hot spicy dip dibiao

Method of making mala Tang: According to one's own hobbies, the variety and amount of raw materials can be increased or decreased.

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:

80g of lotus root slices and 80g of lettuce.

50 grams of wax gourd and 50 grams of fragrant bacteria.

50 grams of dried bean curd and 80 grams of cabbage

50 grams of cauliflower and 80 grams of green vegetable head

Seasoning:

Butter 250g vegetable oil100g

Pixian watercress150g Yongchuan douchi 50g

Rock sugar10g pepper 5g

2 grams of pepper and 30 grams of dried pepper.

20g of mash juice and 20g of Shao wine.

Ginger rice10g refined salt100g

Amomum tsaoko10g cinnamon10g

Weeding10g of white fungus10g.

Chili noodles 250g fresh soup1500g

Production procedure:

1, making brine. Put the wok on a strong fire. When the vegetable oil is cooked to 6%, add Pixian watercress (chopped first) and stir-fry the ginger rice and pepper, and then add the fresh soup immediately. Add chopped fermented soybean, ground crystal sugar, butter, fermented glutinous rice 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 the lettuce, cut the rabbit loin, eel and duck intestines into cubes with a width of 2 cm; Cut the hairy belly and pig's throat into 4 cm square. Lunch meat is cut into 4 cm square slices; Vegetarian vegetables are cut into thin slices about 3 cm. Use washed bamboo sticks to thread the dishes into a string of about thirty or forty grams.

3, hot system. The brine pot is placed on a strong fire to keep it boiling. All kinds of dishes are cooked with skewered bamboo sticks and cooked according to the heat of different dishes.

4, eating. Boiled and mature dishes are put in a dish with Chili noodles and fried salt, and eaten after dipping them in Chili and salt according to your own taste. It's more or less up to you to dip or not.

Precautions:

1, when frying sugar, you can only use a small fire. The sugar must be fried until it melts, and then it will be soaked on the oil surface (it will be golden yellow, and if it is fried, it can't be used any more, so the soup will be red and bright, but there is no sweetness in the soup).

2, watercress must use the "Yucheng Brand" Pixian watercress is authentic, and many other products are unqualified or have a bad taste.

3. It is best to use rapeseed crude oil (that is, non-refined oil), and the color and fragrance of the base material are better than those of refined oil such as salad oil.

Generally, you don't need butter for mala Tang or fish pot soup. If you use it as the bottom material of hot pot, you can use 200 grams of butter and 100 grams of rapeseed oil to fry together (butter is added after the vegetable oil is cooked, and the rest process remains unchanged).

Common problems and solutions:

The scalded finished product is not ripe. The main ingredients used in mala Tang should be relatively easy to mature. You can't use raw materials that are not easy to cook, such as chicken wings, chicken feet, duck feet and beef. The cooking time of dishes such as eel and hairtail should also be longer. Don't swing too much and too fast when cooking these raw materials. If you master the cooking time, there will be no problem of being uncooked.