Made in maocai

Maocai is a dish, which originated in Chengdu. It is a traditional snack with Sichuan characteristics, that is, a dish cooked in soup with Chinese medicine and various seasonings. Use a bamboo spoon to pack vegetables, usually one spoon; Boil it in a pot, put it in a bowl, and mix all kinds of seasonings in the bowl in advance. By the way, add a spoonful of soup called "maocai", and sprinkle some coriander, chopped green onion and Sichuan's unique lobster sauce, which becomes the most famous and distinctive snack "maocai" in Chengdu. Simply put, "maocai is a hot pot for one person, and a hot pot is a maocai for a group of people."

Bowl bottom material

Making the soup at the bottom of the bowl: (put 3g of salt at the bottom of the bowl, 5g of monosodium glutamate, 5g of chicken powder, 3g of pepper oil 10g, 3g of Yongchuan lobster sauce and 3g of spice powder directly under the container), (coriander 10g, celery 10g, chopped green onion 10g.

Production of Green Pepper maocai

1. Green pepper ring 100g, green pepper 10g, red pepper 5g, pepper oil 5g, and rattan pepper oil 5g.

2. 800g of stock, 5g of garlic and 3g of ginger.

Put the bottom material into the bowl.

1. Heat the oil, add minced ginger and garlic, stir-fry green peppers, add green pepper rings, stir-fry slightly, add chicken essence, monosodium glutamate and salt, boil a little water, pour pepper oil, and take out the rattan pepper oil (green pepper rings can't be fried for a long time, and the color is not good after a long time).

2. Put the seasoning at the bottom of the bowl in the container.

3. The steps of stir-frying (cooking broth) are the same as those of cooking soup in maocai with red oil on the previous page. After the vegetables are cooked, put them in a container with the bottom material of the bowl.

4. Cover the fried green pepper, sprinkle with chopped leek, chopped vegetables, chopped parsley, chopped peanuts and sesame seeds, and then cover with a little green pepper.