Preparation method and ingredients of old-fashioned mala Tang

Preparation method and formula of mala Tang 1

1, mainly prepared aniseed: Note: ① Full grip with one hand: that is, the amount of full grip with the right hand; ② More than one and a half hands: that is, the right hand holds a little more than half, which is about one and a half less than item 1; ③ Count by number: Just count directly. ① cardamom (dosage: more than half a hand) ② fragrant sand (dosage: more than half a hand) ③ clove (dosage: more than half a hand) ④ fennel (dosage: more than half a hand) ⑤ cinnamon (dosage: broken into small pieces, more than half a hand) ⑤ star anise (dosage: more than one hand) ⑤ cumin (dosage: a whole hand) \ In mala Tang, this ingredient is the key to spicy food. If you can eat spicy food, you should increase it on the basis of this dosage, otherwise it will be reduced (the above formula is twelve kinds of aniseed, and there are sixteen complete formulas). Note: ① Because I used to mix ingredients for three days at a time; The above formula is my dosage for three days, but before frying, you must separate the dosage for three days, that is, only one third of the dosage is fried at a time. Of course, if you are not used to mixing ingredients for three days, you can only mix the dosage for one day at a time, which is 65438+ 0/3 of the dosage I gave above, which is the daily dosage. This is very important. (2) When trying to make it, the three kinds of aniseed, namely Amomum tsaoko, fragrant sand and clove, must be made according to my dosage, without adding too much. If you add too much, it will easily lead to bitter soup and strange taste. 2. Accessories for stir-frying aniseed: (when the oil is hot, it is put into the oil to play the role of stir-frying) Ginger (about 0.3 kg, sliced); Garlic (whole 2 pieces, cut in half with a knife, not too small); Shandong green onions (2, cut into 3-inch sections) 3. Fresh soup accessories: (stainless steel soup bucket is directly put into the soup bucket after water injection) beef leg bone (1, about 4-5kg. Other cattle bones are ok, but leg bones are better); Frozen chicken rack (2 pieces of chicken bones with meat, which are usually sold in the vegetable market) Note: When trying to make it, it is ok to add more fresh things, and the more you add, the fresher it is (such as beef bones and chicken rack). Accessories to be added in the soup making process: hot pot bottom material (Chongqing Sanwu brand, 1 bag150g); Xixian bean paste (200g, bottled Xixian bean paste; You can also buy a bag when you try it. 4. Stir-fry (1) First divide each kind of aniseed you have prepared before into three parts on average; (Because the dosage used to be three days, now we can only fry the ingredients for one day. If there is only one day's consumption, there is no need to divide it. (2) Put the wok on a high fire, first add 400g butter to boil, then add 300g salad oil, and when it is 70% to 80% hot, add 2.2 auxiliary materials to stir fry until fragrant. (3) Add 2. 1 aniseed and stir-fry over high fire. (This step of cooking is actually nothing. Basically, the process of cooking at home is the same, just don't stir-fry aniseed. 5. Cook the soup (1) in a 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 20 cm. Fill the bucket with water and cook it over medium heat (in the process of cooking soup, pay attention to skim off a layer of floating foam on the surface of the soup at any time. If you want to make the soup taste fresher, you can change it to low heat after boiling, and then add auxiliary materials and stir-fry aniseed to the soup of 2.4, and cook it over low heat for about half an hour. (Note: In order not to make the soup turbid, fresh auxiliary materials and stir-fried aniseed can be wrapped with gauze; When trying, the ratio of aniseed to water should be relatively reduced. (2) Use a mesh colander to separate the cooked aniseed from the soup, put the soup into another bucket (this material is the soup used for cooking later, and added to the soup in the bowl), and add water to the bucket filled with aniseed, so that three buckets of soup can be cooked repeatedly. (3) After the second pot and the third pot of soup are boiled with low fire, use low fire and cook for about 20 minutes. (4) Skim off the layer of spicy oil on the cooked soup with a spoon and put it in another small bucket for later use. Note: Because this spicy oil is fragrant, hemp and spicy, if it is not put aside, it will be unbearable for friends who can't eat spicy food. Of course, if you can eat spicy food, you can add it directly to the bowl according to your own taste before putting it in the bowl, or burn it until the end, and the soup has no taste. You can also add a little of this spicy oil.

Mala Tang method and formula 2

Ingredients: (according to your own hobbies, you can increase or decrease the variety of raw materials. ) Meat dishes: 50 grams of rabbit loin, 50 grams of hairy belly, 50 grams of eel, 50 grams of pig throat, 50 grams of lunch meat and 30 grams of duck intestines. Vegetarian dishes: 80g of lotus root slices, 80g of lettuce, 50g of wax gourd, 50g of mushroom, 50g of dried bean curd, 80g of Chinese cabbage, 50g of cauliflower and green vegetables. Pixian Bean Office150g, Yongchuan Douchi 50g, rock sugar10g, pepper 5g, pepper 2g, dried pepper 20g, fermented mash juice 20g, Shaoxing wine 20g, ginger rice10g, refined salt100g. 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. Common problems and solutions: scalded finished products are 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.

Method and formula of mala Tang 3

Formula: half a catty of rapeseed oil, half a catty of lard, half a catty of butter, 2 ounces of pepper, 4 ounces of dried pepper, 1 bag of Pixian watercress, 2 ounces of crystal sugar, half a catty of ginger, half a catty of garlic, 5 pieces of tsaoko, a little fennel, 25 cloves of clove, 5 pieces of cinnamon and chicken essence. One or two methods: mix the three oils-stir-fry with rock sugar-otherwise it will be bitter-stir-fry the rest (except traditional Chinese medicine) together, and when ginger and garlic taste-divide them into 5 pots-add water (preferably bone soup)-add traditional Chinese medicine and cook for half an hour-5 pot bottom materials-average 8 yuan money.

Preparation method and formula of mala Tang 4

According to the proportion of 5 kg bone soup:

1, Sichuan Juancheng brand Pixian watercress 300g (this is the main raw material), rapeseed oil 250g.

2. Dry red pepper 150g (cut into small pieces of about 2cm); 50 grams of pepper.

3. 3 tablespoons of sugar; Dried ginger (sliced) 1 50g, garlic cloves1cloves; 250g onion (two and a half inches); A bag of 150g octagonal (kaempferia galanga, etc.) sold in the grocery store. ); Appropriate amount of salt (see the salinity of the watercress you bought, because the watercress produced by some manufacturers is too salty); A spoonful of chicken essence.

Cooking is very important:

1. Put oil in the hot pot. When the oil is ripe, skip the oil (that is, turn off the fire) and pick up the dried peppers and peppers for later use.

2. Stir-fry sugar slowly in the oil pan. When the sugar melts and bubbles, turn on a small fire as appropriate, and pay attention to when the melted sugar begins to float on the oil. At this time, the sugar bubble is golden yellow. If it turns dark red or black, it will explode. Immediately stir-fry ginger, onion, garlic and aniseed, and then stir-fry Pixian watercress.

3. Open a big fire, add bone soup, add salt (based on the salinity of the soup, which is slightly heavier than the usual cooking) and chicken essence. After the soup is boiled, add the oiled dried Chili and Zanthoxylum bungeanum and simmer for 10 minute.

According to this ratio, you can stir-fry more seasoning, and every time the taste is not enough, you can add ingredients to the soup (you can also add some dried Chili segments and unpolished new Chili granules directly if you like spicy food).

Precautions:

1, only use a small fire when frying sugar. Sugar must be fried until it melts and soaked in the oil surface (it will be golden yellow, so it can't be used again after frying, and the soup will be bitter). Only in this way can the soup be red and bright, and there is no sweetness in the soup.

2, watercress must use "Yucheng brand" Pixian watercress is genuine, 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 refined oil such as salad oil.

Generally, you don't need butter for mala Tang or fish pot soup. If it is used as the bottom material of hot pot, it can be replaced by 200 grams of butter and 0/00 grams of rapeseed oil/kloc (the vegetable oil is cooked first and then the butter is added, and the other processes remain unchanged).

Preparation method and formula of mala Tang 5

Difficulty: pier cutting (primary) time: 10-30 minutes.

condiments

Beef balls, Baoxin spicy balls

Gluten of various fish balls

Yuba mushroom

Broccoli oil tofu

Ham squid

Tofu roll

condiments

A bag of water is just the right amount of mala Tang.

The production steps of super popular mala Tang.

1. Pour a proper amount of water into the pot and boil it with medium heat.

2. Pour the spicy bottom bag into the water and stir the bag evenly with chopsticks.

3. In the order of meat-fish-bean products-vegetables.

4. Put the ingredients strung with bamboo sticks in advance into the pot in order.

5. Cook the meat until it is medium-cooked, and then add the next ingredient.

6. Finally, add vegetables, cover the pot and simmer for 30 seconds, then turn off the heat.

7. Put the washed ingredients into a bowl and take a proper amount of red oil soup base to eat.

skill

When ironing ingredients, remember to put the ingredients that are not easy to cook first, and then put the ingredients that are easy to cook when they are medium cooked; It is very important to make spicy soup base. If you like spicy food, you can directly choose spicy red oil bag as the soup base. If you don't eat spicy food, you can directly choose the hot pot base of clear soup as the soup base.